Carrots and garlic are two essential ingredients in many different dishes. Often these two products are used in salads. When combined with other ingredients such as nuts, carrots and garlic add a spicy, savory flavor to the dish.
The benefits of carrots and garlic
Carrots, like garlic, not only give a dish an original taste, but also provide it with nutrients. Carrots are rich in keratin, a source of vitamin A needed to maintain eye health. In addition, carrots contain vitamins D, E, B and C, calcium, phosphorus, magnesium and other beneficial elements.
Boiled carrots contain 34% more antioxidants than raw carrots. With proper storage, the amount of nutrients in boiled carrots does not decrease.
In turn, garlic, which is extremely useful for treating colds and maintaining immunity, contains carbohydrates, polysaccharides, vitamin C, vitamin B1, B3 and PP.
Carrot and Garlic Salad Recipes
To make a simple, easy, healthy salad, take:
- carrots - 400 g;
- garlic - 3 cloves;
- walnuts - 10 pcs.;
- sour cream - 100 g;
- lemon juice - 2 tsp;
- salt to taste.
First, peel the nuts from the shell, grate the carrots on a coarse grater and chop the nuts into small crumbs. In a large bowl, combine carrots, nuts, season with salt and lemon juice, and stir well. Season the salad with sour cream.
You can also make a light but hearty salad of carrots and garlic with feta cheese, you will need:
- carrots - 500 g;
- garlic - 2 cloves;
- feta cheese - 100 g;
- ground pepper - to taste;
- salt - to taste;
- green onions - to taste;
- mustard - 1 tbsp;
- olive oil to taste.
To make the keratin in carrots absorbed as best as possible, season carrot salads with any vegetable oil.
Boil the carrots first (without peeling), then peel and cut into small cubes. Also slice the feta cheese. Then fry half of the finely chopped green onions in olive oil. Add carrots, mustard, salt and pepper to the onion. Mix everything thoroughly and fry for a couple of minutes.
This salad is best placed in a salad bowl in layers. Alternate the carrot and onion mixture with feta cheese. Sprinkle the remaining green onions over the salad and refrigerate for a couple of hours.
If you want to delight your guests with an unusual dish, prepare a Korean salad with carrots, meat and garlic. 1 kg of carrots relies on:
- garlic - 100 g;
- meat - 100 g;
- salt - 2 tsp;
- sugar - 2 tsp;
- vinegar diluted with water to taste - 2 tablespoons;
- onions - 6-8 pcs.;
- vegetable oil - 120 g;
- red and black pepper - to taste.
Chop the onion finely and fry it in vegetable oil. When the onion acquires a golden hue, add finely chopped meat to it, fry until tender. Grate the carrots on a coarse grater, mix with salt and sugar. Add vinegar, chopped garlic, pepper to the carrots, then add the fried onions with meat and mix thoroughly. Put the finished salad tightly in a jar and put in the refrigerator to infuse for about a day.
