Vegetable salads are very healthy, but some find them too light and not enough full. Correcting the situation will help adding more high-calorie components, for example, cooked or smoked sausages. It goes well with juicy carrots, additional flavoring nuances will add original sauces, spices, herbs.
Pick your recipe
How to cook salads with carrots and sausages
Carrot-based salads are rich in fiber, provitamin A, and valuable micro and macro elements. They stimulate appetite, normalize digestion, and reduce the total calorie intake. To make the dish more nutritious, carrots are supplemented with other ingredients: boiled eggs, mushrooms, cheese. Those who love meat will surely enjoy delicious snacks with the addition of sausages. Such a salad contains more calories, but its nutritional value is significantly higher. A dish can act not only as a cold snack, but also replace a regular dinner.
For the preparation of homemade salads, you can use fresh, fried or boiled root vegetables. To make the dish tasty, it is better to choose young, sweet and juicy carrots. The brighter the vegetable is, the more valuable carotene it contains. You can use any sausage: smoked, ham, boiled, prepared from different varieties of meat or poultry.
Salad with cabbage, carrots and sausage: a vitamin home option
An interesting and easy to prepare dish. An additional plus is low calorie content. Thanks to fresh cabbage, the salad acquires volume and a delicate delicate taste. It is better to take onions purple, it is less pungent and goes well with other components of the dish. Extra virgin olive oil is suitable for refueling, it is not bitter and has no extraneous flavors. Salad is better prepared one hour before serving, during which time the ingredients are well saturated, the taste will be more balanced.
Ingredients:
- 300 fresh white cabbage;
- 300 g of fresh carrots;
- 1 medium-sized cucumber;
- 300 g ham sausage;
- 1 tbsp. l olive oil;
- 100 g mayonnaise;
- 0.5 tsp soy sauce;
- 1 lettuce bulb purple;
- 1 tsp sesame seeds;
- freshly ground black pepper;
- a bunch of fresh herbs (parsley, celery).
Peel and grate carrots. Chop cucumber, sausage and cabbage with thin strips. Cut the onion into thin half rings and soak for 5 minutes in cold water. This simple procedure will help remove excess bitterness. Finely chop the greens.
In a deep bowl, mix vegetables, herbs, sausage, mayonnaise, olive oil and soy sauce. Season the mixture with freshly ground black pepper, sprinkle with sesame seeds as a decoration.
Simple salad with sausage, carrots and green peas
Salad prepared according to this recipe is not only tasty, but also beautiful. Thanks to the effective combination of colors, it looks good in photographs and is quite suitable for a festive table. An important condition is that green peas for a salad should not be dry and tasteless, otherwise the salad will fail. The proportions of the ingredients can be changed to taste.
Ingredients:
- 1 large juicy carrot;
- 200 g ham sausage;
- 3 tbsp. l canned green peas;
- mayonnaise;
- freshly ground black pepper;
- several peeled walnuts.
Wash, peel, grate the carrots on a special grater that turns the root crop into thin even tapes. Put the workpiece in a salad bowl, add green peas. Free the sausage from the film, cut into strips and add to the rest of the ingredients.
Season salad with mayonnaise. Fry the walnut kernels in a dry pan, chop with a knife and decorate the dish. If the salad seems a little fresh, you can add a little freshly ground black pepper.
Piquant salad: an option for every day
This dish can be served at a family lunch or dinner. It is satisfying and quite high-calorie, but much depends on the fat content of the sausage and the amount of mayonnaise. For salad, you can take homemade Korean carrots, cooked according to the above recipe.
Ingredients:
- 300 g of Korean carrots;
- 6 quail eggs (or 2 chicken);
- 200 g low-fat semi-smoked sausage;
- 100 g of any hard cheese;
- 100 g mayonnaise;
- 150 g of pickles;
- cilantro and parsley.
Boil hard-boiled eggs and cool by lowering them in cold water. Then clean them and chop them into small pieces. Cut the sausage and cucumbers peeled into neat cubes, and the cheese into thin strips. Grind greens, combine all the ingredients in a large bowl. Fill salad with mayonnaise, leave for 15-30 minutes in the refrigerator, then put on chilled plates and serve.
Light salad with cucumbers and crackers: step-by-step cooking
Fresh cucumbers give the necessary juiciness to the appetizer, their taste contrasts with spicy smoked sausage. A little trick: purchased crackers can be replaced with homemade, dried in a pan or in the oven.
Ingredients:
- 200 g of semi-smoked sausage;
- 80 g of juicy sweet carrots;
- 200 g of fresh cucumbers;
- a handful of prepared rye crackers;
- mayonnaise;
- green chives.
Wash and peel the carrots. Cut the root vegetables with very thin straws, chop fresh cucumbers and half-smoked sausage in the same way. The more accurately the products are sliced, the more beautiful and tastier the salad will turn out.
Put the ingredients in a deep bowl, add mayonnaise and crackers. Mix everything, distribute to small bowls. Garnish each serving with thin feathers of chives and serve.
Puff spicy salad: step by step recipe
The classic puff salad is a delicious decoration for any festive table. It is better to cook such a snack in portions; it looks very impressive on small plates. Before serving, the puff salad is stored in the refrigerator.
Ingredients:
- 2 medium-sized carrots;
- 100 g canned corn;
- 1 large fresh cucumber;
- 130 g of semi-hard cheese;
- 150 g smoked sausage;
- 2 cloves of garlic;
- several branches of fresh dill.
Peel the carrots, grate. Put the root vegetables in a bowl, add garlic, passed through a press or finely chopped with a knife. Stir foods with mayonnaise.
Wash, wipe, peel the cucumber. Cut the vegetable into very small cubes. Grind the sausage in the same way. Grate the cheese and mix with mayonnaise.
Prepare serving plates. Spread lettuce portions in layers, step by step. The first layer is carrots with mayonnaise and garlic. Flatten with a spoon, put slices of sausage, fresh cucumber, a mixture of mayonnaise and cheese. Drain the liquid from a can of canned corn, put the grains on top of the salad. A little trick: to make portions look neat, you need to form layered jars using special removable forms made of metal or plastic. Garnish the salad with fresh dill, keep in the refrigerator until serving.
Appetizer with Korean carrots and smoked sausage
Fresh carrots are very healthy, but some consider it to be fresh. Those who prefer more savory dishes will enjoy a salad with Korean carrots. It can be bought or cooked at home. If you use purchased crackers, it is better to choose a product with the taste of sour cream, cheese or garlic.
Ingredients:
- 250 g juicy young carrots;
- 1 tsp table vinegar;
- 1 tsp Sahara;
- 0.5 tsp coriander;
- 3 tbsp. l refined vegetable oil;
- 2 cloves of garlic;
- 0.25 tsp salts;
- half of the onion;
- ground red pepper to taste;
- 170 g smoked sausage;
- 100 g crackers of white bread;
- 100 g of sweet canned corn;
- 2 tbsp. l mayonnaise;
- 2 tbsp. l thick sour cream;
- freshly ground black pepper.
Cook Korean carrots. Peel the root crops, grate them on a special grater, turning them into thin, neat tapes. To make them long and even, it is better to use large juicy carrots. The brighter the vegetable is, the tastier the salad will be.
Put the grated carrots in a bowl, add sugar, salt, table vinegar. Leave to marinate for 60 minutes at room temperature. Vegetables should let the juice go. Fry the coriander grains in a dry pan, continuously stirring them with a spatula. Pour the fried coriander into a mortar and grind into powder.
Pour oil into a pan, add coarsely chopped onions. Stir, fry it until golden brown and lay out. You do not need to add onions to the salad, its task is to aromatize vegetable oil.
Add ground coriander, garlic, red pepper powder and hot vegetable oil to the carrots. Put the mixture in the refrigerator for 3 hours or all night. If you can’t make carrots with your own hands, you can buy a finished product, but the taste may differ from the homemade one.
Peel the sausage from skins, cut into neat cubes, drain the liquid from a can of corn. Put sausage slices, Korean carrots, corn, mayonnaise and sour cream in a salad bowl. Mix well and arrange the salad in plates. Before serving, sprinkle each serving with crackers and ground black pepper.