Carrot and Pickle Salad
A super simple vegetable salad — easy to make and built from ingredients you almost always have on hand! It's great as a light meatless dish, as a side, alongside a meat entrée, or with baked potatoes. As simple as it is, it's still nice enough for a holiday table.
Cooking method
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Step 1:
Gather all the ingredients. Peel the onion and slice it into half or quarter rings. If the onion tastes too sharp, soak it in a mix of apple cider vinegar and sugar, or pour boiling water over it. Then drain off the liquid.
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Step 2:
Wash, peel, and grate the carrot. A julienne (Korean-style) grater works best, but a regular coarse grater is fine if that's what you have.
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Step 3:
Pour some vegetable oil into a skillet and heat it up. Sauté the onion over medium heat until golden. You can use olive oil instead for a lighter, healthier dish.
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Step 4:
Add the carrot to the onion, stir, and turn off the heat. You don't want to actually fry the carrot — it should stay fresh but soak up the oil, so just warm it through with the onion.
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Step 5:
Cut the pickles into thin matchsticks. They give the salad a nice tang and a little kick.
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Step 6:
Add the garlic (put through a press), plus salt and ground black pepper to taste. Keep in mind the pickles are already salty, so you may not need any extra salt at all. Stir everything together and refrigerate for about an hour — the salad soaks, chills, and tastes even better for it. If you like things spicier, toss in a little piece of chili pepper. Serve it on its own or as a side with a main dish or meat. Enjoy!
- The carrot in this salad stays raw, so it keeps the most of its nutrients — you could call this a vitamin-packed salad. Carrots are a great source of fiber, which keeps the digestive system running smoothly. Fiber slows the absorption of glucose into the blood, helps lower cholesterol, prevents constipation, supports good eyesight, helps lower blood pressure, and offers plenty of other benefits.
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
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pickles - 11 kcal/100g
