Hearty and tasty salad, which, despite its fat content and calorie content, has a memorable taste. The pungency and unforgettable aroma are the highlight of this dish.
Ingredients:
- zucchini - 3 pcs;
- white onion - 2 pcs;
- garlic - 1 slice;
- carrots - 3 pcs;
- mayonnaise - 4 tbsp. l;
- vegetable oil - 5 tbsp. l;
- salt - 3 tsp;
- water - 0.5 l;
Preparation:
- Wash the squash and peel it off. Cut the squash pulp into large strips.
- Pour half a liter of water into a saucepan or deep bowl, add 2 tsp. salt. You will get a brine, in which you need to put the chopped zucchini.
- Cut white onions into thin half rings. Heat 3 tablespoons in a skillet. l. vegetable oil over medium heat. Pour the onion there and fry, stirring constantly, until golden brown.
- Place the cooked onion on a plate and strain off the excess oil. If there is too much oil, place the onions on a plate covered with paper towels to absorb the fat.
- Wash and peel the carrots. Grate it on a coarse grater or cut into thin strips. Pour 1 tbsp. l. sunflower oil, and put the carrots there. Fry until lightly browned, stirring occasionally. Put the finished carrots on a separate plate.
- Pour 2 tbsp into the pan again. l. oils. Remove the zucchini from the brine, use a colander to get rid of the water. Place the zucchini pieces into the skillet. Fry until tender, and place in a separate bowl.
- Cool vegetables to room temperature. Combine mayonnaise with rolled or grated garlic. Instead of mayonnaise, you can use sour cream, adding a pinch of salt there.
- Take a large platter and start laying out the layers there. The first layer will be zucchini. Arrange the zucchini and top with garlic mayonnaise. Then put the onion. After him - carrots. Brush with the rest of the sauce. Garnish with fresh herbs on top if desired. Refrigerate the salad and let it sit for three hours.
To make the salad less high in calories, the zucchini can be baked in the oven without using oil, and the carrots can be boiled.
