Fresh vegetable salads improve digestion, provide the body with fiber, vitamins and amino acids. One of the most successful combinations is green radish and carrots. This pair can be supplemented with other vegetables, fruits, herbs and spices that whet your appetite.
Rules for the preparation of vegetable salads
For fresh vegetable dishes to be tasty and beneficial, it is important to choose juicy, not overripe, firm-fleshed vegetables. It is preferable to choose brightly colored roots, they have more vitamins.
You need to clean vegetables just before cooking, prepared root vegetables quickly wither and lose their freshness. For a delicious salad, 3-4 ingredients are enough, the missing flavoring nuances will be added by spices and sauce. An important condition is that vegetable salad with carrots must be seasoned with oil-based sauce, sour cream or cream. Vegetable and milk fats improve the absorption of provitamin A, which is rich in orange root vegetables.
Vegetable salads are served as an appetizer or side dish for meat, fish, poultry. They can help reduce the total calorie content of a meal and prolong the feeling of fullness. The salad is also useful for people on a diet, it will fill the lack of fiber, valuable micro- and macroelements.
Winter salad with herbs: a step by step recipe
In the cold season, the body especially needs vitamins. A good way to prevent vitamin deficiency is to start every meal with a vegetable snack. An interesting and healthy option is a combination of juicy radish, bright carrots and white cabbage.
Ingredients:
- 1 medium green radish;
- 1 large sweet carrot;
- 0.25 fork of white cabbage;
- 2 tbsp. l. low-calorie mayonnaise;
- parsley for decoration.
Remove the top leaves from the cabbage, finely chop the juicy part of the fork. Wash and peel carrots and radishes. Grate root vegetables for Korean carrots, turning into thin neat ribbons.
Place prepared vegetables in a salad bowl, season with low-calorie mayonnaise and stir. Serve garnished with fresh parsley sprigs.
Cheese snack
An original salad that can be served not only at a family dinner, but also at a buffet table, filling tartlets with it. The proportions of the ingredients can be changed to taste by increasing or decreasing the amount of garlic.
Ingredients:
- 1 young green radish;
- 1 juicy sweet carrot;
- 200 g of emmental cheese;
- 2 cloves of garlic;
- 2 tbsp. l. mayonnaise;
- salt;
- 1 tsp lemon juice;
- freshly ground black pepper.
Peel and grate the radish and carrots. Chop the cheese in the same way, pass the garlic through a press or chop very finely with a knife.
Mix the ingredients in a salad bowl, add freshly squeezed lemon juice, mayonnaise and black pepper. Season with salt and stir. For the salad to acquire a richer taste, you can put it in the refrigerator for half an hour.
Vitamin salad: homemade option
Spicy fresh radish is in perfect harmony with radishes and onions. A simple salad is rich in vitamin C and is very healthy in early spring.
Ingredients:
- 2 fresh green radishes;
- 200 g of radish;
- 2 juicy carrots;
- 1 red onion;
- parsley;
- salt;
- grape vinegar;
- Extra Virgin Olive Oil
- a pinch of sugar.
Peel the onion, cut into thin rings, put in a salad bowl, pour with a mixture of vinegar and olive oil, season with a pinch of sugar. The proportions of the ingredients are adjusted according to taste.
Peel carrots and radish, grate on a coarse grater. Mix prepared foods with onions, salt. Cut the radishes into thin translucent slices, place them on a dish in the form of scales. Place a pile of radish, carrot and onion salad on top, garnish with parsley sprigs. Serve as a separate dish or as a side dish for grilled meat.
Classic Korean salad
A popular Korean-style dish can be made not only from carrots, but also from other vegetables. You will need a special grater, quickly cutting root crops into neat narrow ribbons. The amount of spices depends on the taste; the salad can be either very spicy or almost bland.
Ingredients:
- 1 large green radish;
- 2 sweet juicy carrots;
- 2 medium onions;
- 2 cloves of garlic;
- paprika;
- soy sauce;
- odorless vegetable oil;
- salt;
- coriander;
- ground red pepper.
Peel the root vegetables and grate them. Cut the onion into thin half rings. Heat vegetable oil in a frying pan, stirring occasionally, fry the onion until transparent. Add paprika, some soy sauce and finely chopped garlic.
Mix fried onions with radishes and carrots, season with paprika, coriander and salt, mix well. Let the salad steep, it will be even more delicious.
Festive puff salad
This dish is perfect for special occasions. It does not contain meat, thanks to juicy radish and apples, the salad is fresh and light, potatoes and eggs add calories to it.
Ingredients:
- 1 large green radish;
- 2 small juicy carrots;
- 1 sweet and sour apple;
- 3 eggs;
- 1 onion;
- 2 medium potatoes;
- mayonnaise;
- lemon juice.
Boil potatoes in a peel, cool, peel, cut into cubes. Chop the onions, carrots and radishes and grate them on a coarse grater. Boil the eggs, separate the yolks and grind into crumbs. Cut the proteins. Chop the apples into strips and sell with lemon juice.
Start assembling the salad. Lay a layer of potatoes on a flat dish, lightly grease with mayonnaise. Lay carrots, onions, egg whites, radishes, apples on top. Brush the salad with mayonnaise and sprinkle with crumbled yolks. Let the dish stand in the refrigerator for half an hour before serving.
