High-Protein Karottensalat (German Carrot Salad) is very tasty and fresh. It contains carrots, lemon juice, cider vinegar, seasonings, & olive oil. This salad doesn’t have any dairy item in it so dairy allergic and vegans will easily have this salad. This salad doesn’t require any cooking, and it prepares in only 15 minutes, so we would easily make it as a quick side dish. High-Protein Karottensalat (German Carrot Salad) stores nicely in the fridge, but they got soft in the freezer, so they are not good for long-term storage. You can serve this Karottensalat with whole-grain sandwiches, grilled chicken, & roasted potatoes.
STATS:
- Calories: 110 kcal
- Prep time: 15 minutes
- Serving size: 1 cup
- Cook time: 0 minutes
- Cuisine: German
- Total time: 15 minutes
- Course: Salad, Side Dish
- Diet: Vegetarian, Gluten-Free
- Serving: 4
EQUIPMENT:
- Large mixing vessel
- Measuring spoons
- Small vessel
- Whisk
- Vegetable peeler
- Box grater
INGREDIENTS:
- 2 tbsp. cider vinegar
- 1 tsp. olive oil
- 1½ tsp. lemon juice
- ½ tsp. sugar
- ¼ tsp. salt
- ¼ tsp. ground pepper
- 1 pound carrots
INGREDIENT NOTES:
CARROTS:
- This is the main item of this salad, and it should be properly peeled, then grated to make the foundation of this salad.
CIDER VINEGAR:
- Add the cider vinegar to include the strong tangy taste in the salad. It will help to balance the natural sweet taste of carrots.
OLIVE OIL:
- Add the olive oil to include the smoothness and light, indulgent flavor in the dressing. It will also add healthy fat content to this salad.
LEMON JUICE:
- Include the lemon juice to add an additional bright & light citrus taste to the salad. We have to utilize the fresh juice to include the strong taste & aroma.
GRANULATED SUGAR:
- Add some sugar to balance the acidity of lemon juice & vinegar in this salad.
INSTRUCTIONS:
- Include the black pepper, lemon juice, sugar, olive oil, salt, & cider vinegar in the small vessel.
- Now whisk all the items to dissolve the salt & sugar to mix with the dressing.
- Add the grated carrots to the big mixing vessel, then add the dressing to the carrots to coat them equally.
- Put the carrots in the big mixing vessel and mix to coat them equally.
- Leave the salad for around five minutes so carrots will captivate dressing.
- Mix the salad, then serve.
SERVING SUGGESTIONS:
PROTEIN:
- Grilled chicken
- Baked salmon
- Turkey meatballs
SIDES:
- Roasted potatoes
- Brown rice
- Whole-grain bread
VEGETABLES:
- Roasted broccoli
- Green beans
- Cucumber salad
TIPS:
- We have to utilize the fresh & firm carrots to add a nice crunchy texture.
- Equally grate the carrots so they soak up the dressing nicely.
- First check the dressing and alter the black pepper, lemon juice, or salt if required then include in the salad.
- Leave the salad for some time, then serve to add good taste.
- Include the dill or parsley to provide extra fresh taste.
STORAGE INFORMATION:
FRIDGE:
- Add the carrot salad in a closed box and store it in the fridge for three days.
FREEZER:
- Don’t freeze this carrot salad as it gets soft and watery.
FAQs:
Will I make the salad in advance?
- Yes, we can easily prepare before the requirement & store it in fridge before the required time.
Could we grate the carrots in the food processor?
- Yes, we could easily grate the carrots with the food processor & it gets grated quickly.
Would we eliminate the sugar?
- Yes, we would easily eliminate the sugar but sugar will help to stabilize the tangy taste of vinegar & lemon juice.
Is this carrot salad good for a vegetarian diet?
- Yes, this salad is good for a vegetarian diet if you make it with the above items.
Can we make this salad if we have a gluten allergy?
- Yes, we can easily make this salad if we have a gluten allergy, as all the above items are free from gluten.
NUTRITIONAL INFORMATION:
Calories: 110 kcal
Net carbs: 13 g
Iron: 0.4 mg
Total carbs: 16 g
Serving size: 1
Vitamin A: 1,018 µg
Fiber: 3 g
Calcium: 45 mg
Serving: 4
Protein: 1 g
Sodium: 200 mg
Potassium: 410 mg
