Carrot salad with walnuts. Carrot and walnut salads: recipes from simple to sophisticated, dishes with various additions and general principles of preparation, selection Carrot salad with nuts

21.03.2024

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, it is worth adding 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 version of the 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 making 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.

Few people know, but in order for the body to receive a sufficient amount of vitamin A, for which carrots are famous, you need to eat at least 300-500 grams of it per day, which means that the most useful are salads in which it plays not a secondary, but a major role. If you supplement the benefits of carrots with walnuts, you can simply get a vitamin boost and a boost of energy for the whole day.

Try making a salad with fresh carrots and walnuts. It's fast, tasty and very healthy. To make the taste more pleasant, you can supplement it with garlic and mayonnaise (or low-fat yogurt).

Products:

carrots - 700-800 gr. ;
peeled walnuts - 300 gr.;
garlic - 1 medium head;
mayonnaise (can be replaced with low-fat yogurt) - 2-3 tbsp.

Cooking method:

Choose the quantity of carrots based on their size - this is approximately 3-5 pieces.
Calculate the weight of the nuts in their peeled form. If you mean that the shell is approximately 1.3 times heavier than the nut itself, i.e. You will need about 500 grams of unshelled nuts.
Wash and peel the carrots.
Grate it on a coarse grater.
Lightly chop the walnut kernels using a knife or rolling pin. Finely chop the garlic or crush it through a press. Place nuts and garlic on top of carrots and season with mayonnaise
Stir, add a little salt if necessary, although it is advisable to do without using it.
Carrot and walnut salad is ready. For this recipe, it is better to choose sweet varieties of carrots. Then the products used, combined with each other, will make the taste of the salad soft, but slightly piquant with a pleasant and long aftertaste.

Carrot salad with nuts and garlic was very popular in Soviet times. It was often served on the festive table. And we must give this dish its due: 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 seasoned. Walnuts also play an important role here. Garlic adds pungency and piquancy, but you should add it to your taste.

Ingredients

To prepare carrot salad with nuts and garlic you will need:

carrots (large) - 2 pcs.;

garlic - 2 cloves;

walnut kernels - 40 g;

mayonnaise - 3 tbsp. l.

Cooking steps

Peel, wash and grate the carrots. I prefer to grate more finely.

Grind the walnut kernels in any way. This can be done in a mortar, on a board with a rolling pin or in a blender. Add nuts to carrots.

Peel, wash and chop the garlic. Add to the salad bowl with grated carrots and walnuts.

Season the salad of carrots, nuts and garlic with mayonnaise.

Mix all salad ingredients. I don’t salt it; the salt in mayonnaise is enough for me. But if necessary, add salt to taste.

Bon appetit!

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.

A simple Turkish appetizer - delicious carrots with walnuts, ready in minutes. It may seem extremely simple and banal to you. But as time shows, this is a very popular salad appetizer in Turkey today. Cooking carrots takes very little time. As a result, you will receive a healthy dish with a lot of vitamins and microelements: it can be wonderfully decorated and served on a festive table. The dish is light and very tasty.

Ingredients:

fresh carrots - 5 medium pieces (1 kilogram);
onions - 1 medium piece;
natural yogurt (you can use sour cream) - 5-6 tablespoons;
chopped walnuts - 1 tablespoon;
parsley - a small bunch;
dill - 2-3 sprigs;
vegetable oil for frying - 2 tablespoons;
garlic - 3 cloves;
spices: salt, pepper, paprika, hot red - to your taste

Delicious carrots with walnuts. Step by step recipe

We need to prepare onions and carrots. Cut the onion into small cubes, then grate all the pre-peeled carrots on a coarse grater.
Pour about two tablespoons of sunflower oil into a deep frying pan. The classic recipe uses olive oil. Therefore, if you really love its aroma and you have it, add it instead of sunflower.
First, lightly sauté the onion: stirring it with a spatula until golden brown. Then add all the grated carrots and fry over low heat. You need to fry until the carrots become soft.
When the carrots become smaller in volume, you need to salt and pepper them with different sweet and hot peppers to your taste. You can also add a little garlic if you wish. It will only add piquancy to the dish.
Simmer until done, stir. When the carrots are cooked, we cool them.
Meanwhile, finely chop the parsley and walnuts. Nuts can be crushed either finely or not very finely - it depends on your desire.
Transfer the cooled carrots to a salad bowl. Add chopped parsley and chopped walnuts to it. And, as a dressing, add 5 tablespoons of classic yogurt, not sweet. Mix everything well.
To properly serve, we will need to prepare another flat dish. We put the whole salad on it. Sprinkle more pepper on top and lay out sprigs of dill.
Delicious Turkish salad is ready. It will decorate both the holiday table and will be great for dinner with the family.

It must be served completely cooled, since we use natural yogurt as a sauce. “I Love to Cook” wishes you delicious Turkish cuisine: cook with us - and you will succeed. Bon appetit!