Ingredients:
- Carrots - 3 pcs.,
- Processed cheese - 1 pc.,
- Garlic - 1 head,
- Mayonnaise - 2 tbsp. spoons,
- Black pepper,
- Salt.
Carrot salad with cheese and garlic - recipe
Ingredients:
- Carrots - 2 pcs.,
- Hard cheese - 50-70 gr.,
- Eggs - 3 pcs.,
- Garlic - 2 cloves,
- Canned corn - 50 gr.,
- Mayonnaise,
- Parsley for decoration.
For the marinade:
- Water - 1 glass,
- Salt - 1 tbsp. spoon,
- Sugar - 1 tbsp. spoon,
- Vinegar - 2 tbsp. spoons.
Layered carrot salad with eggs - recipe
To prepare this layered carrot salad, you need to boil the eggs in advance. Cool them and peel them. Peel the carrots. Prepare a marinade from water (cold boiled), salt, vinegar and sugar. Add garlic that has been passed through a garlic press to the marinade.
Grate the carrots using a Korean carrot grater. Pour the sweet and sour marinade over the carrots. Let it sit for 30 minutes. Grate eggs and hard cheese on a fine grater. Take the required amount of canned corn from the jar. All ingredients are ready and you can begin to form a layered carrot salad with eggs. Spread each layer with mayonnaise.
Making a salad in winter is just as easy as in summer. You don't need fresh vegetables for this, but you can use always available root vegetables. Juicy carrots are on the shelves all year round and they are the main ingredient in delicious salads. And you will find out more details further.
Recipe for raw carrot salad with cheese
Assembling the salad:
Assorted salad with carrots, radishes and cheese
- 60 g Gouda cheese;
- 1 clove of garlic;
- 1 radish;
- yogurt.
Cooking time – 25 minutes.
Calories – 98.
Cooking principle:
- Peel the radish, wash it and place it in a bowl of water for fifteen minutes. The water should be cold. This will soften the taste of the root vegetable;
- Peel the carrots and grate them;
- The same way to grate cheese. Instead of Gouda, you can use any other durum variety;
- Finely grate the peeled clove of garlic;
- Remove the radish from the water and grate it too;
- Mix all the ingredients together, add a little salt and season with natural yoghurt. You can use Greek or use sour cream. Add greens if desired.
Read our article on how to cook with berries, chocolate or juice.
If you want to cook something for tea, you will need delicious, crispy waffles in a frying pan.
Pie “Snail” with cherry filling - homemade. Surprise your loved ones!
Carrot salad “Ryzhik” with cheese
- 1 onion;
- 120 g cheese;
- 3 carrots;
- 30 g pistachios;
- mayonnaise.
Cooking time – 20 minutes.
Calories – 157.
How to assemble:
- Take a grater and grate the peeled carrots and cheese into long strips. To do this, rub diagonally;
- Cut the onion into very thin strips. Next, it should be scalded with boiling water, all moisture removed and added to the rest of the products;
- Add mayonnaise and add salt, mix everything;
- Finely chop the peeled pistachios. If they are raw, they should be heated in a frying pan until the aroma appears and only then chopped. Sprinkle them on top of the dish.
Carrot salad with cheese and egg
- 3 eggs;
- 2 carrots;
- 120 g cheese;
- 15 g of greens;
- sunflower oil.
Cooking time – 30 minutes.
Calories – 148.
Cooking principle:
- The first step is to boil the eggs. This can be done in two ways: hard-boiled and “in a bag”. If you want to make the salad lighter, you can remove vegetable oil from the ingredients. It will be replaced by eggs cooked in just five minutes. They should be dipped in boiling water and kept there for a given time, then poured over them with cold water and served immediately in the salad. Due to their semi-liquid consistency, they will replace dressing;
- And hard-boiled eggs look more aesthetically pleasing. To do this, you need to cook them for ten minutes, then cool, peel off the shells and cut into neat strips or cubes with a knife. To prevent the dish from turning out dry, you will need to use a couple of drops of oil;
- Finely grate the peeled carrots;
- Crumble the cheese with your hands or cut it into large cubes with a knife - as you like;
- Mix all ingredients and sprinkle finely chopped herbs on top. Of the spices, it will be enough to add only pepper, since salt is contained in sufficient quantities in feta cheese.
Salad with melted cheese and carrots
- 1 head of garlic;
- 1 processed cheese;
- 40 g walnuts;
- mayonnaise;
- 4 carrots;
- 20 g parsley.
Cooking time – 10 minutes.
Calories – 136.
Sequencing:
- Peeled carrots should be grated using a Korean salad grater. If you don’t have one, an ordinary large grater will do;
- Remove the packaging from the processed cheese and grate it using a regular grater. To make this faster, leave the cheese in the freezer for ten minutes before using. Then it will not come apart during rubbing;
- Squeeze the garlic through a press and mix it with all the above ingredients;
- Chop the parsley as finely as possible and also mix it into the salad, season everything with mayonnaise, mix;
- Chop the walnuts into crumbs with a knife, maybe not too finely, and also add them to the salad bowl. And if you want, you can bake them in the oven for ten minutes and place them whole on top.
It takes time for carrots to soften. Although these salads are fairly quick to make, the root vegetables need to be soaked in the dressing and garlic to stop crunching. Therefore, you can make such a salad in the morning, put it in the refrigerator, and serve it in the evening. If you add nuts, do this immediately before serving so that they do not get soggy.
Instead of sunflower oil, you can take sesame or mustard oil. In general, almost any vegetable oil will do. It will quickly enrich the salad.
Juicy and bright carrots can instantly lift your mood; they satisfy hunger well and maintain health during the cold season. There are so many useful things in it! It's worth spending ten minutes preparing a simple salad that your body will be grateful for.
This bright salad with carrots and melted cheese came to us from Soviet times. Processed cheese can be seen in store windows at any time, even in the 90s, when there was a large shortage of products.
But today we will deviate a little from the usual recipes for many and will use smoked sausage cheese. It will add more flavor to the salad. And the bright combination of carrots, canned peas, and cheese, of course, will play the main role, because such a salad is not a sin to serve on a festive table, the main thing is to decorate it correctly and beautifully!
step by step photo recipe for a simple and delicious salad
As an additional ingredient, you can add boiled chicken eggs to the dish, which will make the snack even more satisfying.
It will take you no more than half an hour to prepare, but how many positive reviews you will hear addressed to you, it’s worth it!
To prepare a raw carrot salad, you will need a budget set of products.
Ingredients:
- Carrots 200 – 300 grams,
- Smoked sausage cheese – 200 grams,
- Canned peas - ½ can,
- Garlic – 5 cloves,
- Mayonnaise and sour cream 4 tbsp. spoons,
- Salt and ground black pepper to taste.
Cooking process:
First, prepare the ingredients. Peel and rinse fresh carrots. Then grate it on a Korean salad grater.
Peel the garlic and pass it through a garlic press.
To dress the salad we will use mayonnaise and sour cream; if you do not like this sauce, you can use either mayonnaise or sour cream separately.
Grate the sausage cheese using a Korean salad grater, although you can easily use a regular coarse or medium grater.
Combine the cheese and carrots and season them with half of the prepared sauce.
Drain the liquid from the jar of canned peas. Add the peas and minced garlic to a mixing bowl and top with the remaining sauce. Salt and pepper the salad to taste. Mix everything carefully.
We showed you how to make a simple carrot and cheese salad. Despite the speed of preparation, it is very tasty and bright. Improvise, use new ingredients (canned beans, sausage, croutons, eggs, mushrooms) that will help diversify the taste and appearance of the salad.
Enjoy your meal!
Step 1: Cook the eggs.
Place the chicken eggs in a small saucepan, fill them completely with water and put on fire. Wait for the liquid to boil, then reduce the power and continue cooking the eggs some more. 12-15 minutes. During this time, the ingredients will be hard-boiled, as we need.Cool the finished eggs by quickly placing them in ice water. When they have cooled completely, remove them, peel them and cut them into small cubes.
Step 2: Prepare the carrots.
There is no need to cook carrots to prepare this salad. But you need to properly prepare the root vegetables, first peeling off the skins from them, and then thoroughly washing each of them under running warm water.
Grind the carrots prepared in this way by passing them through a medium or fine grater, depending on what you like best.
Step 3: Prepare the garlic.
Peel the garlic cloves and pass them through a special press, or grate them in the same way as the carrots before.
Step 4: Mix carrot and egg salad.
All previously prepared ingredients, namely: eggs, carrots and garlic; Place in a deep plate, season with a mixture of sour cream and mayonnaise and mix thoroughly. Be sure to taste it, if you think it’s too bland, add a little salt, but usually this is not required.
Step 5: Serve carrot and egg salad.
Carrot and egg salad can be served immediately after preparation, or you can keep it in the refrigerator for a couple of hours to soak, either way it turns out incredibly good and tasty. Serve it as a side dish or spread it on bread.
Bon appetit!
To complicate the salad, many housewives add grated hard cheese, such as Russian or Dutch, to it.
To make the salad even healthier, use only sour cream for dressing it, without mixing it with mayonnaise.
To turn this salad into a complete, satisfying dish, simply add boiled potatoes to it.
In summer, salad with carrots and eggs is decorated with fresh herbs, such as basil leaves.
Carrots are an indispensable product in almost any dish.
But, basically, this vegetable is used as a complement, although its taste, beneficial properties, and bright appearance may well lay claim to the “main role” in the dish.
We bring to your attention the best selection of salads with carrots and eggs.
Carrot and egg salad - general principles of preparation
There are no special secrets in preparing eggs for salad: the eggs are boiled for five to seven minutes, after which they are cooled, peeled and cut or grated.
But carrots in a salad can be either fresh or boiled, fried or even pickled. Whatever carrots are needed, in any case, they are first thoroughly washed, then peeled, after which they are either immediately grated, chopped, or first boiled or baked.
What’s good about these two main salad ingredients is that they can be combined with absolutely any product, which means that you can safely add any vegetables (fresh, pickled, boiled), mushrooms, meat, sausages, olives, cheeses to the dish , nuts, greens and much, much more.
1. Layered carrot and egg salad with mushrooms and chicken
The salad is prepared an hour or two before serving, before putting it on the table - it must be kept in a cold place during this time. If desired, the salad layers can be greased with a small amount of mayonnaise. But even without it, the dish turns out quite juicy and soaked.
Ingredients:
320 g carrots;
340 g potatoes;
300 g champignons;
230 g chicken meat (fillet);
Two eggs;
Vegetable oil, salt;
Bulb.
Cooking method:
1. Thoroughly wash the potatoes and carrots without peeling them, put them in a saucepan, add water, and cook until tender. Afterwards, cool and peel the peel. Grate individually on the largest segment of the grater.
2. Peel the onion and finely chop it. Place in hot oil, stir quickly and fry until golden brown.
3. Rinse the mushroom, chop into strips and add to the onion, fry until tender.
4. Place the eggs in a small container, boil until hard-boiled, cool, peel and grate.
5. Wash the chicken fillet in cold water, place in boiling, slightly salted water, and cook until tender (about 20 minutes). To give the meat a special flavor, you can add parsley roots and bay leaves to the broth. Cool the finished fillet and cut it into pieces.
6. Rinse the dill and shake off excess moisture. Finely chop only the leaves, discard the twigs or set aside for preparing another dish.
7. Place potatoes in an even layer on the bottom of a flat dish, add a little salt, put mushrooms fried with onions on top, then pieces of chicken, grated eggs, and a little salt again. Place carrots in the last layer.
8. Decorate the hearty salad with chopped dill leaves.
2. Simple carrot and egg salad with garlic
Ingredients:
Two large carrots;
135 g cheese (both hard and semi-hard varieties are suitable);
Three eggs;
Mayonnaise;
Salt to taste;
Garlic – 2 cloves.
Cooking method:
1. Wash the carrots thoroughly, peel and grate. It is advisable to use a fine-toothed grater for Korean carrots, but if you don’t have one, a regular grater will do.
2. Grate the cheese in an elongated manner so that the shavings are approximately the same size as the carrot strips.
3. Chop the boiled eggs.
4. Pass the peeled garlic through a garlic press.
5. Mix all the salad ingredients in one bowl, add salt and mayonnaise to taste, mix thoroughly.
3. Carrot and egg salad with cheese
Ingredients:
250 g Korean carrots;
335 g chicken fillet;
265 g cheese;
Two eggs;
To taste, salt, garlic, mayonnaise, herbs.
Cooking method:
1. Cool the hard-boiled eggs and grate them on a coarse grater.
2. On the same segment of the grater, grate three cheeses.
3. Boil the chicken until cooked, then chop into medium cubes (sides no larger than one centimeter).
4. Place meat, eggs, cheese and Korean carrots in a salad bowl.
5. Add chopped garlic and finely chopped herbs.
6. Add salt, a couple of tablespoons of mayonnaise, mix well.
4. Carrot and egg salad with green peas and ham
Ingredients:
Two carrots;
15 g walnuts;
Ground pepper, salt;
165 g green peas;
215 g ham;
Mayonnaise.
Cooking method:
1. Grind walnuts in a mortar and place in a bowl.
2. Peel the carrots and chop them into thin transparent straws. Place in a bowl with walnuts.
3. Open the jar of peas, drain the liquid, and put the peas themselves in a bowl with the existing ingredients.
4. Shred the ham thinly into long strips and place in a bowl.
5. Add salt, black pepper, mayonnaise to taste. Mix and serve.
5. Korean carrot and fried egg salad
Ingredients:
Three eggs;
320 g Korean carrots;
A spoon of vegetable oil;
70 ml milk;
245 g chicken sausage or ham.
Cooking method:
1. Beat eggs into a deep plate, pour in milk and vegetable oil, add a little salt and beat the mixture.
2. Pour the egg mixture into a frying pan and fry the omelette.
3. Place the finished omelette on a plate, and after it has cooled completely, cut into strips.
4. Cut the chicken sausage into the same strips.
5. Place eggs, Korean carrots, and sausage in a salad bowl.
6. Add mayonnaise, stir, place into serving bowls.
6. Salad of fried carrots and eggs with meat
Ingredients:
450 g veal;
Pepper, salt;
Three carrots;
Parsley leaves;
Three eggs;
Two pickled cucumbers;
Oil for frying;
Bulb.
Cooking method:
1. Wash the veal thoroughly and boil until cooked.
2. Peel the onion and fry until golden brown.
3. Cut the pickled cucumbers and cooled veal into strips, chop the carrots on a grater and lightly crush them with your hands.
4. Place all the salad ingredients in a salad bowl, add salt, pepper, boiled and grated eggs, and season with mayonnaise. Mix.
5. Decorate the finished salad with parsley leaves.
7. Carrot and egg salad with tomatoes and Chinese cabbage
Ingredients:
Two eggs;
Two cucumbers;
Carrot;
Half a kilo of Chinese cabbage;
60 g sour cream;
Two tomatoes;
Parsley and dill leaves, green onion feathers.
Cooking method:
1. Grate cucumbers and carrots on a medium grater.
2. Cut the boiled eggs into cubes, shred the cabbage into not very long thin strips.
3. Wash and chop all the greens thoroughly.
4. Cut the tomatoes into small cubes.
5. Place all the prepared ingredients in a deep salad bowl, add salt and mix.
6. Dress the salad only just before serving, so that it does not drip from the fresh cucumber and tomatoes.
8. Carrot and egg salad with squid and seaweed
Ingredients:
Two squid carcasses;
Two carrots;
Branches of dill and parsley;
320 g seaweed;
Bulb;
Two eggs;
45 ml olive oil;
30 ml each of soy sauce and rice vinegar.
Cooking method:
1. Boil the washed squids for a minute in boiling salted water. Then cool, peel and cut into thin strips.
2. Coarsely grate hard-boiled eggs.
3. Finely chop the onion, cut the carrots into transparent strips.
4. Place squid, eggs, carrots and onions in one container.
5. Add seaweed, salt, rice vinegar, olive oil and soy sauce. Mix.
6. Decorate a healthy salad with fresh herbs.
Carrot and egg salad - tricks and useful tips
Eggs will be peeled quickly and easily if you add half a teaspoon of soda during cooking and cool the boiled eggs in cold water.
If there is garlic in the salad, it can be added in different ways: by cutting the garlic into small cubes with a knife, you will get a brighter taste and rich garlic smell; and by squeezing the garlic through a press, you will only get a slight aroma.
The amount of ingredients can be reduced or increased, it all depends on your personal wishes. Some people prefer the cheese flavor in the dish, others like the salad to have a more pronounced taste of meat or sausage.
Instead of mayonnaise, you can use plain yogurt or sour cream.
Loading...