Carrots and mayonnaise, simple products and almost always present in the refrigerator.
To make plain salad from them is a task even teenagers can do, nevertheless, if you count the number of recipes containing these ingredients, the numbers will go up to tens.
Mayonnaise is an excellent sauce that harmonizes with many components that are quite different in taste, from meat and fish, to sweet, fruit.
Varying the fat content of the sauce, it can be adapted to almost any salad.
Carrots perceive “from the outside” also all kinds of aromas, whether herring and smoked sausages, or apples and prunes, serves as an excellent “balancer” of taste and just a voluminous filler.
Marinated carrots in Korean are just one, albeit the richest, version of its preliminary preparation.
Carrot salad with mayonnaise - general principles of preparation
• Salad carrots are best taken juicy, sweet and crunchy, with a bright saturated color.
• These qualities are possessed by medium-sized, "pot-bellied" root crops, namely the Karotelka variety.
• Depending on the recipe, the carrots are boiled or used raw, you can also purchase ready-made carrots in Korean.
• For salads, carrots are cut into strips or chopped on various graters. Salads from carrots, grated thin long straws look more impressive.
• Mayonnaise to buy time purchased, but it is best to use self-made.
• To prepare mayonnaise for carrot salad, use only fresh products and neutral oils, and it is not recommended to store it for a long time.
• Carrot salads with mayonnaise are formed in layers or prepared by portionwise adding mayonnaise to the main components pre-processed and seasoned with salt.
• In such salads, thanks to the "universal" basic ingredients, you can add various vegetables both raw and boiled - fresh apples, dried fruits, nuts, cheese and even instant noodles.
Carrot Salad Mayonnaise
Ingredients:
• fresh chicken eggs - 2 pcs.;
• 400 ml of only the purest refined sunflower or olive oil;
• fine edible salt - 2.5 grams;
• 0.5 tsp mustard;
• 1 tsp natural, fresh lemon juice or diluted citric acid;
• a pinch of grated lemon peel.
Cooking method:
1. All the ingredients for the preparation of mayonnaise must be exclusively at the same temperature, room temperature, so put them on the table in advance.
2. Combine the yolk of one egg with salt and begin to beat very slowly with a fork, in a circular motion in one direction, gradually adding two drops of oil. Each portion should be infused only after the previously poured oil is absorbed into the yolk.
3. After some time, the portion of the poured oil can be increased, bringing to a thin stream. But again, this should be done especially carefully so that the mayonnaise does not curl.
4. The whipping process should be continued until half the cooked butter is consumed per yolk. With the remaining second yolk and butter, do the same.
5. Then mix both portions and carefully introduce diluted citric acid, mustard and zest.
Carrot Salad with Ginger Mayonnaise
Ingredients:
• three large carrots;
• two small sour apples;
• 300 grams of dried apricots;
• 250 grams of walnut kernels;
• 4 cloves of garlic;
• 67% mayonnaise.
Cooking method:
1. Exempt from rough top and peel, washed under the tap and dried carrots, grate coarsely.
2. Thinly peel the apples, remove the seed core, cut them into small strips, and place them in the carrot.
3. Add dried apricots chopped into small pieces and chopped walnut kernels.
4. To your taste, salt and pepper with black pepper.
5. In a separate bowl, mix mayonnaise with finely crushed garlic.
6. Season the salad with the cooked mayonnaise dressing and mix well, put in a cold place, and best of all in the refrigerator for two hours.
7. You can add chopped greens to the salad, if desired.
Carrot Salad with French Charm Mayonnaise
Ingredients:
• two small apples;
• two large carrots;
• four chicken eggs;
• 150 grams of "Russian" cheese;
• head of onion, unsharp onion;
• 100 ml of mayonnaise, non-greasy.
Cooking method:
1. Pour the eggs with water, add salt to reduce the likelihood of leakage and boil. Then cool under running water, peel and finely grate.
2. Cut the peel from apples and grate on a medium grater, chop the carrots as well, and grate the cheese coarsely.
3. Cut onions and scald for a short time with boiling water, thereby removing the bitterness.
4. Drain the hot water, and rinse the onions with running water and dry.
5. When all the components of the salad are prepared, proceed to its assembly. To do this, lay the onion in a thin layer on a flat dish and spread it with mayonnaise. On top of the onion, lay the apples in the same layers, then the eggs and again carefully coat with mayonnaise.
6. After all, lay the carrots, cheese on it and again apply mayonnaise in a thin layer.
7. On top of the salad, decorate with leaves of curly parsley.
Carrot Salad with Mayonnaise - "Spark"
Ingredients:
• three carrots, solid, medium size;
• one processed, high-quality Dutch cheese;
• garlic, fresh, hot - 3 cloves;
• mayonnaise 67%.
Cooking method:
1. Mix grated cheese with coarse cells and chopped carrots.
2. Add the peeled garlic squeezed through the garlic press.
3. Add 2-3 tablespoons of mayonnaise sauce and mix well, if mayonnaise is not enough, add more.
Carrot Salad with Mayonnaise and Pickled Onions
Ingredients:
• four medium carrots;
• a small head of unsharp onion;
• 2 tbsp. l apple or wine vinegar;
• low-fat mayonnaise.
Cooking method:
1. Rinse the carrots well under the tap to wash off the remaining dirt and, pouring cold water initially, bring to a boil, reduce the temperature and cook until cooked. When boiling in water, you can add sugar, but not much. Carrots after that will become sweeter and will not change color.
2. Then cool the carrots, peel a thin layer and grate. A carrot looks more beautiful in a salad if you rub it with a long straw, as for a salad in Korean.
3. Chop the onion in half rings, the finer the better and pour boiling water over it.
4. After three minutes, drain the water, and pour onion for a quarter of an hour with vinegar.
5. Squeeze the pickled onion rings lightly and shift to the carrots.
6. Season the salad with mayonnaise, add salt to taste.
"Meeting" - puff carrot salad with mayonnaise and beets
Ingredients:
• three small carrots;
• two small beets, or one large;
• a handful of pitted raisins;
• a handful of peeled walnut kernels;
• 150 grams of Poshekhonsky, or Kostroma cheese;
• 67% mayonnaise - 100 ml.
Cooking method:
1. Pre-boil beets in salted water, and sort the raisins and pour hot water for five minutes to steam.
2. Raw carrots, as well as boiled beets, grate finely, drain the water from the raisins and dry well.
3. Then mix the carrots with mayonnaise, raisins and put the mixture on a plate, evenly distributing along its bottom. The layer thickness is about one centimeter.
4. On top of the carrots, put finely grated cheese, also mixed with mayonnaise, but with the addition of garlic.
5. Next, lay the beets mixed with chopped nuts and seasoned with mayonnaise.
6. Top with chopped cheese and whole walnut kernels.
Carrot Salad with Mayonnaise and Green Peas
Ingredients:
• two medium carrots;
• 150 grams of canned green peas, brain varieties;
• two small fresh cucumbers;
• 72% (very fatty) mayonnaise.
Cooking method:
1. With small strips, chop fresh cucumbers and boiled, peeled carrots.
2. Add, gently shaking the container, peas, mayonnaise and mix. Put in a serving salad bowl and garnish with carrot strips.
Carrot Salad with Mayonnaise and Instant Vermicelli
Ingredients:
• two packs of “steamed” noodles, instant cooking, preferably shrimp;
• two eggs;
• three large carrots;
• for dressing - low-fat mayonnaise.
Cooking method:
1. In a deep bowl, put the vermicelli, add the spices in the packet, without oil, and pour cool boiling water over it, completely covering the briquettes.
2. Boil eggs in salted water and cool them under running water, clean.
3. When the vermicelli swells, mix it well with spices, and drain the excess water. Chill.
4. While the vermicelli is cooling, grate the carrots coarsely, cut into small pieces of egg and transfer everything to the vermicelli which has already cooled by this time.
5. Pour mayonnaise, stir and let stand for twenty minutes. After serve.
Korean carrot salad with mayonnaise and squid
Ingredients:
• three large carcasses of squid;
• 300 grams of Korean-style carrots;
• two boiled eggs;
• five tablespoons of 67% mayonnaise.
Cooking method:
1. Rinse squid, remove all excess and cut into rings for cooking. Dip in boiling water, boil in boiling water for up to 2 minutes. Take out and put to cool.
2. Drain the pickle from the Korean carrot; for this, transfer the carrot to a rare colander or sieve.
3. While the carrot is “drying out”, cut the squid and boiled eggs into the “salad” strips.
4. Mix carrots with chopped eggs and squid, add, removing the sample, salt and finely ground black pepper.
5. Add mayonnaise and, after mixing thoroughly, leave the salad for forty minutes in the refrigerator.
Carrot Salad with Mayonnaise and Laminaria - Men's Health
Carrots and mayonnaise well mask the characteristic taste of Laminaria - seaweed. It’s perhaps unnecessary to explain the benefits of such a salad; it’s enough to say that the 150 gram portion more than compensates for the daily need of the human body in the content of trace elements and vitamins, major groups.
Ingredients:
• carrots - 1 pc. about 100 grams;
• 350 grams of sea kale not pickled, or in the lightest marinade;
• vinegar;
• lemon;
• light, 30% mayonnaise, without fillers;
• herring - 1 pc.
Cooking method:
1. Coarsely grated carrots are salted, sprinkled with diluted vinegar, squeezed.
2. Cut 5 mm strips of kelp, mix with carrots, add.
3. Finely chopped lemon pulp is also squeezed and mixed with other ingredients.
4. All this is seasoned with low-calorie mayonnaise, adding sliced pickled fish, lemon juice.
Carrot Salad with Mayonnaise - Tips and Tricks
• When choosing carrots, do not take root crops sluggish or rotten. The finished dish of such carrots will be bitter.
• If the top of the vegetable has a slightly greenish tint, cut it off.
• When peeling carrots, cut off the peel, trying to capture a minimum of pulp, it is in the upper layer, directly under the peel, that most of the vitamins are located.
• When boiling carrots, do not peel, it is best to do it after, and the peel will be removed thinner, and vitamins will be preserved.
• Apples are preferable to choose acidic varieties, they will give the salad a special acidity.
• For better absorption of carotene by the body, mayonnaise before adding diluted with low-fat sour cream or yogurt. This way of refueling will also help reduce the calorie content of the dish.
• The simplest salad, consisting of grated carrots, light, "salad" mayonnaise and garlic stimulates appetite and is recommended in "sparing" diets. The same simple recipe is well combined with a side dish of boiled rice or with potatoes. A simple salad will add juiciness to them and will save a little calories, replacing meat goulash.
