Carrot salad with egg cheese and garlic

4 servings
30 min

How to make a carrot salad with egg cheese and garlic? Prepare all the necessary products first. Instead of parsley, you can take cilantro or dill. Take any hard cheese. You can use mayonnaise, yogurt or sour cream for dressing the salad, or a mixture of these products. Instead of fresh, you can use carrots in Korean. If desired, additionally add ground pepper or other spices to the salad.

Boil the eggs hard-boiled and peel from the shells, then grate with large holes. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

Wash the carrots well and peel them. Root crops are best washed with a brush or a rigid sponge under a stream of running water. Grate the carrots over a coarse grater.

Grate the cheese, too.

Peel the garlic from the husks and grind under press or finely chop with a knife.

Rinse the parsley well under running water and finely chop it with a knife.

Fold all the ingredients into one dish, add salt and mayonnaise to taste.

Mix everything until smooth.

Put the finished carrot salad with cheese and egg in a salad bowl or on a plate and serve to meat or fish dishes, decorating with herbs. Also use the salad as a stand-alone dish as a light snack. Enjoy your meal!