Delicious carrot salads for the winter: recipes with photos

Carrot salads look appetizing and colorful and contain a supply of vitamins A and E, fiber and iron. This delicacy is easy to prepare—just prepare the ingredients and recipe in advance.

Carrot dishes are stored all winter, decorate the holiday table, and are combined with soups, side dishes and salads. In this article we will offer recipes for delicious carrot salads for the winter with photos and tell you about useful tricks for preparing them.

Which carrots are suitable for preparing salad for the winter?

The best carrots are those grown on your own plot. If you choose a vegetable at the market or in a store, we recommend following some tips.

Carrot should be crispy and elastic, with firm flesh. It is recommended to buy root vegetables that are uniformly orange in color, without spots or cracks. If there are green stripes at the base of the tops, then the vegetable was grown using nitrates. The core should be bright.

Advice. It is recommended to use early ripening varieties for preparation - Fairy, Viking, Canada. They are distinguished by their appetizing orange color and juicy flesh.

Recipes for delicious carrot salads for the winter

There are different variations of carrot salads - spicy, sour, sweet. Some are served as a snack, others are added to dishes as the main ingredient. Carrots go well with most spices and vegetables. The main thing is to follow the cooking recipe.

In Korean

Famous Korean carrot attracts with its spicy aroma and ease of preparation.

List of ingredients:

• 500 g carrots;
• 100 ml vegetable oil;
• 4 cloves of garlic;
• 20 g salt;
• 60 g sugar;
• 10 ml of vinegar essence;
• 5 g ground black pepper;
• 5 g ground red pepper.

Cooking technology:

1. Rinse the vegetables and soak for 2 hours in cold water. Dry with a towel and clean. Grate on a special grater for Korean carrots.
2. Transfer to a deep plate, sprinkle with black and red pepper, salt and sugar. If desired, use seasoning for Korean carrots - it is sold in the store.
3. Add vinegar essence and mix with your hands. Leave for 20 minutes.
4. Peel and finely chop the garlic, sprinkle it over the carrots. Heat vegetable oil in a frying pan and pour it over the garlic. Stir with a wooden spatula.
5. Place in jars or other convenient containers and refrigerate overnight.
6. Serve a beautiful salad in small bowls.

In Russia the recipe carrots in Korean appeared about 50 years ago - Korean emigrants did not find Chinese cabbage in the Soviet Union to prepare the national dish - kimchi - and began adding carrots instead.

Few people guessed that soon carrots in Korean Russians will like it. But in Korea no one knows about such a salad.

Winter salad

The salad is great for the winter diet - it makes up for the lack of seasonal vegetables.

To prepare you will need:

• 500 g carrots;
• 500 g tomatoes;
• 500 g bell pepper;
• 250 g white onion;
• 2 cloves of garlic;
• 1 pod of hot pepper;
• 100 g sugar;
• 150 g vegetable oil;
• 70 g salt;
• 50 ml vinegar 9%.

How to cook:

1. Rinse the vegetables, mince the tomatoes.
2. Mix chopped garlic with tomato puree. Add salt, sugar, vinegar, chopped hot pepper and vegetable oil.Stir and put on fire for another 5 minutes.
3. If you don't have tomatoes on hand, you can use tomato paste.
4. Peel the carrots and grate them on a coarse grater, cut the bell pepper into strips, and cut the onion into half rings. Add all vegetables to tomatoes.
5. Place everything in a large saucepan and stir, simmer for half an hour over low heat. Add a mixture of peppers, cloves, bay leaves, and coriander to taste.
6. Place in a sterile jar, roll up, wrap in a blanket and turn upside down until cool. Store in a cool place.

With apple

The combination of juicy apple and sweet carrot is suitable for adults and children.

To prepare a dietary snack you will need:

• 1 kg carrots;
• 500 g sour apples;
• 500 ml water;
• 30 g salt;
• 60 g sugar.

How to cook:

1. Wash the carrots and apples, grate them on a coarse grater, and mix thoroughly.
2. Prepare the brine: add salt and sugar to the water, stir. Boil.
3. Place the carrot-apple mixture in sterile jars and fill with brine. Close the lid and send for sterilization.
4. Cool and put in a cool place.

Before serving, the brine is drained, the salad is decorated with fresh herbs, seasoned with cold sour cream or vegetable oil to taste. Store the snack in the refrigerator for no more than three months.

With beets

Beets give the salad a raspberry-red color. Sugar varieties are used for preparation.

What you will need:

• 1 kg carrots;
• 1 kg beets;
• 1 kg of tomatoes;
• 100 g garlic;
• 120 ml vegetable oil;
• 100 g sugar;
• 10 g ground red pepper;
• 10 ml of vinegar essence;
• 30 g salt.

How to do:

1. Rinse the vegetables thoroughly. Peel carrots and beets and grate on a medium grater. Pass the tomatoes through a meat grinder or food processor. Mix the vegetables.
2. Pour vegetable oil into a deep saucepan and heat it, add part of the vegetable mixture and cover with granulated sugar. After 10 minutes, add the rest and simmer over low heat for 40 minutes, stirring occasionally with a wooden spatula.
3. Add chopped garlic, ground red pepper and salt. Stir, 10 minutes before the end of stewing, pour in the vinegar essence.
4. Place into clean jars and close with lids. Store in a cool place.
5. You can use the salad as a dressing for borscht or eat it as an appetizer with black or rye bread.

Salad “Orange Miracle”

Vitamin salad Suitable for those who watch their figure and adhere to proper nutrition. What you need for preparation:

• 400 g carrots;
• 500 g tomatoes;
• 40 g sugar;
• 5 cloves of garlic;
• 100 ml vegetable oil;
• 20 g salt;
• 10 ml of vinegar essence;
• 10 g ground black pepper;
• red or allspice to taste.

Cooking method:

1. Rinse the tomatoes under cool water and cut into small equal cubes.
2. Wash and peel the carrots, cut into cubes. Stir with tomatoes and pass the vegetable mixture through a meat grinder.
3. Transfer the mixture to a thick-walled pan, season with vegetable oil, sugar and salt. Add ground black pepper and mix thoroughly.
4. Simmer on low heat for 1.5 hours, add chopped garlic. Stir occasionally.
5. 5 minutes before it’s ready, pour in the vinegar essence, cover with a lid and leave for half an hour. For color, add paprika or other spices.
6. Place in sterile jars and cool. Keep refrigerated.

With green tomatoes

This original appetizer with green tomatoes is stored in the refrigerator all winter, combined with mashed potatoes and rice.

List of ingredients:

• 1 kg of green tomatoes;
• 500 g carrots;
• 500 g bell pepper;
• 300 g onions;
• 60 g salt;
• 90 g sugar;
• 100 ml sunflower oil;
• 30 ml vinegar essence.

How to cook:

1. Rinse the vegetables. Cut the tomatoes into 6-8 pieces, peel the carrots and grate on a medium grater.
2. Peel the bell pepper from the stalk and seeds, cut into cubes. Peel the onion and cut into half rings or small cubes.
3. Place the vegetables in a thick-walled saucepan and stir. Add salt and leave for half an hour so that the tomatoes release their juice. This will make the salad more piquant.
4. Place the pan on the fire for 40 minutes. Add sugar, add vegetable oil and vinegar essence. Stir with a wooden spatula.
5. If desired, add black peppercorns, coriander or cloves.
6. Place the finished salad into sterile jars and close the lids. Cool and put in the refrigerator.

With cucumbers

Carrots and cucumbers in this preparation remain crispy and retain their vitamin composition.

What you need for preparation:

• 2 kg of cucumbers;
• 1 kg carrots;
• 500 g onions;
• 150 ml vegetable oil;
• 100 ml vinegar 9%;
• 80 g salt;
• 120 g sugar;
• ground red or black pepper to taste.

How to cook:

1. Wash the cucumbers, dry and cut into even slices. Trim the ends.
2. Wash the carrots, peel them and chop them in a meat grinder or food processor.
3. Peel the onion and cut into half rings. Mix all vegetables in a saucepan.
4. Season with sugar, salt, vinegar and pepper. Pour in vegetable oil and mix thoroughly. Leave the salad at room temperature for 3 hours.
5. Place into clean jars, close the lids and pasteurize for 10 minutes.
6. Cool and store in a dark pantry or kitchen cabinet.

Lecho with carrots

Aromatic lecho is served as a sauce with meat and fish dishes.

What you need for preparation:

• 1 kg of tomatoes;
• 500 g bell pepper;
• 500 g carrots;
• 100 ml vegetable oil;
• 40 g salt;
• 70 g sugar;
• 5 peas of cloves;
• 15 ml vinegar 9%;
• 5 black peppercorns;
• 10 peas of allspice;
• red pepper for spiciness to taste.

How to cook:

1. Wash the tomatoes and cut into slices, pass through a meat grinder. Cook for 20 minutes over low heat.
2. Peel the carrots and use a vegetable peeler to cut into thin ribbons. Peel the bell pepper from the stalk and seeds, cut into small strips.
3. Place peppers and carrots into tomato puree, season with salt and sugar, cloves and pepper. Add vegetable oil and mix. Simmer for half an hour, add vinegar 5 minutes before it’s ready.
4. Place into jars and roll up.

With pumpkin

A spicy salad of carrots and pumpkin is rich in vitamin B. Orange vegetables combine harmoniously with each other in taste and appearance. What you need for preparation:

• 500 g carrots;
• 400 g peeled pumpkin;
• 300 g tomatoes;
• 200 g yellow or red bell pepper;
• 100 g onion;
• garlic clove;
• 80 ml vegetable oil;
• 60 g sugar;
• 30 g salt;
• 20 ml vinegar 9%.

Cooking method:

1. Cut the pumpkin into small cubes. Peel onions and carrots. Grate the carrots, cut the onion into strips or half rings.
2. Pass the garlic through a press, cut the sweet pepper into strips.
3. Rinse the tomatoes and pass through a blender or meat grinder. Stir the vegetables and place in a cast iron bowl.
4. Place over low heat, add coriander, cloves, and cinnamon to taste. To stir thoroughly.
5. Cook for an hour, 20 minutes before the end add salt, sugar, vinegar and vegetable oil.
6. Place in sterile jars and cool. Keep refrigerated.

Carrot caviar for the winter

Tender carrot caviar is an excellent ingredient for making nutritious sandwiches.

Grocery list:

• 600 g carrots;
• 1 tomato;
• 1 onion;
• 3 cloves of garlic;
• 60 ml vegetable oil;
• 40 g sugar;
• 30 g salt;
• 10 ml vinegar 9%.

Step by step recipe:

1. Rinse the vegetables. Peel the carrots and cut into slices. Chop the tomato, peel the garlic.
2. Combine vegetables and pass through a food processor.
3. Place in a saucepan, add vinegar and vegetable oil, sugar and salt.
4. Stir and cook over low heat for an hour, stirring with a wooden spatula.
5. Add black pepper to taste.
6. Place into jars and cool. Keep refrigerated.

Advice from experienced housewives

To make carrot salad tasty and last a long time, housewives share useful recommendations for preparation and storage:

1. Slightly unripe vegetables are used for salad - they are more juicy and crunchy. Soft specimens are not suitable - they will boil and lose their taste.
2. Vegetables are thoroughly washed under cool water. If there are residual soil and dirt on the vegetables, they are washed with a clean sponge.
3. Instead of table vinegar, add grape, apple or wine vinegar. They give the dish a pleasant sourness and preserve its beneficial properties.
4. To prepare the marinade, use clean water and coarse salt.
5. Choose solid jars, without chips or cracks. They are washed with soda solution, wiped dry with a clean towel and sterilized. Tin lids are used for screwing.
6. Store carrot salads in a dark and cool place.A refrigerator (shelf life up to a year) or a cellar (up to eight months) is suitable for this. Snacks are stored in the pantry for no more than six months. After opening the can - no more than two weeks.
7. The appetizer is served chilled and seasoned with butter or sauce to taste.

Conclusion

The most delicious dishes are those prepared with your own hands. Winter carrot salads are nutritious and juicy, and are easy to prepare. For preparations, choose young vegetables - elastic and crispy. Carrots are prepared with tomatoes, bell peppers, onions, garlic and even pumpkin.

Salads are served with rice and potatoes, meat and poultry dishes. Add herbs and spices to taste: pepper, cloves, coriander, cumin. Store orange preparations in the refrigerator or cellar all winter.