Carrot salad with mayonnaise and garlic

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. Carrots are best taken fresh, new harvest. I also advise you not to use washed carrots - such vegetables are treated with a special composition, in addition, my = melting carrots are stored worse and lose their elasticity very quickly. Mayonnaise is best taken at home, of its own production. There is nothing useful in store-bought mayonnaise, and there are a lot of harmful additives.

2. Step 2:

   

   Wash the carrots well from the ground, cut off the stalk and peel. Cut the skin thinly - it is best to do this with a special vegetable peeler.

3. Step 3:

   

   Dry the carrots with paper towels and grate. It can be a small grater, and medium, and a grater for Korean carrots - in this matter, focus on your taste.

4. Step 4:

   

   Salt the carrots. After 5 minutes, the carrot will release juice, - in no case pour it out. This juice is the key to the juiciness of the salad.

6. Step 5:

   

   Peel the garlic, chop it and add it to the carrots. I put the clove through the press, but you can chop it with a knife or grate it on a fine grater. Of course, fresh and young garlic is the key to the benefits of the salad. But in its absence, garlic powder can also be used. At this stage, you can add something to your taste to the salad: it can be fresh parsley, dill, cilantro or dried Provencal herbs or just ground pepper.

7. Step 6:

   

   Add mayonnaise. I know that not everyone uses mayonnaise. Therefore, it is quite possible to use sour cream of any fat content instead. If you want to get a more healthy and dietary option, you can fill the salad with natural yogurt or even kefir or ryazhenka.

8. Step 7:

   

   Mix everything, put it in a salad bowl.

9. Step 8:

   

   This salad is hearty and fragrant! Everyone will like it! Bon appetit!