Last Updated on August 24, 2020 by Cookie
Carrot Salad served in a creamy dressing is a simple recipe, but healthy and better to eat! An old-fashioned salad recipe, but with a modern and delish taste. Carrot salad is a bright, colourful, bursting with an amazing flavour side dish that everyone will taste.
Who loves raw carrots?
Personally, I am neutral toward carrots, but I try giving some baby carrots to my daughter’s launch box. I know that it is a healthy veggie and that she has to eat it especially now when she is still growing.
But what about salads? Carrots can be used raw or cooked in salads tossed in different dressings or simply in olive oil. I have made both versions but came to the conclusion that sauteed in garlic and coated in a creamy sour cream dressing is fabulous and divine. I can’t send you the taste, but I want to convince you to try at least once to feel that fresh, creamy, and healthy feelings of a bowl of carrot salad. This great and light salad can be easily served next to any cooked dishes as it will healthily and tastily complete a dinner table.
I know many of my friends don’t like carrot or carrot salad. Anytime they try such healthy salads at my home they really get surprised on how delish a simple veggie can turn out to be that delicious and flavourful. I have refeeled these moments with other healthy and unusual or unordinary salads like raw beetroot, fresh spinach salad, and zucchini one. I think that any veggie is great and healthy to eat but coated in different dressing it only makes them taste goddess.
Carrots are often overlooked, I am not an exception, but since I have tried this creamy and light carrot salad, I keep making it all year-round. The sweet/crunchiness and creaminess texture of this great salad is unbelievable. I really recommend trying it at least once.
Can you eat raw carrots?
Carrots have a lot of health benefits and as many other veggies, it should be eaten raw as well. Carrots are easy to prepare veggie and are used in many dishes. Raw, sauteed, cooked, baked, the carrot are healthy to eat. This versatile ingredient is easily used in cooking and can be shredded, peeled, stewed, boiled, or roasted. You can also check the roasted baby carrots recipe here.
I like raw carrots with some sweet apples or raisins in salads. They really make a great balance and a healthy habit.
How do you grate carrot for a salad?
For this recipe, I have shredded the carrots with a shredder. You can either choose which side you want it to be grated. I have grated my carrots on the larger shred size.
Hold the shredder or the box grater in one hand and with the other hand hold the carrot. Place the carrot against the side of the grater holes and start grating the carrot. You decide what length and width you want it to be. Grate the carrot using a downward hand motion. Easy and simple.
What goes well with carrots?
Carrots are so versatile that it pairs well with a lot of other ingredients. For example, raw carrots pair well with grated apples, also with raisins, spinach, mushrooms, or sweet potatoes. Also, cinnamon, cloves, nutmeg, ginger are just some herbs that also make the carrot’s sweet/neutral taste be more accentuated. If speaking about dairy products, then carrot nicely combines with sour cream, cream cheese, maple syrup, creams. One of the best cakes I simply adore is the best carrot cake with cream cheese. You can check my recipe here.
How to make carrot salad?
A simple salad with a bursting aroma to fully enjoy and savour. I love this creamy/sweet salad as it perfectly completes other dishes.
- 3-4 medium-size carrots nicely shredded
- 1 cup sour cream not too fatty
- 3-4 cloves of garlic
- 2 tbsp olive oil
- Fresh baguette
- Some chopped chives to garnish
Wash and clean 3 or 4 carrots. Take a shredder and start grating the carrot. Take a skillet and warm the olive oil with some minced cloves of garlic. Add the shredded carrots and cook about 5-7 minutes. The carrot should be soft, but not overcooked. I still wanted to preserve its natural taste and aroma.
Meanwhile, roast some slices of fresh baguette. Optional.
Take a bowl and mix carrots with sour cream. Add seasoning, herbs, and top some chopped chives.
Serve immediately next to warm baked bread or next to any other dishes.
Can you store carrot salad?
Easily store some leftovers in an airtight container until the next day. Keep in mind to store the salad when it has fully cooled down.
Also, shredded carrot can be made ahead and stored for 1-3 days.
Creamy carrot salad is a sweet and delicious side dish to enjoy before serving the meat or fish. It is a succulent, creamy, and flavorful salad or appetizer to nicely and healthily complete your dinner table.
Carrot Salad in Creamy Dressing
- 4 carrots
- 1 cup sour cream
- 4 cloves garlic
- 2 tbsp olive oil
- 4 slices of baguette
- Wash and clean 3 or 4 carrots. Take a shredder and start grating the carrot. Take a skillet and warm the olive oil with some minced cloves of garlic.
- Add the shredded carrots and cook about 5-7 minutes.
- Bake some baguette slices, optional.
- Take a bowl and mix carrots with sour cream. Add seasoning, herbs, and top some chopped chives.
- Serve immediately topped with some chopped chives.