In the cold season, seasonal vegetables can be prepared not so many different salads. One of the classic versions of cold snacks at this time is a salad of carrots with garlic and mayonnaise. This light dish can be served independently, but can be laid out on toast or in sandbaskets, turning a budget dish into an attractive banquet appetizer.
Fresh carrot salad with garlic
Crispy and sweetish fresh carrots, along with raisins, favorably contrasts with brackish mayonnaise, supplemented with lemon, curry and garlic. At the exit we have a wonderful snack for meat and poultry.
Ingredients:
- mayonnaise - 35 g;
- curry powder - 2 tsp;
- cayenne pepper - pinch;
- lemon - 1 piece;
- carrots - 475 g;
- raisins - 2 handfuls;
- handful of parsley.
Preparation
First of all, take the sauce, for which you should mix mayonnaise with curry, cayenne pepper and citrus juice. When the sauce is ready, finely chop the peeled carrots and combine it with raisins, sauce, garlic and parsley. In such simple salads, the main thing is to give time to develop all tastes, for this snack it is better to spend about 4 hours in the fridge.
Beetroot salad with garlic and mayonnaise - recipe
For the following recipe, you can leave the ingredients raw, or you can pre-boil separately from each other. In the latter case, the snack will be more creamy and easier to digest.
Ingredients:
- carrots - 240 g;
- beets - 260 g;
- clove of garlic;
- sour cream - 45 ml;
- mayonnaise - 30 ml;
- greens onions, and coriander.
Preparation
Boil the vegetables, chill, clean and grind them. Pry the garlic clove with salt and mix it with the prepared vegetables. Serve the dish with a mixture of sauces and add fresh greens to taste.
Salad with carrots, cheese, garlic and egg
Ingredients:
- carrots - 270 g;
- a handful of walnuts;
- clove of garlic;
- cream cheese - 115 g;
- mayonnaise - 35 g;
- lemon juice - 15 ml;
- eggs - 3 pieces;
- greens onions - if desired.
Preparation
Put the eggs and carrots to cook, of course, separately from each other. Carrots grate, and clean and grind eggs. Pry the clove of garlic and mix it with carrots and eggs in a salad bowl. Season the dish with a simple sauce made from a mixture of cream cheese and lemon juice and mayonnaise. Leave the salad with carrots and garlic under mayonnaise in the refrigerator for several hours, and then add the nut and onion greens before serving.