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Cooked carrot salad with onion and cucumber

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Ingredients for 3 servings:

  • 1 kg carrot(s)
  • Water (salt water)
  • 1 onion(s)
  • ½ jar pickles
  • Vinegar
  • oil
  • 2 tbsp mayonnaise (light salad cream)
  • 1 bag of herbs (salad herbs)
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

like potato salad but lower in calories

First, peel the carrots and trim the ends. Cook in salted water for about 15 minutes until al dente. Peel the onion and dice very finely. Halve the gherkins and cut into small cubes. Place both in a bowl and mix with the oil, vinegar, herbs, spices, and salad dressing to make a dressing. Drain the cooked carrots, slice them while still warm, and add them to the salad dressing. Mix everything thoroughly and let it marinate, ideally overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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