To get the most out of carrots, eat it in raw or cooked form. Vegetable after heat treatment will be an excellent basis for salad. You can make it lean or add meat to taste. The best varieties of boiled carrot salads are summarized below.

A simple salad of boiled carrots, garlic and spices

This dish is cooked very quickly. It will take only half an hour to insist already collected treats.

Ingredients:

  • carrot - 8 pcs.;
  • garlic - 3-4 teeth;
  • paprika, ground cumin - a pinch;
  • olive oil and red wine vinegar - 2 large spoons;
  • fresh parsley and salt.

Cooking:

  1. Peel the carrots and garlic. Send to a pot of boiling water. Cook for about a quarter of an hour.
  2. Drain the liquid. Dice boiled components.
  3. Mix the remaining ingredients. Pour the mixture of carrots and garlic. Let it brew for about half an hour.

Ready to add a simple vegetable salad with salt and sprinkle with chopped parsley.

With boiled beets

So that the salad of boiled carrots and beets does not turn out to be too "empty", you should choose additional ingredients with a bright taste for it. For example, sauerkraut.

Ingredients:

  • boiled carrots and beets - 1 pc.;
  • sauerkraut - 80-100 g;
  • bow - head;
  • assorted fresh herbs, salt, sunflower oil.

Cooking:

  1. Boil root crops in advance. Cool and clean. You can cut them into neat and about the same size cubes or grind them using a grater with the largest divisions.
  2. Cut the onion into thin half rings. Before adding to other products, knead it with your hands.
  3. Rinse the selected greens, dry, chop. Good for parsley, cilantro.
  4. Salt everything. You can use your favorite spices.
  5. Add cabbage at the very end. If it turned out to be too acidic, rinse the pickled vegetable with plenty of water. Then squeeze thoroughly with clean hands.
  6. Mix all. Pour oil.

Serve the finished dish cold.

Cooking with eggs

Eggs in combination with boiled carrots give the salad a delicate and very interesting taste.

Ingredients:

  • Dutch cheese - 80-90 g;
  • boiled carrot - 1 small;
  • pre-cooked eggs - 3 pcs.;
  • garlic - 2-3 cloves;
  • classic salted mayonnaise - 1/3 tbsp.

Cooking:

  1. Cool already cooked ingredients. Grind with a medium grater.
  2. Process cheese as well.
  3. Crush the peeled garlic.
  4. Mix all. Season with salted sauce. The main thing is not to forget that the cheese itself is quite salty.

The resulting appetizer with carrots and eggs can be served on bread rolls / croutons.

Salad with Chicken and Boiled Carrots

There are two options for such a salad - hearty and nutritious diet. The composition of the products is the same. Only the choice of sauce differs.

Ingredients:

  • baked chicken - 150-170 g;
  • boiled eggs - 3 pcs.;
  • boiled carrot - 2 large;
  • spicy cheese - 130-150 g;
  • garlic - 2-3 cloves;
  • mayonnaise or olive oil, chives.

Cooking:

  1. Divide pre-cooked eggs into components. Separately rub the yellow and white parts.
  2. Also chop boiled carrots, spicy cheese.
  3. Divide the chicken into fibers or simply chop in neat cubes.
  4. Crush the garlic.
  5. If you are preparing a diet salad, then you just need to mix each other in a common plate, pour olive oil and sprinkle with chopped onions.
  6. If you do not need to count calories, you should lay out the snack in layers: chicken - protein - carrot - cheese - yolk. Spread them with mayonnaise mixed with garlic. Sprinkle with chopped onion.

Salt the finished dish is only after taking the sample. Usually salinity is enough from cheese.

Hearty dish with potatoes

Potatoes added to any dish always give it fullness. A salad with such a vegetable can become a full-fledged nutritious snack.

Ingredients:

  • potatoes and carrots - 180-200 g each;
  • onion - half;
  • fresh cucumbers - 130-150 g;
  • chicken eggs - 2 pcs.;
  • mayonnaise mixed with mustard - 60-70 ml;
  • coarse salt.

Cooking:

  1. Boil or bake until tender all declared root vegetables and potatoes. Cook eggs in the same way.
  2. Chop the prepared peeled ingredients in neat and equal sized cubes.
  3. Randomly cut the cucumbers along with the skin and onion. Their pieces can be made a little larger.
  4. Mix all. Season with salted mayonnaise and mustard sauce (Dijon best).

Try an appetizer of potatoes and carrots with the original dressing. Optionally, increase the amount of salt or use your favorite spices.

With string beans

More often, Korean carrots are used for this type of salad. And to soften the taste of the dish and remove its sharpness will allow the boiled vegetable.

Ingredients:

  • boiled carrot - 130-150 g;
  • frozen green beans - 1 cup;
  • frozen corn in grains - half a glass;
  • mustard seeds - 1 large spoon;
  • vinegar (9%) - 1 large spoon;
  • sunflower oil - 40 ml;
  • salt is a big pinch.

Cooking:

  1. Boil corn and beans in a separate bowl. Pour the first with salt water and cook for 10-12 minutes over medium heat. The second - 6-7 minutes.
  2. Drain the finished products and let them cool.
  3. Peel the carrots, cut into long strips. It is important not to digest the vegetable, otherwise its pieces will turn out too soft and will easily fall apart.
  4. Mix all prepared foods, pre-seasoned with vinegar and mustard.
  5. Pour mixture from heated oil and salt on top.
  6. After mixing, leave the mass for 3-3.5 hours.

Transfer the finished treat to a salad bowl and serve for dinner.

Cooking technology with liver

A particularly tender appetizer is obtained with the addition of chicken liver. The offal must be soaked in milk for 40 minutes beforehand. This is especially important if it belongs to a young bird.

Ingredients:

  • liver - 180-200 g;
  • bow - head;
  • boiled carrot - 2 pcs.;
  • sweet pepper - a whole pod;
  • oil and salt.

Cooking:

  1. Heat a frying pan with oil.
  2. First, send into the fat slices of a liver washed from milk, and then all finely chopped raw vegetables.
  3. Fry ingredients for 4-6 minutes, stirring frequently.
  4. Remove the pan from the burner and cool.
  5. Mix the salad with grated boiled carrots.

Serve treats to the table as desired in warm or cold form.

Salad "Crab cubes"

The main feature of the salad is that all products for it are cut into medium or large cubes.

Ingredients:

  • crab sticks - 120-140 g;
  • carrot - 120 - 140 g;
  • cheese - 60-70 g;
  • garlic - 1.5-2 cloves;
  • mayonnaise - ¼ st .;
  • parsley (fresh).

Cooking:

  1. Cook carrots. Cool. Cut into neat medium or large cubes.
  2. Also grind cheese, crab sticks.
  3. For dressing, mix mayonnaise with mashed garlic and chopped parsley. If the salinity of the cheese is not enough, you can pour a little salt.
  4. Pour all the products with sauce, mix well.

Before serving, put on a plate "cube".

To ensure that the treats always turn out to be not only tasty, but also beautiful, appetizing, it is worth taking care of its design. The easiest way is to effectively serve salads using a serving ring.

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