Fried carrot salad – delicious! Recipes for salads of fried carrots with Chinese cabbage, chips, tongue, mushrooms. Salad with carrots and onions “Obzhora Salad with chicken and fried carrots

It is difficult to imagine Russian cuisine without such an affordable vegetable as carrots. It is a good source of carotene and fiber. Lightly fried, it retains most of the vitamins and other beneficial substances, so it is often added to various dishes. Learn how to make a delicious roasted carrot salad at home.

How to make a salad

The vegetable, raw and fried, goes well with many other vegetables, types of meat, fish, seafood, mushrooms, cheeses and even some fruits. They can be seasoned with mayonnaise, sour cream, olive, sunflower, refined and unrefined oil, homogeneous mustard or mustard grains. Carrots are cut into circles, semi-circles, strips, cubes, based on the recipe and culinary preferences. Fry in butter, vegetable oil, or a mixture of both.

Roasted Carrot Salad Recipe

Today you can find many recipes for making salads with fried carrots. These may be options for people who do not eat meat and animal products, or, conversely, dishes high in protein products. Strictly follow the step-by-step instructions with photos, then your salad will turn out perfect in taste and appearance.

With chicken fillet

• Time: 40 minutes.
• Quantity: 6 servings.
• Calorie content: 162 kcal/100 g.
• Cuisine: Russian.
• Difficulty: easy.

Layered chicken salad with carrots will decorate a festive or everyday table. The dish is multi-ingredient and can easily replace a main meal. Thanks to the large number of vegetables, the treat has an average calorie content. This recipe uses a mixture of mayonnaise and sour cream as a dressing. It is better to give preference to fermented milk products with 20% fat content.

Ingredients:

• boiled chicken – 250 g;
• vegetable oil – 40 ml;
• mayonnaise – 40 g;
• sour cream – 40 g;
• prunes – 12 pcs.;
• walnuts – 200 g;
• carrots – 200 g;
• pickled cucumbers – 2 pcs.;
• potatoes – 2 pcs.;
• onion – 100 g;
• salt is optional.

Cooking method:

1. Boil the potatoes, peel and cool.
2. Peel the onion, chop finely, fry the vegetable in vegetable fat until soft.
3. Remove the peel from the carrots, grate coarsely, add to the onion, and fry until tender.
4. Salt the vegetable mixture and cool.
5. Finely grate the boiled potatoes.
6. Finely chop the boiled chicken.
7. Chop the pickled cucumbers.
8. Place potatoes on the bottom of the salad bowl.
9. Separately mix mayonnaise with sour cream, brush the first layer with the resulting mixture and smooth it out.
10. Place the chicken and coat again.
11. Then spread the pickled cucumbers, brush with dressing, then lay out the vegetables, coat again with a mixture of sour cream and mayonnaise.
12. Top the dish with chopped prunes and walnut kernels.

With bell pepper and walnuts with arugula

• Time: 30 minutes.
• Quantity: 2 servings.
• Calorie content: 259 kcal/100 g.
• Cuisine: Mediterranean.
• Difficulty: easy.

A bright and delicious salad with carrots that can lift your spirits at any time of the year. It keeps you feeling full for a long time thanks to walnuts, feta cheese and carrots, which are rich in fiber. If you are unable to find arugula, you can replace it with another leaf lettuce. The dressing with lemon juice highlights the sweetness of the vegetables and gives the dish a characteristic sourness.

Ingredients:

• feta cheese – 100 g;
• vegetable oil – 80 ml;
• arugula – 50 g;
• walnuts – 7 pcs.;
• carrots – 2 pcs.;
• red onion – 1 pc.;
• lemon – ½ pc.

Cooking method:

1. Peel the carrots and cut into not very thick slices.
2. Remove seeds from bell peppers and cut into squares.
3. Fry the vegetables in a frying pan with a small amount of vegetable fat.
4. Rinse the arugula, dry it, and place it as a “pillow” on a serving plate.
5. Cut the cheese into cubes.
6. Chop the walnuts coarsely with a knife and fry in a dry frying pan.
7. Separately, mix lemon juice with oil, salt and pepper.
8. Peel the onion and thinly slice into half rings.
9. Place the roast on the arugula, then the raw onion, cheese, and nuts.
10. Before serving, pour the previously prepared dressing over the dish.

With oranges and cinnamon

• Time: 30 minutes.
• Quantity: 4 servings.
• Calorie content: 149 kcal/100 g.
• Purpose: appetizer, side dish.
• Cuisine: Mediterranean.
• Difficulty: easy.

An original dish that combines fried, lightly salted carrots, sweet oranges and spices such as cinnamon and nutmeg. The salad is perfect for main dishes of chicken and duck. In this case, it is not necessary to sprinkle the side dish with powdered sugar. This dish can also serve as a kind of dessert for real gourmets.

Ingredients:

• carrots – 3 pcs.;
• oranges – 2 pcs.;
• olive oil – 60 ml;
• powdered sugar – 40 g;
• salt, cinnamon, nutmeg, ground white pepper.

Cooking method:

1. Peel the carrots and grate them on a coarse grater.
2. Fry the vegetable in a heated frying pan with olive oil until soft, add salt and pepper at the end.
3. Peel the oranges, get rid of the white films, cut the pulp into pieces.
4. Place the fried vegetable in a salad bowl, add orange pulp, ground cinnamon, and nutmeg.
5. Before serving, sprinkle the dish with powdered sugar.

With chicken and mushrooms

• Time: 30 minutes.
• Quantity: 4 servings.
• Calorie content: 131 kcal/100 g.
• Cuisine: Russian.
• Difficulty: easy.

Salad with carrots, chicken and mushrooms turns out very satisfying. To reduce the cooking time for this dish as much as possible, boil the chicken fillet and eggs in advance. This recipe uses champignons. They can be replaced with other types, for example, porcini mushrooms, oyster mushrooms or chanterelles. You can also choose greens based on your culinary preferences. Parsley and cilantro go well with this set of ingredients.

Ingredients:

• champignons – 300 g;
• vegetable oil – 40 ml;
• mayonnaise – 40 g;
• dill – 20 g;
• eggs – 2 pcs.;
• onions, carrots - 1 pc.;
• boiled chicken fillet – 200 g;
• salt.

Cooking method:

1. Boil the eggs hard and cool.
2. Wash the champignons, dry them, cut them into slices, and fry them in vegetable fat.
3. Peel the remaining vegetables, coarsely grate the carrots, chop the onion, fry everything until golden brown.
4. Cut the boiled fillet into small pieces.
5. Peel the eggs and cut into cubes.
6. Combine all ingredients, add chopped dill, salt to taste.
7. Season the mixture with mayonnaise, mix well.

With meat

• Time: 1 hour.
• Quantity: 4 servings.
• Calorie content per 100 grams: 216 kcal.
• Purpose: appetizer, main.
• Cuisine: Russian.
• Difficulty: medium.

This salad with fried carrots and meat is perfect for the winter when fresh vegetables are not available. In addition, seasonal products of plant origin contain more vitamins and other beneficial substances. The classic combination of carrots and beets makes a good base for a salad. This recipe uses lean pork, you can experiment with other types of meat.

Ingredients:

• pork – 300 g;
• vegetable oil – 100 ml;
• mayonnaise – 100 g;
• carrots – 3 pcs.;
• beets, onions – 1 pc.

Cooking method:

1. Peel the vegetables, rinse and dry.
2. Coarsely grate the carrots and fry in heated vegetable fat. If the vegetable completely absorbs the fat, add a little water and cook until soft.
3. Coarsely grate the beets and fry them separately in vegetable fat.
4. Cut the meat into thin strips and fry separately in a large amount of oil.
5. A golden brown crust should form on the slices; at the end of frying, add salt and pepper.
6. Chop the onion as desired.
7. When the fried vegetables have cooled to room temperature, combine them, season with mayonnaise, and add spices as needed.

With burdock root

• Time: 20 minutes.
• Quantity: 1 serving.
• Calorie content per 100 grams: 189 kcal.
• Purpose: garnish.
• Cuisine: Russian.
• Difficulty: easy.

An original side dish consisting of fried burdock root and carrots will surprise the most avid gourmet. Vegetables are caramelized by adding oil and balsamic vinegar. White dessert wine gives special notes. The dish looks very aesthetically pleasing and has a characteristic shine. The salad is decorated with parsley; you can use both fresh and dried herbs.

Ingredients:

• olive oil – 25 ml;
• balsamic vinegar – 20 ml;
• parsley – 10 g;
• honey – 10 ml;
• white dessert wine – 7 ml;
• burdock – 1 pc.;
• carrots – ½ pcs.

Cooking method:

1. Cut the pre-peeled carrots and burdock root into long strips.
2. Heat the olive oil in a frying pan, fry the vegetables in it until tender, and finally add balsamic vinegar, honey and white wine.
3. Before serving, sprinkle the dish with chopped parsley.

With bell peppers and tomatoes

• Time: 1 hour.
• Quantity: 4 servings.
• Purpose: appetizer, main.
• Cuisine: Russian.
• Difficulty: easy.

A delicious, balanced salad that can be eaten without a twinge of conscience in the evening as a full dinner. The presence of chicken fillet and hard cheese will ensure a feeling of fullness for a long time. An assortment of vegetables goes well with these protein foods. The recipe calls for Dutch cheese, you can replace it with any other hard type of your choice.

Ingredients:

• boiled chicken fillet – 450 g;
• orange juice – 60 ml;
• Dutch cheese – 50 g;
• olive oil – 40 ml;
• white wine vinegar – 40 ml;
• parsley – 10 g;
• green onion – 2 feathers;
• tomatoes – 2 pcs.;
• carrots, bell pepper – 1 pc.;

Cooking method:

1. Peel, wash and dry all vegetables.
2. Remove the seeds from the bell pepper and cut into thin strips.
3. Cut the boiled chicken into strips too.
4. Cut the carrots into thin slices, or grate them using a Korean carrot grater, and lightly fry them in olive oil.
5. Cut the tomatoes into thin slices.
6. Cut the cheese into small cubes or finely grate.
7. Chop green onions and parsley.
8. Mix all ingredients in one container.
9. For the dressing, combine orange juice, vinegar, olive oil, salt, and black pepper.
10. Season the salad, mix well and leave for half an hour to infuse.

With trout

• Time: 45 minutes.
• Quantity: 4 servings.
• Calorie content per 100 grams: 233 kcal.
• Purpose: appetizer, main.
• Cuisine: Russian.
• Difficulty: medium.

An easy-to-prepare, but difficult-to-serve dish with trout and salad will become a real table decoration. A high culinary ring is used for its presentation. If you don’t have such kitchen equipment on hand, you can use a glass or cup. The dish is a multi-layered tower, which is topped with a cap of grated cheese.

Ingredients:

• trout fillet – 600 g;
• mayonnaise – 250 g;
• leaf lettuce – 100 g;
• Dutch cheese – 100 g;
• vegetable oil – 60 ml;
• parsley – 10 g;
• onions – 2 pcs.;
• carrots – 1 pc.;
• salt.

Cooking method:

1. Wash the fish fillet, dry it, cut into small pieces.
2. Fry in a hot frying pan until fully cooked; at the end of frying, salt and pepper the fish.
3. Peel the carrots, grate them coarsely, and fry them separately in vegetable fat.
4. Cut the onion into half rings and fry separately.
5. Take a presentation plate, lay out lettuce leaves, and place a cooking ring on top.
6. Place a layer of fish on the bottom of the ring and brush with mayonnaise.
7. Next, fried onions and mayonnaise again.
8. Place carrots on top and coat with sauce.
9. Carefully remove the cooking ring and decorate the top with grated cheese and a parsley leaf.
10. Make the remaining portions according to the number of guests using the same principle.

With onions and canned peas

• Time: 30 minutes.
• Quantity: 4 servings.
• Calorie content per 100 grams: 109 kcal.
• Purpose: appetizer, side dish.
• Cuisine: Russian.
• Difficulty: easy.

A light salad with fried carrots and onions with the addition of canned peas will serve as an excellent side dish for meat and fish dishes. This vegetable combination can be safely consumed in the evening as dinner. Sour cream is used for dressing this recipe. Its fat content depends on your taste preferences and diet requirements. In this case, a fermented milk product with a fat content of 20% is used.

Ingredients:

• canned peas – 200 g;
• sour cream – 75 g;
• vegetable oil – 60 ml;
• green onion – 15 g;
• parsley – 10 g;
• carrots, onions – 3 pcs.;
• salt, ground black pepper.

Cooking method:

1. Peel the vegetables, rinse and dry.
2. Cut the onion into half rings of medium thickness.
3. Grate the carrots on a coarse grater.
4. Fry the onion in a heated frying pan with butter until soft, then add the carrots.
5. Transfer the roasted vegetables to a salad bowl to help them cool faster.
6. At this time, chop the parsley and green onions.
7. Add chopped herbs and canned peas to the cooled vegetables.
8. Season the dish with salt and pepper to taste.
9. Season everything with sour cream and mix well.

With beef tongue

• Time: 3 hours 40 minutes.
• Quantity: 4 servings.
• Purpose: appetizer, main.
• Cuisine: Russian.
• Difficulty: easy.

Boiling beef tongue takes a long time, so it’s best to prepare it in advance so that all ingredients are ready when you assemble the dish. If you don’t like this delicacy, you can replace it with a piece of boiled beef. The meat will pair well with the rest of the recipe. Onions marinated in apple cider vinegar add a special taste to the dish.

Ingredients:

• carrots – 3 pcs.;
• beef tongue – 450 g;
• canned peas – 100 g;
• sunflower oil – 20 ml;
• mayonnaise – 50 g;
• onion – 1 pc.;
• apple cider vinegar – 100 ml;
• salt.

Cooking method:

1. Prepare the beef tongue in advance; it will cook for about 3 hours.
2. Peel the onion, cut into half rings and marinate in apple cider vinegar for half an hour.
3. Peel the finished tongue and cut into strips.
4. Grate the peeled carrots on a Korean carrot grater, then fry in sunflower oil.
5. Place the washed canned peas in a salad bowl, add mayonnaise, carrots, tongue and pickled onions.
6. Mix everything well, after adding salt to taste.

Hot salad with Chinese cabbage

• Time: 50 minutes.
• Quantity: 4 servings.
• Calorie content per 100 grams: 158 kcal.
• Purpose: appetizer, side dish.
• Cuisine: Mediterranean.
• Difficulty: easy.

Warm vegetables make a worthy meal, especially during the winter. The dish combines a large amount of vegetables, sausage and hard cheese. Sausage, in this case salami, is interchangeable with cervelat or ham. Hard cheese can also be of any variety, depending on culinary preferences.

Ingredients:

• olive oil – 60 ml;
• Chinese cabbage – 50 g;
• salami – 50 g;
• Dutch cheese – 50 g;
• sunflower oil – 20 ml;
• table mustard – 10 g;
• vinegar – 10 ml;
• green onion – 10 g;
• tomatoes – 3 pcs.;
• carrots – 1 pc.;
• pickled cucumber – 1 pc.;
• spices.

Cooking method:

1. Peel the carrots, finely chop them, fry in hot sunflower oil until fully cooked, add a little salt at the end of frying.
2. Wash the leaves of Chinese cabbage and chop them finely.
3. Cut the pickled cucumber into strips.
4. Peel the sausage from the factory film and cut into cubes.
5. Cut the tomatoes into small cubes.
6. Wash the green onions well, dry and chop.
7. Place Chinese cabbage on the bottom of a fireproof dish, then fried carrots.
8. Place sausage on top, then cucumber and tomatoes.
9. Sprinkle the top of the dish with green onions.
10. Separately, mix olive oil with vinegar and mustard, pour generously over the salad mixture.
11. Finish the dish with grated hard cheese and place in a preheated oven for 10 minutes to warm the vegetables thoroughly and melt the cheese.
12. This salad can be cut into sections and served in portions, decorated to your taste.

• Time: 1 hour 20 minutes.
• Quantity: 4 servings.
• Calorie content per 100 grams: 222 kcal.
• Purpose: appetizer, side dish.
• Cuisine: Russian.
• Difficulty: medium.

A variation of puff salad with fried carrots, mushrooms and prunes is a good addition to many meat and fish dishes. The recipe uses walnuts and they go well with the other ingredients. If desired, they can be replaced with pine nuts; the taste of the dish will only benefit from this. It is better to use homemade mayonnaise.

Ingredients:

• champignons – 250 g;
• mayonnaise – 100 g;
• walnuts – 100 g;
• prunes – 100 g;
• vegetable oil – 60 ml;
• onions, carrots – 2 pcs.;
• salt, ground black pepper - optional.

Cooking method:

1. Peel the carrots and grate them on a medium grater.
2. Remove the peel from the onion and cut into small cubes.
3. Wash the mushrooms, dry them, and cut them into cubes.
4. Place the prunes in a bowl, cover with warm water, when they swell, drain, squeeze and finely chop.
5. Fry the walnut kernels in a dry frying pan, then chop them into crumbs in a convenient way.
6. In a frying pan with hot oil, fry the carrots until tender, add salt at the end of frying, then transfer to a separate bowl.
7. In a previously used frying pan, fry the onion until golden brown and place in the same bowl.
8. Fry the mushrooms in the remaining fat, add salt and pepper at the end of frying.
9. Take a round salad bowl and cover it with cling film so that the edges hang down.
10. Place some of the nuts on the bottom, then carrots, sprinkle with pepper and brush with mayonnaise.
11. Next, add some of the onions and mushrooms.
12. Lubricate everything with mayonnaise and sprinkle with prunes.
13. Sprinkle with nuts again, arrange onions, mushrooms, sprinkle with pepper and coat with mayonnaise.
14. The last layer should be carrot.
15. Place the mixture in a cool place to let it sit for a while (at least half an hour).
16. Then turn the salad bowl over onto a presentation plate and remove the film.

With squid

• Time: 1 hour 10 minutes.
• Quantity: 10 servings.
• Calorie content per 100 grams: 136 kcal.
• Purpose: appetizer, side dish, main.
• Cuisine: Mediterranean.
• Difficulty: easy.

This salad can be considered a main dish. It contains foods that together form a balanced meal. This dish is often served with boiled rice or garlic bread. It should be remembered that squid cooks very quickly. It is important not to overcook them, otherwise they will become rubbery. Sesame seeds and ground paprika add piquant notes to the salad.

Ingredients:

• squid – 1.5 kg;
• vegetable oil – 160 ml;
• vinegar 9% – 40 ml;
• garlic – 6 cloves;
• sesame – 5 g;
• sugar – 5 g;
• carrots, onions – 2 pcs.;
• salt, ground paprika.

Cooking method:

1. Dip the cleaned squid carcasses into boiling water for literally 10 seconds, then drain them in a colander, cool well, and cut into long strips.
2. Cut the onions into half rings, fry in half the vegetable fat for 3 minutes, add the sesame seeds at the end, cook everything together for a couple more minutes and remove from the heat.
3. Cut the peeled carrots into thin strips, fry in the remaining vegetable fat until soft for 5 minutes, then add sugar, paprika, stir and remove from heat.
4. Place the squid in a deep bowl, add fried onions, carrots and all the fat in which the vegetables were fried.
5. Add salt, vinegar, pass the garlic through a press.
6. Mix the mixture well, then put it in the refrigerator for half an hour.

• Time: 1 hour.
• Quantity: 4 servings.
• Calorie content per 100 grams: 196 kcal.
• Purpose: appetizer, main.
• Cuisine: Russian.
• Difficulty: easy.

The hearty “Obzhorka” will relieve hunger for a long time thanks to the presence of boiled beef. This dish is often served with a slice of bread, which completely replaces the main meal. The combination of boiled beef and pickled cucumbers works great in a salad. To diversify the taste of the dish, you can add your favorite spices and herbs. It’s better not to serve “Obzhorka” right away, but to let it brew a little.

Ingredients:

• boiled beef – 450 g;
• mayonnaise – 100 g;
• vegetable oil – 40 ml;
• carrots – 3 pcs.;
• pickled cucumber – 2 pcs.;
• onion – 1 pc.;
• salt, ground black pepper.

Cooking method:

1. Cut the boiled beef into cubes.
2. Peel the onion and finely chop.
3. Peel the carrots, coarsely grate or cut into strips.
4. Remove the peel from the pickled cucumbers and cut into cubes.
5. Fry the carrots in vegetable fat, then fry the onion in this frying pan.
6. Place the vegetables in a salad bowl, add meat and cucumbers.
7. Salt, pepper, add mayonnaise and leave to brew for half an hour.

Video

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Discussion

Oh, I don’t really like salads in jars. I make caviar like lecho and eat it all with pleasure. I made salads a couple of times and my homemade ones were rejected. So I abandoned this matter!

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09.27.2008 17:05:49, Katya

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Discussion

Very good I loved this salad. You chop cabbage, radish, head lettuce, bell pepper, the most important thing is that you can choose one of these, or all together, and you only need a little bit of the product. Cucumber - julienned. placed in a transparent salad bowl. Make a grid of mayonnaise, a little. And the next layer is mandatory: ham into strips, tomatoes into strips too, I grate everything on a burner grater (well, the kind with different attachments). Once again a rare mayonnaise mesh. Further!!! White crackers, grated cheese. It seems like nothing special. But the salad is light and tasty. And it’s simply made from leftovers. Those. You can make a salad from radishes with carrots and sour cream, set aside a little for this salad. Serve peppers, cucumbers, tomatoes simply chopped, and cut half a pepper, 1 small cucumber and a tomato into this salad. You can buy crackers; by the way, they don’t take longer to soak. Homemade crackers should be added right before serving. The ham is the most expensive item in this salad.
Good luck!!!

Salad: Finely chop everything first.
egg layer
layer of mayonnaise
layer of onion
layer of mayonnaise
layer of apples
layer of mayonnaise
And so twice. Dill on top.
(you can have a layer of cheese and nuts)

someone help! tired of adding these ingredients, and how do Hare Krishnas manage without them?)

Discussion

1) Quite simple and elegant (suitable for table decoration:) salad. "Andalusian". Cut tomatoes, green onions, sweet peppers into long plastic slices (at least 4 cm), add boiled rice and garlic. You don’t have to season it, or you can add lemon juice.
2) Grated hard cheese, sliced ​​tomatoes, shredded cabbage, boiled beans and a little garlic. Again, you don’t have to season it (the vegetables give juice), or you can add olive oil.
3) Chafan - where would we be without him? :)
4) Boiled meat + fried onions. Around this are segments: fresh cabbage, fried. potatoes, green peas, garlic. No additional refilling. Looks impressive on the table. :) Very filling.
5) Fish marinade (with carrots and onions). Or you can have the same one, but with meat.

I have remembered! To give up mayonnaise, you need to buy a bottle of balsamic vinegar. Expensive, but it will last a long time.
In addition, there is also mustard, sesame, coconut, olive oil with all sorts of additives.
The mayonnaise will disappear on its own.

Tell me, please, a quick, light salad for dinner; o)

Discussion

I made it yesterday (but it’s more like a dessert :))). 1 pear + 1 peach + a little grape + 1 tangerine + 1 banana + half a pack of ice cream “for 48 kopecks” + a little martini (or cognac, etc.). Consolidation! Yes, in this heat! Mmmmmmm... :)))

Lettuce leaf + peeled cucumbers + tomatoes + olives + cheese (fetaka).
Bon appetit.

Girls and boys, every time I ask for an assembly of puff salads, they seem to write that they have sent it, but bye bye, there is nothing! I really appreciate it, plzzz... Thank you! Address [email protected]

Discussion

Layered salads.
Pomegranate salad in layers:
1-boiled beef

3 eggs
3 walnuts finely rub.
4-garnish with pomegranate seeds

Salad "Europe"

Salad "Salmon in a coat"



4th layer - grated cheese, mayonnaise.

Salad "Herring"

- rice,
- herring,
- onions and carrots,
- eggs

champignons - 1 kg;
onions - 0.5kg;
carrots - 0.5 kg;
walnuts - 10-15 pcs.;
prunes - 200-250g.

Tuna salad

Salad Tenderness

"Olivier Salad" is classic.
Shred!

03/04/2002 18:41:08, Oxana

Layered salads.
Pomegranate salad in layers:
1-boiled beef
2-cooked carrots on a coarse grater.
3 eggs
3 walnuts finely rub.
4-garnish with pomegranate seeds
Coat all layers with mayonnaise and pour pomegranate juice over them.

Salad "Europe"
A bag of frozen green beans "Hortex", a can of corn, a can of chopped champignons, a piece of cold-smoked chum salmon, mayonnaise. Boil the beans (5-10 minutes) in salted water, add corn, champignons, cold-smoked chum salmon cut into small pieces and mayonnaise. Mix everything.

Salad "Salmon in a coat"
1 can of canned pink salmon (salmon, sockeye salmon), 4 eggs, 2 hard green apples, 150 g of hard cheese (Tilsiter type), mayonnaise.
1st layer - remove bones from fish, mash well with a fork, mix with mayonnaise.
2nd layer - mix 4 grated egg whites with mayonnaise.
3rd layer - grated hard apples, peeled and seeded, mixed with mayonnaise, otherwise they will darken.
4th layer - grated cheese, mayonnaise.
Sprinkle crumbled yolk on top. The salad needs to sit

Salad "Herring"
rice, herring, onion, carrots, eggs, mayonnaise
Boil rice, eggs, remove bones from herring, fry onions (in half rings) and carrots (grated) in sunflower oil. Cut eggs and herring into cubes. Lay in layers, coating each layer with mayonnaise,
- rice,
- herring,
- onions and carrots,
- eggs

Champignon salad with nuts and prunes
champignons - 1 kg;
onions - 0.5kg;
carrots - 0.5 kg;
walnuts - 10-15 pcs.;
prunes - 200-250g.
Fry finely chopped champignons in vegetable oil until tender. Separately, fry finely chopped onions and grated carrots. Peel and chop the nuts. Steam the prunes, remove the pits and cut into strips. Cool all products to room temperature. Onion; Combine carrots, nuts and prunes and stir. Place on a dish in layers: mushrooms, then a layer of the mixture, again mushrooms, etc., coating each layer with mayonnaise. We recommend decorating the finished salad with prune halves and nut crumbs

Tuna salad
A jar of tuna (any canned fish in oil will do), two tomatoes, two cucumbers, 1 onion, one sweet pepper, corn (you can do without it).
Finely chop everything into cubes, crush the fish with a fork, season with fish oil. A light, tasty salad for every day and for holidays (in this case, lay everything out in layers in the following order: cucumbers, onions, fish, onions, tomatoes, corn).

Salad Tenderness
Cheese - 150 g, one large orange, medium-sized onion, three boiled eggs, mayonnaise.
Take a fairly deep bowl in which the salad will be served, and grate the cheese into it on a coarse grater. Cover the cheese with mayonnaise. Cut the onion into rings, scald and place on top of the cheese, cover with mayonnaise. Cut the orange, either into pieces or into rings, and place it on the onion, brush with mayonnaise. Then, finally, grate the eggs and add the orange zest as a garnish. The salad is ready in 5 minutes!

"Olivier Salad" is classic.
4 large boiled potatoes, 3 medium-sized carrots, 1 onion, 2 pickled cucumbers, 1 peeled and cored apple, a glass of canned green peas, whites of 4 hard-boiled eggs, 4 pickled onions.
Shred!
Then chop: 200 g of boiled chicken (white chicken), 100 g of smoked turkey (red meat), 100 g of boiled beef (veal) or boiled tongue. Grind 4 hard-boiled yolks into 250 g of mayonnaise (regular store-bought) with lemon and salt, add 1 teaspoon of Dijon mustard, a little black pepper, a teaspoon of olive oil and 1 raw egg yolk. Mix perfectly. Pour over the salad and mix gently. And put it in the freezer for 10 minutes! Place it in a pyramid, pour over the rest of the mayonnaise sauce and garnish with... a couple of anchovies. This is a classic, but I offer a small clarification (timidly, because the recipe is a classic!): squeeze 3/4 out of a tube of anchovy paste, well, at most, one teaspoon of the contents and mix with the rest of the mayonnaise sauce that you poured over the salad. Then anchovies are not needed and even unnecessary...

Layered fried onion salad
2 kg of onions, 4 potatoes, 3 carrots, 1 large beet, 4 eggs, 1 processed cheese, 4-5 cans of mayonnaise
Boil carrots, beets, potatoes, eggs. Chop the onion and fry in two frying pans (one will not be enough). Grate cheese and boiled vegetables. Then place in layers in a deep, preferably transparent salad bowl: a layer of potatoes, a layer of fried onions, then mayonnaise (you don’t need to add salt to anything except the onions during frying - mayonnaise will bring everything to mind). Next - carrots, onions, mayonnaise; beets, onions, mayonnaise. Now repeat everything again. Place the seventh layer of finely chopped eggs, cheese and mayonnaise.

03/04/2002 18:39:38, Oxana

Even small children know that carrots are a very healthy vegetable. So beneficial that the ancient Greeks considered it a sacred plant.

Carrots are a real storehouse of vitamins. And it is useful to eat it in any form: raw, boiled, dried, fried. Useful substances are preserved in any form.

There are many recipes for cooking carrots, some of which we will introduce you to below.

Salad with fried carrots

• chicken fillet – 200 g;
• carrots – 2 pcs.;
• hard cheese – 150 g;
• a handful of walnuts;
• garlic - to taste;
• mayonnaise.

Boil the chicken fillet and cut it into large cubes. Peel the carrots, cut into strips and fry.

Grate the cheese on a coarse grater. Chop the walnuts.

Pass the garlic through a press and mix with mayonnaise. Next, we lay the finished products in layers.

Place the chicken on the bottom of the salad bowl and coat with mayonnaise mixed with garlic. Then we lay out the fried carrots, grease them again with mayonnaise, sprinkle with cheese, again with mayonnaise and finally sprinkle with walnuts. Let it brew for 20 minutes.

Serve to the table.

Zucchini fried with carrots

• zucchini – 3 pcs.;
• carrots – 1 pc.;
• onions – 2 pcs.;
• eggs – 2 pcs.;
• salt;
• vegetable oil.

Wash the zucchini under cold water, cut in half and cut into slices. Cut the carrots into strips, place them in a heated frying pan and fry a little over low heat. Cut the onion into rings and add to the carrots, fry together until golden brown.

Add the zucchini to the pan and fry together until the zucchini is lightly browned. Salt. Beat the eggs with a fork and pour our zucchini in the pan.

When the eggs are slightly fried, mix everything thoroughly and simmer for another 5-7 minutes.

Fried carrots with onions

• carrots – 5 pcs.;
• onions – 3 pcs.;
• vegetable oil – 1/4 cup;
• sweet pepper – 1 pc.;
• Bay leaf;
• salt pepper.

Grate the carrots on a coarse grater. Heat the vegetable oil in a frying pan and fry the carrots.

Cut the onion into thin half rings and add to the carrots. Mix the vegetables and fry for 20 minutes, stirring occasionally. Add salt, pepper and bay leaf.

Cut the sweet pepper into small cubes and place in a frying pan. Stir and fry for another 10 minutes.

Turn off the heat and serve.

Potatoes fried with carrots

• potatoes – 1 kg;
• onion – 1 pc.;
• carrots – 2 pcs.;
• parsley;
• salt pepper;
• pork fat.

Cut the potatoes into thin strips. Place 2 tbsp in the pan. spoons of pork fat, melt it and add potatoes, fry over low heat.

When the potatoes have set and become a little soft, salt them and add the chopped onion. And add another spoonful of fat. Fry everything under the lid, stirring from time to time.

When the onion becomes soft, add the carrots, grated on a coarse grater. Fry our vegetables until done.

Before serving, sprinkle with finely chopped parsley and dill.

Fried eggplants with carrots

• eggplants – 5 kg;
• onion – 200 g;
• carrots – 400 g;
• garlic - to taste;
• parsley and dill;
• vegetable oil - 0.8 l.

Wash young fresh eggplants and cut them off from the stem along with part of the fruit. Cut them into cubes and fry in hot vegetable oil until cooked. After the eggplants are removed from the oil, sprinkle them with ground black pepper.

Grate the carrots on a coarse grater, cut the onion into slices, and finely chop the garlic. Place the eggplants in a 0.5 liter jar, alternating with onion slices, carrots, garlic and finely chopped herbs. We compact the layers tightly.

Fill with the oil in which you fried. Add 1 teaspoon of apple cider vinegar.

We seal the jars hermetically and sterilize for 15 minutes.

Fried carrot salad – delicious! Recipes for salads of fried carrots with Chinese cabbage, chips, tongue, mushrooms

Roasted carrot salad is delicious! Recipes for salads of fried carrots with Chinese cabbage, chips, tongue, mushrooms, peppers and squid

Carrots have always been considered one of the best sources of fiber and carotene. In addition, it contains lycopene, ascorbic acid, vitamins of various groups, minerals and many other valuable substances. In addition, carrots can be combined with any fruit, fish, vegetables or meat.

Regular consumption of this vegetable can improve your vision, skin and stomach condition. The more often this product appears on your tables, the more nutrients your body will receive.

Even when fried, this product retains some of its vitamins. A lot of salads are prepared from fried carrots, and often this vegetable is just an addition. But there are dishes that lose their original taste without this ingredient.

Recipes for just such salads are presented below.

Fried carrot salad general principles of preparation

Peel carrots with a special kitchen vegetable peeler.

For salads, use young carrots.

Fry carrots only in hot oil.

To ensure that the carrots turn brown when fried, dry them with paper towels before cooking.

Fry carrots in vegetable or olive oil.

Add salt only at the end of cooking.

To make carrots fry faster, grate them.

Dress salads with fried carrots with low-fat mayonnaise.

If you are preparing a fry of onions and carrots, then add the second ingredient to the pan only after a couple of minutes.

Before serving, decorate salads with any greens.

Fried carrot and beef tongue salad

Ingredients:
. three fresh carrots;
. 440 g beef tongue;
. salt;
. half a can of canned peas;
. vegetable oil;
. two spoons of mayonnaise;
. one bow;
. spices;
. five tablespoons of apple cider vinegar.

1. Thaw the beef tongue, wash it with a brush and place it in the pan. Fill the tongue with plenty of water, add salt and cook for three hours.

Check for doneness with a fork; it should easily pierce the meat.

2. Cool the finished beef tongue, remove its skin and cut into strips.

3. Grate the peeled carrots using a special Korean carrot grater. Heat the oil in a frying pan and add the grated ingredient there.

Fry for 5 minutes, then drain off excess oil.

4. Peel the onion and cut into thin rings. Place the rings in a deep container, cover with vinegar and leave to marinate for half an hour.

After the time has passed, drain the vinegar and squeeze the onion.

5. Take a plate and place the washed canned peas in it. Add mayonnaise, fried carrots, salt, beef tongue and pickled onions.

Stir the dish and serve, garnished with lettuce leaves on the table.

Hot salad of fried carrots and Chinese cabbage

Ingredients:
. three tomatoes;
. carrot;
. three leaves of Chinese cabbage;
. 55 g salami;
. one pickled cucumber;
. two branches of green onions;
. half a spoon of vinegar;
. cheese;
. three tablespoons of olive oil;
. half a spoon of regular mustard.

1. Peel and chop the carrots. Fry the vegetable in heated sunflower oil until cooked.

Finally, add salt and pepper if desired.

2. Rinse the Chinese cabbage leaves under running water and chop them with a sharp knife on a cutting board.

3. Cut the pickled cucumber into strips.

4. Free the sausage from the film and chop into strips.

5. Wash one tomato and cut into cubes.

6. Rinse the green onions and chop very finely.

7. Take a serving dish and place the Chinese cabbage in the first layer, then the fried carrots.

8. Next place the salami, on top of them the cucumber and tomatoes. Sprinkle the top with chopped green onions.

9. For dressing, mix mustard, vinegar and olive oil. Pour this mixture over the salad.

10. Grate the cheese as the last layer on the salad and place the dish in the microwave for three minutes. Garnish the hot salad with tomato slices.

11. Serve the salad immediately after baking, cut like a cake. No additives are required for this dish.

Fried carrot salad with mushrooms and prunes

Ingredients:
. two carrots;
. homemade mayonnaise;
. salt;
. 265 g champignons;
. a pair of onions;
. half a glass of walnuts;
. pepper;
. frying oil;
. 130 g prunes.

1. Peel the carrots and grate on a medium grater. Peel the onion and chop into small cubes.

2. Rinse the champignons, wipe with a napkin and cut into cubes.

3. Place the prunes in a bowl and fill with boiled water. After the time has passed, remove the prunes, squeeze and finely chop.

4. Heat a dry frying pan and fry the nuts in it, then chop them with a knife.

5. In another frying pan, heat the oil and fry the carrots in it, stirring occasionally, for 4 minutes.

6. Salt the carrots and transfer to a container.

7. Place the onion in the same pan and fry it until translucent. Also transfer it to a plate.

8. Fry the mushrooms in the remaining oil until soft. Don't forget to add salt.

9. Take a special round salad pan and place cling film on the bottom. The edges should hang down.

10. Place nuts on the bottom. Place carrots on top of them.

Sprinkle everything with pepper and spread mayonnaise.

11. Next add a layer of onions, then mushrooms. Spread prunes and mayonnaise evenly over the mushrooms.

12. Sprinkle with nuts again, add onions, mushrooms and again pepper and spread mayonnaise. Spread the carrot layer last.

13. Place the finished salad in a cool place and let it brew.

14. Then remove the dish and turn it over. A beautiful and delicious salad is ready!

15. Serve this yummy dish along with meat or fish dishes.

Fried carrot salad with chips

470 g chicken fillet;
. vegetable oil;
. 190 g carrots;
. bay leaf;
. salt;
. 120 g chips;
. peppercorns;
. five cloves of garlic;
. mayonnaise;
. one sweet bell pepper.

1. Rinse the chicken fillet under running water and remove the films. Fill the pan with water and place the chicken in it.

Cook the meat for 20 minutes. After the water boils, add peppercorns and bay leaves to the broth.

2. Peel the carrots with a special knife and chop them. Fry the vegetable in hot vegetable oil until cooked.

Finally, add your favorite spices.

3. Rinse the bell pepper, cut in half and remove the center. Cut the remaining part into strips.

4. Peel the garlic cloves and squeeze out using a garlic press.

5. Cool the finished chicken fillet and cut into strips.

6. Take a deep salad bowl and put in it fried carrots without oil, salt, chicken fillet, chopped garlic, bell pepper, mayonnaise and chips halved.

7. Stir the salad just before serving to keep the chips crispy.

8. Serve the salad along with country-fried potatoes.

Salad of fried carrots, champignons and bell peppers

Ingredients:
. 700 g champignons;
. two carrots;
. two bell peppers of different colors;
. salt;
. three tablespoons of apple cider vinegar;
. pepper;
. two bows;
. 95 g olive oil;
. 4 cloves of garlic;
. two spoons of sugar.

1. Peel the carrots and grate on a special grater for Korean salads.

2. Peel the onion and cut into thin half rings.

3. Heat olive oil in a frying pan and fry the onion in it first, and after a while add the carrots. Fry until the ingredients are soft, then transfer the vegetables to a plate to cool.

4. Add olive oil to the same frying pan and fry the champignons cut into layers until tender. At the end of cooking, add salt to the ingredient.

5. Rinse the bell peppers, remove the stem and core. Cut the vegetable into thin strips and combine with fried carrots and onions.

6. Add sugar, salt, fried champignons and pepper to the vegetables.

7. Squeeze the garlic into the same mixture, add vinegar and mix everything carefully.

8. Let the salad brew for a couple of hours and serve.

9. The dish goes well with meat appetizers and main courses.

Spicy fried carrot and squid salad

Ingredients:
. 1.4 kg squid;
. 2 carrots;
. spoon of sugar;
. spoon of sesame seeds;
. 2 onions;
. six cloves of garlic;
. two spoons of 9% vinegar;
. 8 tablespoons of vegetable oil;
. a little paprika.

1. Open the squid until cooked, cool and cut into long strips.

2. Cut the onion into half rings and fry with half the vegetable oil for 6 minutes. Add sesame seeds there.

3. Cut the peeled carrots into thin strips and fry them in the remaining vegetable oil along with sugar and paprika until tender.

4. Take a bowl and put in the squid, sautéed onions, cooked carrots and the oil in which they were fried. Add salt, vinegar and squeezed garlic to the salad.

5. Mix the dish well and put it in the refrigerator.

6. Serve the carrot and squid salad with garlic bread.

7. Boiled rice is suitable as a side dish for this dish.

Fried carrot salad Obzhorka

Ingredients:
. 430 g beef;
. 5 tbsp. l. mayonnaise;
. pepper;
. three carrots;
. greenery;
. two pickled cucumbers;
. salt;
. oil for frying;
. onion.

1. Boil the meat until cooked, let it cool and cut into large strips.

2. Peel the onion and chop it. Grate the carrots on a coarse grater or cut into strips.

3. Peel the pickled cucumbers and cut into cubes.

4. Fry the onion in a frying pan with a little oil until browned.

5. In the same pan, fry the onion for 10 minutes.

6. Place fried vegetables, meat and cucumbers in a salad bowl.

7. Add pepper, mayonnaise, salt, mix everything and leave to brew for half an hour.

8. Serve the Obzhorka salad as a main course, placing it on plates along with a slice of bread.

9. Don’t forget to sprinkle each plate with chopped herbs.

Fried carrot salad tricks and useful tips

For a spicy touch when frying, add chopped garlic to the carrots.

Carrots acquire an even more interesting taste if you fry onions together with them.

For spiciness when frying, add hot capsicum to the carrots.

For a sweet taste, add honey to the carrots while frying.

Carrots can be fried immediately along with mushrooms.

To better absorb the beneficial substances of carrots, add butter to the pan when frying.

Before adding the fried carrots to the salad, drain all the oil.

Fried carrots can be replaced with Korean carrots.

Roasted Carrot and Onion Salad

Making a salad of fried carrots and onions

Have you ever tried lightly roasted carrot salad? Want to try? If you, like me, sometimes crave very light dishes, and in the spring this is exactly what you want, then you will like the salad.

This is as simple as shelling pears. A little sweet carrots, pickled onions with sourness, aromatic herbs and spices, that's the whole taste.

The salad is useful during Lent, it diversifies the vegetarian menu and can serve as a side dish for complex dishes.

Preparation of the recipe “Salad of fried carrots and onions”:

To prepare a salad of fried carrots and onions, take the sweet fruits of medium-sized carrots (3 pieces per serving), 1/2 onion, a little fresh cilantro or parsley, dry oregano, lemon juice, olive oil, a pinch of sugar and salt.

Cut the onion into thin half rings.

Rinse well with cold water to remove bitterness and squeeze out. Add lemon juice, ground coriander, salt and sugar.

Stir and leave to marinate.

Cut the carrots into thin rings, finely chop the cilantro or parsley.

Add 4 tablespoons of water and 1 tablespoon of olive oil to a preheated frying pan. Simmer the carrots until al dente, stirring occasionally, for 3-5 minutes.

You can do without water, adding more oil as you like. The carrots become softer, slightly brown, but still remain dense and hold their shape well.

Lightly salt it to taste.

Place fresh dandelion leaves or arugula on a plate. I was surprised that young dandelion leaves have no bitterness at all, they are absolutely neutral in taste and very pleasant.

Place fried carrots on top. Sprinkle with oregano and pepper.

Place the pickled onions on top of the carrots in a heap, sprinkle with chopped cilantro. The salad is ready and can be served immediately.

carrot and onion salad

Carrot and onion salad

I would like to present you a very tasty salad in two versions. For those who love mayonnaise and for those who do not prefer it. Also, during fasting, you can replace regular mayonnaise with lean mayonnaise or omit mayonnaise at all, and the salad will become lean.

In both cases, it’s hard to tear yourself away from the salad!

Ingredients for carrot and onion salad:

Onions 3 pcs
Medium sized carrots 3 pcs
Peas, canned 1 can
Parsley 1 bunch
Black pepper
Salt
Mayonnaise
Vegetable or olive oil
Vinegar

How to make carrot and onion salad:

Finely chop the onion, grate the carrots on a coarse grater, chop the parsley.
Fry onions and carrots in olive or vegetable oil. Cool it down.

Add peas, parsley, black pepper, salt and vinegar (if you make it with mayonnaise, add that too). Mix well and the salad is ready!
BON APPETIT!

Recently, I had the opportunity to learn a recipe for a very tasty dish that decorated my New Year's table. Woman.

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A couple of days ago I decided to cook chicken for lunch. I thought for a long time, decided how to pamper my family, but what.

Pkhali from beet tops

At most festive Georgian feasts, you can see an appetizer on the table with an interesting name -.

Chicken in Georgian sauce

Homemade dish from Adjarian cuisine. Tasty and very aromatic.

Chicken in fresh herbs and garlic sauce.

How to cook chicken satsivi

The most famous Georgian dish is probably SATSIVI! It is present on every holiday table.

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November 22, 2015
Read 1617 times.

What kind of fried carrot salads do you know?

Galina Butovskaya Artificial Intelligence (283177) 5 years ago

Salad with fried carrots, tomatoes and bell peppers

Ingredients:
500 g bell pepper
500 g carrots
500 g tomatoes
onion
sunflower oil
salt and sugar to taste

Recipe:
Wash, peel and cut fresh carrots into thin strips. Remove bell peppers from grains and cut into thin strips. Scald the tomatoes with boiling water, remove the skin, and chop finely.

Cut the onion into half rings. Mix the finished products, place in a greased frying pan, and leave over low heat, stirring occasionally.

When the vegetables are fried, add salt and pepper to taste.

Salad with fried carrots, cheese and chicken

200 g chicken fillet
1-2 carrots
100-150 g cheese
handful of walnuts
garlic (to taste)
mayonnaise

Recipe:
Boil and cut the chicken fillet into large cubes. Peel the carrots, cut into strips and fry.

Also grate the cheese on a coarse grater. Chop the hazelnuts.

Pass the garlic through a press and mix with mayonnaise. Next, the finished products are stacked in layers.

First place a layer of chicken meat on the bottom of a deep salad bowl, then coat the first layer with mayonnaise mixed with garlic. After that, lay out the fried carrots, grease with mayonnaise again, then sprinkle with cheese, grease with mayonnaise again and sprinkle with walnuts to finish.

Gena Korot Enlightened (34879) 5 years ago

* 500 g small carrots,
* 2 tsp. whole cumin seeds,
* 1-2 small dry chilies (crushed).
* 2 cloves of garlic (peeled).
* 2 sprigs fresh thyme,
* 1 orange (cut in half).
* 1 lemon,
* 3 ripe avocados,
* 4 slices of ciabatta or other good bread, 1 cm thick,
* 2 handfuls of mixed lettuce leaves,
* 2 packs of watercress,
* 140 g sour cream,
* 4 tbsp. l. different seeds (roasted).
* olive oil,
* red and white wine vinegar,
* sea salt and freshly ground black pepper. ‘This is a place for your advertisment’

1. Preheat the oven to 180 degrees. Boil the carrots in boiling salted water for 10 minutes, leaving them a little hard.

Drain and place on a baking sheet. Season while still hot.
2. Crush cumin, chili, salt, pepper, garlic, and thyme leaves in a mortar. Add olive oil to this paste and add vinegar to create a marinade and dressing.

Mix well and pour the carrots into the pan. Place the orange and lemon halves cut side down.

Let them roast together with the carrots, soaking in their aroma. Place the baking sheet in the preheated oven for 25-30 minutes.
3. Place peeled and sliced ​​avocado into the prepared carrots. Squeeze the juice from oranges and lemon, mix with the same amount of olive oil and a drop of red wine vinegar. Pepper, salt, season the salad.

Stir, taste and re-season if necessary. Place the ciabatta to roast and invite guests to the table.
4. Break the bread and sprinkle over the salad. Stir, add lettuce leaves and transfer to a large platter or plates.

Top the salad with sour cream and fried seeds, sprinkle with olive oil.

Vera Kapinos (Ozerova, Nagaeva) Connoisseur (260) 5 years ago

I fry carrots with onions, tomatoes and red peppers (already delicious!). Separately, I fry thinly sliced ​​eggplants. I chop fragrant herbs (cilantro, dill - to taste) and garlic finely.

I arrange in layers: eggplant, garlic mixture, vegetable mixture. Very tasty both warm and cold.

Nadya K. Master (1750) 5 years ago

I like this one:

1 can of canned natural tuna (in its own juice).
1 cup boiled rice,
1 pickled cucumber,
1 head of onion,
2 hard-boiled eggs,
0.5 cups of mayonnaise,
dill and parsley to taste.

Irisha_Ch Enlightened (43352) 5 years ago

Oksana Yaroshenko Thinker (5913) 5 years ago

I tried it with a friend, I really liked it, fry onions and carrots, add finely chopped smoked chicken (breast, but I think any parts can be used) and finely chopped cucumber, season with mayonnaise. Carrots = a lot, everything else is to taste, filling, tasty, aromatic!

Larisa and Leonid Pro (563) 2 months ago

Oksan, what kind of cucumber? fresh or salty?

Irina Ustimenko Pro (727) 5 years ago

fry carrots (finely grated) with onions. cool, add 1/1 of the cheese grated on the same fine grater, mix with mayonnaise, sprinkle with kirieshka (other crackers, preferably black bread) to serve.

dream Enlightened (24024) 5 years ago

300 g liver, 300 g carrots, 300 g onions, 3 eggs, 3 tbsp starch, mayonnaise, vegetable oil for frying. Boil the liver, cut into thin slices. Cut the carrots and onions into cubes, fry for a while. oil, salt. spices.

Beat eggs with starch, salt, spices. Make small pancakes from this. When they have cooled, roll them into a tube and cut them into strips.

Then mix everything and season with mayonnaise. A little long, but very tasty!

William Artificial Intelligence (210567) 5 years ago

Carrot salad with fried pork

Ingredients:
Carrots - 3 large pieces.
onion - 2 medium pcs.
pork - 150 gr.
black pepper,
Red pepper,
garlic - to taste,
salt - to taste,
sugar - 1 tbsp. l.
water - 2 tbsp. l.
soy sauce - to taste,
raises oil.

Cooking method:
Chop the carrots as you like. (I keep it simple - a food processor:), add salt, black and red pepper, add soy sauce, mix.
Grow in a frying pan. Fry the onion in half rings until golden brown, add the chopped meat to the onion and fry until tender.
Transfer the roast to the carrots, add crushed garlic and sugar syrup: mix 2 tbsp. l. water and 1 tbsp. l. sugar, mix well. You can add some herbs or sprinkle with sesame seeds.
A very tasty, healthy and satisfying salad is ready. Have a nice one)))

Irina Vedeneeva(Burlutskaya) Artificial Intelligence (313590) 5 years ago

New Year's fish salad with carrots and onions. Recipe with step-by-step photos

We are ready to offer you a very simple and tasty New Year's salad of fish with carrots and onions. which you can prepare both for a regular dinner with your family and for a holiday table!

• bulb
• 300 g white fish fillet
• carrot
• Bay leaf
• Peppercorns
• Half a bunch of parsley
• Vegetable oil for frying
• Salt to your taste
• Packaging of mayonnaise, you can use homemade mayonnaise
• 100 g cheese

Fish salad with carrots and onions - recipe.

Take the fish fillet, rinse it under running water, put it in a pan and fill it with water. There you also need to send a few peppercorns, a bay leaf, half an onion, herbs, and put it on the fire.

Add a little salt to the pan and cook the fish until cooked.

We take carrots, peel and wash them. Grate the carrots and cut the rest of the onion into half rings.

Then you need to put a frying pan with vegetable oil on the fire and heat it well. Now put the carrots in a frying pan and fry them.

Fry the onion separately in a frying pan until tender.

After the fish is cooked, you need to remove it from the pan and let it cool. After this, the already cooled fish needs to be disassembled into small pieces.

To prepare a New Year's salad, you need a serving ring, but if you don't have one, you can do without it by making something like a serving ring with your own hands.

To do this, take a plastic bottle and cut it on both sides so that a ring comes out. We put our ring on the plate and lay out the fish, it will be the first layer of our salad.

The top of the fish should be well greased with mayonnaise.

Place the onion in the next layer on the fish and distribute it evenly over the surface.

Lubricate the top with mayonnaise again. Place the fried carrots on the onion, smooth it out and brush it again with mayonnaise.

Grate the cheese, then place it in the last layer on the salad.

Now very carefully remove the serving ring from the salad. We decorate our New Year's salad as desired.

Description

Salad with fried carrots and onions- this is a dish that can cause real surprise, because it is both simple and incredibly tasty. In addition, this salad is also very healthy. Carrots have always been one of the best sources of fiber and carotene. It also helps improve vision, skin and stomach condition. Try to use it in your diet as often as possible so that the body regularly receives useful substances. As for onions, they also retain some of their vitamins and minerals after frying.

We present to your attention a simple recipe for salad with fried carrots and onions with step-by-step photographs that will guide you during the preparation process. The dish turns out very juicy and tender. You can be sure that everyone will like this salad, especially in winter.

Ingredients

• 
  (2 pcs.)
• 
  (1 PC.)
• 
  (250 g)
• 
  (2 pcs.)
• 
  (2 pcs.)
• 
  (12 pcs.)
• 
  (4 peeled kernels)
• 
  (taste)
• 
  (taste)
• 
  (2 tbsp.)
• 
  (taste)

Cooking steps

Peel the onions and finely chop them. Place the frying pan on the fire and pour a small amount of vegetable oil into it. Add chopped onion and fry until it becomes soft and turns slightly golden in color.



Now let's move on to the second main ingredient, namely, let's start peeling the carrots. After that, grate it on a coarse grater and fry until done.



At the next stage, add salt and mix the carrots and onions and let them cool.



Boil the potatoes in advance and peel them. Let it cool, then grate it.



After this, we move on to the boiled chicken, which will also need to be finely chopped.



Then cut the pickled cucumbers into small cubes.



Take a deep plate and begin to lay out layers of salad in it. It is desirable that it be transparent, then all layers will be clearly visible. The first layer consists of grated potatoes.



After this, you need to grease the potatoes with dressing. It consists of mayonnaise mixed with sour cream. They must be mixed in equal proportions, 50:50.



The next layer consists of boiled chicken, which, like potatoes, will need to be coated with dressing.



Then, on top of the chicken layer, place finely chopped pickled cucumbers. And again, don’t forget about refueling.



The fourth layer will consist of fried carrots and onions. And don’t forget to season it well.



To decorate the dish, we will use chopped prunes and walnuts, which will need to be chopped in advance.



So our incredibly delicious salad with fried carrots and onions is ready. Sit down at the dinner table with your family and share with them the pleasure of tasting this wonderful dish.



Bon appetit!

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