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Fresh carrot salad with quince tangerines and honey

Fresh Carrot Salad with Quince, Tangerines, and Honey

Not sure what to eat to lose weight? This salad is for you! Fresh carrot salad is perfect for breakfast or dinner, on its own or paired with cottage cheese. You can serve it with roast poultry on a holiday table. The dish is low in calories and suitable for a diet.

Komarova

Recipe author

Fresh carrot salad with quince tangerines and honey

Composition / ingredients

Servings:

Carrots

Tangerines

Quince

0.5

Lemons

0.5

Fennel (fennel bulb)

Honey

1.5

Sour cream (20% fat)

Walnuts

Sesame seeds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 21 % 4 g

Carbohydrates 68 % 13 g

103 kcal

GI: 46 / 0 / 54

Cooking method

Cooking time: 20 min

Step 1:

Prepare the ingredients for the recipe. Scald the lemon with boiling water and wipe it with a paper towel. Grate the zest on a fine grater and put it in a bowl for making the dressing.
Step 2:

Add a mild-flavored honey.
Step 3:

Add the sour cream and stir the mixture. Let it sit for 5-7 minutes. Even thickened honey will dissolve. The dressing is ready.
Step 4:

Rinse the quince, wipe the fuzz off the skin, and grate it on the finest grater. Peel the fennel bulb and grate it the same way. Squeeze in the lemon juice and stir the mixture.
Step 5:

Wash, wipe, and peel the carrots. Grate them on a medium grater and mix with the prepared ingredients.
Step 6:

Peel the tangerine and remove the seeds. Separate the fruit into segments and cut each segment into small pieces. Add the tangerines to the carrots. Toss the salad with the dressing and arrange it on a plate in a loose mound. Shell the walnuts and remove the membranes. Grind half the walnuts in a mortar and sprinkle them over the dish. Toast the sesame seeds in a dry skillet and add them to the salad.

When choosing the main ingredient — carrots — look for juicy, brightly colored, medium-sized roots with a rounded tip. You can replace the quince with apple or pear, and the tangerine with orange. Use either the bulb or the leaves of the fennel. The nuts can be any kind you like. For the diet version, I recommend swapping the sour cream for plain yogurt or soy-based sour cream. If you like, you can vary the dish with spices and add-ins — cinnamon, cardamom, ginger, or crushed clove buds. You can garnish the salad with fresh green mint. The salad has a pleasant sweet-and-sour taste, with creamy notes and a nutty aftertaste. If you prefer it sweeter, you can increase the amount of honey. This salad will appeal to children and adults alike. The dish doesn't keep — it loses its juiciness and flavor.