Contents
Archaeologists claim that carrots appeared four thousand years ago on the territory of Pakistan and Iran. It is difficult to say who and how it was first started to grow, but already in ancient Greece it was considered a real delicacy and it was served as a dessert during big holidays. How good that now we can prepare dishes with this useful vegetable every day, for example, make a salad from fresh carrots, and each time with new ingredients!
“Panicle” with mayonnaise
Cabbage salad with carrots is a classic of the genre. This snack is called a “broom”, because raw cabbage and carrots sweep out slags and toxins from the intestines, free it from garbage and give a powerful boost of energy. You can fill such a salad with fragrant vegetable oil or homemade mayonnaise without a gram of chemistry.
Preparing such a salad is easy and simple. Finely chop 400 g of cabbage, add a pinch of salt and sugar and remember well with your hands. The cabbage will become softer and give juice. Rub 1 carrot on a medium grater and mix with the cabbage.
There are many different recipes for homemade mayonnaise, but this one is one of the most delicious! Mix 150 ml of medium-fat milk and 300 ml of odorless vegetable oil. Whisk the mixture with a blender, stir in 2 tsp of ready-made mustard, 2 tbsp of lemon juice and a pinch of salt. Whisk the sauce again until it is pleasantly thick and season the salad with it.
If you eat a delicious “panicle” every day, your skin will become soft and velvety, and your performance will noticeably increase.
Korean appetizer
Korean carrots are no less useful than fresh ones, especially if you cook them yourself. At least, you will know for sure that there is no sodium glutamate and other flavoring additives in the dish. Homemade is always healthier and tastier!
You will need a special grater for Korean carrots, so that it can be rubbed with a long, beautiful shavings. Chop 250 g of carrots in this way, sprinkle it with 1 tbsp sugar and 0.5 tsp salt, and then leave for 5 minutes for easy pickling. Add 1 tbsp. 9% vinegar, 2 cloves of finely chopped garlic and 1 tsp. spices for Korean carrots. Do not mix, let the seasonings lie on top. Heat 2.5 tablespoons of oil to a high temperature and pour over the garlic and spices. They will hiss and get a special flavor.
Pour boiling water over 100 g of funchosa for 5 minutes and chop 1 Bulgarian pepper into strips. Drain the funchosa in a colander and cut it slightly so that it is not too long. Mix the funchosa, pepper and Korean carrots, sprinkle with 1 tsp black sesame, season with your favorite spices, finely chopped parsley and vegetable oil to your taste.
Salad with Korean carrots turns out to be very bright and spicy, so it will perfectly fit into the menu of the festive table.
Leek appetizer
Did you know that regular consumption of carrots reduces the level of cholesterol in the blood and reduces the likelihood of stroke, heart attack and atherosclerosis? And if you add other healthy vegetables to carrots, there will be no price for such dishes!
A salad of carrots, leeks and apples may seem exotic at first glance — probably because of the combination of bitter and sweet. But in fact it is very tasty — try it and see for yourself!
Thinly slice an apple, grate 2-3 carrots on a medium grater, chop half of the leek stalk with rings, and its green part with thin feathers.
For the sauce, mix 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar, pepper and add a little honey, literally half a teaspoon. Season the salad and taste immediately. Eat this snack more often and strengthen the immune system — this is especially important in winter!
Carrots for dessert
It turns out that carrots are 90% water, so carrot salads are incredibly juicy and crispy. Try a combination with pumpkin, apple and raisins. Sour and sweet accents make the taste of the dish rich and complete. However, even the simplest carrot salad with raisins and pumpkin can be interesting and unusual.
Grate 1 carrot and 150 g of fresh fragrant pumpkin on a “Korean” grater. Cut 1 sweet and sour apple into strips, and soak 50 g of raisins for a short time.
Mix the pumpkin, carrots, raisins and other ingredients in the salad. Pour 1.5 tsp of honey, 1 tsp of olive oil and 0.5 tsp of lemon juice into a salad bowl. You can season it with a pinch of ground cinnamon.
Mix the salad well and be sure to garnish it with mint leaves. This snack can be served for dessert instead of high-calorie cream cakes and chocolates. Healthy sweets are the most delicious!
When you want warmth
If you want something more satisfying, prepare a warm salad with chicken and carrots, which can be served as a second course. Chicken perfectly “rhymes” with carrots, and to make it softer and juicier, it can be pre-marinated.
So, cut 400 g of chicken fillet into thin strips and marinate the meat for 15 minutes in 2 tablespoons of olive oil mixed with any spices.
Fry the chicken until golden brown in a frying pan in vegetable oil and at the very end add a medium-sized onion chopped into cubes to it. While the chicken and onion are frying, cut the peeled bell pepper, 1 carrot and 1 large cucumber into strips.
Put lettuce leaves on plates, place all the other products on top of a beautiful slide, sprinkle this splendor with olive oil and garnish with 2 halves of cherry tomatoes.
Beetroot mix
Carrots, beets, walnuts, cheese — this is one of the best recipes for carrot salads. In addition, do not forget that it contains beta-carotene, which can stop the development of cancer, especially if you eat carrots fresh.
Grate 200 g of raw carrots and 200 g of boiled beets on a coarse grater. You can, of course, take raw beets, but this will be too serious a test for the gastrointestinal tract. Boiled beetroot has a softer and more pleasant taste.
Break into pieces 100 g of feta cheese, divide into halves 40 g of walnuts. Prepare a dressing of half a cup of olive oil and 3 tablespoons of grapefruit juice.
Mix the ingredients, season them with sauce, salt and pepper. Garnish the beetroot and carrot salad with parsley leaves and serve it on the table. Remember that raw carrots have a beneficial effect on the gums and tooth enamel, so be sure to include it in your daily diet.
Vegetable polychrome
Couscous with carrots, red onions, spinach, parsley and capsicum is a wonderful side dish for meat or fish. Cereals can be mixed with vegetables or serve all the ingredients separately on one dish.
Pour 200 g of couscous with boiling water — 400-500 ml of water will be quite enough. Cut 2 sweet peppers and half a red onion into rings, chop 1 carrot on a medium grater, wash a handful of spinach and a bunch of parsley well and separate the leaves from the stems.
Put a little swollen couscous in a deep bowl, place vegetables and herbs beautifully next to it. Drizzle the dish with olive oil and sprinkle with black sesame seeds.
Do not think about what kind of salad to make from carrots. Just look at the website “Healthy Food Near Me” more often — there are so many recipes here that it will be enough for a lifetime!