Stewed Carrot Salad, Recipe With Photo

Ingredients

Carrots - 3 pcs.

Onions - 1 pc.

Garlic - 2 cloves

Corn oil - 2 tablespoons

Pickled cucumbers - 2 pcs.

Green olives - optional

Green peas - 2 tbsp.

Apple cider vinegar - 1 tsp

Sugar - 1 pinch

Greenery

Dry coriander - 1 tsp

Sweet paprika - 0.5 tsp

Nigella - optional

Spices for tacos - 0.5 tsp

Salt to taste

• 88 kcal
• 15 minutes.
• 15 minutes.

• B: 2.02
• W: 6.37
• U: 6.33

Photo of the finished dish

Step by step recipe with photo

I suggest trying a lean vegetable salad made from stewed carrots, refined with spices, with the addition of onions and garlic. A very pleasant combination of juicy, sweet carrots with the sourness of pickled cucumbers and aromas of spices will remain in your memory for a long time. In any case, it will not seem boring and insipid to you.

It is not necessary to add olives to the salad, I just love their taste. It is better to use oriental spices, with a bright taste. The balance of sugar and acid is regulated independently.

Let's prepare products according to the list.

I used yellow and orange carrots. Usually yellow is sweeter and does not have a pronounced carrot flavor.

Cut the carrots into cubes, not very finely. For those who like to grind everything, you can cut carrots into cubes.

Chop pickled cucumbers, onions, garlic, olives at random. Practice shows that it is better to chop the cucumbers harder, and leave the onions in large slices.

Fry the carrots in two tablespoons of vegetable oil until almost soft. It is not forbidden to extinguish it on low heat after frying, adding a couple of tablespoons of water. Let the water evaporate and the softness of the carrots will satisfy you completely. Salt to taste.

Add onion and garlic to the carrots. Those who don't like onions can try without them, but I believe that fried onions add sweetness to the salad. Stir fry everything together until the onions are transparent. Vegetables should not completely unstick, let them keep their shape.

Then add all your favorite spices, coriander is a must. Taco spices also contain a bouquet of bright flavors, they are very appropriate here. Warm up everything together for a couple of minutes, until the aromas spread.

Place the stewed carrots in a salad bowl and let cool. Then add cucumbers and peas.

Sprinkle with chopped herbs. Pour in a teaspoon of apple cider vinegar and add a pinch of sugar. Season with salt to taste and serve.

Stewed carrot salad is ready. It can be not only a salad, an independent dish, but also a light side dish for meat and fish.

Enjoy your meal!