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Korean carrot cucumber salad without mayonnaise. Korean carrot salad - recipes with photos. Delicious salads with Korean carrots. Salad with Korean carrots, oranges and chicken

Carrots in Korean very quickly took root on our tables. This dish can be served as a light snack, side dish, or you can add even more interesting ingredients to make a hearty and colorful salad. How to diversify an already interesting product?

Introducing 12 delicious salads with Korean carrots.

1. Salad with Korean carrots and cold smoked chicken.

The salad is prepared very quickly, but this does not negate its awesome taste. You will need cold-smoked chicken (breast is best), canned corn, Korean-style carrots, a couple of garlic cloves, mayonnaise or yogurt. We cut the chicken into cubes, add carrots, corn without water to it, squeeze a couple of cloves of garlic and season with mayonnaise / yogurt.

2. Salad with Korean carrots and bell peppers.

We also take carrots and cold-smoked chicken as the basis of the salad, cut it into cubes and mix with carrots. Shred into thin strips bell pepper, you can fry it a little in olive oil, add it to the salad, add a little salt and season with mayonnaise.

We cut the smoked sausage into thin slices, fry a little in a pan and let it cool a little. We cut the pickled cucumber, send it to the carrots, squeeze the garlic. Mix all the ingredients, season with yogurt and season a little to taste with salt and pepper.

4. Salad with Korean carrots, pickled cucumber, radish.

This salad is very simple, does not require a lot of time and ingredients. cut into slices pickle(if it is not available, you can use fresh), grate the radish or also cut it, mix the products with Korean carrots, squeeze the garlic, season with olive oil, add a couple of drops of lemon juice. You can add greens in the form of parsley, dill, green onions.

5. Salad with Korean carrots, beans and eggs.

This salad is hearty, perfect for a festive table. Boil the eggs, prepare the cold smoked chicken and cut them into cubes. canned beans(do not forget to drain the water) add to the carrots, send eggs and chicken there, then a little garlic, salt, pepper, season with mayonnaise.

Cut crab sticks into thin strips, put in a salad bowl with Korean-style carrots, add canned peas (without water), a spoonful of capers (if any), season everything with mayonnaise and salt.

7. Salad with Korean carrots, cold-smoked chicken and croutons.

Cut the chicken into cubes, cut the red onion into half rings, pour over it hot water to remove excess bitterness, and mix with Korean carrots. Dress the salad with mayonnaise, season with salt / pepper, and just before serving, add croutons, mix well.

8. Salad with Korean carrots and squid.

For this salad, you will first need to clean the squids and boil them in water with salt, about 2-3 minutes, no more, since squids are very easy to digest. Finely chop the shallot or regular red onion, fry it in a pan until golden. Mix squid and onion with Korean carrots, and use soy sauce with garlic squeezed into it for dressing.

Rinse chicken hearts in cool water, peel off excess films, cut in half. In vegetable oil, fry the onion, finely chopped garlic, send the hearts there and fry until fully cooked. Cool the finished hearts, mix with Korean carrots, dress the salad with mayonnaise and salt.

10. Salad with Korean carrots, chicken and eggs.

Finely chop the chicken, marinate in a small amount of soy sauce, garlic and red pepper. Fry the chicken in vegetable oil until fully cooked, boil hard-boiled eggs. While the chicken is cooling, finely chop the eggs, rub the Cheddar cheese on a fine grater. When all the ingredients are ready, mix them together, add Korean carrots and dress the salad with mayonnaise or sour cream.

11. Salad with Korean carrots, chicken and pineapple.

Boil the chicken in salted water until fully cooked, let it cool and chop finely. Take canned pineapples, drain (if you want to remove the sweetness, dip each piece of pineapple in cool water), cut into small cubes. Mix chicken, pineapple, Korean carrots, add pine nuts to the salad, season with mayonnaise, salt and mix well.

Boil the chicken in salted water, cool and finely chop. Boil eggs, grate cheese, fry finely chopped onions in vegetable oil. Canned champignons cut into medium slices, mix with Korean carrots and other ingredients, season the salad with mayonnaise and salt.

No man can resist meat dishes, regardless of whether it is salads or something else. It is the stronger sex that will appreciate Korean salads with meat, because they not only have a huge protein content, but also an amazing, exquisite spiciness obtained by adding Korean carrots. Such dishes, as well as, and in the case of a noisy feast, will be most welcome, and just perfect for dinner. And it doesn’t matter at all what else was cooked for this very dinner, this salad will disappear just like lightning, it is so tasty, original, and self-sufficient.

Undoubtedly, not everyone likes such a product as prunes, but its true connoisseurs will appreciate this dish. Those who prefer not to include it in various dishes will certainly change their mind if they even bother to try this salad of beef and Korean carrots. In it, in an incredible way, everything is in harmony, and it is full of nobility.

Try the others that we have prepared for you!

For beef salad with Korean carrots you need:

350 gr. smoked meat;
400 gr. champignons;
2 beam heads;
200 gr. carrots in Korean;
80 gr. prunes;
4 large eggs;
30 gr. olive oil;
180 gr. mayonnaise;
4 gr. salt.

Necessary components for decoration:

50 gr. carrots in Korean;
1 medium beet;
1 medium apple.

Korean beef salad with carrots:

The meat is laid out on a board and cut finely with a knife.
The mushrooms are washed, sorted and peeled off the film from the caps, individually each specimen on the board is cut into plates.
The onion is peeled and chopped into thin slices with a knife.
Pour onions and mushrooms into a frying pan, add oil and fry until all the liquid has evaporated.
The eggs are laid out in a saucepan, poured with water and boiled for no more than twelve minutes after boiling the water. Then boiling water is poured out, and poured cold water and eggs are cooled in it. After that, they clean and cut the protein into small cubes, and grind the yolks on a medium-sized grater.
Prunes are poured with boiling water, insisted in it for a short time, then the water is drained and finely chopped.
All the products prepared for this moment, except for the yolks, are poured into a salad bowl and poured with mayonnaise, mixed.
Sprinkle everything with yolks.
Decorate the salad with grated beets, apple slices and carrots in Korean.

Tip: It is advisable to cool the salad a little in the refrigerator. When warm, it does not have such bright flavor notes that instantly open up when cooled.

Salad beef, Korean carrot

It is strange, but only “Vinaigret” and “Fur Coat” are most often prepared from beets, and they are rarely added to Korean beef salad. And this despite the fact that this particular root crop has an amazing taste and is able to "adjust" to other products. We urgently need to correct the situation and prepare an amazing Korean-style beef salad with beets, which can win the hearts of many.

Required components:

200 gr. carrots in Korean;
180 gr. mayonnaise;
300 gr. beef;
200 gr. potatoes;
200 gr. beets.

Salad with beef and Korean carrots:

The potatoes and beets are washed with a brush, then they are laid out in different saucepans, poured with water and boiled. After cooking, douse with cold water, cool, clean and grind with a medium-sized grater.
The meat is washed and laid out in a saucepan, if desired, spices are poured there, covered with water and boiled, cooled in the broth and cut into thin strips or small cubes.
Put potatoes on the bottom of the dish and coat with mayonnaise. Do not forget to do the same manipulation with other products.
Then spread the beets on the potatoes.
Following meat and carrots in Korean.
Decorate the salad with Korean carrots and beef, if desired, finely chopped greens.

Tip: beets acquire a simply extraordinary taste and aroma if they are not just boiled primitively, but baked in the oven. To do this, all you need is to carefully wrap it in foil. In addition, the baking process is much faster.

Salad with Korean carrots and meat

Cheese in this case not only helps other products to open up as much as possible, but also adds special tenderness to a rather spicy dish, making it both homogeneous and airy, which in itself is already surprising and unexpected. An already hearty salad of meat and Korean carrots becomes incredibly rich and nutritious. There are also other equally interesting ones that you can cook for the holiday.

Required components:

300 gr. carrots in Korean;
400 gr. meat;
200 gr. cheese;
4 large eggs;
20 gr. green onions;
20 gr. greens;
20 gr. 9% vinegar;
180 gr. mayonnaise;
2 gr. salt;
4 gr. pepper.

Salad with Korean carrots and meat:

Korean-style carrots are squeezed a little and cut into pieces a little smaller.
The meat in a saucepan with water is boiled and cooled, set aside from the fire, but not taken out of the broth, only then cut into small cubes on the board.
The eggs are placed in a saucepan, filled with water and boiled, then boiled water is filtered, and ice water is poured in which the eggs are cooled. Next, they are peeled, chopped on a medium-sized grater.
The greens are washed and finely chopped on the board with a knife.
They take a medium-sized grater and grate cheese on it.
Everything is poured into one salad bowl, where vinegar is already added, pepper and salt are sprinkled, mayonnaise is added.
Mix everything with a spoon and sprinkle with herbs.

Tip: the spiciness of the dish can be adjusted most accurately only if you use not a purchased Korean-style carrot, but a cooked one yourself, in which all the spices are added exclusively to the taste of the hostess herself.

Salad with meat and Korean carrots

It is difficult to call this dish masculine even if we take into account the presence of meat in it. Kiwi and apples give it an amazing lightness and a completely unreal, light and pleasant flavor that the beautiful half of humanity will like more. The contrasting taste here is especially noticeable and attractive. The salad, as it makes a truly indelible impression, even with a relatively poor composition.

Required components:

400 gr. any meat;
2 small kiwis;
5 large eggs;
2 medium apples;
250 gr. cheese;
200 gr. carrots in Korean;
180 gr. mayonnaise.

Korean salad with meat:

The eggs are laid out in a saucepan filled with water and boiled, then cooled and cleaned, first the whites are rubbed, and then the yolks.
The meat in another saucepan with water is boiled and cooled, cut finely.
Peel the kiwis very carefully and cut them with quarters of rings with a knife.
Carrots are washed with a brush, peeled off and passed through a special grater for carrots in Korean.
Cheese is rubbed on a medium grater.
Apples are washed and peeled, rubbed on the same grater as the cheese.
At the bottom of the salad bowl spread the meat and coat with mayonnaise. The same process is carried out with other layers.
Next place kiwi and squirrels.
Then apples and cheese.
Next is the carrot in Korean.
The completion of this whole composition are the yolks.

Korean meat salad

Quite simple, but extravagant and even exotic, this amazing dish turns out. Everything about it is incredibly simple, but elegant at the same time. It is easy enough to prepare, and then the pleasures of eating it are simply innumerable. It turns out it is both light and satisfying, and incredibly spicy and surprisingly fresh. Its peculiarity is also in the design, somewhat reminiscent of the famous "Sunflower" or - chips, and, accordingly, even a child's eye will attract a Korean salad with meat.

Required components:

400 gr. meat;
2 large eggs;
200 gr. carrots in Korean;
1 small orange;
1 processed cheese;
120 gr. mayonnaise;
60 gr. chips.

Korean Beef Salad:

The meat is boiled in a little salty water. Cooking time depends on the type of meat chosen. After that, it is not taken out of the broth and cooled. Then cut into small cubes.
Eggs are boiled in a small saucepan, cooled with ice water and peeled, laid out on a board and chopped very finely into cubes.
The orange is peeled, the films must be removed and cut into squares with a sharp knife.
Processed cheese is first put in the freezer for a while and only after it becomes hard, crushed with a grater.
Meat is placed at the bottom of the dish, smeared with mayonnaise, like all layers in the future.
Then they already have a carrot in Korean.
Next they lay out an orange and eggs.
Cheese is laid on top of them. It is desirable to rub it directly over the dish.
Decorate the meat salad in Korean style with chips.

Meat salads with the addition of Korean-style carrots are a real miracle of cooking. They have everything you need for a perfect salad. It is very satisfying, due to which it is perfectly suitable for dinner and a snack at the workplace. It has a spicy and delicate flavor note, due to which it goes well with any side dishes. Despite the nutritional value, it does not burden the stomach, but simply saturates. This dish receives special lightness precisely from the main component - Korean carrots. Such salads are ideal for all holidays, as they are suitable as a full-fledged snack for any, including strong strong drinks. Even ordinary pasta in combination with these dishes become delicious and seem like delicacies, real restaurant masterpieces, from which, thanks to this cold appetizer, it is simply impossible to break away.

Nastya Raduzhnaya

If you have to work hard, then no more than 10-15 minutes. There are unusual and hearty options with chicken, sausage, squid, liver, corn, mushrooms and even an orange.

Ingredients

300 g of Korean carrots;
200 g canned corn;
mayonnaise - to taste.

Cooking

Separate the meat from the bones and cut it into cubes. Drain the liquid from the can of corn. Combine these ingredients with Korean carrots. Season the salad with mayonnaise and let it brew for half an hour.

Salad with Korean carrots, chicken and bell pepper

Cooking time: 10 minutes.

Ingredients

400 g boiled or smoked chicken breast;
300 g of Korean carrots;
3 large bell peppers;
salt and mayonnaise - to taste.

Cooking

A very quick salad if there is a ready-made chicken breast in the refrigerator. If the chicken has to be boiled, the cooking time will increase to 40 minutes.

Wash the pepper, remove the seeds. Lifehacker has already talked about how to do this quickly. Cut the pepper and chicken into strips. Mix with Korean carrots. Salt, add mayonnaise and mix.

Salad with Korean carrots and sausage

Cooking time: 10 minutes.

Ingredients

200 g of Korean carrots;
200 g smoked sausage;
1 large tomato;
1 large cucumber;
1 bunch of dill or parsley;
salt and mayonnaise - to taste.

Cooking

Wash and cut the cucumber and tomato into strips. Do the same with sausage. Chop up the greens. Mix all the ingredients with Korean carrots. Salt and dress the salad with mayonnaise.

Salad with Korean carrots, cucumber and radish

Cooking time: 10 minutes.

Ingredients

100 g of Korean carrots;
2 cucumbers;
1 radish;
1 bunch of green onions;
1 bunch of parsley;
2 tablespoons of olive oil;
1 tablespoon lemon juice;
½ teaspoon mustard;
salt - to taste.

Cooking

Wash vegetables and herbs. Cucumber and radish cut into strips or rub on a grater for Korean carrots. Finely chop the greens. Combine all ingredients, salt, season with olive oil, lemon juice and mustard. Mix thoroughly and serve.

Salad with Korean carrots and beans

Ingredients

200 g canned red beans;
100 g of Korean carrots;
100 g smoked chicken legs;
3 eggs;
mayonnaise - to taste.

Cooking

While the eggs are boiling, drain the juice from the beans and combine them in a deep bowl with Korean-style carrots. Add diced leg (can be replaced with smoked sausage).

Eggs also cut into cubes and send to the rest of the ingredients. Dress the salad with mayonnaise. Salt if necessary.

Salad with Korean carrots and crab sticks

Cooking time: 15 minutes.

Ingredients

200 g of Korean carrots;
200 g crab sticks;
100 g of hard cheese;
100 g of mayonnaise;
3 eggs;
1 clove of garlic;
1 bunch of green onions;
1 bunch of dill;
salt and black ground pepper - to taste.

Cooking

Boil the eggs. While they are cooling, cut the crab sticks into thin strips, and grate the cheese on a coarse grater. Cut the eggs into strips or large cubes. Wash and chop the greens. Peel and pass the garlic through a press.

Combine all ingredients together, add mayonnaise, salt and mix well.

If desired, canned corn can be put in this salad.

Salad with Korean carrots and croutons

Cooking time: 15 minutes.

Ingredients

200 g of Korean carrots;
100 g smoked sausage;
2 eggs;
1 pack of rye crackers;
salt and mayonnaise - to taste.

Cooking

While the eggs are cooking, cut the sausage into strips. Chop the finished eggs into large cubes or straws. Combine sausage, eggs and Korean carrots. Salt and add croutons. It is better to take oblong with bacon flavor.

Dress the salad with mayonnaise and serve.

Salad with Korean carrots and squid

Cooking time: 15 minutes.

Ingredients

500 g squid;
500 Korean carrots;
1 small onion;
3 cloves of garlic;
3 tablespoons of soy sauce;
1 teaspoon of sugar;
1 teaspoon ground coriander;
½ teaspoon ground black pepper;
½ teaspoon red ground pepper;
vegetable oil for frying.

Cooking

Gut squids, clean from skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.

While the squids are cooling, fry the chopped onion in vegetable oil. Peel and pass the garlic through a press. Cut the cooled squid into strips and place in a bowl.

Add Korean carrots, garlic, onions and all other spices. Season with soy sauce.

The salad will be tastier if it brews a little.

Salad with Korean carrots and liver

Cooking time: 25 minutes.

Ingredients

500 g beef liver;
300 g of Korean carrots;
3 large onions;
salt and mayonnaise - to taste;
vegetable oil for frying.

Cooking

Peel and cut the onion into half rings. Then fry it in a small amount vegetable oil. Rinse, peel off the films and finely chop the raw beef liver. Add it to the onion, salt and fry for another 10 minutes. When the onion and liver have cooled, mix them with Korean carrots and dress the salad with mayonnaise.

Salad with Korean carrots and chicken

Ingredients

300 g chicken fillet;
200 g of hard cheese;
150 g of Korean carrots;
2 eggs;
salt and mayonnaise - to taste.

Cooking

Boil the chicken fillet in salted water. Boil hard-boiled eggs. While they are cooling, grate the cheese on a coarse grater. Cut chicken and eggs into cubes.

Combine the prepared ingredients together and season with mayonnaise. Or lay out in layers: chicken, carrots, cheese, eggs. Spread each layer, except the last one, with mayonnaise.

Salad with Korean carrots and orange

Cooking time: 40 minutes.

Ingredients

200 g chicken fillet;
200 g of Korean carrots;
150 g of hard cheese;
3 eggs;
1 orange;
mayonnaise and salt - to taste.

Cooking

Boil the chicken in salted water. If there is already a boiled fillet, the cooking time will be reduced to 10 minutes. Cut the cooked chicken and peeled orange into large cubes. Boil the eggs and grate them on a coarse grater along with the cheese.

Spread the salad in layers, each spreading with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad stands a little and soaks, it will be even tastier.

Salad with Korean carrots and mushrooms

Cooking time: 50 minutes.

Ingredients

300 g chicken fillet;
200 g pickled mushrooms;
200 g of Korean carrots;
100 g of pitted olives;
100 g of hard cheese;
2 eggs;
greens for decoration;
salt and mayonnaise - to taste.

Cooking

Boil the chicken fillet in salted water. Hard boil the eggs. While this is cooling, rinse and dice the mushrooms.

Cut the chicken in the same way and put it on a large dish in the form of a drop. Lubricate with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. The fourth - eggs, grated on a coarse grater and smeared with mayonnaise. The fifth layer is grated cheese.

Place Korean carrots on top so that the sharp end of the drop remains uncovered. With the help of olives, make the eyes and nose of the hedgehog. Decorate the salad with greens and let stand for a while.

Korean-style carrots, due to their piquancy and moderately spicy taste, can be either an independent snack or combined with various products in salads. In addition, it is often put in dishes with Asian funchose noodles. There are also unexpected ingredients in recipes, for example, oranges or kiwi, which go well with carrots.

How to cook Korean carrot

In the Soviet Union, a dish that included spiced cabbage gained popularity. However, the cabbage had to be certainly Beijing. It was extremely difficult for a Soviet person to get it, so ordinary carrots began to be used as a substitute. This did not spoil the interesting dish at all, it just made it completely different.

Cooking Korean carrots in this way was not practiced for long, over time a separate recipe appeared. The point was to reduce the sweetness of the vegetable by infusing it with garlic flavor and seasoning it with spices. Before making a Korean carrot, it must be chopped finely, and then mixed with garlic, ground peppers, coriander or sesame seeds and vegetable oil.

Korean carrot salad recipe

It is a mistake to think that an orange vegetable in cold appetizers of this type plays leading role. Its amount is about the same as other ingredients. Recipes for salads with Korean carrots vary in complexity. Some are delicious when you add a small number of different products, for the preparation of others you will have to stock up thoroughly and spend a lot of time. However, the components can be quite simple, for example, sausage or ham is often added to salads. Or you can use more unusual foods, such as squid or corn.

With chicken

Chicken meat, especially breast, which contains a high proportion of protein, is often put in vegetable salads to make them more satisfying. Korean carrot salad with chicken is a great combination, as the vegetable eliminates the dryness of the fillet pieces, while leaving all its piquancy. Even children will like such an appetizer, and you can eat it as in summer time, as well as in winter.

Ingredients:

chicken breast - 300 g;
Korean carrots - 330 g;
egg - 4 pcs.;
cheese - 180 g;
mayonnaise - 150 g;
salt.

Cooking method:

Boil chicken fillet and eggs.
Cut the finished chicken meat into pieces or disassemble into fibers.
Grind the boiled proteins and yolks separately.
Cheese must be grated.
Before preparing the salad, find a deep dish so that all the layers fit. Lay the breast, carrots, cheese, proteins and yolks, spreading the components with a mayonnaise net.

With smoked chicken

For many housewives, the upcoming holidays do not add optimism, but, on the contrary, throw food for painful thoughts about what to cook. In the summer, when vegetables from your own garden are available, there are more options, but before the New Year's celebration, you have to innovate and invent unusual recipes from store products. In such a situation, a salad of Korean carrots and smoked chicken will save you with its simplicity and originality.

Ingredients:

smoked chicken leg - 2 pcs.;
Korean carrots - 220 g;
cucumber - 3 pcs.;
egg - 5 pcs.;
onion - 2 pcs.;
mayonnaise sauce - 100 g.

Cooking method:

Grate hard-boiled eggs on a coarse grater.
Peel the onions, chop them finely, fry a little until transparent.
Cucumbers cut into small cubes or pass through a grater.
Separate the smoked meat from the bones, cut it into square pieces.
Put the chicken on the bottom of the salad bowl, put the onion, eggs and cucumber on top. The dish is completed with Korean-style carrots, which can be decorated with herbs. Lightly grease the ingredients with mayonnaise sauce.

With mushrooms

Mushrooms fit perfectly into almost any dish, successfully combined with beef, pork, chicken or vegetables. As a rule, such food is prepared from white mushrooms, since they are easy to find at any time of the year. Layered salad with Korean carrots and mushrooms will allow you to enjoy all the ingredients separately or, if you wish, mix them together.

Ingredients:

champignons - 300 g;
Korean carrot - 155 g;
beef tongue- 400 g;
onions - 1 pc.;
egg - 3 pcs.;
mayonnaise - 120 g;
salt.

Cooking method:

Boil the beef in salted water. This should take at least an hour and a half. After cooking, transfer the meat to cold water.
Remove the skin from the tongue, cut into strips.
Hard boiled eggs should be cut into small pieces.
Cut the mushrooms, peel the onion, chop it. Fry both ingredients in a pan.
This salad does not have to be layered, so gather all the prepared ingredients, add Korean carrots. Season everything with mayonnaise and mix well.

With crackers

There are dishes that are as easy to prepare as an omelette. These include Korean carrot salad, for which you do not need to spend a lot of time and products. However, even such a simple, at first glance, snack can be diversified, making it interesting and memorable for guests and household members. A dish with crackers is inferior in satiety to meat ones, but this does not make it less tasty. To increase the calorie content, you can add beans to the composition.

Ingredients:

crackers - 180 g;
carrots in Korean - 280 g;
canned beans - 400 g;
cheese - 150 g;
mayonnaise - 200 g.

Cooking method:

Open a jar of beans, get rid of excess liquid, rinse with running water. Place in the bottom of a salad bowl.
Put carrots on top, do not mix.
Rub the cheese on a grater, transfer to a salad bowl.
Add mayonnaise, mix all ingredients together.
Crackers can be pre-dried at home or you can buy them in the store. They are placed before serving on the table so that they do not have time to soak.

With liver

If you do not want to use beef tenderloin in cold appetizers, but want to save it for the main course, then you can opt for offal. The liver is very useful, but few people like to eat it as a separate product. In this case, you can dilute it with vegetables. Salad with liver and Korean carrots, where mayonnaise acts as a dressing, turns out to be moderately high-calorie and appetizing.

Ingredients:

Korean carrot - 320 g;
beef liver - 480 g;
onion - 1 pc.;
salt;
pepper;
mayonnaise.

Cooking method:

Peel the onion, chop it into half rings.
Before you cook the liver, you need to remove the films from it and rinse well. Cut offal into small pieces.
If the carrot is cut into long strips, then it should be chopped a little.
Put the onion in the pan, fry it a little until golden. Move the liver there and fry for another 7 minutes, not forgetting to stir.
Cool the onion-liver mixture, put in a salad bowl, add carrots. Season with mayonnaise, salt, pepper and mix thoroughly.

With crab sticks

The combination of foods that are opposite in taste is often very successful. You can combine spicy carrots with sweetish squid or more budgetary crab sticks. As an addition, you can choose a component with a neutral taste, for example, eggs. If you like a sweetish aftertaste, then you can add prunes to a salad of Korean carrots and crab sticks to enhance it.

Ingredients:

crab sticks - 120 g;
Korean carrot - 120 g;
Bulgarian pepper - 1 pc.;
cucumber - 1 pc.;
tomato - 1 pc.;
mayonnaise - 140 g.

Cooking method:

Cut the sticks into small strips. In this recipe, if desired, they can be replaced with squid meat.
Wash the pepper, remove the seeds from it. Cut into small sticks.
Washed cucumber and tomato also need to be finely chopped. You can remove the skin from the cucumber, but this is not necessary.
Put the layers in a salad bowl: carrot, pepper, crab sticks, tomato and cucumber. Before laying out each subsequent ingredient, coat the previous one with mayonnaise.

Salad Delight

Every housewife wants her culinary products to be admired and asked for treats again and again. Layered salad Delight with Korean carrots will help you surprise your friends. At first glance, there is nothing unusual in it: all products are ordinary, but their successful combination makes the taste of the dish unique. In addition, serving can be done in an original style so that the appetizer looks appetizing, as in the photo.

Ingredients:

chicken fillet - 250 g;
Korean carrots - 155 g;
mushrooms - 280 g;
onion turnip - 1 pc.;
cucumber - 1 pc.;
mayonnaise.

Cooking method:

Boiled mushrooms and chicken must be cut into strips. Do the same with the cucumber.
Onions need to be chopped in half rings and sent to fry. Put the mushrooms there, salt.
The bottom of the salad bowl must be greased with mayonnaise, on which put the onion-mushroom mass. Make a mayonnaise net.
Chicken fillet is laid out on top, and then carrots.
The cucumber will be the top layer. The dish turns out not only tasty, but also beautiful, as in the photo.

hedgehog

Serving plays a huge role in the perception of salads on the festive table. A snack made in the form of a cute prickly animal, which is even a pity to eat, will not leave anyone indifferent. In cookbooks containing a Hedgehog salad recipe, there are photos that help form final version dishes. However, you can arm yourself with your own imagination and form an animal from memory.

Ingredients:

Korean carrot - 380 g;
chicken breast - 220 g;
cheese - 230 g;
onion - 1 pc.;
mushrooms - 180 g;
egg - 3 pcs.;
mayonnaise;
olives;
greenery.

Cooking method:

Boil the chicken fillet, finely chop. Place lettuce leaves on the bottom of the dish, and chicken pieces on them, forming a drop shape. Spread with mayonnaise.
Cut the onion and mushrooms, fry them until tender. Transfer to chicken. Draw a mayonnaise grid.
Grate boiled eggs on a coarse grater, lay on top of the chicken. This will be the next layer.
Grate cheese, put on a narrow part of the salad. This will be the muzzle of the animal.
Put a carrot on the body of the hedgehog, forming thorns.
Make a nose with eyes from olives, and you can put several small whole mushrooms on the back of the animal.

glutton

There is an opinion that you can’t eat enough salad because of its lightness and quick digestibility by the body. However, this only applies to combinations of different vegetables, which really do not have a high calorie content. Salad Obzhorka with Korean carrots, on the contrary, is very satisfying and can replace the main dish, which is how it got its name.

Ingredients:

Korean carrot - 120 g;
smoked chicken fillet - 220 g;
pickles - 200 g;
champignons - 140 g;
prunes - 150 g;
salt;
mayonnaise.

Cooking method:

Soak the prunes in warm water while preparing the rest of the ingredients.
Wash the mushrooms, cut into slices. Fry them a little without oil, along with carrots.
Chop cucumbers into small strips, and chicken breast into cubes.
Squeeze the prunes, cut into small pieces.
Put all the prepared ingredients in a salad bowl, salt, season with mayonnaise and mix.

with cucumbers

When dishes are stacked in layers, their set may depend on the choice of each hostess. It is believed that almost any vegetable is combined with each other. So a fresh cucumber without a pronounced aftertaste will be an excellent pair for spicy carrots. The spiciness will decrease slightly, allowing you to feel the final taste of the food. Salad with Korean carrots and cucumber is a frequent guest of holiday tables because of its quick and easy preparation.

Ingredients:

fresh cucumber - 2 pcs.;
carrots in Korean - 500 g;
crab meat - 420 g;
green peas - 1 jar;
mayonnaise.

Cooking method:

Crab meat must be cut into small strips.
Remove the skin from the cucumbers, cut into short strips.
Put both components in a salad bowl, add carrots and peas.
The future salad must be mixed well, pre-seasoned with mayonnaise.

Delicious salads with Korean carrots - cooking secrets

Buy important component snacks or cook on their own, each housewife decides for herself. When making at home, you can control the spiciness and be sure of the product's shelf life. This moment is very important, because salads with the addition of Korean carrots are distinguished by their freshness. If you went to the store for a vegetable ingredient, then make sure that its color is uniform, do not allow large particles of spices to get in.

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Korean carrot salad – great option ceremonial decorations holiday table or an impromptu banquet with an interesting, unusual, tasty, healthy and nutritious dish that will appeal to almost all guests.

Korean-style meat salad with carrots

Korean-style meat salad with carrots- an interesting, satisfying and original dish, in the preparation of which Korean-style carrots are used. To prepare a meat salad with Korean-style carrots, we need the “loin” itself, a fresh cucumber, any meat, as well as a few chicken eggs and mayonnaise "Delicacy".

Ingredients:

300 grams of carrots in Korean;
300 grams of meat (beef, pork, chicken - to taste);
fresh cucumber;
5 chicken eggs;
mayonnaise "Delicious";
salt, pepper, spices - to taste.

Recipe:

1. Boil the available meat over low heat in unsalted water until fully cooked, then allow it to cool for 10-15 minutes.

2. Carefully wash a fresh cucumber, get rid of the top and grate it thoroughly for a “loin”.

3. Cut the cooled boiled meat in a way convenient for you, or divide it into small pieces along the fibers with your hands.

4. In original recipe salad eggs must be beaten with milk and flour, while salting and baking a few scrambled pancakes, which in turn are cut into long strips. However, having boiled them and grated them on a Korean-style carrot grater, this will not spoil the taste of the salad at all.

5. Pour the prepared ingredients into a deep salad bowl, while adding Korean carrots. Mix thoroughly, and add a little spice or a pinch of salt to taste.

6. Season the finished salad with "Delicacy" mayonnaise, mix thoroughly and leave at room temperature for half an hour or an hour. You can serve the salad to the table immediately in a salad bowl, however, a Korean-style meat salad with carrots will look more attractive in small salad molds. You can decorate the salad with the greens available in stock, serve it preferably a little chilled. Bon appetit everyone!

Salad "Bonita"

Extraordinarily tasty, extremely nutritious and healthy Salad "Bonita" It will be a great addition to both a festive festive table and an everyday dinner in a warm family circle. Thanks to an interesting combination of the taste of Korean-style carrots, chicken and hard cheese, this dish will appeal to almost all guests and will take its rightful place on the festive table.

Ingredients:

200-300 grams of fresh carrots in Korean;
400-500 grams of chicken breast fillet;
200-250 grams of hard "Russian" cheese;
4-5 pcs. chicken eggs;
1-2 bunches of green onions;
a small bunch of fresh dill and parsley;
2-3 tbsp. l. table vinegar;
2-3 tbsp. l. sunflower oil;
seasoning "Carrot in Korean";
mayonnaise "Provencal";
salt, ground black pepper, other spices - to taste.

Step by step recipe:

1. Korean-style carrots can be purchased, ready-made, but you can cook it yourself. To do this, several fresh carrots must be thoroughly washed, peeled with a vegetable peeler, and then grated on a carrot grater in Korean.

2. Next, you should prepare the marinade from vegetable oil, vinegar and Korean-style carrot seasoning, then pour the grated carrots with marinade and leave it for 1-2 hours in the refrigerator, then drain the marinade, sprinkle with ground black pepper and mix thoroughly.

3. Rinse the chicken breast fillet under running water and boil in lightly salted boiling water until fully cooked, then cool, dry and cut into small cubes.

4. Boil a few chicken eggs hard boiled, then drain the boiling water, and pour the boiled eggs for 1-2 minutes with ice water in order to make it easier to clean in the future. After peeling the eggs, grate them on a medium or coarse grater, divide one of them into yolk and protein, grate and leave to decorate the finished dish.

5. A few bunches of fresh dill and parsley, as well as green onion rinse under running cold running water, then dry and chop thoroughly.

6. Leave some greens to decorate the finished dish. Grate hard "Russian" cheese on a medium or coarse grater.

7. Put the prepared salad ingredients in a deep bowl or salad bowl, mix thoroughly, salt and pepper to taste, then season with Provencal mayonnaise and leave to infuse in the refrigerator for 20-30 minutes.

8. Put the prepared and chilled salad into a cylindrical mold located on a flat plate, then leave it at room temperature for 10 minutes, remove the mold, sprinkle with grated egg yolk and finely chopped greens. Garnish with whole parsley leaves and green onions.

Unusual, tasty, healthy and nutritious salad "Bonita" is ready to please you, your guests and household. Bon appetit everyone!

Simple and unpretentious, but no less tasty and aesthetically beautiful mushroom salad with corn, Korean-style carrots and chicken will be an excellent decoration of the festive table, and also perfect for meeting suddenly arriving guests. In order to prepare this dish, you will need a chicken breast fillet, some Korean-style carrots, pickled mushrooms, canned sweet corn, Delicious mayonnaise, a small bunch of lettuce leaves, a few bunches of fresh parsley, dill and young onions, as well as salt, ground black pepper and other spices - according to taste preferences.

Ingredients:

300-400 grams of chicken breast fillet;
250-400 grams of pickled mushrooms (any will do);
250-400 grams of canned sweet corn;
4-5 pcs. large carrots;
3-4 cloves of garlic;
4-5 art. l. vegetable oil;
mayonnaise "Provencal"
a small bunch of lettuce leaves;
2-3 bunches of fresh dill, parsley and young onions;
salt, ground black pepper, spices - to taste

Recipe:

1. "Loin" can be taken ready-made, however, you can cook it yourself. In order to do this, several fresh large carrots must be thoroughly washed, peeled and grated for Korean carrots.

1. Squeeze a few cloves of garlic through a press into a container with grated carrots, add a little salt and spices, vegetable oil, which is left over from frying the onions. Mix the finished dish and leave it in the refrigerator for several hours.

1. Rinse the chicken breast fillet under running warm running water, then boil it, adding a little salt, bay leaf and black peppercorns. Cool the finished fillet and cut into small cubes or disassemble with your hands along the meat fibers.

1. Throw the mushrooms from the jar into a colander and wait until all the liquid has drained, then rinse under warm water, dry and cut into pieces commensurate with the cut chicken fillet. Drain the liquid from the can of corn, put the corn itself on a sieve, rinse thoroughly and dry.

1. Disassemble a bunch of green lettuce into individual leaves, rinse and dry thoroughly, then cut or tear with your hands into pieces commensurate with the rest of the ingredients. Rinse fresh dill, parsley and young onion and chop thoroughly.

1. Put the prepared salad ingredients in a deep bowl, salt and pepper to taste, then add Provencal mayonnaise. Leave the salad for 20-30 minutes to infuse at room temperature.

1. Serve the finished dish to the table in a beautiful salad bowl, or transfer it to small portioned salad bowls. Decorate with finely chopped greens and whole mushrooms. Ideally, pickled champignons are used in the preparation of this salad, however, in the absence of such, they can be replaced with any other pickled mushrooms.

If desired, mayonnaise can be replaced with low-fat sour cream or yogurt, and the chicken can not be boiled, but fried. A simple and unpretentious quick mushroom salad with corn, Korean carrots and chicken is ready! Bon appetit everyone!

Ingredients:

3 tablespoons of sugar
1 teaspoon black pepper, coriander,
5 tablespoons of 9 percent vinegar,
on the tip of a red pepper knife,
1 head of garlic
1 tablespoon of salt and a kilogram of carrots.

Recipe:

1. Wash and peel all carrots and chop into small thin strips.

2. Then add sugar, salt, coriander, black pepper, finely chopped garlic or minced garlic, vinegar and red pepper.

3. Put a frying pan on a strong fire, let it heat up and add one hundred grams of vegetable oil, when the oil heats up, add it to the carrots and mix all the ingredients thoroughly

4. . After that, put in the refrigerator for half an hour.

In addition to carrots, you can use other vegetables, and cook them in Korean according to the same recipe.