Sometimes you want to cook something light and at the same time healthy.
Especially in the spring, when hearty winter salads and snacks are fed up, and I want more vegetables and herbs.
Yes, and prepare for the beach season does not hurt.
Salads with cucumber and carrots are exactly what you need.
Salad with cucumber and carrots - the basic principles of preparation
Today, fresh cucumbers can be bought all year round, so this appetizer can be prepared not only in the spring, but also in the winter.
As a rule, fresh carrots are used in such a salad. They clean it, wash it well and rub it grossly. For grinding, they also use a special grater for Korean salads.
Cucumbers are washed, wiped with a towel and cut into thin halves or whetstones.
As a dressing, use sour cream, olive oil, mayonnaise or sauces.
A lot of greens are added to the salad with cucumber and carrots. It can be parsley, basil, green onions or dill. Finely chopped garlic will add spice to the salad.
Salad with cucumber and carrots is cooked with eggs, cheese, cottage cheese and other vegetables. And, of course, what a salad without spices.
All ingredients are crushed and mixed, seasoned with olive oil, sour cream or another recipe.
Recipe 1. A simple salad with cucumber and carrots
Ingredients
two cucumbers;
a bunch of fresh herbs;
one large carrot;
a pinch of sunnel hops;
four eggs;
a pinch of ground black pepper;
sour cream - 80 g;
a pinch of salt.
Cooking method
1. Take a large carrot and peel it from the peel and tops. Wash well under running water and grate Korean salads. If you don’t have one, you can do it on a regular one.
2. Wash a fresh cucumber, cut the ends on both sides and cut into thin halves. If you are using a slightly overripe vegetable, remove the seeds, otherwise they will ruin the taste of the salad.
3. Boil the eggs for ten minutes. Cool them completely, free from the shell and cut into cubes.
4. In a deep dish, combine all the ingredients. Rinse a bunch of greens under the tap, dry slightly and chop finely. Add to salad.
5. Season the sour cream with hops-suneli, salt and ground pepper. Season the salad with it and mix gently. Arrange the salad in portioned bowls and serve as an addition to the main course.
Recipe 2. Korean cucumber and carrot salad
Ingredients
two cucumbers;
10 g of sesame seeds;
large carrot;
2 g of red hot pepper;
80 ml of soy sauce;
red onion head;
50 ml rice vinegar:
2 cloves of garlic;
5 g of sugar;
10 ml sesame oil.
Cooking method
1. We clean the head of red onion and shred with thin half rings. Peeled garlic clippings as finely as possible.
2. In a deep bowl, mix rice vinegar with sesame oil, sugar and soy sauce. Season with red hot pepper and add chopped garlic. Mix everything thoroughly.
3. Peel the peel from the carrots, wash it well and three on a Korean grater.
4. Fresh cucumbers are washed, peeled and chopped on a Korean grater.
5. We spread all the vegetables in a salad bowl, pour over the prepared sauce and mix gently so that the cucumbers retain their shape. Sprinkle sesame seeds on top of the salad and serve as a snack.
Recipe 3. Salad with cucumber and carrots "Fitness"
Ingredients
50 ml of olive oil;
30 ml of soy sauce;
200 g of cucumbers;
30 ml of lemon sauce;
1 pinch of black pepper powder;
3 g of sugar;
25 g of peeled sunflower seeds;
2 g of red ground pepper;
1 g of salt;
2 cloves of garlic;
150 g of carrots.
Cooking method
1. In a deep bowl we combine olive oil with soybean oil and lemon juice. Mix and season with black and red pepper, sugar and salt.
2. Peel the garlic cloves and pass through a garlic squeezer directly into the dressing. Once again, mix everything until smooth.
3. Put a dry frying pan on a stove and heat it well. Pour the sunflower seeds into it and fry them, stirring constantly, for two minutes.
4. Peel the carrot, wash it and cut it with a special knife for peeling vegetables with very thin strips.
5. Rinse the cucumbers and wipe with a napkin. Using the same knife, cut into thin slices.
6. Put the carrots and cucumbers in the salad bowl, pour over the dressing and mix. Sprinkle with roasted seeds on top and serve immediately.
Recipe 4. Salad with cucumber, carrots and cottage cheese
Ingredients
two long greenhouse cucumbers;
a pinch of ground black pepper;
large carrots;
100 g of soft cottage cheese;
3 g of salt;
100 g of sour cream;
1 clove of garlic.
Cooking method
1. Wash the cucumbers, towel and grate coarsely. Salt chopped cucumbers and mix well. Leave for an hour. Stir a couple of times. Then transfer the cucumber mass to a sieve so that the whole juice is stacked. Then squeeze the cucumbers thoroughly.
2. Peel, wash and grate the carrots. Free the garlic cloves and pass through the garlic crusher.
3. Combine all the vegetables in a deep bowl, add the cottage cheese and mix well. Insist the salad for about 20 minutes. Then put it in the salad bowl, decorate with herbs and serve as a snack.
Recipe 5. Salad with cucumber, carrots and radishes
Ingredients
250 g of radish;
3 g of salt;
3 fresh cucumbers;
200 ml of sour cream;
1 medium carrot;
1 bunch of fresh herbs;
1 bunch of green onions.
Cooking method
1. Wash and dry all vegetables well. Peel the radishes from the tails and leaves. Cut the vegetable into thin strips. Cut the cucumbers on both sides, cut in half lengthwise and finely chop across.
2. Peel and grate the carrots. Chop a bunch of green onions in pieces, two centimeters long. Finely chop a bunch of parsley.
3. Put chopped vegetables and greens in a salad bowl, lightly salt and season with sour cream. Stir and serve as a complement to main dishes.
Recipe 6. Salad with cucumber, carrots and zucchini
Ingredients
half a large zucchini;
iceberg lettuce;
large carrots;
fresh cucumber
Sauce
three quarters of a glass of sunflower seeds;
sesame seeds - 30 g;
ground ginger - 3 g;
greens of spinach, parsley and basil - a handful;
garlic - clove;
lemon juice - 5 ml.
Cooking method
1. Rinse and chop Iceberg lettuce with long, thin strips. Wash the cucumber, wipe with a napkin and cut into thin bars. Peel zucchini and carrots and grate Korean salads.
2. Soak the seeds in water for three hours. Put all the ingredients for the sauce, except sesame seeds, into a blender bowl and beat until smooth. Pour half a glass of water and mix.
3. All vegetables and salad mix. Put the sauce in a gravy boat, sprinkle with sesame seeds and serve separately.
Recipe 7. Salad with cucumber, carrots and tuna
Ingredients
a can of canned tuna in its own juice;
mayonnaise;
two cucumbers;
two eggs;
two carrots;
two potatoes.
Cooking method
1. Boil peeled potatoes, cool them and grate with fine chips. Put potatoes on a dish and grease with mayonnaise.
2. Boil eggs completely to cool and peel. Grind them like potatoes. Spread them evenly over the potatoes and grease them with mayonnaise.
3. Boil the carrots, completely cool and peel. Grate the vegetable and put on the eggs, grease the carrot layer with mayonnaise.
4. Open a can of tuna and mash the contents with a fork. Spread the fish evenly on the carrots.
5. Wash, wipe and crush fresh cucumbers with thin bars. Put the cucumbers on the fish. Leave the salad to soak for half an hour. Serve portionwise.
Salad with cucumber and carrots - tips and tricks
For salads, take young root vegetables. They are juicier and more tender.
If you doubt that the peel of the cucumber will not be bitter, peel it off.
Instead of sour cream, you can use natural yogurt or kefir for dressing.
Salt the salad at the very end so that the cucumbers do not flow.
