Carrot salad with pickled onions

4 servings

25 minutes

Carrot salad with pickled onions is a light yet exquisite dish of European cuisine that combines the delicate sweetness of carrots, the freshness of green peas, and the tangy acidity of pickled onions. This salad draws from the traditions of simple yet refined home recipes where harmony of flavors is key. The dressing made from cream, olive oil, and wine vinegar adds softness and depth, allowing the ingredients to shine in their fullness. The dish is perfect as a light appetizer or as an accompaniment to meat and fish dishes. Its vibrant color and refreshing taste make it an excellent choice for a spring or summer feast, filling the meal with a sense of freshness and lightness.

Energy value per serving

• Calories: 198.3
• Proteins: 2.4g
• Fats: 17.6g
• Carbohydrates: 8.3g

Ingredients

• Green peas: 100 g
• Carrot: 200 g
• Pickled onions: 50 g
• Olive oil: 3 tbsp
• Wine vinegar: 2 tbsp
• Cream 20%: 2 tbsp
• Ground red pepper: to taste
• Salt: to taste

Cooking steps

1. Slice the carrot into rounds, blanch in salted water.

   Required ingredients:

   • Carrot: 200 g
   • Salt:  to taste

2. Boil fresh green peas or use canned ones.

   Required ingredients:

   • Green peas: 100 g

3. Slice the pickled onion into thin rings. Mix the carrot, peas, and onion.

   Required ingredients:

   • Pickled onions: 50 g

4. To prepare the sauce, thoroughly mix the cream with olive oil and vinegar, add salt and pepper. Dress the salad.

   Required ingredients:

   • Cream 20%: 2 tablespoons
   • Olive oil: 3 tablespoons
   • Wine vinegar: 2 tablespoons
   • Ground red pepper:  to taste
   • Salt:  to taste