Carrot salad with walnuts. Salads from carrots and walnuts: recipes from simple to sophisticated, dishes with various additions and general principles of preparation, selection Salad with potatoes, walnuts and carrots

Message quote Carrot and walnut salads: recipes from simple to sophisticated, dishes with various additions and general principles of preparation, selection and combination

Salad "Carrots with walnuts" - general principles of preparation

Buy only bright and juicy carrots - they are both tastier and healthier. Rinse the root vegetable thoroughly before cooking. Further action depends on the type of salad. Carrots are added to the dish either boiled or fresh.

If you need boiled carrots for the salad, the product is boiled in water or baked in the oven directly in the peel. Then cool, peel, and then cut. Fresh carrots are peeled and chopped according to the recipe.

Walnuts can be purchased in shells, but they are still more profitable in shelled form. Firstly, you don’t have to bother with cracking nuts, and secondly, in the end, when calculated, the kernels are cheaper. Before purchasing, carefully inspect the nuts so as not to purchase last year’s product, which may taste bitter. The kernels should be strong, not withered, and should have an even golden brown color.

Salad with carrots and walnuts can be seasoned with mayonnaise, sour cream, and vegetable oil. Or in the case when the salad is sweet - honey, sugar syrup, powdered sugar, yogurt.

Recipe 1. Salad: carrots with walnuts and garlic

Ingredients:

Three carrots;

100 g peeled nuts;

Salt and garlic to taste;

Mayonnaise.

Cooking method:

1. Wash the carrots thoroughly and peel them. Shred the carrots on the finest grater.

2. Peel and chop the garlic using a special garlic press.

3. Place the walnuts in a dry frying pan and lightly dry and fry. Next, we grind it in a coffee grinder, but it is best to grind the nuts in a mortar so that they can retain their oils, which will improve the taste of the salad.

4. Mix carrots with garlic and nuts, add grated cheese to the salad if desired.

5. Decorate with whole fried kernels and herbs.

Recipe 2. Salad: “Carrots with walnuts and honey”

Ingredients:

Two carrots;

50 g liquid honey;

A few parsley leaves;

15 g chopped nuts.

Cooking method:

1. Peel the carrots and cut into small thin strips.

2. Mix carrots with honey and let it brew for twenty minutes.

3. Add chopped walnuts and mix again.

4. Place in a salad bowl and garnish with washed parsley leaves.

Recipe 3. Salad: carrots with walnuts, mushrooms and prunes

Ingredients:

Two large carrots;

Walnuts;

Half a kilo of champignons;

Bulb;

Butter;

Mayonnaise;

8-10 pcs. prunes

Cooking method:

1. Wash the champignons thoroughly, place in a colander, let the excess liquid drain, then cut into small cubes and fry, adding a little salt, in butter along with chopped onion.

2. Add carrots grated on the middle segment of the grater and fry until the vegetables are ready.

3. To complete the roasting, add finely chopped prunes and pre-fried walnuts, then crushed in a mortar.

4. Cool the aromatic carrot mixture with mushrooms and mix with mayonnaise.

Recipe 4. Layered carrot salad with walnuts

Ingredients:

One hundred grams of walnuts;

Three carrots;

Four potatoes;

Bulb;

One small pomegranate;

400 g boiled chicken breast;

Three eggs;

315 g hard cheese;

Cooking method:

1. Boil carrots and potatoes in their skins, cool under running cold water, and peel.

2. Hard-boil the eggs, cool, and peel.

3. Cut the boiled breast into small cubes.

4. Grate carrots and potatoes coarsely.

5. Chop the eggs and grind the walnuts in a blender or mortar.

6. Peel the onion, scald with boiling water, cut into small cubes.

7. Coarsely grate the hard cheese.

8. Wash the pomegranate, wipe it with a towel, cut it and remove the seeds.

9. Place all the prepared foods in layers on a wide flat dish: onions, potatoes, some mayonnaise, chicken, nuts, eggs, carrots, cheese.

10. Generously coat the last layer with mayonnaise and sprinkle the salad with pomegranate seeds.

11. Place in the refrigerator for an hour and a half.

Recipe 5. Salad with carrots, walnuts and Adyghe cheese

Ingredients:

One carrot;

100 g fresh spinach;

One beet;

50 g walnuts;

Grapeseed oil;

200 g Adyghe cheese;

Balsamic vinegar.

Cooking method:

1. Wash the beets, dry them, wrap them in foil and bake them in the oven until tender (you can simply boil the vegetables on the stove in water).

2. Cool the finished beets and grate them on a coarse grater.

3. Also coarsely grate raw peeled carrots.

4. Cut Adyghe cheese into small cubes.

5. Roast the nuts and break them into large pieces.

6. Wash the spinach and tear it into pieces.

7. Mix carrots, beets, Adyghe cheese, spinach, and walnuts in a deep plate.

8. Season the salad with a mixture of balsamic vinegar and grape oil, adding salt if necessary.

Recipe 6. Carrot salad with walnuts, apples and raisins

Ingredients:

Three carrots;

One sweet and sour apple;

150 g raisins;

10 g sugar;

80 g sour cream.

Cooking method:

1. Wash the raisins thoroughly and pour boiling water over them for fifteen minutes. After draining the water, dump the raisins themselves either onto a towel or into a colander to dry.

2. Peel the carrots. Cut the peel off the apple and remove the seeds.

3. Grate both the carrots and the apple on a medium grater.

4. Mix raisins with carrots and apples, sprinkle everything with sugar, and season with sour cream.

5. Mix all ingredients thoroughly so that all sugar grains dissolve.

6. Transfer the salad to a salad bowl and serve.

Recipe 7. Salad “Korean-style carrots with walnuts and chicken”

Ingredients:

0.5 kg chicken fillet;

Spices for cooking meat (laurel, peppercorns, dill sprigs);

100 g of Chinese cabbage;

Red and yellow fleshy sweet peppers;

30 g chopped walnuts;

120 g Korean carrots;

285 g processed cheese.

Cooking method:

1. Wash the fillet and place it in a pan with water. After boiling, add peppercorns, dill branches, salt, and laurel. Cook for fifteen minutes, remove from the pan, cool, and cut into strips.

2. We keep the cheese for about twenty minutes in the freezer, then grate it.

3. Peel the yellow and red peppers and cut into thin strips.

4. Shred the Chinese cabbage and lightly crush it with your hands.

5. The salad can be laid out in layers in any desired order, greasing each layer with mayonnaise, or you can simply mix in a deep bowl and season with the same mayonnaise.

6. Before serving, cool the salad for thirty minutes in the refrigerator.

Recipe 8. Carrot salad with walnuts, cherry tomatoes and bacon

Ingredients:

Two carrots;

Half a glass of nuts;

160 g bacon;

Lettuce;

One cucumber;

15 cherry tomatoes;

Salt pepper;

Yellow bell pepper;

Ranch sauce (a mixture of classic yogurt with light mayonnaise, sour cream, chopped green onions and garlic).

Cooking method:

1. Cut the bacon into wide thin slices and fry in a frying pan until pleasantly crunchy. Transfer to a napkin and cool.

2. Cut the lettuce into small pieces.

3. Wash the cherry tomatoes and cut them into two parts, cut the cucumber and pepper into cubes.

4. Chop the carrots into thin strips.

5. Mix carrots with fried and chopped nuts, cherry tomatoes, lettuce, cucumber, and pepper.

6. Dress the salad with ranch sauce, add salt and pepper. Mix.

Recipe 9. Vitamin salad with carrots, walnuts and dried fruits

Ingredients:

One carrot;

One tangerine;

Ten walnuts;

Five dates;

Five dried apricots;

A teaspoon of lemon juice;

A tablespoon of powdered sugar;

50 g raisins;

A spoon of olive oil;

Chopped zest of half a tangerine.

Cooking method:

1. Peel the carrots and cut into long thin strips, sprinkle with lemon juice, mix with powdered sugar.

2. Peel the tangerine, divide it into slices, remove the white film, add to the carrots.

3. Cut dates and dried apricots into small cubes, wash and dry the raisins.

4. Crack the nuts, remove the kernels, which we first fry and then coarsely chop.

5. Mix olive oil with tangerine zest and lemon juice.

6. Mix carrots with tangerines with dried fruits and nuts, pour over the dressing. Mix.

Recipe 10. Carrot salad with walnuts and beef liver

Ingredients:

Half a kilo of beef liver;

200 g cheese;

Two carrots;

Large onion;

Half a cup of chopped nuts;

Mayonnaise.

Cooking method:

1. Wash the beef liver, dry it, remove the film, remove the veins, cut into small longitudinal pieces.

2. Fry the prepared oil along with a quarter of the onion rings until tender.

3. Grate carrots and cheese on a grater (its middle segment).

4. Mix cheese and carrots with the cooled liver and onions, add nuts, and dress the salad.

Carrot salad with walnuts - useful tips

Undoubtedly, walnuts are very healthy, but there are also some disadvantages that you should familiarize yourself with:

Carrot salads with walnuts should be consumed with extreme caution by people prone to allergic reactions and those with individual intolerance to nuts. Also, nuts are contraindicated for consumption by people with liver problems.

Roasted nuts are better absorbed by the body.

It is enough for a person to consume 20-30 grams of nuts per day. 50-60 grams of nuts is a complete lunch. More than a hundred grams of nuts eaten at one time are practically not absorbed by the body - in this case, you should completely stop eating protein foods, at least for two to three days.

And in addition, a few tricks that will help you make the salad even tastier, healthier and more satisfying:

The nuts should be fried unchopped in a dry frying pan without adding any oils for five to six minutes.

It is best to crush walnuts not with an electrical appliance, such as a blender or coffee grinder, but in a mortar. This way you will preserve the healthy nut butter.

Some salads use boiled carrots. But the fact is that during prolonged cooking, carrots lose their brightness. A pinch of soda thrown into the water will help maintain the bright juicy color of the carrots.

For cooking, use only strong carrots; a flabby vegetable indicates that it was stored either in a warm room or in direct sunlight - which means that there is practically no valuable carotene left in it.

You can make many salads from carrots, such as walnut salad. A prerequisite for carrot salads is that the dressing for them must be either oil, sunflower or olive oil, or fermented milk, for example, sour cream. Vitamin A - retinol contained in carrots, will be fully absorbed by the body only when dissolved in oil or fermented milk product.

Step-by-step recipe for carrot salad with walnuts

Ingredients for carrot salad:

Medium-sized carrots – 2 pcs.;
Walnut - a handful;
Olive oil – 45 ml;
Paprika - half a teaspoon;
Ground black pepper – 2.5 g;
Honey – 9 g;
Arugula - a bunch;
Dill - a bunch;
Lemon – 2 slices.

How to make carrot salad with walnuts

Wash and peel a couple of medium-sized, strong carrots thoroughly.

Grate the carrots on a Korean grater or chop into thin strips.

Place the grated carrots in a salad bowl.

Rinse walnuts in water.

Fry a little in a dry frying pan.

Grind the walnuts, leaving a few kernels for decoration.

Prepare the dressing: mix olive oil, paprika, ground black pepper, and a spoonful of liquid honey in a bowl. You can add mustard beans.

For carrot salad, take any first greens: arugula, dill. Rinse the greens, changing the water several times.

Simply tear the arugula with your hands and chop the dill.

Add greens and chopped walnuts to the salad bowl with carrots.

Drizzle with oil dressing.

Stir and add lemon juice or just add a couple of slices of lemon.

Add a serving of salad, garnish with walnuts and serve.

Carrot and walnut salad can be prepared in 10 minutes. A plate of vitamin-rich, tasty, healthy salad is especially relevant on the table in the spring.

Carrot salad with garlic is one of the simplest, but at the same time noticeable dishes on both the festive and everyday table. Even a child can handle its preparation: it requires a minimum of ingredients and time. There are a number of versions of this salad, with different ingredients added to carrots and garlic. We have collected 15 original recipes for you at once.

This dish may be ideal for those who are interested in healthy eating or a raw food diet: you should choose versions containing only natural or raw ingredients; and be sure to pay attention to the gas station!

How to prepare carrot salad with garlic - 15 varieties

We'll probably start with this basic recipe. It is suitable for any occasion and will quickly add a bright accent to your table, even with an unexpected visit from guests.

Ingredients:

2-3 carrots (fresh, no need to cook)
2-4 cloves of garlic
salt to your taste (possibly pepper)
fresh herbs for decoration
mayonnaise

Preparation:

Peel fresh carrots and grate them on a grater with large holes. Salt according to your taste, add pepper if desired. Pass the garlic through a garlic press. You can use more if you prefer it spicier, but test it first. Season with mayonnaise and mix everything well. Place in the desired bowl and garnish with a few sprigs of dill or parsley.

If time permits, refrigerate this salad for at least 15 minutes before serving.

If you avoid using mayonnaise and still follow the “Three dairy products every day!” rule, then this version of this salad is just for you.

Ingredients:

two carrots
100 grams of cheese
two cloves of garlic
sour cream for dressing
salt to taste
ground black pepper

Preparation:

Grate peeled raw carrots together with cheese using a Korean carrot grater (or simply one with large holes). Grind the garlic and pass it through a press. Add pepper to your taste, salt. Season with sour cream. Leave the salad to stand for a while so that it is completely saturated with the dressing and the aroma of garlic.

Since grated carrots “absorb” the dressing, you should add more of it to such salads.

Here is a video about preparing the salad using this recipe:

Nut lovers will like this option the most. It is very simple, but at the same time has its own zest.

Ingredients:

a couple of carrots
a couple of walnuts (three are possible)
a couple of garlic cloves (you can also have three)
mayonnaise

Preparation:

Peel and coarsely grate fresh carrots. chop and add the remaining ingredients to the carrots. mix well and season the salad with mayonnaise.

This option is suitable for those who especially monitor the composition of their food and need protein nutrition.

Ingredients:

carrots - 5 pieces
eggs - 5 pieces
garlic - 2-3 cloves
low-fat yogurt for dressing - 100 grams
salt pepper

Preparation:

Hard boil the eggs (within 10 minutes from boiling). Peel the carrots and coarsely grate them. Pass the garlic through a garlic press and add to the salad. Peel the eggs, finely chop or grate. Add salt and pepper. Add yoghurt and mix well.

If you want to reduce the fat content of the salad, use only egg whites, no yolks.

This budget-friendly, cheesy version comes together in just a few minutes and tastes great.

Ingredients:

one large carrot
one processed cheese
mayonnaise
one clove of garlic

Preparation:

Grate the cheese and carrots on a grater (large). Pour over mayonnaise, squeeze garlic through a press. Mix everything well.

The basic version of this salad adds mayonnaise, and it is known to contain eggs, which some people do not eat for various reasons. For this case, we present this recipe, in which special attention is paid to preparing homemade mayonnaise without eggs.

Ingredients:

for the sauce:

boiled rice - 100 g
vegetable oil - 100 ml
quarter tbsp. salt
half a tablespoon of sugar (can be replaced with honey)
1 tsp mustard
1 tbsp. lemon juice

for salad:

4 carrots
one clove of garlic
a quarter teaspoon of salt
two tbsp. sauce
1 tbsp. chopped parsley

Preparation:

To prepare lean mayonnaise, use a blender to beat half the butter and cooked rice, add the remaining ingredients, pour in the remaining butter last, beating with a blender.

Add a tablespoon of chopped parsley to enough homemade dressing for the salad. Coarsely grate the carrots and chop the garlic. Salt the carrots, add garlic to it. Season with homemade mayonnaise.

Here is a video about preparing lean mayonnaise for this salad: https://www.youtube.com/watch?v=6rRBOwR7G1k&list=PLafCkGhC45Hgr8Lvcnta4hevw8jNfhDfm&index=3

Raw vegetable lovers will certainly be interested in this simple but not often offered salad.

Ingredients:

fresh carrots 1 piece
fresh radish 1 piece
garlic clove (1-2)
mayonnaise

Preparation:

Grate the carrots and radishes on a coarse grater, add the garlic passed through a press and season with mayonnaise. Add salt if desired.

Adding cooked beets will add even more color to the carrot salad.

Ingredients:

one large clove of garlic
one carrot
two cooked beets (do not overcook)
three to four walnuts
apple cider vinegar or other natural vinegar
soy sauce
olive or other vegetable oil
pepper

Preparation:

Grate beets and fresh carrots on a coarse grater. Squeeze the garlic through a press. Finely chop the walnuts. Connect it all. Pepper, add soy sauce, vinegar and oil.

Here is a video about preparing this salad:

This option will attract attention due to its fresh, pleasant taste.

Ingredients:

8 small fresh carrots
a couple of apples
three garlic cloves
mayonnaise (can be homemade)

Preparation:

Using a fine grater, grate the garlic mixed with fresh carrots. Grate the peeled apples on a grater (now coarse). Mix with mayonnaise, add salt if necessary.

To make this salad truly healthy, it is better to replace store-bought mayonnaise with homemade mayonnaise.

Ingredients:

three processed cheeses
one large raw carrot
two cloves of garlic
two or three eggs
mayonnaise

ground black pepper and salt to your taste

Preparation:

Boil hard-boiled eggs and grate them on a grater with large holes. Peel the carrots and grate coarsely. Also coarsely grate the cheeses.

To make it easier to grate processed cheese, place them in the freezer for 5-10 minutes before doing so.

Pass the garlic through a press. Combine all ingredients. Salt, pepper, season with mayonnaise.

Thanks to the addition of cabbage, the volume of this dish will significantly exceed all other options given here.

Ingredients:

four small cooked beets
two fresh carrots
half a small head of cabbage
half an onion
three garlic cloves
a third of one hot pepper
two to three tablespoons of chopped walnuts. nuts
tablespoon lemon juice
salt and mayonnaise to your taste

Preparation:

Cut beets and onions into small cubes. Grate the carrots. Cut the cabbage into small strips and lightly mash it with your hands in a large bowl with salt and lemon juice. Add the carrots and mash the cabbage along with it. Add chopped nuts along with chopped garlic and hot pepper to the salad. Add beets and onions. Add a little salt and season with mayonnaise. Mix.

Here is a video about preparing this salad:

This is one of the versions of the same carrot and garlic salad, but which is served not in a salad bowl, but in the form of formed balls. Fresh and attractive.

Ingredients:

4-5 carrots
5 eggs
150 g cheese
garlic to taste (a few cloves)
mayonnaise

Preparation:

Finely grate carrots and cheese (separately). Grind the eggs and garlic into carrots. Add half the grated cheese and mayonnaise. Mix everything thoroughly. Use your hands to form balls larger than a walnut and sprinkle each with grated cheese.

If you prefer to see it once, the video is especially for you: https://www.youtube.com/watch?v=Pm1GUHSNLTk

This salad also differs from most previous ones in the form of presentation - after all, it is formed in layers, due to which it looks, perhaps, more impressive than others given in this section.

Ingredients:

boiled beets - 6 pieces
boiled carrots - 2 pieces
3 cloves garlic
100 g cheese
two boiled chicken breasts
small package of prunes
mayonnaise
parsley
walnuts

Preparation:

For the first layer, grate the cooked beets coarsely, add chopped garlic and mayonnaise, mix thoroughly. Place half of this mixture as the first layer in the dish in which the dish will be served.

Chop chicken breasts and mix with mayonnaise and finely chopped walnuts.

Apply this mixture as a second layer.

Coarsely grate the carrots and cheese and mix with mayonnaise. Lay out in a third layer.

Finely chop the prunes, season with mayonnaise and place in another layer.

The final layer is the remaining beet mixture. Top the dish with chopped herbs.

The video here is a must:

Serve this version of the salad in tartlets as an appetizer on its own.

Ingredients:

ready-made tartlets
450 g sausage cheese (preferably smoked)
one fresh carrot
three cloves of garlic
mayonnaise

Preparation:

Grate the carrots on a fine grater along with the garlic. Then grate all the cheese on the same grater. Pour in mayonnaise and mix everything well. Fill the tartlets and serve on a platter.

The highlight of this salad is its design. If the ingredients are determined, then the shape of the dish is limited only by your imagination.

Ingredients:

one boiled beet
one fresh carrot
steam 100-150 g raisins
the same amount of chopped walnuts
150 g cheese
3 cloves garlic

Preparation:

Add steamed raisins to coarsely grated carrots. Grate the beets separately. Mix it with nuts (they should not be very chopped). Separately, grate the cheese coarsely, squeeze the garlic into it through a press and mix.

It turned out to be three containers with three prepared layers for the salad.

Place carrots on the bottom layer and brush the layer with mayonnaise. Next, add cheese and garlic, level, and also grease with mayonnaise. Finally, lay out the beetroot layer and brush with mayonnaise. Place in the refrigerator to soak. Decorate to your taste.

Often, in an effort to satisfyly feed our family, we try to prepare side dishes and meat dishes, forgetting about vegetable salads, especially in winter, when the question arises: what to actually prepare them from, when in the arsenal there is only tasteless cabbage. In fact, even in winter you can prepare tasty, healthy and inexpensive salads. For example, with carrots. Most likely, you have already cooked it in Korean, now it’s your turn to try making a dish with it that has a more delicate taste. Walnuts are a great addition.

Carrots with walnuts and garlic

simple recipe for delicious salad

Be sure to take note of the recipe. Mayonnaise can be safely replaced with sour cream, and if you exclude garlic and hot seasonings or replace them with raisins, the salad will become a delicious dessert for your child. In this case, you can add grated apple to it.

If you make the only adjustment to the cooking instructions outlined above - take boiled beets instead of carrots, then it will also turn out very, very tasty. In general, there is no need to limit your culinary imagination. But it goes without saying that you should prepare the salad exactly according to the recipe presented. It is very simple, and following it, in just ten minutes you will make a delicious and light snack that will brighten up your meal.

We all know that carrots must be present in the diet, but few people know that this vegetable must be consumed with fats, i.e. with butter, sour cream or mayonnaise. This recipe takes this point into account. Those who have never prepared salads with nuts before will surely like this pleasant addition, because they make the dish taste simply wonderful.

Ingredients:

Carrots - 200 g;
Walnuts - 50 g;
Mayonnaise or sour cream - 25 g;
Salt - to taste;
Ground black pepper - to taste;
Garlic 1-2 cloves.

Cooking process:

Wash the carrots, peel them, and grate them on a coarse grater.

Fry the nut kernels in a dry frying pan over low heat, cool and chop a little. Grate the garlic. Add ingredients to salad plate. Season with salt and ground black pepper. Stir.

Season with mayonnaise.

Stir.

Salad with carrots and nuts is ready. Bon appetit!

Carrot salad is one of the simplest and most inexpensive dishes that can be prepared for breakfast, lunch or dinner. It will become a striking table decoration due to its cheerful and bright color.

Carrot salad with nuts and garlic was very popular in Soviet times. It was often served on the festive table. And we must pay tribute to this dish: with a minimum of ingredients, it turns out tasty and healthy. As you know, the health-improving properties of carotene found in carrots appear in combination with vegetable oil, which is in excess in mayonnaise, and it is with this that the salad is dressed. Walnuts also play an important role here. Garlic adds pungency and piquancy, but you should add it to your taste.