Carrot Salad - 12 delicious home-made recipes

A variety of carrot salads are especially popular in the winter, when other vegetables are either very expensive or almost tasteless. There are many recipes for successful snacks from the discussed product and the best of them are published later.

Classic salad - Korean carrots

Ingredients: a pound of carrots and the same amount of onions, 90 ml of refined oil, a large spoon of granulated sugar, 3-6 garlic cloves, tsp. vinegar essence, red hot pepper, ½ tsp. coarse salt.

1. Carrots are treated with a special grater. If this was not at hand, you can simply cut the vegetable with a thin long straw with a knife. True, it will take a lot of time.
2. Finely chopped hot pepper and granulated sugar are sent to the vegetable straws. The components are well kneaded.
3. All onions are coarsely chopped and fried until golden brown in refined oil.
4. Vegetable is extracted from fat, and vinegar is poured into it. The resulting hot oil is poured into the carrot.
5. It remains to add crushed garlic and salt.

Before serving, the Korean carrot salad should stand in coolness for at least 3 hours.

A simple recipe for fresh carrots with garlic, mayonnaise and cheese

Ingredients: 360 g of fresh carrots, 220 g of semi-hard or hard cheese, a clove of garlic, 130 g of light mayonnaise.

1. Carrots are washed, cleaned and chopped fresh with a grater with the largest holes.The prepared vegetable is immediately transferred to a roomy salad bowl.
2. Separately, fresh garlic is cleaned and minced in any convenient way. Its amount can be increased or decreased to your liking.
3. Garlic is combined with finely grated semi-hard or hard cheese.
4. It remains to season such a salad with fresh carrots with light mayonnaise.

Additionally, salt is no longer required. It is enough in cheese and sauce.

Liver salad with carrots and onions

Ingredients: a pound of beef liver, light mayonnaise to taste, 320 g of Korean carrots (either store or home-made), 170 g of onion, refined oil, coarse salt.

More materials: Korean carrot recipe at home

1. The onion is peeled and cut with the thinnest half rings.
2. The raw liver is cleaned of veins, films and other excess parts, after which it is very finely cut with a sharp knife.
3. Onions are diced and fried in a small amount of heated refined oil. When the pieces of vegetable are gilded, the shredded liver goes to them. The mass is salted. You can use any seasoning to taste.
4. The liver is cooked in a pan with onions for about 7-8 minutes with frequent stirring. Next, the container with the components is removed from the fire. Its contents should be completely cooled.
5. The fried liver is mixed with Korean carrots and seasoned with mayonnaise.

Some housewives serve such a liver salad with carrots and onions warm. In this case, before mixing the ingredients, it is not necessary to cool the contents of the pan.

Vitamin salad with cabbage

Ingredients: 330 g cabbage, large carrots, a whole very sour apple, tsp. apple cider vinegar, half the size of lime juice and granulated sugar, a large spoonful of vegetable oil, a mixture of peppers, fine salt.

1. The first thing you need to do is cabbage. The vegetable gets rid of the top contaminated and ugly leaves, after which it is very finely chopped. It is also advisable to knead the resulting straw with your hands well, otherwise the cabbage will be too stiff.
2. Carrots are treated with a special Korean grater. Then she immediately poured into a mashed cabbage straw.
3. The apple gets rid of the peel and chopped with a regular grater.
4. This salad “Vitamin” from cabbage and carrots is seasoned with a mixture of oil, vinegar, lime juice, sugar, salt and pepper.

You can simply pour the ingredients with sunflower or olive oil.

Smoked Breast and Korean Carrot Option

Ingredients: 3 kiwi, a pound of smoked chicken breast, 4 large eggs, salt, 240-260 g of Korean carrots, a large sour apple, low-fat mayonnaise and fresh garlic to taste.

1. Of all the products used in the recipe, only eggs will need heat treatment. Therefore, the salad is prepared very quickly. Hard boiled eggs in advance.
2. Chicken is cut into long sticks, smeared with mayonnaise and laid out in the first layer in a salad bowl. A kiwi straw spills over it.
3. Next are grated egg yolks with salted mayonnaise.
4. Then distributed carrots without brine, grated apple and chopped yolk with salted sauce.

To make the salad with smoked breast and Korean carrots more spicy, mayonnaise can be combined with crushed garlic to taste.

Hearty Korean Carrot & Bean Salad

Ingredients: 230 g of pickled red beans, 55 ml of soy sauce without additives, a small purple onion, table salt, sweet bell pepper, 180-190 g of Korean carrot, olive oil, juice from half lime or lemon.

1. Beans are reclined in a colander so that the whole brine is stacked from it. Next, the beans get enough sleep in a salad bowl.
2. Sweet bell pepper sliced ​​in strips, previously delivered from seeds and the stalk, goes there.
3. The onion is peeled, washed and chopped with very thin half rings. Then it is poured with soy sauce and left for 20-25 minutes.
4. For the sauce, lime or lemon juice, olive oil and salt are combined.
5. Onions and pepper are transferred to beans and marinade, Korean carrots and dressing is poured.

Before serving, the appetizer must be kept cool for a while.

Grated carrot and beetroot recipe

Composition of products: large beets, 2 pinches of fine salt, medium carrot, 1.5-2 tsp. mustard seeds, refined oil, 2-3 stalks of green onions.

1. Both root crops are boiled in boiling water until softened. You can simply bake them in the oven, previously wrapped in foil. The second method will allow you to save more useful substances in vegetables.
2. Root crops that are softened inside are cleaned and cut randomly. Miniature cubes of vegetables of about the same size look best in a salad.
3. Cutting pours into a deep container. Chopped feathers of green onions are added to it.
4. To prepare the dressing, salt with mustard is ground and the resulting mixture is poured with refined oil.

It remains to season the appetizer with sauce and immediately serve.

With hunting sausages

Ingredients: large beets, 160 g hunting sausages, large carrots, 2 eggs, granulated garlic, sour cream, rock salt.

1. In order for the hostess to save her own time, it is worthwhile to cook both root crops and eggs in advance. The latter should be cooled in ice water, so that the shell is easier to clean from them.
2. Sausages get rid of the skin, and then cut into thin circles. They can immediately be sent to the salad bowl.
3. Coarsely grated boiled beets and carrots pour out from above.
4. The cooled eggs are chopped with a thin long straw.
5. All prepared ingredients mix well.

As a dressing for such an appetizer, sour cream with granulated garlic and salt is used.

With carrots and cucumber

Ingredients: large fresh carrots, ½ tsp. table salt and a mixture of colored ground peppers, large fresh cucumber, 2 tablespoons of vegetable oil and 1 spoon of classic soy sauce, 1 tsp. granulated sugar and twice as much table vinegar.

1. Fresh carrots are peeled, washed and chopped using a special Korean grater.
2. Next, the vegetable straws are poured into a bowl, flavored well with salt, kneading with hands and left alone for 15-17 minutes.
3. Cucumber can be chopped with the same grater or cut into thin long strips.
4. For dressing in a small bowl, all remaining ingredients are combined and well kneaded.
5. Carrots are combined with cucumbers and watered with a spicy dressing.

Before taking the sample, you need to leave the snack in cool for about half an hour.

With tuna

Ingredients: 270 g of fresh sweet carrots, 4 tablespoons of olive oil, 15 g of mustard seeds, 430 g of canned tuna, 5 g of liquid bee honey and white wine vinegar, small salt, black pepper.

1. The root crop is cleaned, washed and rubbed on a fresh grater.
2. Mustard, pepper, olive oil, vinegar and salt are combined in a separate cup. The listed components mix well.
3. Shredded carrots are poured with the finished dressing.
4. The fish is removed from the can and divided into medium slices with a fork.
5. Tuna is randomly laid on top of carrots with a spicy sauce.

The appetizer is decorated with a slice of fresh lemon and immediately served on the table.

With funchose and Korean carrots

Ingredients: 160 g of funchose, a spoonful of filtered water, granulated sugar, spices for Korean carrots (with a hill) and white sesame, 2 fresh cucumbers, large carrots, a pinch of salt, 1 tsp each. black sesame, vinegar and soy sauce, 2 large tablespoons of vegetable oil, 1-3 cloves of garlic.

1. Using a special grater with long grooves, you need to chop the carrots.
2. Separately mixed water, vinegar and sand. The ingredients are mixed well until the sweet grains are completely dissolved.
3. Crushed garlic is added to the carrots and spices are sprinkled.
4. Vegetables with spices are poured with oil and marinade, kneading with hands so that juice begins to stand out, and left for about half an hour.
5. Fresh cucumbers, sliced ​​in long thin strips, go to the finished carrots.
6. Funchoza is laid out in a bowl, filled with boiling water, covered with a lid and left for a minute, after which it is washed with ice-cold running water.
7. Ready noodles are laid out for the appetizer. The ingredients are seasoned with soy sauce.

Ready salad is decorated with sesame seeds in two colors.

Korean carrots, chicken and mushrooms

Ingredients: 210 g chicken fillet, 2 onions, 230 g pickled mushrooms, 170 g Korean carrots, 3 large eggs, potatoes, salt, sauce.

1. First, foods that require heat treatment are cooked (potatoes, chicken, eggs). They all cool down.
2. Onion finely chopped and fried to an appetizing blush.
3. The potato rubs coarsely - it will be the first layer of the snack. The vegetable layer is smeared with salted sauce.
4. Next are chopped mushrooms without marinade with fried onions and covered with a thick net of sauce.
5. Then salted chicken fillet is poured out and covered with grated eggs with sauce.
6. The last layer will be Korean carrots.

The finished snack should be infused in a cool atmosphere for at least 2 hours.