15 interesting carrot salads

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Delicious combinations with chicken, cheese, shrimps, mushrooms, cabbage, apples, nuts and more.

Remember that you can make mayonnaise yourself or replace it with sour cream, natural yogurt, or other sauces.

1. Salad of carrots, chicken, cabbage and pepper with soy dressing

Ingredients

For the salad:

• 1 tablespoon vegetable oil;
• 1 teaspoon ground paprika
• ½ teaspoon ground coriander;
• salt to taste;
• ground black pepper - to taste;
• 250 g chicken fillet;
• 100 g of cabbage;
• 1 carrot;
• 1 bell pepper (for beauty, you can take several parts of pepper of different colors).

For refueling:

• 40 ml of vegetable oil;
• 20 ml soy sauce;
• 5 ml lemon juice;
• 1 teaspoon sugar
• salt to taste;
• ground black pepper - to taste.

Preparation

Combine vegetable oil, paprika, coriander, salt and pepper. Brush the chicken with the mixture and place on a foil-lined baking sheet. Bake at 200 ° C for 30 minutes and cool.

Chop the cabbage thinly. Grate the carrots with a Korean carrot grater. Cut the peppers and chicken into thin cubes.

Combine all the ingredients for the dressing. Pour the prepared ingredients with the mixture and stir. Refrigerate the salad for 1-2 hours.

2. Salad with carrots, cheese and garlic

Ingredients

• 1-2 carrots;
• 80 g of hard or sausage smoked cheese;
• 1 clove of garlic;
• salt to taste;
• 1 tablespoon mayonnaise.

Preparation

Grate the carrots and cheese on a coarse grater. Add minced garlic, salt and mayonnaise and mix thoroughly.

3. Salad with fried carrots, onions and green peas

Ingredients

• 3 onions;
• 3 carrots;
• 3 tablespoons of vegetable oil;
• 350 g canned green peas;
• a few feathers of green onions;
• a few sprigs of parsley;
• salt to taste;
• ground black pepper - to taste;
• 3 tablespoons sour cream.

Preparation

Chop the onion into large strips and grate the carrots on a coarse grater. Heat oil in a frying pan and fry the onion in it until light golden brown. Add the carrots and, stirring occasionally, sauté until tender.

Place the roast in a bowl and cool. Add peas, chopped herbs, salt, pepper and sour cream and stir.

4. Warm salad of baked carrots, peppers, tomatoes, asparagus and shrimp

Ingredients

For the salad:

• 200 g cherry tomatoes;
• 1 yellow bell pepper;
• 1 red onion;
• 180 g green asparagus;
• 1-2 carrots;
• a few tablespoons of olive oil;
• salt to taste;
• ground black pepper - to taste;
• ground chili - to taste;
• ground oregano - to taste;
• 450 g peeled shrimp;
• ½ lime;
• 1 bunch of lettuce mixture

For refueling:

• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey;
• ½ teaspoon chili powder;
• salt to taste;
• ground black pepper - to taste.

Preparation

Divide the tomatoes into halves, chop the peppers, onions and asparagus into large pieces. Grate the carrots with a Korean carrot grater. Place the vegetables on a parchment-lined baking sheet so that they are not tossed together.

Drizzle with oil, sprinkle with salt, black pepper, chili and oregano and lightly stir each vegetable with your hands. Bake in an oven preheated to 200 ° C for 10 minutes.

Use a spatula to push the vegetables a little to the edges and place the shrimp in the center. Drizzle with oil and lime juice, sprinkle with salt, black pepper, chili and oregano and stir together. Place the baking sheet in the oven for another 5-8 minutes.

Place lettuce leaves and slightly cooled vegetables and shrimp in a bowl. Combine the dressing ingredients, pour the mixture over the salad and stir.

5. Korean carrot, chicken, cheese and cucumber salad

Ingredients

• 300 g chicken fillet;
• 2-3 fresh cucumbers;
• 100 g of hard cheese;
• 1 clove of garlic;
• 250 g of Korean carrots;
• 3-4 tablespoons of mayonnaise.

Preparation

Boil the chicken until tender and cool. Cut the meat and cucumbers into small pieces. Grate the cheese on a coarse grater. Chop the garlic. Add carrots and mayonnaise to the ingredients and stir.

6. Salad with carrots, tuna, eggs and capers

Ingredients

• 2 eggs;
• 2 carrots;
• 120 g canned tuna;
• 100 g mayonnaise;
• 100 g of natural low-fat yogurt;
• 1½ tablespoon canned capers
• a few feathers of green onions;
• salt to taste;
• ground black pepper - to taste;
• 1 teaspoon lemon juice

Preparation

Hard boil the eggs, cool and peel. Cut them into small cubes. Grate the carrots on a coarse grater. Chop the tuna with a fork.

Combine mayonnaise, yogurt, and one tablespoon of canned caper liquid. Pour the dressing over the prepared ingredients, add the capers, chopped onion, salt, pepper and lemon juice and stir.

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7. Salad with fried carrots, chicken, mushrooms and cucumbers

Ingredients

• 450 g chicken fillet;
• salt to taste;
• ground black pepper - to taste;
• 4-5 tablespoons of vegetable oil;
• 350 g of champignons;
• 2 carrots;
• 1 onion;
• 3-5 pickled cucumbers;
• 2 tablespoons of mayonnaise.

Preparation

Rub the chicken with salt and pepper. Heat half the oil in a skillet and fry the meat until golden brown on all sides. Cool the chicken slightly and cut into cubes.

Cut the mushrooms into cubes and fry in a pan with the oil left over from the chicken. Season with salt and pepper. Transfer to a plate.

Coarsely grate the carrots and chop the onion. Heat the remaining oil in a skillet and saute the vegetables until golden brown. Cut the cucumbers into small cubes.

Place the cooled chicken, roast, and mushrooms in a bowl. Add cucumbers and mayonnaise and toss the salad.

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8. Salad with boiled carrots, liver, cucumbers and egg pancakes

Ingredients

• 500 g chicken liver;
• 1 onion;
• 2-3 tablespoons of vegetable oil;
• salt to taste;
• ground black pepper - to taste;
• 1 carrot;
• 3-4 pickled cucumbers;
• 3 eggs;
• 2-3 tablespoons of mayonnaise.

Preparation

Cut the chicken liver and onion into small pieces. Heat almost all the oil in a skillet and lightly fry the onion. Add liver to it and cook until tender. Season the meat with salt and pepper and cool completely.

Boil the carrots until soft and let cool. Cut the carrots and cucumbers into small, thin cubes. Whisk each egg and salt separately. Heat the oil in a skillet, pour the egg into it and fry the pancake on both sides. Make two more pancakes in the same way.

Cut the cooled pancakes into small strips. Place all prepared ingredients in a bowl and season the salad with mayonnaise.

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9. Layered salad of boiled carrots, crab sticks, potatoes and eggs

Ingredients

• 500 g potatoes;
• 2-3 carrots;
• 5 eggs;
• 200 g crab sticks;
• a few tablespoons of mayonnaise;
• salt is optional.

Preparation

Boil potatoes and carrots until soft and cool. Hard boil the eggs, cool and peel. Grate vegetables and egg whites on a fine grater. Chop the crab sticks finely.

Place half of the potatoes on a dish and brush with mayonnaise. Spread a layer of crab sticks and egg whites on top. Brush the proteins with mayonnaise. Then lay out the remaining potatoes and add some mayonnaise again.

Cover the top and sides of the lettuce first with carrots, and then with grated yolk. Refrigerate the salad for an hour.

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10. Carrot and chickpea salad with almond dressing

Ingredients

• 2 tablespoons lemon juice
• 1 clove of garlic;
• 2 tablespoons of vegetable oil;
• 50 g almonds, peeled and chopped into cubes;
• ½ bunch of parsley;
• 1 teaspoon ground cumin
• 1 teaspoon of ground smoked paprika
• ¼ teaspoon ground cayenne pepper;
• 120 ml olive oil;
• 4-5 carrots;
• 250-300 g of canned chickpeas;
• salt to taste;
• ground black pepper - to taste.

Preparation

Pour lemon juice into a blender bowl, add finely chopped garlic, beat and leave for 15 minutes. Meanwhile, heat the oil in a skillet and saute the almonds until golden brown. Transfer the nuts to a paper towel to drain off the grease and cool.

Place half of the almonds in a blender with lemon juice. Add parsley, cumin, paprika and cayenne pepper and whisk well. Pour in the olive oil and beat again until a paste-like consistency.

Grate the carrots with a Korean carrot grater. Add the chickpeas, salt, pepper and almond dressing to it and mix thoroughly. Sprinkle the remaining almonds on the salad before serving.

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11. Salad with carrots, orange, celery, nuts and dried fruits

Ingredients

• 2-3 carrots;
• 1 celery stalk;
• a handful of cashew nuts;
• 1½ oranges;
• 50 g prunes;
• 20-30 g of raisins;
• ½ lemon;
• 3 tablespoons of vegetable oil;
• a few sprigs of dill;
• 1-2 cloves of garlic;
• salt to taste;
• ground black pepper - to taste.

Preparation

Grate the carrots on a coarse grater and chop the celery into large pieces. Dry the nuts lightly in a dry skillet. Peel one orange from the skin, films and white streaks and chop the pulp coarsely.

Cut the prunes into small pieces. Soak the raisins in hot water for a few minutes. Combine the juice of the lemon, the juice of the remaining half of the orange, the oil, the chopped dill and the chopped garlic.

Place all prepared ingredients in a bowl, add the dressing, salt and pepper and stir.

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12. Carrot, cabbage and beetroot salad

Ingredients

• ¼ a small head of cabbage;
• 1-2 carrots;
• 1 beet;
• a few sprigs of parsley;
• 2-3 tablespoons of vegetable oil;
• 1 tablespoon lemon juice
• salt to taste;
• ground black pepper - to taste;
• 1 apple - optional;
• 1 clove of garlic - optional.

Preparation

Chop the cabbage thinly. Grate the carrots and beets with a Korean carrot grater. Stir the vegetables and remember them a little with your hands.

Add chopped parsley, butter, lemon juice, salt and pepper and stir to combine. If desired, peeled grated apple and chopped garlic can be added to the salad.

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13. Salad with carrots, apples, nuts and raisins

Ingredients

• 100 g of walnuts;
• 70 g raisins;
• 4-5 carrots;
• 2 apples;
• 3 tablespoons lemon juice
• 3 tablespoons of vegetable oil;
• ½ teaspoon salt;
• a pinch of ground black pepper.

Preparation

Chop the nuts coarsely, fry them a little in a dry frying pan until golden brown and cool. Soak the raisins in hot water for a couple of minutes.

Grate the carrots with a coarse grater or Korean carrot grater. Prepare the apples in the same way and sprinkle them with a spoonful of lemon juice to keep the fruit from browning.

Combine apples, carrots, nuts and raisins. Mix the remaining lemon juice, oil, salt and pepper separately. Pour the dressing over the salad and stir.

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14. Carrot, broccoli and apple salad with honey-mustard dressing

Ingredients

• 5 tablespoons of apple cider vinegar
• 3 tablespoons of honey;
• 3 tablespoons olive oil
• 2 tablespoons Dijon mustard
• a few sprigs of parsley;
• ground chili - to taste;
• ½ teaspoon ground black pepper;
• salt to taste;
• 1 head of broccoli
• 2 apples;
• 1-2 carrots;
• 1 red onion;
• 100 g of walnuts;
• 30 g dry goji berries or dry cranberries.

Preparation

Combine vinegar, honey, oil, mustard, chopped parsley, chili, black pepper and salt. Refrigerate the dressing while preparing the salad.

Disassemble the broccoli into florets and place them in boiling salted water for 1-2 minutes. Discard broccoli in a colander and place in ice water to stop cooking.

Cut apples into large pieces, carrots into large cubes and onions into strips. Add broccoli, chopped nuts, berries and dressing to them and stir. Salt the salad if necessary.

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15. Carrot and pear salad with spicy dressing

Ingredients

• 5-6 carrots;
• 2-3 soft pears;
• a few sprigs of parsley;
• 2 tablespoons white wine vinegar
• 1 tablespoon curry
• 2 teaspoons of honey;
• 1 teaspoon salt
• ½ teaspoon ground black pepper;
• 3-4 tablespoons of olive oil.

Preparation

Slice the carrots into thin strips with a vegetable peeler. Separate the cores from the pears and cut the fruit into large strips. Add chopped parsley to the ingredients.

Place the vinegar, curry, honey, salt and pepper in a blender bowl and whisk. While whisking, add the butter. Season the salad with the mixture.

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