Fresh carrot salad for children. Salads for children. Children's salads - fruit and vegetable. Carrot salad for children

A three-year-old child is the most capricious consumer. At his tender age, he already knows which foods he likes and which he doesn’t. In order for your baby to eat properly, you need to show all your ingenuity, turn on your imagination and take into account his preferences.

Parents constantly have to come up with different recipes to make the dish both tasty and healthy. It's especially difficult with vegetables. But their child should eat at least 3 servings a day. Today we will talk about carrots and offer several recipes for salads with them.

The benefits of carrot salad for children

Carrots are a year-round product available which practically does not change its nutritional value during storage. And with a small content of proteins, fats and carbohydrates, carrots are rich in vitamins, macro- and microelements, and dietary fiber. This composition has an anti-inflammatory effect, improves vision, strengthens the immune system, and enhances intestinal motility.

The idea that this orange vegetable contains vitamin A is somewhat misleading. Vitamin A does not exist in nature. It is included in foods in the form of a provitamin (carotene), and the vitamin itself is already synthesized in the body. One carrot is enough for a child to get the daily requirement of this provitamin.

Boiled carrots are introduced into the diet from 7 months in the form of puree or as part of vegetable mixtures. Grated raw root vegetables are allowed from 1 year of age. By the age of 3, a child will happily eat a variety of salads with carrots if they are prepared correctly and tasty. How to get the most out of raw or boiled carrots?

Vitamin A- fat soluble. This means, no matter how many carrots a child eats, without the presence of fat, he will not be vitaminized one gram. Therefore, dishes made from raw or boiled carrots must be seasoned with vegetable oil, yogurt or sour cream.
By the way, boiled vegetables contain 14% more carotene than raw vegetables.
But raw carrots are a solid food, and if a child periodically chews a whole or chopped root vegetable, the risk of developing dysarthria (impaired pronunciation) will be significantly reduced.
Provitamin A is not destroyed during heat treatment, and to minimize the breakdown of other vitamins in carrots, cook the vegetable with the lid closed.

How to choose a quality product

Buy carrots:

bright orange;
medium size;
flat;

smooth;
kiss;
with thin tops.

An overgrown root crop has a hard woody core, a depleted supply of nutrients and an increased content of nitrates. Light carrots have more starch, so it is better to use them in making vegetable cutlets or casseroles.

What can you cook from carrots so that your child will happily taste your creation? We offer several simple recipes.

Sweet fresh carrot salad recipe

Cooking time: 4-5 minutes.
Number of servings: 2.
salad bowl, bowl, grater, knife (or vegetable peeler).

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Step-by-step preparation

Options

Add to your fresh carrot salad recipe:

1/2 cup steamed dried fruits (raisins, dried apricots or a mixture of them);
1 grated apple;
1/4 cup dried and ground nuts in a dry frying pan;
50 g puree from boiled (baked) or grated raw pumpkin;
prepare a salad with boiled carrots.

Video of making grated carrot salad

Cook with us and you will learn how to squeeze juice out of citrus fruits without special equipment.

Unsweetened carrot salad recipe

Cooking time: 15 minutes.
Number of servings: 2.
Required kitchen equipment: container for boiling eggs, slicing board, grater, knife, salad bowl, garlic press.

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Step-by-step preparation

“The beauty is sitting in prison, and her braid is on the street.” There is hardly a person in Russia who does not know the answer to this riddle. And it’s even harder to imagine a person who has never eaten carrots. Since childhood, we have known about the benefits of vegetables, which contain a huge amount of vitamins; we were told: if you eat a lot of it, you will grow faster and see better. So what is unique about this miracle carrot?

Carrots are a biennial plant from the Apiaceae family. In our diet, we use cultivated, or seeded, subspecies of wild carrots, which were originally grown in the Mediterranean. In Ancient Greece, more than 4 thousand years ago, they were familiar with the healing properties of carrots; they were considered a sacred plant. In the 17th century, carrots were still considered a delicacy in different countries. There is a legend that the gnomes exchanged the red-haired beauty for gold bars, because they liked her so much.

Useful properties of carrots

Carrots contain a large amount of vitamins, micro- and macroelements. It is very beneficial for the health of adults and children.

To understand what determines the beneficial properties of carrots for children, let’s look at what it consists of at the molecular level:

Chemical composition (per 100 g of carrots):

Water – 88 g
– 7 %
Proteins – 1.3%
Fats – 0.3%
Vitamins:

(beta-carotene) – 9 mg
(ascorbic acid) – 5 mg
Vitamin PP – 1 mg
(tocopherol) – 0.6 mg
Vitamin B2 (riboflavin) – 0.07 mg
Vitamin B1 (thiamine) – 0.06 mg
– 8 mcg

Macro- and microelements:

Potassium – 270 mg
Sodium – 156 mg
Phosphorus – 94 mg
Calcium – 83 mg
Copper – 80 mcg
Magnesium – 38 mg
Iron – 7.4 mg
Iodine – 5 mcg

And also chromium, zinc, cobalt, fluorine, manganese, nickel, molybdenum.

The calorie content of carrots is about 35 kcal.

It is thanks to its rich composition that carrots are useful for everyone. Since ancient times it has been used primarily as a medicinal plant and only then as a vegetable. First of all, carrots are known for containing carotene - provitamin A. Provitamin is a substance that, after certain chemical reactions in the body, turns into vitamin A. And in translation from Latin carota means “carrot”. It is rightfully considered the main source of plant vitamin A (carotene). In the body, it promotes the growth and strengthening of bones, healthy skin, teeth and gums, hair; plays an important role in the functioning of the immune system, especially increases resistance; participates in the synthesis and regulation of hormones. Retinol is a component of the main visual pigment rhodopsin. With its help, light is converted into brain signals that allow a person to perceive images. Retinol, being an antioxidant, provides protection for the body, since it acts as a structural component of cell membranes.

It should be noted that vitamin A is fat-soluble, so carrots must be consumed with a small amount of vegetable oil or sour cream to convert carotene into retinol.

Carrot juice is also very useful. Our ancestors used it in the treatment of purulent wounds, burns, and frostbite.

When should children be given carrots?

For a child, vitamin A is simply necessary, and getting it is not at all difficult: you just need to make carrots a regular guest in the diet.

Finely grate the carrots, add nuts, honey and stir. The salad can be decorated with cherries.

Carrot cheesecakes

You will need: 300 g cottage cheese 9%, 100 g carrots, 4 tbsp. l. semolina, 1/3 tbsp. sugar, 10 g butter, 1/3 tbsp. flour and 1/2 egg.

Melt the butter in a frying pan, add grated carrots and a little water, simmer for 10 minutes, stirring occasionally. Add semolina, mix thoroughly and let cool.

Mix the cottage cheese, pureed through a sieve, half the egg, sugar, flour and stewed carrots. We make balls from the resulting mixture, roll in flour and fry. Serve the cooled cheesecakes with sour cream.

Salad for breakfast

Grate carrots and apples on a coarse grater, add raisins, pour sour cream. Stir and sprinkle walnuts on top. Very tasty, fast, and most importantly – healthy.

Bon appetit! Health to you and your kids!

Technological map No. 32.

And a description of the cooking technology.

In general, this cheese and carrot salad is made very quickly. The only reason the cooking time is delayed is when cooking the carrots. You understand, this is not a matter of minutes.

Wash the carrots thoroughly, cut out any dark spots and cook. How long to cook depends on its thickness. Just cook until a fork or knife fits into the vegetable fairly loosely. But! Do not overcook, the carrots should not be overcooked or too soft.

Cheese. Everything is simple here. According to technology, it is simply rubbed on a coarse grater. Personally, I also always cut it into strips - since we cut everything, we also cut the cheese at the same time, and it looked prettier to me. But, as they say, you can’t erase words from a song, which means that if the flow chart says “three on a grater,” then that’s what we do. Moreover, after trying it, I was definitely convinced that the taste of the salad did not suffer from this in any way).

Well, the third ingredient is cucumbers. They need to be sorted out, washed in running water, then scalded with boiling water and the “tails” cut off.

Since my cucumbers are not particularly young, and perhaps some of the skin is already starting to taste bitter, I do not scald them, but thinly cut off the skin. It's better to play it safe than to throw out the salad because of the characteristic cucumber bitterness. Cucumbers, like carrots, are cut into small strips.

All that remains is to simply mix everything and season with vegetable oil. If you want, you can add a little salt. But don’t forget that there is a lot of cheese in the salad, which will give the salad that very saltiness, so be careful, especially since we are talking about the children’s version.

Oil must be added immediately before serving.
Well, as I already said, I love and know this cheese and carrot salad with mayonnaise dressing, and I recommend that you try just this option. Just to make it easier, you can take mayonnaise and natural yogurt 50/50 or mix in the same proportions with sour cream.
Try it, it's ready!

A healthy, balanced, nutritious diet is very important
for children's health. Good for improving appetite carrot salads and vegetables. These salads useful
and as a snack before breakfast, lunch, dinner, and as a side dish for meat and fish
dishes. The House of Advice offers several baby carrot salads. Carrot
very rich in carotene - provitamin A, vitamins C, PP, B1, B2, it contains
salts of potassium, phosphorus and other elements are present.

Before preparing salads vegetables must be carefully
wash in running water, rinse with chilled boiled water and then cut into pieces.

To preserve taste and nutritional value, salads
cook immediately before eating.

If you need boiled vegetables for the salad, then you can cook them without
peeled and in the peel, releasing them into salted boiling water. There should be so much water
to coat the vegetables.

Cook the beets without salt or pour boiling water over them and cover
lid.

Vegetables can also be steamed. If you don't have a steamer, then use it
can be easily replaced: place a colander in a saucepan with enough water
with vegetables, covering it with a lid.

We are not in a hurry to pour out the broth, because some of the vitamins and mineral salts remain in it. Better
make soup and sauce from it.

Dressing salads vegetable oil or kefir, cream,
sour cream, honey, lemon juice and, of course, add finely chopped herbs
dill, celery, parsley or onion.

Beetroot and carrot salad (increases hemoglobin)

2 carrots, 1 medium-sized beetroot, 100g sour cream, salt to taste.

Wash the vegetables, peel and grate them on a fine grater, season
sour cream, salt and, transferring to a salad bowl, serve.

Carrot and apple salad

2 carrots, 2 apples, 100g sour cream, 20g sugar.

Peel apples and carrots and grate them on a fine grater. All
combine: apples, carrots, sour cream, sugar and mix. Transferring it to a salad bowl,
serve to the table.

Carrot salad

1 medium sized carrot, 1 teaspoon sour cream or baby
yogurt.

Wash the carrots, peel and grate on a fine grater,
season with sour cream or baby yogurt, stir.

Cabbage and carrot salad

100g cabbage, 1 medium-sized carrot, dill if desired,
celery or parsley.

Finely chop the cabbage, peel and grate the carrots
finely grater, combine everything and season with sunflower oil. Ready salad
mix and place in a salad bowl, you can add finely chopped greens.

Carrot-apple salad
with greens

1 carrot, 1 green
apple, sour cream, celery or parsley.

Peel apples and carrots and grate on a coarse grater. All
combine: apples, carrots, sour cream and mix. Transfer to a salad bowl and sprinkle
greens and serve.

Carrot salad with nuts

1 medium sized carrot, 1 teaspoon with honey, 3
peeled walnuts.

Wash the carrots, peel them, grate them on a fine grater and
season with melted water and a little
cooled honey. Mix everything, add
into a salad bowl and sprinkle with chopped walnuts.

Carrot salad with cranberry juice

1 carrot, 2 tablespoons cranberries, 1 teaspoon sugar.

Wash the carrots, peel them, grate them on a fine grater. Fresh
or pour boiling water over thawed cranberries, squeeze out the juice and add along with
sugar to carrots. Mix everything, transfer to a salad bowl, and serve.

Salad with carrot-raisin cheese on crackers

1 large carrot, 50 g hard cheese, 4 peeled walnuts
nuts, 1 tbsp. spoon of raisins, 2 tbsp. spoons of sour cream.

Grate the washed and peeled carrots and cheese on a fine grater.
Grind walnuts and raisins in a meat grinder. Everything: carrots and cheese, nuts and raisins
mix with sour cream, spread a thick layer on crackers and place on a large
flat plate.

Dear parents! reminds that the appetizing appearance of salads not only arouses the child’s interest in it, but also enhances the secretion
digestive juices, and this promotes better absorption of food. Cook and
fantasize with your children!

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Carrots with sour cream

Rinse the carrots, pour over boiling water and grate on a coarse grater along with the skin. Place on a plate and top with sour cream.

Raw carrot salad

100 g carrots, 40 g honey, 30 g peeled nuts.

Grate the peeled raw carrots on a fine grater. Pour melted and cooled honey, stir, and then sprinkle with finely chopped walnuts or any other nuts.

Boiled carrot salad

Products:

4 medium sized carrots,
3/4 cup green peas,
200 g apples.
Sugar, salt and mayonnaise to taste.

Preparation:

Cut the boiled carrots and apples into small cubes. Add canned green peas, sugar, salt, mayonnaise. Mix everything.

Salad of carrots, dried apricots and lemon

Products:

Large carrot,
40 g dried apricots,
2 tbsp. spoons of sour cream,
1/4 lemon.
Sugar to taste.

Preparation:

Grate the raw carrots on a coarse grater or finely chop them, sort the dried apricots, rinse, finely chop, and combine with the carrots. Finely chop the lemon, mix with carrots, and place in a salad bowl. Garnish with lemon slices and parsley.

The salad is especially useful for vitamin deficiency, loss of strength, weakened heart function, and hypotension.

Carrot salad with berries

Products:

3-4 carrots,
100 g berries (currants or cranberries),
3 tbsp. spoons of kefir or sour cream,
dill, parsley,
sugar.

Preparation:

Grate the carrots on a coarse grater, rub the berries through a sieve or chop in a mixer, finely chop the greens. Mix everything. Beat kefir or sour cream with sugar and season the salad with this mixture.

Carrot, beet and apple salad

Grated root vegetables of carrots, beets and apples are mixed with dill, sour cream (or acidophilus milk), salt, sugar, lemon juice or rosehip concentrate are added to taste.

Carrot and horseradish salad

Peeled carrots, horseradish, and apples are grated, mixed with sour cream, seasoned with salt and sugar to taste, and decorated with herbs.

Carrot and celery root (or parsley) salad

Grated root vegetables of carrots, celery or parsley are mixed with vegetable oil or sour cream, finely chopped parsley, lemon juice (or rosehip concentrate), salt, sugar, and ground pepper are added to taste.