Roasted carrot salad – general principles preparations
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.
Cooking method:
1. Defrost beef tongue, wash it with a brush and put it in the pan. Fill your tongue a large number 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 spoons olive oil;
half a spoon of regular mustard.
Cooking method:
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. Pickled cucumber cut into strips.
4. Free the sausage from the film and chop into strips.
5. Wash one tomato and cut into cubes.
6. Green onions rinse 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. Decorate hot salad slices of tomatoes.
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.
Cooking method:
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
Ingredients:
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.
Cooking method:
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 over hot vegetable oil until ready. 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 pepper
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.
Cooking method:
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 snacks 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.
Cooking method:
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;
green;
two pickled cucumbers;
salt;
oil for frying;
onion.
Cooking method:
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.
Cooking time: 15 min.
Preparation time: 5 min.
Type of dish: salads
The recipe is suitable for:
fasting, dinner, lunch.
Ingredients for the recipe “Roasted Carrot and Onion Salad”:
Fresh cilantro 4 sprigs Ground coriander 1 pinch Onion 0.5 pcs Extra virgin olive oil 1 tbsp. l. Carrots 3 pcs. Dandelions 20 g Dry oregano 0.5 tsp. Ground allspice 1 pinch Sugar 1 pinch Lemon juice 1 tbsp. l.
Making a salad of fried carrots and onions
Have you ever tried lightly roasted carrot salad? Want to try it? 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”:
Step 1
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.
How to squeeze more juice out of a lemon
Step 2
Cut the onion into thin half rings.
Step 3
Rinse well with cold water to remove bitterness and squeeze out. Add lemon juice, ground coriander, salt and sugar. Stir and leave to marinate.
Step 4
Cut the carrots into thin rings, finely chop the cilantro or parsley.
Step 5
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.
You can't resist a salad with fried carrots and onions. After all, it is bright, colorful, satisfying and surprisingly juicy. The composition is simple and accessible. Carrots and onions go well with canned corn, boiled eggs and homemade mayonnaise. The dish looks good on festive table, due to its spectacular appearance attracts everyone's attention.
To prepare a salad with fried onions and carrots you will need:
Wash a chicken egg (one or two) under running water with laundry soap, then place it in a saucepan. Fill with cold water and place on high heat. To prevent the shell from cracking during cooking, add a little salt. Half a teaspoon will be enough.
Cook the eggs after boiling for 10 minutes. Then pour out the boiling water, pour cold water into the pan and leave for 10 minutes to cool the eggs.
At this time, we clean the vegetables and rinse them. Grate three carrots and cut the onion into pieces.
Pour sunflower oil into a frying pan, add vegetables and fry over medium heat for 7-10 minutes, stirring. Then let it cool down until warm.
Peel the cooled eggs and cut into pieces.
In a deep bowl, combine fried onions and carrots with chopped boiled eggs and canned corn.
Salt everything, season with spices to taste, season with mayonnaise. Best choice- homemade sauce. You can be confident in the quality of the components. True, such mayonnaise does not last long.
Stir the mixture.
Decorate the salad with fried carrots and onions to your liking. You can decorate the dish with a sprig of dill or other herbs. You can cut flowers from eggs. The fantasy and imagination of the hostess will be the best adviser on how to best present the dish.
In any case, the salad will turn out appetizing, spectacular and original. Adding corn and eggs makes the dish juicy and satisfying. Men will especially like it.
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 photos, which can be used to guide you during the cooking process. The dish turns out very juicy and tender. You can be sure that everyone will like this salad, especially in winter.
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.
We 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 crushed 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!
Salads with fried carrots and onions can surprise your household with an unusual combination of ingredients, the intricacy of flavors from gastronomic duets, and the bright colors of restaurant presentation. Juicy vegetables gently complement each other's taste qualities and combine interestingly with meat and fish.
How to prepare an amazing salad correctly, with what ingredients to combine the main “carrot-onion backbone” of the dish? The recipe is not complicated, but will delight experienced cooks with a nutritious, appetizing result. appearance.
Variations of salads with fried carrots and onions are actively used by nutritionists, because the main components of light dishes are vitamins with a small amount of calories, nutritional assistants to traditional healers. Thanks to the abundance of nutrients, carrots and onions will help:
Regular consumption of these products will also have a positive effect on the general condition of the body and increase immunity.
Fast, simple, cheap, piquant, satisfying... All this - brief description dietary result of simple culinary shenanigans. You can dilute the colorful range of flavors with the help of spices (cumin, coriander, cumin, paprika).
Products used:
Cooking process:
For a more piquant taste, add freshly squeezed lemon juice; a few drops of sour seasoning will have a positive effect on the taste and vitamin characteristics of the dish.
Experimental chefs who want to “play” with the textures and aromas of products create unique flavor combinations using fennel, potatoes, and seafood.
Salads with fried carrots and onions will become even better if you add garlic, bell pepper, and Chinese cabbage. Fry the ingredients with soft cheeses, such as mozzarella.
How is the following salad healthy? Fried carrots with onions and chicken not only create a fragrant collaboration of flavors, but also have a positive effect on the gourmet’s well-being. For greater nutritional value, exploit the gastronomic capabilities of potatoes and garlic.
Carrots contain a massive arsenal of microelements, including carotene, phosphorus, and magnesium. Onions are a healthy source of vitamins B and C, chicken is a source of potassium, sulfur, and sodium.
Products used:
For spices, use kosher salt, rosemary, spicy curry, oregano, marjoram. A pinch of ground turmeric and thyme will reveal the flavor potential of the chicken.
Cooking process:
This salad with fried carrots and onions will also serve as a main dish; to reduce its calorie content, change the amount of meat, and instead chicken legs use fillet slices.
A juicy salad with mushrooms, fried onions and carrots will become even better if you dilute the usual combination of products with new vitamin elements. The dish will easily become part of the diet of those losing weight and will delight vegetarians with its satiety and vegetable set of healthy ingredients.
Products used:
Use white wine and rice vinegar as a flavoring dressing. One tablespoon alcoholic drink will add an exquisite aroma to the dish, saturate the products with malic and succinic acids, emphasize the natural tastes of vegetables, fully revealing their gastronomic potential.
Cooking process:
What's so good about this salad? Chicken, mushrooms, fried carrots, onions, delicious pieces of broccoli and cauliflower have a minimal set of calories, but each of the ingredients will saturate the human body with an arsenal of proteins and vitamin microelements.
You can make salads with fried carrots and onions more flavorful and nutritious with the right set of spices, including:
Be careful with the dosage: an abundance of hot spices can easily spoil the overall picture of the dish, emphasizing the tastes on bitterness and a burning aftertaste.
