Salad fillet with fried carrots and onions. Salads with fried carrots and onions: recipes
You can't refuse a salad with fried carrots and onions. After all, it is bright, colorful, satisfying and surprisingly juicy. The composition is simple and accessible. Carrots, onions go well with canned corn, boiled eggs and homemade mayonnaise. The dish looks favorably on the festive table, due to its spectacular appearance it attracts everyone's attention.
To prepare a salad with fried onions and carrots you will need:
- carrots - 1 pc.;
- onion - 2 pcs.;
- chicken eggs - 1-2 pcs.;
- canned corn - 200 g;
- - 50 ml;
- salt, spices - to taste;
- vegetable oil - 2 tbsp. l.
Salad with fried onions and carrots - recipe with photo
Wash a chicken egg (one or two) under running water with laundry soap, then send it to the pan. Fill with cold water and put on a strong fire. So that the shell does not crack during the cooking process, pour a little salt. Half a teaspoon will be enough.
Boil the eggs after boiling for 10 minutes. Then pour boiling water, pour cold water into the pan and leave for 10 minutes to cool the eggs.
At this time, we clean the vegetables, rinse them. Three carrots on a grater, cut the onion into pieces.
Pour sunflower oil into a frying pan, spread vegetables and fry over medium heat for 7-10 minutes, stirring occasionally. Then we give time to cool to a warm state.
Peel the chilled eggs and cut into pieces.
In a deep bowl, combine fried onions and carrots with chopped boiled eggs and canned corn.
Salt everything, season with spices to taste, season with mayonnaise. The best choice is homemade sauce. As components you can be sure. True, such mayonnaise is not stored for a long time.
Mix the mixture.
Decorate the salad with fried carrots and onions to your liking. You can decorate the dish with a sprig of dill or other herbs. You can cut flowers from eggs. The fantasy and imagination of the hostess will be the best adviser on how to best present the dish.
In any case, the salad will come out appetizing, spectacular and original. The addition of corn and eggs makes the dish juicy and satisfying. Men will especially like it.
Even small children know that carrots are a very healthy vegetable. So useful that the ancient Greeks considered it a sacred plant.
Carrots are a real storehouse of vitamins. And it is useful to eat it in any form: raw, boiled, dried, fried. Useful substances are stored in any form.
There are many recipes for cooking carrots, we will introduce you to some of them below.
Salad with fried carrots
- chicken fillet - 200 g;
- carrots - 2 pcs.;
- hard cheese - 150 g;
- a handful of walnuts;
- garlic - to taste;
- mayonnaise.
Boil the chicken fillet and cut it into large cubes. We clean the carrots, cut into strips and fry.
Grate the cheese on a coarse grater. Chop the walnuts.
Pass the garlic through a press and mix with mayonnaise. Next, we lay the finished products in layers.
Put the chicken on the bottom of the salad bowl, coat with mayonnaise mixed with garlic. After we spread the fried carrots, grease again with mayonnaise, sprinkle with cheese, mayonnaise again and finally sprinkle with walnuts. We let it brew for 20 minutes.
We serve to the table.
Zucchini fried with carrots
- zucchini - 3 pcs.;
- carrots - 1 pc.;
- onion - 2 pcs.;
- eggs - 2 pcs.;
- salt;
- vegetable oil.
Wash the zucchini under cold water, cut in half and cut into slices. Cut the carrots into strips, put them in a preheated pan and fry a little over low heat. Cut the onion into rings and add to the carrots, fry together until golden brown.
Add the zucchini to the pan and fry together until the zucchini is browned. Salt. Beat the eggs with a fork and pour our zucchini in a pan.
When the eggs are a little fried, mix everything thoroughly and simmer for another 5-7 minutes.
Fried carrots with onions
- carrots - 5 pcs.;
- onions - 3 pcs.;
- vegetable oil - 1/4 cup;
- sweet pepper - 1 pc.;
- Bay leaf;
- salt pepper.
We rub the carrots on a coarse grater. Heat the vegetable oil in a frying pan and send the carrots to fry.
Cut the onion into thin half rings and send to the carrots. Stir vegetables and fry for 20 minutes, stirring occasionally. Add salt, pepper and bay leaf.
Sweet pepper cut into medium-sized cubes and sent to the pan. Stir and fry for another 10 minutes.
Turn off the fire and serve.
Potatoes fried with carrots
- potatoes - 1 kg;
- onion - 1 pc.;
- carrots - 2 pcs.;
- parsley;
- salt pepper;
- pork fat.
Cut potatoes into thin strips. In the pan put 2 tbsp. tablespoons of pork fat melt it and add potatoes, fry over low heat.
When the potatoes have set and become a little soft, salt it and add the chopped onion. And put another spoonful of fat. We fry everything under the lid, stirring from time to time.
When the onion becomes soft, add the carrots, grated on a coarse grater. We fry our vegetables until cooked.
Sprinkle with finely chopped parsley and dill before serving.
Fried eggplant with carrots
- eggplant - 5 kg;
- onion - 200 g;
- carrots - 400 g;
- garlic - to taste;
- parsley and dill;
- vegetable oil - 0.8 l.
Wash young fresh eggplants and cut off the stalk along with part of the fruit. Cut them into cubes and fry in hot vegetable oil until tender. After the eggplants are taken out of the oil, sprinkle them with ground black pepper.
We rub the carrots on a coarse grater, cut the onion into circles, finely chop the garlic. We put the eggplants in a jar with a capacity of 0.5 liters, alternating with onion slices, carrots, garlic and finely chopped greens. We compact the layers tightly.
Pour in the oil in which they were fried. Add 1 teaspoon of apple cider vinegar.
We seal the jars hermetically and sterilize for 15 minutes.
Fried carrot salad - delicious! Fried carrot salad recipes with Beijing cabbage, chips, tongue, mushrooms
Roasted carrot salad is delicious! Fried carrot salad recipes with Beijing cabbage, chips, tongue, mushrooms, peppers and squid
Carrots have always been considered one of the best sources of fiber and carotene. In addition, it contains lycopene, ascorbic acid, vitamins of various groups, minerals and many other valuable substances. In addition, carrots are combined with any fruit, fish, vegetables or meat.
Consuming this vegetable regularly can improve eyesight, skin and stomach condition. The more often this product appears on your tables, the more your body will receive useful substances.
Even when fried, this product retains some of its vitamins. A lot of salads are prepared from fried carrots, and often this vegetable is just an addition. But there are dishes that lose their original taste without this ingredient.
Recipes for just such salads are presented below.
Roasted carrot salad general cooking principles
Peel carrots with a special kitchen peeler.
For salads, use young carrots.
Fry carrots only in hot oil.
To ensure carrots turn red when roasted, pat them dry with paper towels before cooking.
Fry carrots in vegetable or olive oil.
Add salt only at the end of cooking.
To make carrots cook faster, grate them.
Season salads with fried carrots with low-fat mayonnaise.
If you cook roasted onions and carrots, then add the second ingredient to the pan only after a couple of minutes.
Before serving, decorate salads with any greens.
Roasted Carrot and Beef Tongue Salad
Ingredients:
. three fresh carrots;
. 440 g beef tongue;
. salt;
. half a can of canned peas;
. vegetable oil;
. two tablespoons of mayonnaise;
. one bow;
. spices;
. five tablespoons of apple cider vinegar.
1. Defrost the beef tongue, wash it with a brush and lower it into the pan. Pour the tongue with plenty of water, add salt and cook for three hours.
Check with a fork, it should easily pierce the meat.
2. Cool the finished beef tongue, remove the skin from it and cut into strips.
3. Grate the peeled carrots using a special Korean carrot grater. Heat the oil in a frying pan and drop the grated ingredient into it.
Fry for 5 minutes, then drain off excess oil.
4. Peel the onion from the husk and cut into thin rings. Put the rings in a deep container, pour in the vinegar and leave to marinate for half an hour.
After the elapsed time, drain the vinegar and squeeze the onion.
5. Take a plate and put the washed canned peas in it. Add mayonnaise, fried carrots, salt, beef tongue and pickled onions there.
Stir the dish and serve, garnishing with lettuce leaves on the table.
Hot salad of fried carrots and Chinese cabbage
Ingredients:
. three tomatoes;
. carrot;
. three leaves of Chinese cabbage;
. 55 g salami;
. one pickled cucumber;
. two branches of green onions;
. half a spoonful of vinegar;
. cheese;
. three tablespoons of olive oil;
. half a spoonful of ordinary mustard.
1. Peel and chop the carrots. Fry the vegetable in hot sunflower oil until tender.
At the end, salt and pepper if desired.
2. Rinse Chinese cabbage leaves under running water and chop with a sharp knife on a cutting board.
3. Cut the pickled cucumber into strips.
4. Free the sausage from the film and chop into strips.
5. Rinse one tomato and cut into cubes.
6. Rinse green onions and cut very finely.
7. Take a serving dish and put the Chinese cabbage in the first layer, then the fried carrots.
8. Lay salami next, cucumber and tomatoes on top of them. Sprinkle the top with chopped green onions.
9. For dressing, mix mustard, vinegar and olive oil. Pour this mixture over the salad.
10. Grate the cheese on the salad with the last layer, and place the dish in the microwave for three minutes. Garnish the hot salad with tomato wedges.
11. Serve the salad immediately after baking, cut like a cake. No additives are required for this dish.
Fried carrot salad with mushrooms and prunes
Ingredients:
. two carrots;
. homemade mayonnaise;
. salt;
. 265 g of champignons;
. a pair of onion heads;
. incomplete glass of walnuts;
. pepper;
. oil for frying;
. 130 g prunes.
1. Peel the carrots and grate on a medium grater. Peel the onion and cut into small cubes.
2. Rinse the mushrooms, wipe with a napkin and cut into cubes.
3. Put the prunes in a bowl and pour boiled water over it. After the elapsed time, pull out the prunes, squeeze and finely chop.
4. Heat a dry frying pan and toast the nuts in it, then chop them with a knife.
5. In another pan, heat the oil and fry the carrots in it, stirring occasionally, 4 minutes.
6. Salt the carrots and transfer to a container.
7. In the same pan, dip the onion and fry it until translucent. Transfer it to a plate as well.
8. In the remaining oil, fry the mushrooms until soft. Don't forget to salt.
9. Take a special round form for salad and lay cling film on the bottom. The edges should hang down.
10. Place nuts on the bottom. Put carrots on top of them.
Sprinkle with pepper and spread with mayonnaise.
11. Next, lay a layer of onions, then mushrooms. Spread the prunes with mayonnaise evenly on top of the mushrooms.
12. Sprinkle with nuts again, put onions, mushrooms and again pepper and spread mayonnaise. Spread the carrot layer last.
13. Remove the finished salad in a cold place and let it brew.
14. Then take out the dish and turn it over. Beautiful and appetizing salad is ready!
15. Serve this yummy with meat or fish dishes.
Fried carrot salad with chips
470 g chicken fillet;
. vegetable oil;
. 190 g carrots;
. bay leaf;
. salt;
. 120 g chips;
. peppercorns;
. five cloves of garlic;
. mayonnaise;
. one sweet bell pepper.
1. Rinse the chicken fillet under running water and remove the films. Fill a pot with water and put the chicken in it.
Boil the meat for 20 minutes. After the water boils, add peppercorns and bay leaf to the broth.
2. Peel the carrots with a special knife and chop. Fry the vegetable in hot vegetable oil until tender.
At the end, add your favorite spices.
3. Rinse the bell pepper, cut in half and remove the middle. Cut the rest into strips.
4. Peel the garlic cloves and squeeze them out with a garlic press.
5. Cool the finished chicken fillet and cut into strips.
6. Take a deep salad bowl and put in it the fried carrots without oil, salt, chicken fillet, chopped garlic, bell pepper, mayonnaise and chips divided in half.
7. Stir the salad just before serving to keep the chips crispy.
8. Serve salad with rustic fried potatoes.
Salad of fried carrots, champignons and bell peppers
Ingredients:
. 700 g of champignons;
. two carrots;
. two bell peppers of different colors;
. salt;
. three tablespoons of apple cider vinegar;
. pepper;
. two bows;
. 95 g of olive oil;
. 4 cloves of garlic;
. two spoons of sugar.
1. Peel the carrots and grate on a special grater for Korean salads.
2. Peel the onion and cut into thin half rings.
3. Heat the olive oil in a frying pan and fry the onion in it first, and after a while add the carrots. Saute until the ingredients are soft, then transfer the vegetables to a plate to cool.
4. Add olive oil to the same pan and fry the mushrooms sliced \u200b\u200bin layers on it until tender. Salt the ingredient at the end of cooking.
5. Rinse the bell pepper, remove the stem and core. Cut the vegetable into thin strips and combine with roasted carrots and onions.
6. Add sugar, salt, fried mushrooms and pepper to vegetables.
7. Squeeze the garlic into the same mixture, add vinegar and mix everything gently.
8. Let the salad brew for a couple of hours and serve.
9. The dish goes well with meat appetizers and main courses.
Spicy salad of fried carrots and squid
Ingredients:
. 1.4 kg of squid;
. 2 carrots;
. a spoonful of sugar;
. a spoonful of sesame;
. 2 onions;
. six cloves of garlic;
. two tablespoons of 9% vinegar;
. 8 tablespoons of vegetable oil;
. a little paprika.
1. Open the squid until cooked, cool and cut into long strips.
2. Cut the onion into half rings and fry with half the vegetable oil for 6 minutes. Add sesame seeds to it as well.
3. Cut the peeled carrots into thin strips and fry them in the remaining vegetable oil, along with sugar and paprika, until tender.
4. Take a bowl and put the squids, sautéed onions, cooked carrots and the oil in which they were fried. Add salt, vinegar and crushed garlic to the salad.
5. Mix the dish well and put it in the refrigerator.
6. Serve a salad of carrots and squid along with garlic bread.
7. Boiled rice is suitable as a side dish for this dish.
Fried carrot salad Obzhorka
Ingredients:
. 430 g of beef;
. 5 st. l. mayonnaise;
. pepper;
. three carrots;
. greenery;
. two pickled cucumbers;
. salt;
. frying oil;
. onion.
1. Boil the meat until cooked, let it cool and cut into large strips.
2. Peel the onion and chop it. Grate carrots on a coarse grater or cut into strips.
3. Peel the pickled cucumbers and cut into cubes.
4. Fry the onion in a pan with a little oil until browned.
5. In the same pan, fry the onion for 10 minutes.
6. Put the fried vegetables, meat and cucumbers in the salad bowl.
7. Add pepper, mayonnaise, salt there, mix everything and leave to infuse for half an hour.
8. Serve the Obzhorka salad as a main dish, arranging it on plates along with a slice of bread.
9. Do not forget to sprinkle each plate with chopped herbs.
Roasted Carrot Salad Tricks and Useful Tips
For piquancy when frying, add chopped garlic to carrots
Carrots get even more interesting taste if you fry onions together with it.
For spiciness when frying, add hot capsicum to carrots.
For a sweetish taste, add honey to the carrots while frying.
Carrots can be fried immediately with mushrooms.
To better absorb the beneficial substances of carrots, add butter to the pan when frying.
Drain all the oil before adding the roasted carrots to the salad.
Fried carrots can be replaced with Korean carrots.
Roasted Carrot and Onion Salad
Cooking a salad of fried carrots and onions
Have you ever tried lightly fried carrot salad? Want to try? If you, like me, sometimes break into very light dishes, and in the spring you want just such, then you will like the salad.
This is one of the simpler ones. Some sweet carrots, sour pickled onions, fragrant herbs and spices, that's the whole taste.
The salad is useful during fasting, diversifies the menu of vegetarians and can serve as a side dish for complex dishes.
Preparation of the recipe "Salad of fried carrots and onions":
To prepare a salad of fried carrots with onions, take the sweet fruits of medium-sized carrots (3 pieces per serving), 1/2 onion, a little fresh cilantro or parsley, dry oregano, lemon juice, olive oil, a pinch of sugar and salt.
Onion cut into thin half rings.
Rinse well with cold water from bitterness, squeeze. Add lemon juice, ground coriander, salt and sugar.
Mix and leave to marinate.
Cut carrots into thin rings, finely chop cilantro or parsley.
In a heated frying pan, add 4 tablespoons of water and 1 tablespoon of olive oil. Simmer the carrots until al dente, stirring occasionally, for 3-5 minutes.
You can do without water, adding more oil, as you like. Carrots become softer, slightly reddened, but still remain dense and hold their shape well.
Lightly salt it to taste.
Put fresh dandelion leaves or arugula on a dish. I was surprised that young dandelion leaves have no bitterness at all, they are absolutely neutral in taste, very pleasant.
Put the fried carrots on top. Sprinkle with oregano and pepper.
Lay the pickled onion on top of the carrots in a slide, sprinkle with chopped cilantro. Salad is ready to serve immediately.
carrot and onion salad
Salad carrots with onions
I want to present you a very tasty salad in two versions. For those who love mayonnaise and for those who don't. Also, during fasting, you can replace regular mayonnaise with lean mayonnaise or not put mayonnaise at all, and the salad will become lean.
In both cases, it's hard to break away from the salad! 
Ingredients for Carrot and Onion Salad:
Onion 3 pcs
Carrots of medium size 3 pcs
Peas, canned 1 can
Parsley 1 bunch
Black pepper
Salt
Mayonnaise
Vegetable or olive oil
Vinegar
How to make Carrot and Onion Salad:
Finely chop the onion, grate the carrots on a coarse grater, chop the parsley.
Fry onions and carrots in olive or vegetable oil. Cool him down.
Add peas, parsley, black pepper, salt and vinegar (if you're going to make with mayonnaise, then add it too). Mix well and the salad is ready!
BON APPETIT!
Recently, I happened to find out the recipe for a very tasty dish, which decorated my New Year's table. Woman.
A couple of days ago I decided to cook chicken for dinner. I thought for a long time, deciding how to pamper my family, but what.
At most festive, Georgian feasts, on the table you can see a snack, by an interesting name -.
Homemade dish from Adjarian cuisine. Delicious and very flavorful.
Chicken in fresh herb sauce with garlic.
The most famous Georgian dish is probably SATSIVI! It is present on every holiday table.
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November 22, 2015
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What salads of fried carrots do you know.
Galina Butovskaya Artificial Intelligence (283177) 5 years ago
Salad with fried carrots, tomatoes and bell peppers
Ingredients:
500 g bell pepper
500 g carrots
500 g tomatoes
onion head
sunflower oil
salt and sugar to taste
Recipe:
Wash fresh carrots, peel and cut into thin strips. Free the bell pepper from the grains and cut into thin strips. Scald the tomatoes with boiling water, remove the skin, and chop finely.
Onion cut into half rings. Mix the finished products, put in a greased frying pan, and leave on medium heat, stirring occasionally.
When the vegetables are fried, salt and pepper to taste.
Salad with fried carrots, cheese and chicken
200 g chicken fillet
1-2 carrots
100-150 g cheese
handful of walnuts
garlic (to taste)
mayonnaise
Recipe:
Boil and cut the chicken fillet into large cubes. Peel the carrots, cut into strips and fry.
Also grate the cheese on a coarse grater. Chop the hazelnuts.
Pass the garlic through a press and mix with mayonnaise. Next, the finished products are stacked in layers.
At the bottom of a deep salad bowl, first put a layer of chicken meat, then spread the first layer with mayonnaise mixed with garlic. After laying out the fried carrots, grease again with mayonnaise, then sprinkle with cheese, grease with mayonnaise again and sprinkle with walnuts at the end.
Gena Korot Enlightened (34879) 5 years ago
* 500 g small carrots,
* 2 tsp whole cumin seeds
* 1-2 small dry chillies (crushed).
* 2 garlic cloves (peel).
* 2 sprigs of fresh thyme,
* 1 orange (cut in half).
* 1 lemon,
* 3 ripe avocados,
* 4 slices of ciabatta or other good bread 1 cm thick,
* 2 handfuls of lettuce mix
* 2 packs of watercress,
* 140 g sour cream,
* 4 tbsp. l. different seeds (fried).
* olive oil,
* red and white wine vinegar,
* sea salt and freshly ground black pepper. ‘This is a place for your advertisement’
1. Preheat the oven to 180 degrees. Boil the carrots in boiling salted water for 10 minutes, leaving them slightly harsh.
Drain and place on a baking sheet. Season while it's still hot.
2. Pound cumin, chili, salt, pepper, garlic, thyme leaves in a mortar. Add olive oil to this paste and splash vinegar - you get a marinade and dressing.
Mix well and pour over the carrots in a baking dish. Put the orange and lemon halves in there, cut side down.
Let them fry with carrots, soaking in its aroma. Place the baking sheet in the preheated oven for 25-30 minutes.
3. Put the peeled and sliced avocado into the prepared carrots. Squeeze the juice from oranges and lemon, mix with the same amount of olive oil and a drop of red wine vinegar. Pepper, salt, season the salad.
Stir, taste and season again if necessary. Put the ciabatta to fry and call the guests to the table.
4. Break open the bread and sprinkle over the salad. Stir, add lettuce leaves and transfer to a large dish or plates.
Top the salad with sour cream and roasted seeds, sprinkle with olive oil.
Vera Kapinos (Ozerova, Nagaeva) Connoisseur (260) 5 years ago
I fry carrots with onions, tomatoes and red peppers (already delicious!). Separately, I fry thinly sliced eggplants. I cut odorous herbs (cilantro, dill - to taste) and finely-finely garlic.
I shift in layers: eggplant, garlic mixture, vegetable mixture. Very tasty both warm and cold.
Nadia K. Master (1750) 5 years ago
I like this one:
1 can of canned food "Natural tuna" (in its own juice).
1 cup boiled rice
1 pickled cucumber
1 head of onion,
2 hard-boiled eggs,
0.5 cups of mayonnaise,
dill and parsley to taste.
Irisha_Ch Enlightened (43352) 5 years ago
Oksana Yaroshenko Thinker (5913) 5 years ago
I tried it with a friend, I really liked it, fry the onion with carrots, add finely chopped smoked chicken (breast, but I think any parts can be) and finely chopped cucumber, season with mayonnaise. Carrots with = a lot, everything else to taste, satisfying, tasty, fragrant!
Larisa and Leonid Pro (563) 2 months ago
Oksan, what kind of cucumber? fresh or salty?
Irina Ustimenko Pro (727) 5 years ago
fry carrots (tru on a fine grater) with onions. cool, add 1/1 grated cheese on the same fine grater, mix with mayonnaise, sprinkle with kirieshka (other croutons, preferably from black bread) to serve
dream Enlightened (24024) 5 years ago
300 g liver, 300 g carrots, 300 g onions, 3 eggs, 3 tbsp starch, mayonnaise, oil for frying. Boil the liver, cut into thin sticks. Carrots and onions cut into cubes, fry on rast. oil, salt. spices.
Beat eggs with starch, salt, spices. Make small pancakes out of this. When they have cooled, twist them into a tube and cut into straws.
Then mix everything and season with mayonnaise. A little long, but very tasty!
William Artificial Intelligence (210567) 5 years ago
Carrot salad with fried pork
Ingredients:
Carrots - 3 large pieces.
onions - 2 medium pcs.
pork - 150 gr.
black pepper,
Red pepper,
garlic - to taste
salt - to taste
sugar - 1 tbsp. l.
water - 2 tbsp. l.
soy sauce - to taste
grows. oil.
Cooking method:
Chop carrots as you like. (Everything is simple for me - a combine :), salt, pepper with black and red pepper, add soy sauce, mix.
In a frying pan with grows. oil, fry the onion in half rings until golden brown, add the meat cut into pieces to the onion and fry until tender.
Transfer the roast to the carrots, add crushed garlic and sugar syrup: mix 2 tbsp. l. water and 1 tbsp. l. sugar, mix well. You can add some herbs or sprinkle with sesame seeds.
A very tasty, healthy and satisfying salad is ready. Pleasant)))
Irina Vedeneeva (Burlutskaya) Artificial Intelligence (313590) 5 years ago
New Year's fish salad with carrots and onions. Recipe with step by step photos
We are ready to offer you a very simple and tasty New Year's fish salad with carrots and onions. which you can cook for a regular dinner with your family, and for a festive table!
- bulb
- 300 g white fish fillet
- carrot
- Bay leaf
- peppercorns
- Half a bunch of parsley
- Vegetable oil for frying
- Salt to your taste
- Mayonnaise packaging, you can use homemade mayonnaise
- 100 g cheese
Fish salad with carrots and onions - recipe.
We take a fish fillet, wash it under running water, put it in a saucepan and fill it with water. There you also need to send a few peppercorns, a bay leaf, half an onion, herbs, and put on fire.
Add a little salt to the pan and cook the fish until cooked.
We take carrots, peel and wash them. Carrots need to be grated, and the rest of the onion cut into half rings.
Then you need to put a frying pan with vegetable oil on the fire and heat it well. Now put the carrots in the pan and fry it.
Fry the onion separately in a frying pan until tender.
After the fish is cooked, it must be pulled out of the pan and allowed to cool. After that, the already cooled fish must be disassembled into small pieces.
To prepare a New Year's salad, you need a serving ring, but if you do not have one, then you can do without it by making a semblance of a serving ring with your own hands.
To do this, take a plastic bottle and cut it off on both sides so that a ring comes out. We put our ring on a plate and lay out the fish, it will be the first layer of our salad.
Top the fish well with mayonnaise.
Put the onion on the fish with the next layer and evenly distribute it over the surface.
Top again with mayonnaise. Put the fried carrots on the onion, smooth it out and grease again with mayonnaise.
Grate the cheese, then spread the last layer on the salad.
Now very carefully remove the serving ring from the salad. We decorate our New Year's salad as desired.
Salads with fried carrots and onions can surprise households with an unusual combination of ingredients, intricate tastes of gastronomic duets and bright colors of restaurant serving. Juicy vegetables gently complement the taste of each other, interestingly combined with meat, fish.
How to cook an amazing salad correctly, with what ingredients to combine the main "carrot-onion backbone" of the dish? The recipe is not complicated, but will please sophisticated chefs with a nutritious result, appetizing appearance.
The best solution for losing weight. What are the benefits of carrots and onions?
Variations of salads with fried carrots and onions are actively exploited by nutritionists, because the main components of light meals are vitamin owners of a small amount of calories, nutritional helpers of folk healers. Due to the abundance of nutrients, carrots and onions will help:
- normalize carbohydrate metabolism;
- favorably affect the emotional background;
- stabilize blood pressure;
- remove toxins accumulated in the body.
Regular consumption of these products will also positively affect the general condition of the body, increase immunity.
A classic salad recipe with fried carrots and onions. Detailed description of processes
Fast, easy, cheap, savory, satisfying... All this is a brief description of the dietary result of simple culinary machinations. You can dilute the motley range of flavors with the help of spices (zira, coriander, cumin, paprika).
Products used:
- 430 g carrots;
- 1 onion;
- 1 bunch of parsley;
- 2 tablespoons olive oil (for frying)
Cooking process:
- Cut the carrots into neat slices, onions into slices, finely chop the parsley.
- Fry the onion in a pan until translucent, add carrots and parsley to the finished ingredient.
- Thoroughly mix the contents of the pan.
- Season with salt, spicy spices.
- Fry for 3-4 minutes until the main products turn brown.
For a more piquant taste, add freshly squeezed lemon juice, a few drops of sour seasoning will have a positive effect on the taste and vitamin characteristics of the dish.
Appetizing variations of a traditional dish. How to improve the usual composition of ingredients?
Experimental culinary experts who want to "play around" with the textures and flavors of foods create unique flavor combinations with fennel, potatoes, seafood.
Salads with fried carrots and onions will be even better if you add garlic, bell pepper, Chinese cabbage. Fry ingredients with soft cheeses such as mozzarella.
Appetizer with carrots, onions and chicken. Recipe for a hearty meal for meat eaters
What is the next salad? Fried carrots with onions and chicken create not only a fragrant cooperation of tastes, but also have a positive effect on the gourmet's well-being. For greater nutritional value, exploit the gastronomic possibilities of potatoes and garlic.
Carrots contain a massive arsenal of trace elements, including carotene, phosphorus, and magnesium. Onions are a useful owner of B and C vitamins, chicken is a source of potassium, sulfur, and sodium.
Products used:
- 8 small potatoes;
- 4 medium carrots;
- 4 chicken legs;
- 1 Yalta onion;
- 1 red pepper;
- 1 sprig of rosemary;
- 2 cloves of garlic;
For spices, use kosher salt, rosemary, spicy curry, oregano, marjoram. The taste potential of chicken will be revealed by a pinch of ground turmeric, thyme.
Cooking process:
- First, preheat the oven to 210 degrees, place the potatoes on a baking sheet and bake for half an hour.
- When the potatoes have cooled, cut the pliable tubers into two halves, set aside.
- Meanwhile, heat 1 tablespoon of oil in a frying pan, season the chicken legs, fry the meat on each side for 7-8 minutes.
- Add the remaining oil to the skillet along with the garlic, onion, red pepper and chopped rosemary and fry, stirring, for 2 minutes.
- Cut carrots and onions into chaotic slices, season with salt and pepper, send the vegetable mixture to the pan.
- Place the chicken in the pan among the vegetables, scatter rosemary sprigs over the top, and sauté until the chicken is cooked through and the vegetables are golden brown.
Such a salad with fried carrots and onions will also serve as the main dish, for a lower calorie content, change the amount of meat, and use fillet slices instead of chicken legs.
Mushroom version of a nutritious dish. Salad with broccoli and cauliflower
A juicy salad with mushrooms, fried onions and carrots will be even better if you dilute the usual combination of products with new vitamin elements. The dish will easily become part of the diet of those who lose weight, will please vegetarians with satiety and a set of vegetable useful components.
Products used:
- 120 g broccoli;
- 110 g champignons (shiitake);
- 90 g of cauliflower;
- 2 large carrots;
- 1 head of the Crimean onion;
- 2 cloves of garlic;
- 2 tablespoons of olive oil.
As a flavoring dressing, use white wine, rice vinegar. One tablespoon of an alcoholic drink will add an exquisite aroma to the dish, saturate the products with malic and succinic acids, emphasize the natural tastes of vegetables, fully revealing their gastronomic potential.
Cooking process:
- Cut the onion in half, chop the halves of the fragrant ingredient into elegant strips.
- Chop the garlic into slices, mix the ingredients together with two tablespoons of olive oil, season with salt, fry in a pan for 4-7 minutes.
- At this time, cut the broccoli and cauliflower into small flowers, carrots into thin strips, mushrooms into tiny slices.
- Thoroughly mix the ingredients together, add to the almost cooked onion and garlic, cook for 5-8 minutes.
- Mix dietary components with each other, add spices and rice vinegar.
Why is this salad so good? Chickens, mushrooms, fried carrots, onions, mouth-watering pieces of broccoli and cauliflower have a minimal set of calories, but each of the ingredients will saturate the human body with an arsenal of proteins, vitamin microelements.
Harmonious spices. Powders and herbs that improve the flavor palette of dishes
You can make salads with fried carrots and onions more aromatic and nutritious with the right set of spices, including:
- black, allspice;
- cloves, ginger;
- cilantro, coriander.
Be careful about the dosage: an abundance of hot spices will easily spoil the overall picture of the dish, emphasizing tastes on bitterness and a burning aftertaste.
Roasted Carrot Salad - General Cooking Principles
Peel carrots with a special kitchen peeler.
For salads, use young carrots.
Fry carrots only in hot oil.
To ensure carrots turn red when roasted, pat them dry with paper towels before cooking.
Fry carrots in vegetable or olive oil.
Add salt only at the end of cooking.
To make carrots cook faster, grate them.
Season salads with fried carrots with low-fat mayonnaise.
If you cook roasted onions and carrots, then add the second ingredient to the pan only after a couple of minutes.
Before serving, decorate salads with any greens.
Roasted Carrot and Beef Tongue Salad
Ingredients:
three fresh carrots;
440 g beef tongue;
salt;
half a can of canned peas;
vegetable oil;
two tablespoons of mayonnaise;
one bow;
spices;
five tablespoons of apple cider vinegar.
Cooking method:
1. Defrost the beef tongue, wash it with a brush and lower it into the pan. Pour the tongue with plenty of water, add salt and cook for three hours. Check with a fork, it should easily pierce the meat.
2. Cool the finished beef tongue, remove the skin from it and cut into strips.
3. Grate the peeled carrots using a special Korean carrot grater. Heat the oil in a frying pan and drop the grated ingredient into it. Fry for 5 minutes, then drain off excess oil.
4. Peel the onion from the husk and cut into thin rings. Put the rings in a deep container, pour in the vinegar and leave to marinate for half an hour. After the elapsed time, drain the vinegar and squeeze the onion.
5. Take a plate and put the washed canned peas in it. Add mayonnaise, fried carrots, salt, beef tongue and pickled onions there. Stir the dish and serve, garnishing with lettuce leaves on the table.
Hot salad of fried carrots and Chinese cabbage
Ingredients:
three tomatoes;
carrot;
three leaves of Chinese cabbage;
55 g salami;
one pickled cucumber;
two branches of green onions;
half a spoonful of vinegar;
cheese;
three tablespoons of olive oil;
half a spoonful of ordinary mustard.
Cooking method:
1. Peel and chop the carrots. Fry the vegetable in hot sunflower oil until tender. At the end, salt and pepper if desired.
2. Rinse Chinese cabbage leaves under running water and chop with a sharp knife on a cutting board.
3. Cut the pickled cucumber into strips.
4. Free the sausage from the film and chop into strips.
5. Rinse one tomato and cut into cubes.
6. Rinse green onions and cut very finely.
7. Take a serving dish and put the Chinese cabbage in the first layer, then the fried carrots.
8. Lay salami next, cucumber and tomatoes on top of them. Sprinkle the top with chopped green onions.
9. For dressing, mix mustard, vinegar and olive oil. Pour this mixture over the salad.
10. Grate the cheese on the salad with the last layer, and place the dish in the microwave for three minutes. Garnish the hot salad with tomato wedges.
11. Serve the salad immediately after baking, cut like a cake. No additives are required for this dish.
Fried carrot salad with mushrooms and prunes
Ingredients:
two carrots;
homemade mayonnaise;
salt;
265 g of champignons;
a pair of onion heads;
incomplete glass of walnuts;
pepper;
oil for frying;
130 g prunes.
Cooking method:
1. Peel the carrots and grate on a medium grater. Peel the onion and cut into small cubes.
2. Rinse the mushrooms, wipe with a napkin and cut into cubes.
3. Put the prunes in a bowl and pour boiled water over it. After the elapsed time, pull out the prunes, squeeze and finely chop.
4. Heat a dry frying pan and toast the nuts in it, then chop them with a knife.
5. In another pan, heat the oil and fry the carrots in it, stirring occasionally, 4 minutes.
6. Salt the carrots and transfer to a container.
7. In the same pan, dip the onion and fry it until translucent. Transfer it to a plate as well.
8. In the remaining oil, fry the mushrooms until soft. Don't forget to salt.
9. Take a special round form for salad and lay cling film on the bottom. The edges should hang down.
10. Place nuts on the bottom. Put carrots on top of them. Sprinkle with pepper and spread with mayonnaise.
11. Next, lay a layer of onions, then mushrooms. Spread the prunes with mayonnaise evenly on top of the mushrooms.
12. Sprinkle with nuts again, put onions, mushrooms and again pepper and spread mayonnaise. Spread the carrot layer last.
13. Remove the finished salad in a cold place and let it brew.
14. Then take out the dish and turn it over. Beautiful and appetizing salad is ready!
15. Serve this yummy with meat or fish dishes.
Fried carrot salad with chips
Ingredients:
470 g chicken fillet;
vegetable oil;
190 g carrots;
bay leaf;
salt;
120 g chips;
peppercorns;
five cloves of garlic;
mayonnaise;
one sweet bell pepper.
Cooking method:
1. Rinse the chicken fillet under running water and remove the films. Fill a pot with water and put the chicken in it. Boil the meat for 20 minutes. After the water boils, add peppercorns and bay leaf to the broth.
2. Peel the carrots with a special knife and chop. Fry the vegetable in hot vegetable oil until tender. At the end, add your favorite spices.
3. Rinse the bell pepper, cut in half and remove the middle. Cut the rest into strips.
4. Peel the garlic cloves and squeeze them out with a garlic press.
5. Cool the finished chicken fillet and cut into strips.
6. Take a deep salad bowl and put in it the fried carrots without oil, salt, chicken fillet, chopped garlic, bell pepper, mayonnaise and chips divided in half.
7. Stir the salad just before serving to keep the chips crispy.
8. Serve salad with rustic fried potatoes.
Salad of fried carrots, champignons and bell peppers
Ingredients:
700 g of champignons;
two carrots;
two bell peppers of different colors;
salt;
three tablespoons of apple cider vinegar;
pepper;
two bows;
95 g of olive oil;
4 cloves of garlic;
two spoons of sugar.
Cooking method:
1. Peel the carrots and grate on a special grater for Korean salads.
2. Peel the onion and cut into thin half rings.
3. Heat the olive oil in a frying pan and fry the onion in it first, and after a while add the carrots. Saute until the ingredients are soft, then transfer the vegetables to a plate to cool.
4. Add olive oil to the same pan and fry the mushrooms sliced \u200b\u200bin layers on it until tender. Salt the ingredient at the end of cooking.
5. Rinse the bell pepper, remove the stem and core. Cut the vegetable into thin strips and combine with roasted carrots and onions.
6. Add sugar, salt, fried mushrooms and pepper to vegetables.
7. Squeeze the garlic into the same mixture, add vinegar and mix everything gently.
8. Let the salad brew for a couple of hours and serve.
9. The dish goes well with meat appetizers and main courses.
Spicy salad of fried carrots and squid
Ingredients:
1.4 kg of squid;
2 carrots;
a spoonful of sugar;
a spoonful of sesame;
2 onions;
six cloves of garlic;
two tablespoons of 9% vinegar;
8 tablespoons of vegetable oil;
a little paprika.
Cooking method:
1. Open the squid until cooked, cool and cut into long strips.
2. Cut the onion into half rings and fry with half the vegetable oil for 6 minutes. Add sesame seeds to it as well.
3. Cut the peeled carrots into thin strips and fry them in the remaining vegetable oil, along with sugar and paprika, until tender.
4. Take a bowl and put the squids, sautéed onions, cooked carrots and the oil in which they were fried. Add salt, vinegar and crushed garlic to the salad.
5. Mix the dish well and put it in the refrigerator.
6. Serve a salad of carrots and squid along with garlic bread.
7. Boiled rice is suitable as a side dish for this dish.
Salad of fried carrots "Obzhorka"
Ingredients:
430 g of beef;
5 st. l. mayonnaise;
pepper;
three carrots;
greenery;
two pickled cucumbers;
salt;
frying oil;
onion.
Cooking method:
1. Boil the meat until cooked, let it cool and cut into large strips.
2. Peel the onion and chop it. Grate carrots on a coarse grater or cut into strips.
3. Peel the pickled cucumbers and cut into cubes.
4. Fry the onion in a pan with a little oil until browned.
5. In the same pan, fry the onion for 10 minutes.
6. Put the fried vegetables, meat and cucumbers in the salad bowl.
7. Add pepper, mayonnaise, salt there, mix everything and leave to infuse for half an hour.
8. Serve the "Obzhorka" salad as a main dish, spreading it on plates along with a slice of bread.
9. Do not forget to sprinkle each plate with chopped herbs.
Roasted Carrot Salad - Tricks and Tips
For piquancy when frying, add chopped garlic to carrots
Carrots get even more interesting taste if you fry onions together with it.
For spiciness when frying, add hot capsicum to carrots.
For a sweetish taste, add honey to the carrots while frying.
Carrots can be fried immediately with mushrooms.
To better absorb the beneficial substances of carrots, add butter to the pan when frying.
Drain all the oil before adding the roasted carrots to the salad.
Fried carrots can be replaced with Korean carrots.
Description
Salad with fried carrots and onions is a dish that can cause real surprise, because it is both simple and incredibly tasty. In addition, this salad is also very useful. Carrots have always been one of the best sources of fiber and carotene. It also helps to improve eyesight, skin and stomach condition. Try to use it as often as possible in your diet so that the body regularly receives useful substances. As for the onion, it also retains some of its vitamins and minerals after frying.
We bring to your attention a simple recipe for a salad with fried carrots and onions with step-by-step photographs that you can use to navigate the cooking process. The dish is very juicy and tender. You can be sure that everyone will like this salad, especially in winter.
Ingredients
-
(2 pcs.) -
(1 PC.) -
(250 g) -
(2 pcs.) -
(2 pcs.) -
(12 pcs.) -
(4 peeled cores) -
(taste) -
(taste) -
(2 tablespoons) -
(taste)
Cooking steps
Peel the onion from the husk and chop finely. We put the pan on the fire and pour a small amount of vegetable oil into it. Pour chopped onion into it and fry until it becomes soft and changes its color to slightly golden.
Now let's move on to the second main ingredient, namely, we start peeling carrots. After that, rub it on a coarse grater and fry until cooked.
At the next stage, salt and mix the carrots with onions and let them cool.
Boil the potatoes in advance and peel them. Let it cool down, then rub it on a grater.
After that, we move on to the boiled chicken, it will also need to be finely chopped.
Then cut the pickled cucumbers into small cubes.
We take a deep plate and begin to lay out layers of lettuce in it. It is desirable that it be transparent, then all layers will be clearly visible. The first layer consists of grated potatoes.
After that, you need to grease the potatoes with dressing. It consists of mayonnaise mixed with sour cream. They must be mixed in equal proportions, 50:50.
The next layer consists of boiled chicken, which, like potatoes, will need to be greased with dressing.
Then, on top of the chicken layer, put finely chopped pickled cucumbers. And again, do not forget about refueling.
The fourth layer will consist of fried carrots with onions. And don't forget to fill it well.
As a decoration of the dish, we will use chopped prunes and walnuts, which will need to be chopped in advance.
So our incredibly delicious salad with fried carrots and onions is ready. Sit down at the dinner table with your family and share with them the pleasure of tasting this wonderful dish.
Bon appetit!
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