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Fresh Carrot Salad

Quick and easy, but tasty. Good for any occasion. Feel free to adjust the proportions to your liking. Use the freshest, juiciest vegetables you can — nothing wilted. You can also add fresh herbs. Decorate it for the occasion however your imagination takes you. Whatever extras you add will be a light complement to this salad. Enjoy, everyone!!!

Bunny 260188Author avatar
Recipe author
Fresh carrot salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 4 g
Fats 68 % 19 g
Carbohydrates 18 % 5 g
190 kcal
GI: 80 / 20 / 0

Cooking method

Cooking time: 20 min

  1. Step 1:

    Step 1

    Hard-boil the eggs. Peel the garlic and grate it on a fine grater. Grate the boiled eggs and carrots on a coarse grater. Put all the ingredients in a salad bowl. Add the mayonnaise and Korean-style carrots. Season with salt to taste. Mix everything together. Let it stand for 15 minutes, then serve.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken egg - 80  kcal/100g
  • Korean carrots - 134  kcal/100g

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