Carrot salad with cucumber, sweet pepper, egg and cheese. This salad turned out to be hearty and very tasty. But in order to fully benefit from these salads, it is recommended to fill them with vegetable oil (preferably olive oil), which helps the body better absorb carotene. For lovers of spicy, you can add garlic.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 1 piece Carrot
- 1 piece Cucumber
- 1/4 pieces Bulgarian pepper
- 1 piece Egg
- 30 gram Cheese hard
- 4 twigs Parsley
- Black pepper
- Red hot pepper
- 2 tablespoons Olive oil
- Salt (to taste)
- 1/2 teaspoon Balsamic
Ingredients
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Instructions
- Wash, peel and grate the carrots on a coarse grater. Cut the cucumber into cubes. Wash the sweet pepper, remove the stalk, remove the seeds and cut into thin strips. Boil the egg hard-boiled, cool in cold water, peel and chop. Grate the cheese. Add salt, red and black freshly ground pepper.
- Add balsamic vinegar. Pour in the olive oil. Mix gently. Chop the parsley, add to the salad.
- The salad is ready. You can fill it with any of your favorite sauce, mayonnaise or sour cream.
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