Carrot Salad

2 servings

15 minutes

An all-season, vitamin-rich salad that is an unknown number of years old. In Soviet times, this recipe was called "freckle" or "squirrel" (cute, isn't it?) and was prepared exactly at the moment when those eternal uninvited guests came to the house. Carrot and cheese salad is the simplest thing you can prepare in this case without risking appearing like an inhospitable host. If you have time for more, you can "pack" it in some other beautiful way, for example, in hard-boiled egg halves, tartlets, or tomato slices.

Energy value per serving

• Calories: 278.9
• Proteins: 11.9g
• Fats: 22g
• Carbohydrates: 9g

Ingredients

• Carrot: 2 pc
• Garlic: 1 clove
• Russian cheese: 80 g
• Mayonnaise: 30 g
• Parsley: 10 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel the carrot and grate it on a coarse grater.

   Required ingredients:

   • Carrot: 2 pieces

2. Grate the cheese on a large grater.

   Required ingredients:

   • Russian cheese: 80 g

3. Chop the parsley leaves finely.

   Required ingredients:

   • Parsley: 10 g

4. Mix carrot, cheese, and parsley.

   Required ingredients:

   • Carrot: 2 pieces
   • Russian cheese: 80 g
   • Parsley: 10 g

5. Add garlic pressed through a press and mayonnaise, season with salt and pepper to taste.

   Required ingredients:

   • Garlic: 1 clove
   • Mayonnaise: 30 g
   • Salt:  to taste
   • Ground black pepper:  to taste