Boiled Carrot Salad

"This salad meets all of the strict requirements for being allowed near your dining table - delicious, healthy and easy to make."
Preparation15 min.
Cooking20 min.
Тotal35 min.
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  • carrots - 12.5 oz (350 g) baby carrots or 4 - 5 ordinary
  • broccoli - 1 small head
  • green onions - 1 bunch
  • butter - 2 tablespoons
  • oil - 3 1/3 tbsp (50 ml)
  • vinegar - 2 - 3 tablespoons
  • salt - to taste


If you are using baby carrots, clean them and put them to boil whole in lightly salted water. For larger carrots, you should cut them into chunks. Once the carrots are tender, drain them in a colander and rinse under running water.

Blanch the broccoli florets in the water used for the carrots, then rinse well under cold water. Heat the butter and oil in a frying pan and fry the chopped onion. Season to taste it with spices.

Distribute the carrots and broccoli in deep dishes. Distribute the onion on top. Lightly salt once again and season with vinegar.find similar recipes here

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