Salad with carrots and onions. Salads with fried carrots and onions: recipes

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.

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:

1. carrots - 1 pc.;
2. onion - 2 pcs.;
3. chicken eggs - 1-2 pcs.;
4. canned corn - 200 g;
5. - 50 ml;
6. salt, spices - to taste;
7. 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.

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:

1. Cut the carrots into neat slices, onions into slices, finely chop the parsley.
2. Fry the onion in a pan until translucent, add carrots and parsley to the finished ingredient.
3. Thoroughly mix the contents of the pan.
4. Season with salt, spicy spices.
5. 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:

1. First, preheat the oven to 210 degrees, place the potatoes on a baking sheet and bake for half an hour.
2. When the potatoes have cooled, cut the pliable tubers into two halves, set aside.
3. Meanwhile, heat 1 tablespoon of oil in a frying pan, season the chicken legs, fry the meat on each side for 7-8 minutes.
4. Add the remaining oil to the skillet along with the garlic, onion, red pepper and chopped rosemary and fry, stirring, for 2 minutes.
5. Cut carrots and onions into chaotic slices, season with salt and pepper, send the vegetable mixture to the pan.
6. 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:

1. Cut the onion in half, chop the halves of the fragrant ingredient into elegant strips.
2. 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.
3. At this time, cut the broccoli and cauliflower into small flowers, carrots into thin strips, mushrooms into tiny slices.
4. Thoroughly mix the ingredients together, add to the almost cooked onion and garlic, cook for 5-8 minutes.
5. 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.

Published: 02.07.2013
Posted by: Victoria
Calories: Not specified
Cooking time: not specified

To prepare the salad, we need the following products:

- raw carrots;
- bulb onions;
- pickles;
- quail eggs;
- green onions;
- sour cream.

Step by step recipe with photo:

Peel the onion for salad with carrots "Glutton" and cut it into cubes.

In a frying pan in a small amount of vegetable or butter, fry the onion until translucent.

And then the carrots, adding it to the pan with the onions. Add salt to taste and spices.

Pickled cucumbers for salad with onions and carrots, cut into strips.

Quail eggs cut lengthwise into two or four parts.

Finely chop the green onion.

We combine all the prepared ingredients for the Glutton salad with fried onions and carrots in a deep salad bowl and season with sour cream.

Can be used . To prepare it, beat a raw chicken egg with vegetable oil in a blender (about 100-150 grams of oil). Then add mustard to taste and your favorite spices. And beat everything again until a homogeneous consistency is formed. Important: store homemade mayonnaise in the refrigerator for no more than 3-4 days.

Salad with carrots and onions "Glutton" is ready.

Madam Gritsatsueva for the site