Carrots and garlic are a simple set of foods to create a snack. Try different recipes for this dish with sour cream, nuts and mayonnaise, a delicious homemade sauce, or make a vigorous Korean-style carrot salad.
A simple recipe for carrot salad with garlic
Ingredients:
- 4 carrots;
- 4 cloves of garlic;
- 3 tbsp. sour cream;
- a pinch of ground black pepper;
- 0.5 tsp salt.
A simple carrot salad can be made lighter by replacing the sour cream with low-fat yogurt, or, conversely, with a higher calorie one using mayonnaise. In the second case, reduce the portion of the salt.
Peel the carrots and grate coarsely. Crush the garlic cloves in a special press. Combine both main salad ingredients in one bowl and mix well. Sprinkle the appetizer with pepper and salt, top with sour cream and stir again. Soak the dish in the refrigerator for an hour, then serve.
Quick Carrot Salad with Garlic and Nuts
Ingredients:
- 3 carrots;
- 2-3 cloves of garlic;
- a handful of walnut kernels;
- 3 tbsp. mayonnaise;
- salt.
Dry the walnut kernels in the oven and crush them in a mortar or coffee grinder. Combine grated carrots with crushed garlic, ground nuts, mayonnaise and salt if necessary.
Original carrot salad with garlic
Ingredients:
- 2 carrots;
- 3 cloves of garlic;
- 1 chicken egg;
- 4 tablespoons vegetable oil;
- 1 tsp lemon juice;
- 0.5 tsp each grated ginger root, dried thyme and dry mustard;
- 1/3 tsp Sahara;
- a pinch of ground black pepper;
- salt.
The food for the sauce should be at room temperature, so remove it from the refrigerator 40 minutes before cooking.
Chop the carrots on a coarse grater with the garlic. Prepare the sauce for the salad, for this, beat the egg with a mixer, gradually pour in the vegetable oil. Add lemon juice, mustard, thyme, ginger, sugar and black pepper. Stir until smooth, then season with vegetables and salt to taste.
Korean style carrot salad with garlic
Ingredients:
- 4 carrots;
- 7 cloves of garlic;
- 1/3 tsp a mixture of three peppers (red, white and black);
- 0.5 tsp dried green mixture (parsley, celery, parsnips);
- 5 tbsp. sesame or vegetable oil;
- 1 tsp balsamic vinegar.
Take a regular or special Korean salad grater and make carrot strips. Heat sesame oil or vegetable oil in a saucepan, and quickly fry the mixture of roots and peppers, and chopped garlic in it. Simmer for 3 minutes, reducing the heat to low, remove from the stove and immediately pour in the carrots. Close it with a lid and shake it several times. Pour balsamic vinegar over the salad and stir.
