Today I want to bring to your attention a very simple, as well as tasty and incredibly healthy recipe. Carrots and apples are known to be rich in vitamins, biologically active substances and beneficial minerals. It is also worth mentioning the fiber that they contain in large quantities. Regular consumption of carrots and apples will definitely have a positive effect on health and general well-being.

This salad can also be consumed during fasting days, only mayonnaise in this case will need to be replaced with low-fat sour cream or vegetable oil. It is advisable to use sweet and sour varieties of apples for salad. This salad recipe can be made even more delicious by adding peanuts, walnuts, fresh herbs, and raisins.

Ingredients for carrot salad with apple:

• Carrots – 3 pcs.,
• Apple – 1 pc.,
• Canned corn – 10 gr.,
• Mayonnaise or sour cream – 1 tbsp. spoon,
• Salt to taste.

Carrot salad with apple and corn - recipe

Place the carrots in a salad bowl.

Add canned corn to it.

Cut the apple lengthwise into two parts. Remove the center and cut into cubes. You can grate the apple, but I like it in cubes in a salad.

Add to the salad bowl with carrots and corn.

Mix the salad. Now you can season it with mayonnaise and add a little salt. Instead of mayonnaise, you can use sour cream or vegetable oil.

Mix carrot salad.

Carrot salad with apple and corn. Photo

I also offer you recipes for dessert carrot salads that children will definitely like, even if they don’t really like carrots.

Carrot salad with apple and raisins - recipe

Ingredients:

• Carrots – 3 pcs.,
• Apple – 1 pc.,
• Raisins – 10 gr.,
• Dried apricots – 10 gr.,
• Yogurt – 1 tbsp.

Peel the carrots and apples. Grate on a medium-sized grater. Transfer to a bowl. Pour hot water over dried apricots and raisins. Let stand for 10 minutes. Add to salad. Dress the salad with plain or fruit yogurt.

Carrot salad with apple and sour cream - recipe

Ingredients:

• Carrots – 2 pcs.,
• Walnuts – 10 gr.,
• Prunes – 10 gr.,
• Sour cream – 1 tbsp. spoon,
• Apple – 1 pc.,
• Sugar – 1 teaspoon

Grate the peeled apple and carrot on a coarse grater. Finely chop the walnut kernels. Mix in a bowl. Steam the prunes in hot water for about 10 minutes. Drain the water. Cool and finely chop with a knife. Add to salad. Season the salad with sour cream and sugar to taste. Carrot salad with apple and sour cream served in bowls as a dessert.

Salads with vegetables are an excellent source of nutrients and vitamins that the body needs all year round. Every housewife has carrots at home, and therefore it is not difficult to prepare beautiful, hearty snacks with a bright orange vegetable with the addition of canned corn. In addition, their preparation does not take much time.

To prepare a beautiful, appetizing salad with rich color and taste you need:

• 1 fresh medium-sized carrot, thoroughly washed, peeled and grated (preferably medium-sized);
• open a can of canned corn and separate the grains from the liquid part;
• Grate 300 grams of any hard cheese on a fine grater;
• finely chop 1 bunch of fresh parsley;
• Pass 3 cloves of garlic through a press;
• Mix all ingredients in a separate deep container, season with mayonnaise and mix well.

Before serving, place the salad in salad bowls and garnish with a bunch of fresh herbs. Preparing this snack takes very little time and does not require special culinary skills, and therefore any man can cope with the recipe.

Video on the topic:

Salad with boiled carrots and corn

People who watch their figure and care about their health are advised to pay attention to a low-calorie, but at the same time satisfying salad. It is prepared as follows:

• 4 chicken eggs are hard-boiled, shelled, and then finely chopped;
• Boil 3 medium-sized carrots until fully cooked, chop into small cubes. You can cook the vegetable without peeling it, but simply wash it thoroughly under running water first;
• 1 sweet and sour apple, peeled and cut into small squares;
• peel 1 onion and chop as finely as possible;
• open a can of sweet corn and drain the liquid portion;
• Mix all the ingredients together, add a little salt and season with sour cream with a low fat content.

Serve the dish in portions, first garnishing with basil leaves. The salad can be used both as an appetizer immediately before serving the main course, and as a light snack.

Salad with fried carrots and corn

To prepare a hearty snack that will be an excellent decoration for any holiday table, you need:

• Separate 300 grams of chicken breast from the bones, rinse thoroughly under cold running water and cook in lightly salted water for a quarter of an hour after it boils. Cool the finished meat and finely chop it or separate it into fibers by hand;
• drain the liquid from a can of canned corn;
• Peel and finely chop 2 onions;
• Wash 2-3 small carrots, peel and grate on a medium-sized grater;
• Grate 2 hard-boiled chicken eggs on a coarse grater;
• Rinse 300 grams of fresh champignons under cold water, pour over boiling water and cut into small cubes;
• sauté the onion and carrots in vegetable oil until the mixture acquires a pleasant golden color;
• add mushrooms to the onion-carrot mixture and fry until all the liquid has evaporated (usually no more than 7 minutes). After cooking, allow the resulting vegetable mixture to cool;
• Mix the ingredients in a large bowl, add a little salt and season the salad with mayonnaise.

Before serving, it is recommended to give the salad an elegant shape using a special culinary ring and garnish with a bunch of fresh herbs. In this form, the salad will look no worse on your home table than in a good restaurant.

All snacks have a bright, attractive appearance that will not leave any of the guests indifferent. They are not only a wonderful table decoration, but also an appetizing and satisfying dish.

You can make many very tasty salads from canned corn. The culinary site Art-cooks has already published a recipe, today there is a new recipe

salad with chicken, canned corn and carrots

The salad is very tasty and satisfying; it does not contain sausage; a lot has been written recently about excluding it from our diet. The salad can be prepared very quickly if you boil the potatoes, chicken and eggs in advance. Mayonnaise can be replaced with sour cream, it will turn out no less tasty.

Ingredients:

• canned corn 1 can;
• chicken fillet 300 gr;
• chicken eggs 4 pcs.;
• cheese 100 gr;
• potatoes 3-4 pcs.;
• carrots 1 pc.;
• mayonnaise 250 gr.

Kitchen gadgets:

• plate.

Cooking time:

• 1 hour.

Preparation:

1. Boil the potatoes whole in their skins. This can be done either by steaming in a slow cooker or in a saucepan on the stove. Cool the potatoes, peel them, cut them into cubes, and place them in a bowl.

Boil the chicken fillet, cool, chop finely, add to the chopped potatoes.

2. Boil the eggs until tender within 10 minutes from the moment of boiling, cool, peel, grate, add to potatoes and chicken.

3. Open the can of canned corn, drain the liquid, and pour the corn into a bowl.

4. Grate the cheese and add to the bowl with the remaining ingredients. Peel the carrots, grate them on a medium grater, and add to the bowl.

5. Add mayonnaise, salt, mix, transfer to a salad bowl, and serve. Bon appetit!

6. You need to season and salt the salad before serving. You also need to remember about the shelf life of such salads. The shelf life of salads with mayonnaise is no more than 12 hours, do not forget to put it in the refrigerator.

Ingredients

• 300 g Korean carrots;
• 200 g canned corn;
• mayonnaise - to taste.

Preparation

Separate the meat from the bones and cut it into cubes. Pour the liquid out of the can of corn. Combine these ingredients with. Season the salad with mayonnaise and let it brew for half an hour.

Salad with Korean carrots, chicken and bell pepper

Cooking time: 10 minutes.

Ingredients

• 400 g boiled or smoked chicken breast;
• 300 g Korean carrots;
• 3 large bell peppers;
• salt and mayonnaise - to taste.

Preparation

A very quick salad if you have ready-made chicken breast in the refrigerator. If you have to boil the chicken, the cooking time will increase to 40 minutes.

Wash the pepper and remove the seeds. Lifehacker already talks about how to do this quickly. Cut the pepper and chicken into strips. Mix with Korean carrots. Add salt, add mayonnaise and stir.

Salad with Korean carrots and sausage

Cooking time: 10 minutes.

Ingredients

• 200 g Korean carrots;
• 200 g smoked sausage;
• 1 large tomato;
• 1 large cucumber;
• 1 bunch of dill or parsley;
• salt and mayonnaise - to taste.

Preparation

Wash and cut the cucumber and tomato into strips. Do the same with sausage. Chop the greens. Mix all ingredients with Korean carrots. Salt and season the salad with mayonnaise.

Cooking time: 10 minutes.

Ingredients

• 100 g Korean carrots;
• 2 cucumbers;
• 1 radish;
• 1 bunch of green onions;
• 1 bunch of parsley;
• 2 tablespoons olive oil;
• 1 tablespoon lemon juice;
• ½ teaspoon mustard;
• salt - to taste.

Preparation

Wash vegetables and herbs. Cut the cucumber and radish into strips or grate on a Korean carrot grater. Finely chop the greens. Combine all ingredients, salt, season with olive oil, lemon juice and mustard. Mix thoroughly and serve.

Salad with Korean carrots and beans

Ingredients

• 200 g canned red beans;
• 100 g Korean carrots;
• 100 g smoked chicken leg;
• 3 eggs;
• mayonnaise - to taste.

Preparation

While the eggs are boiling, drain the juice from the beans and combine them in a deep bowl with Korean carrots. Add diced chicken leg (can be replaced with smoked sausage).

Also cut the eggs into cubes and add to the rest of the ingredients. Season the salad with mayonnaise. Add salt if necessary.

Cooking time: 15 minutes.

Ingredients

• 200 g Korean carrots;
• 200 g crab sticks;
• 100 g hard cheese;
• 100 g mayonnaise;
• 3 eggs;
• 1 clove of garlic;
• 1 bunch of green onions;
• 1 bunch of dill;
• salt and ground black pepper - to taste.

Preparation

Boil the eggs. While they are cooling, cut the crab sticks into thin strips and grate the cheese on a coarse grater. Cut the eggs into strips or large cubes. Wash and chop the greens. Peel and press the garlic.

Combine all the ingredients together, add mayonnaise, salt and mix well.

If desired, you can add canned corn to this salad.

Cooking time: 15 minutes.

Ingredients

• 200 g Korean carrots;
• 100 g smoked sausage;
• 2 eggs;
• 1 pack of rye crackers;
• salt and mayonnaise - to taste.

Preparation

While the eggs are boiling, cut the sausage into strips. Chop the finished eggs into large cubes or strips. Combine sausage, eggs and Korean carrots. Season with salt and add croutons. It is better to take the oblong ones with the taste of bacon.

Season the salad with mayonnaise and serve.

Cooking time: 15 minutes.

Ingredients

• 500 g squid;
• 500 Korean carrots;
• 1 small onion;
• 3 cloves of garlic;
• 3 tablespoons soy sauce;
• 1 teaspoon sugar;
• 1 teaspoon ground coriander;
• ½ teaspoon ground black pepper;
• ½ teaspoon ground red pepper;
• vegetable oil for frying.

Preparation

Gut the squid, remove skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.

While the squid is cooling, fry the chopped onion in vegetable oil. Peel and press the garlic. Cut the cooled squid into strips and place in a bowl.

Add Korean carrots, garlic, onions and all other spices. Season with soy sauce.

The salad will taste better if it steeps a little.

Cooking time: 25 minutes.

Ingredients

• 500 g beef liver;
• 300 g Korean carrots;
• 3 large onions;
• salt and mayonnaise - to taste;
• vegetable oil for frying.

Preparation

Peel and cut the onion into half rings. Then fry it in a small amount of vegetable oil. Wash, remove films and finely chop raw beef liver. Add it to the onion, add salt and fry for another 10 minutes. When the onions and liver have cooled, mix them with Korean carrots and season the salad with mayonnaise.

Ingredients

• 300 g chicken fillet;
• 200 g hard cheese;
• 150 g Korean carrots;
• 2 eggs;
• salt and mayonnaise - to taste.

Preparation

Boil in salted water. Boil hard-boiled eggs. While they are cooling, grate the cheese on a coarse grater. Cut the chicken and eggs into cubes.

Combine the prepared ingredients and season with mayonnaise. Or lay it out in layers: chicken, carrots, cheese, eggs. Coat each layer except the last with mayonnaise.

Salad with Korean carrots and orange

Cooking time: 40 minutes.

Ingredients

• 200 g chicken fillet;
• 200 g Korean carrots;
• 150 g hard cheese;
• 3 eggs;
• 1 orange;
• mayonnaise and salt - to taste.

Preparation

Boil the chicken in salted water. If you already have boiled fillet, the cooking time will be reduced to 10 minutes. Cut the finished chicken and peeled orange into large cubes. Boil the eggs and grate them on a coarse grater along with the cheese.

Lay out the salad in layers, covering each one with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad sits for a while and soaks, it will taste even better.

Salad with Korean carrots and mushrooms

Cooking time: 50 minutes.

Ingredients

• 300 g chicken fillet;
• 200 g pickled mushrooms;
• 200 g Korean carrots;
• 100 g pitted olives;
• 100 g hard cheese;
• 2 eggs;
• greens for decoration;
• salt and mayonnaise - to taste.

Preparation

Boil chicken fillet in salted water. Hard boiled eggs. While this is cooling, wash and dice the mushrooms.

Also cut the chicken and place it on a large dish in the shape of a drop. Lubricate with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. Fourth - eggs, grated on a coarse grater and coated with mayonnaise. The fifth layer is grated cheese.

Place Korean carrots on top so that the sharp end of the drop remains uncovered. Using olives, make the hedgehog's eyes and nose. Decorate the salad with herbs and let stand for a while.