Pork salad with Korean carrots, corn eggs. Delicious snacks with a spicy touch: preparing salads with Korean carrots
Korean carrot salad has a lot of advantages.
It is tasty, light, goes well with many dishes (meat, fish, potatoes, pasta).
In addition, it can become the basis for the preparation of some dishes.
Korean carrot salads recipes.
Korean carrot and ham salad.
Ingredients:
- ham - 320 g
- cheese - 220 g
- Korean carrots - 155 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.
Preparation:
1. Grate the cheese, cut the ham into thin strips.
2. Grate the cucumber, drain the resulting liquid.
3. Boil eggs hard-boiled.
4. Put the salad on a dish in the following order:
- shredded cheese
- ham, cut into strips
- grated cheese
- ham
- fresh cucumber
- Korean carrot
Lubricate each layer with low-fat mayonnaise. Decorate the finished salad with boiled eggs, figuratively cut out. You can also add a sweet and sour apple or crab sticks to the salad. Use the leftover ham to make the ham pancakes.
Chicken salad with Korean carrots.
Ingredients:
- chicken fillet - 1 pc.
- hard cheese - 155 g
- eggs - 3 pcs.
- mayonnaise
Preparation:
1. Boil chicken fillet, cut into strips or cubes.
2. Hard-boiled eggs, grate on a fine grater.
3. Peel the orange and cut into cubes.
4. Grate the cheese on a medium or coarse grater.
5. Lay the salad in layers in the following sequence:
- meat
- Korean carrot
- slices of orange
- grated eggs
- grated cheese
Lubricate each layer with mayonnaise.
Korean chicken and carrot salad is ready!
Korean carrot and prune salad.
Ingredients:
- Korean carrots - 320 g
- small beans - ½ cup
- prunes - 320 g
- greens
Preparation:
1. Boil the beans. To speed up the process, add soda to the water (at the tip of a knife).
2. Add the carrots to the cooled beans.
3. Steam prunes with boiling water, let it stand. Drain the liquid, cut it into strips.
4. Add prunes to the rest of the food.
5. Sprinkle with chopped herbs, season with mayonnaise. Salad with prunes and Korean carrots is ready!
Korean carrot and eggplant salad.
Ingredients:
- Korean carrots - 220 g
- eggplant - 2 pcs.
- mayonnaise
- parsley
- tomatoes - 1 pc.
- salt
- pepper
- vegetable oil
Preparation:
1. Rinse the eggplants, remove the skin, cut into rings, salt, let them stand for a while.
2. After 20 minutes, rinse the eggplants in water, dry on a towel.
3. Fry the eggplants in oil, leave on a towel, letting the fat drain.
4. Put eggplants on a plate, brush with mayonnaise, put Korean carrots, brush with mayonnaise again.
5. When serving, let the lettuce brew, decorate to taste.
Also try the hot eggplant salad.
Caprice salad.
Ingredients:
- champignons - 155 g
- sweet peppers - 3 pcs.
- crab sticks - 220 g
- salt
- Korean carrots - 220 g
- greens
Preparation:
1. Wash the pepper, cut out the seed capsule, cut into strips.
2. Boil mushrooms, cut into slices.
3. Cut the crab sticks into strips.
4. Put carrots, crab sticks, mushrooms and peppers in a salad bowl, mix.
5. Korean-style carrots will let juice out, so there is no need to season the salad.
6. Add herbs and a little salt to the salad.
Prepare pork rolls with mushrooms from the remaining mushrooms.
Salad with Korean carrots and smoked meat.
Ingredients:
- boiled potatoes - 3 pcs.
- smoked meat - 220 g
- boiled beets - 1 pc.
- Korean carrots - 155 g
- onions - ½ pcs.
- yolk
- mayonnaise
Preparation:
1. Grate beets and potatoes on a coarse grater.
2. Chop the onion and meat.
3. If the carrot is long, it also needs to be cut.
4. Mix meat and beets separately with mayonnaise.
5. Lay the salad in layers: potatoes, mayonnaise, carrots, meat, onions, beets, garnish with grated yolk.
Straw salad.
Ingredients:
- chicken leg - 2 pcs.
- cheese
- cloves of garlic - 2 pcs.
- mayonnaise
- cucumber - 2 pcs.
- Korean carrots - 150 g
Preparation:
1. Boil the chicken, cool, disassemble into fibers.
2. Cut the cucumbers into small cubes, add the Korean carrots, mix with the garlic pressed through a press.
3. Stir the salad, put on a plate, sprinkle with grated cheese.
Salad with Korean carrots and Chinese cabbage.
Ingredients:
- Korean carrots - 85 g
- Chinese cabbage - 120 g
- canned corn - 120 g
- chicken fillet - 150 g
- mayonnaise - 3 tbsp. spoons
- hard cheese - 55 g
- salt
Preparation:
1. Pour chicken fillet with cold water, boil until soft, salt, dry, cool, cut into small cubes.
2. Chop Chinese cabbage into thin strips.
3. Grate the cheese.
4. Combine the prepared ingredients, add canned corn and Korean carrots.
5. Season the salad with mayonnaise.
You will also love the Chinese cabbage and ham salad.
Korean style salad with mushrooms and carrots "Three Flowers".
Ingredients:
- boiled chicken - 180 g
- eggs - 4 pcs.
- pickled mushrooms - 150 g
- Korean carrots - 100 g
- mayonnaise
- cheese - 165 g
For decoration:
- a tomato
- eggs
- parsley
Preparation:
1. Boil the chicken, season with salt, cut into pieces, fry. This will be the first layer, grease it with mayonnaise, lay out the chopped mushrooms.
2. The next layer - Korean carrots, brush with mayonnaise.
3. Grate eggs, put on top of mayonnaise.
4. Sprinkle with grated cheese, brush with mayonnaise.
5. Garnish the top of the salad with a flower made from tomato, egg and parsley.
Salad with Korean carrots, oranges and chicken.
Ingredients:
- smoked chicken leg - 1 pc.
- Korean carrots - 220 g
- eggs - 3 pcs.
- orange - 1 pc.
- hard cheese - 120 g
- mayonnaise
Preparation:
1. Boil eggs, grate.
2. Cut the leg into strips, the orange into cubes.
3. Grate the cheese.
4. Layer the salad:
- chicken leg
- mayonnaise
- Korean carrot
- mayonnaise
- Orange
- mayonnaise
- cheese
Use the leftover fruit to make an orange casserole.
Decorate the salad to your liking.
Salad with Korean carrots, cheese and ham.
Ingredients:
- ham - 320 g
- Korean carrots - 155 g
- cheese - 220 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.
Preparation:
1. Grate cheese (coarse).
2. Cut the ham into strips.
3. Grate the cucumber, drain the juice.
4. Hard boil the eggs.
5. Put the salad on a dish, alternating layers:
- cheese
- ham
- cheese
- ham
- cucumber
- Korean carrot
Grease the salad with mayonnaise and wedges of boiled eggs.
Salad from Korean carrots, corn and chicken "Ryzhik".
Ingredients:
- boiled chicken breast
- a jar of canned corn
- Korean carrots - 120 g
- orange or yellow bell pepper
- chips - ½ pack
- cloves of garlic - 5 pcs.
- mayonnaise
- ground black pepper
- hen
Preparation:
1. Peel the chicken, cut into cubes.
2. Add bell pepper cubes.
3. Cut the Korean carrots and add to the salad bowl.
4. Add garlic, corn.
5. Pepper, salt, add mayonnaise.
6. Top the salad with chips when serving.
Korean carrot corn salad ready!.
Salad with croutons, processed cheese and Korean carrots.
Ingredients:
- carrots - 2 pcs.
- processed cheese - 2 pcs.
- loaf - ¼ part
- cloves of garlic - 4 pcs.
- pepper
- salt
- vegetable oil - 120 ml
- mayonnaise - 220 g
- vinegar - 2 tablespoons
Preparation:
1. Grate the carrots, add salt and black pepper.
2. Pour vegetable oil into a frying pan, add vinegar, heat well.
3. Pour the mixture into a carrot, season with garlic, refrigerate for about an hour.
4. Grate the processed cheese.
5. Prepare the croutons. To do this, cut the loaf into equal cubes. Preheat the oven to two hundred degrees, put the bread cubes on a baking sheet, leave them for 15 minutes.
6. Mix Korean carrots, baked croutons and cheese, season with mayonnaise, mix thoroughly.
Salad with Korean carrots and squid.
Ingredients:
Carrots - 500 g
- squid carcasses - 3 pcs.
- sugar - a tablespoon
- salt - a teaspoon
- cloves of garlic - 3 pcs.
- onions - 500 g
- vinegar - 2 tbsp. spoons
- coriander - ½ tsp
- paprika, chili pepper - 1 teaspoon each
- vegetable oil - 5 tbsp. spoons
Preparation:
1. Peel the carrots, grate, add oil, spices, garlic.
2. Clean the squid from the films, remove the chitinous plates, rinse the carcasses.
3. Boil the squid carcasses: boil the water, lower the carcasses and immediately turn off the burner. Hold the carcasses in boiling water for a couple of minutes, and then remove them. Once they are cooked, they will become voluminous and "inflated". Put the carcasses on a plate, cool, cut into strips or rings, put on Korean carrots.
4. Mix all components well, close the lid, send to the refrigerator for marinating.
5. In the morning the salad will be ready to eat.
Korean carrot, bell pepper and chicken salad.
Ingredients:
- chicken breast - 340 g
- Korean carrots - 200 g
- Bulgarian pepper - 200 g
- walnuts - 5 pcs.
- mayonnaise
Preparation:
1. Put the chicken breast in a saucepan, cover with water, salt, cook for half an hour. Separate the skin from the meat, cut the meat into small pieces.
2. Cut the bell peppers into half rings.
3. In chicken salad with Korean carrots add Korean carrots.
4. Spread the nuts, cut into small pieces, add to the dish, stir.
5. Season the salad with mayonnaise, put on portioned plates
Hedgehog salad with Korean carrots.
Ingredients:
- mushrooms, chicken fillet - 255 g each
- onion
- eggs - 3 pcs.
- hard cheese - 250 g
- Korean carrots - 420 g
Preparation:
1. Cut fresh mushrooms, fry in vegetable oil.
2. Boil chicken fillet with spices, chop finely.
3. Finely chop the onion, fry in oil.
4. Boil eggs, grate.
5. Lay all the ingredients in layers in the shape of a hedgehog: chicken fillet, mushrooms, net of mayonnaise, onions, eggs, mayonnaise, grated cheese and Korean carrots.
6. Make the eyes and nose of the hedgehog from peppers or olives, spines from Korean carrots, sprinkle the muzzle with cheese.
7. Place the herbs around the hedgehog.
As you can see, Korean carrots go well with many foods: squid, eggs, ham, chicken, mushrooms and even fruit!
Lay out in layers:
Carrot
mushrooms (I have fried champignons)
eggs
grated cheese
coat all layers with mayonnaise
put green onions on top.
Ingredients
- 300 g of Korean carrots;
- 200 g canned corn;
- mayonnaise to taste.
Preparation
Separate the meat from the bones and cut into cubes. Pour the liquid out of the corn jar. Combine these ingredients with. Season the salad with mayonnaise and let it brew for half an hour.
Korean carrot, chicken and bell pepper salad
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.
Preparation
A very quick salad if you have cooked chicken breast in the fridge. If the chicken has to be boiled, the cooking time will increase to 40 minutes.
Wash the pepper, remove the seeds. How to do it quickly, Lifehacker already. Cut the peppers and chicken into strips. Mix with Korean carrots. Season with salt, add mayonnaise and stir.
Korean carrot and sausage salad
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.
Preparation
Wash and cut the cucumber and tomato into strips. Do the same with the sausage. Chop the herbs. Mix all the ingredients with the Korean style carrots. Season the salad with salt and mayonnaise.
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 olive oil
- 1 tablespoon lemon juice
- ½ teaspoon of mustard;
- salt to taste.
Preparation
Wash vegetables and herbs. Cut the cucumber and radish into strips or grate for Korean carrots. Chop the greens finely. Combine all the ingredients, salt, season with olive oil, lemon juice and mustard. Stir well and serve.
Korean carrot and bean salad
Ingredients
- 200 g canned red beans;
- 100 g of Korean carrots;
- 100 g smoked chicken leg;
- 3 eggs;
- mayonnaise to taste.
Preparation
While the eggs are boiling, drain the beans and combine them in a deep bowl with Korean carrots. Add the diced legs (can be substituted with smoked sausage).
Cut the eggs into cubes and send to the rest of the ingredients. Season the salad with mayonnaise. Salt if necessary.
Cooking time: 15 minutes.
Ingredients
- 200 g of Korean carrots;
- 200 g crab sticks;
- 100 g of hard cheese;
- 100 g mayonnaise;
- 3 eggs;
- 1 clove of garlic;
- 1 bunch of green onions;
- 1 bunch of dill;
- salt and black pepper to taste.
Preparation
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. Rinse and chop the herbs. Peel and press the garlic through a press.
Combine all the ingredients together, add mayonnaise, salt and mix well.
Canned corn can be added to this salad if desired.
Cooking time: 15 minutes.
Ingredients
- 200 g of Korean carrots;
- 100 g smoked sausage;
- 2 eggs;
- 1 pack of rye croutons;
- salt and mayonnaise to taste.
Preparation
While the eggs are boiling, cut the sausage into strips. Chop the finished eggs into large cubes or strips. Combine sausage, eggs and Korean carrots. Season with salt and croutons. Better to take oblong bacon flavored.
Season the salad with mayonnaise and serve.
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 sugar
- 1 teaspoon ground coriander
- ½ teaspoon of ground black pepper;
- ½ teaspoon of red ground pepper;
- vegetable oil for frying.
Preparation
Gut the squid, peel off the 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 onions in vegetable oil. Peel and press 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 is infused a little.
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.
Preparation
Peel and cut the onion into half rings. Then fry it in a little vegetable oil. Rinse, peel and finely chop raw beef liver. Add it to the onion, season with salt and fry for another 10 minutes. When the onions and liver have cooled, mix them with the Korean carrots and season the salad with mayonnaise.
Ingredients
- 300 g chicken fillet;
- 200 g of hard cheese;
- 150 g Korean carrots;
- 2 eggs;
- salt and mayonnaise to taste.
Preparation
Boil in salted water. Hard boil the eggs. While they are cooling, grate the cheese on a coarse grater. Cut the chicken and eggs into cubes.
Combine the prepared ingredients and season with mayonnaise. Or lay out in layers: chicken, carrots, cheese, eggs. Coat each layer, except the last, with mayonnaise.
Korean carrot and orange salad
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.
Preparation
Boil the chicken in salted water. If there is already a cooked fillet, the cooking time will be reduced to 10 minutes. Cut the finished chicken and peeled orange into large cubes. Boil the eggs and grate them on a coarse grater with the cheese.
Spread the salad in layers, smearing each with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad has stood a little and soaked, it will be even tastier.
Korean carrot and mushroom salad
Cooking time: 50 minutes.
Ingredients
- 300 g chicken fillet;
- 200 g of pickled mushrooms;
- 200 g of Korean carrots;
- 100 g pitted olives;
- 100 g of hard cheese;
- 2 eggs;
- greens for decoration;
- salt and mayonnaise to taste.
Preparation
Boil the chicken fillet in salted water. Hard boiled eggs. While it cools, rinse and dice the mushrooms.
Cut the chicken as well and place it in a drop-shaped dish on a large dish. Brush with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. Fourth - eggs, grated on a coarse grater and smeared with mayonnaise. The fifth layer is grated cheese.
Place the Korean carrots on top so that the sharp end of the drop remains uncovered. Use olives to make the eyes and nose of the hedgehog. Garnish the salad with herbs and let stand for a while.
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 have not only a huge protein content, but also an amazing, refined pungency obtained by adding Korean carrots. Such dishes, as and in the case of a noisy feast, will be very useful, and just perfect for dinner. And it doesn't matter at all what was still prepared for this very dinner, this salad will disappear just like lightning fast, it is so tasty, original and self-sufficient.
Undoubtedly, not everyone likes a product like prunes, but its true connoisseurs will appreciate this dish. Those who prefer not to include it in various dishes will certainly change their minds if they ever bother to try this salad of beef and Korean carrots. Everything in it is in incredible harmony, and it glows with nobility.
Try the others that we have prepared for you!
For a beef salad with Korean carrots, you need:
- 350 gr. smoked meat;
- 400 gr. champignons;
- 2 onion heads;
- 200 gr. Korean carrots;
- 80 gr. prunes;
- 4 large eggs;
- 30 gr. olive oil;
- 180 g mayonnaise;
- 4 gr. salt.
Necessary components for decoration:
- 50 gr. Korean carrots;
- 1 medium beet;
- 1 medium bull's-eye.
Korean beef salad with carrots:
- The meat is laid out on a board and cut into small pieces with a knife.
- The mushrooms are washed, sorted out and peeled off the film from the caps, separately each copy on the board is cut with plates.
- Peel the onion and chop it into thin slices with a knife.
- Pour onions and mushrooms into a frying pan, add oil and fry until all the liquid has evaporated.
- Eggs are laid out in a saucepan, poured with water and boiled for no more than twelve minutes after boiling water. Then the boiling water is poured, and cold water is poured in and the eggs are cooled in it. After that, peel and cut the protein into small cubes, and grind the yolks on a medium-sized grater.
- The prunes are poured with boiling water, insisted in it for a short time, then the water is drained and cut into small pieces.
- 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.
- The salad is decorated with grated beets, apple slices and Korean carrots.
Tip: It is advisable to chill the salad a little in the refrigerator. In a warm state, it does not have such bright flavor notes that are instantly revealed when cooled.
Beef salad, Korean carrots
Strange, but most often only "Vinaigrette" and "Shuba" are prepared from beets, and they are rarely added to a salad with beef in Korean. And this despite the fact that this particular root vegetable has an amazing taste and is able to "adapt" to other products. It is necessary to urgently correct the situation and prepare an amazing Korean beef salad with beets, which can win the hearts of many.
Required components:
- 200 gr. Korean carrots;
- 180 g mayonnaise;
- 300 gr. beef;
- 200 gr. potatoes;
- 200 gr. beets.
Beef and Korean Carrot Salad:
- Potatoes and beets are washed with a brush, then put in different saucepans, poured with water and boiled. After cooking, pour over with cold water, cool, clean and grind with a medium-sized grater.
- The meat is washed and put into a saucepan, if desired, spices are added there, covered with water and boiled, cooled in broth and cut into thin strips or small cubes.
- Put potatoes at 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.
- Followed by meat and carrots in Korean.
- Decorate a salad with Korean carrots and beef, if desired, finely chopped herbs.
Tip: beets acquire a simply extraordinary taste and aroma, if they are not just boiled primitively, but baked in the oven. To do this, you just need to carefully wrap it in foil. In addition, the baking process is much faster.
Korean carrot and meat salad
In this case, cheese not only helps other products to open up as much as possible, but also adds special tenderness to a rather spicy dish, makes it both homogeneous and airy, which in itself is already surprising and unexpected. An already nourishing salad of meat and Korean carrots becomes incredibly rich and nutritious. There are also others, no less interesting, that you can prepare for the holiday.
Required components:
- 300 gr. Korean carrots;
- 400 gr. meat;
- 200 gr. cheese;
- 4 large eggs;
- 20 gr. green onions;
- 20 gr. greenery;
- 20 gr. 9% vinegar;
- 180 g mayonnaise;
- 2 gr. salt;
- 4 gr. pepper.
Korean carrot and meat salad:
- Korean carrots are squeezed a little and cut into smaller pieces.
- The meat is boiled in a saucepan with water and cooled, set aside from the heat, but without taking it out of the broth, only then cut into small cubes on a board.
- Eggs are placed in a saucepan, filled with water and boiled, then the boiling water is filtered, and ice water is poured in which the eggs are cooled. Then they are peeled from the shell, crushed on a medium-sized grater.
- Greens are washed and finely chopped on a board with a knife.
- Take a medium-sized grater and rub cheese on it.
- All are 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 sharpness of the dish can be adjusted most accurately only if you use not purchased Korean carrots, but cooked yourself, in which all spices are added exclusively to the taste of the hostess herself.
Salad with meat and Korean carrots
This dish can hardly be called masculine, even if you 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 is especially noticeable and attractive here. Salad, as well as makes a truly lasting impression, even with a relatively rich composition.
Required components:
- 400 gr. any meat;
- 2 small kiwis;
- 5 large eggs;
- 2 medium apples;
- 250 g cheese;
- 200 gr. Korean carrots;
- 180 g mayonnaise.
Korean salad with meat:
- Eggs are laid out in a saucepan filled with water and boiled, then cooled and cleaned, first rub the whites, and then the yolks.
- Boil the meat in another saucepan with water and cool, cut finely.
- Peel the kiwi very carefully and cut them into quarters of rings with a knife.
- Carrots are washed with a brush, peeled off and passed through a special Korean carrot grater.
- Cheese is rubbed on a medium grater.
- Apples are washed and peeled, rubbed on the same grater as 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 the kiwi and squirrels.
- Then there are apples and cheese.
- Next is the Korean carrot.
- The completion of this whole composition is the yolks.
Korean meat salad
This amazing dish turns out to be quite simple, but extravagant and even exotic. Everything about it is incredibly simple, but at the same time exquisite. It is quite easy to cook it, and then the pleasure from eating it is simply not to count. It turns out to be both light and hearty, 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 be attracted by a Korean salad with meat.
Required components:
- 400 gr. meat;
- 2 large eggs;
- 200 gr. Korean carrots;
- 1 small orange;
- 1 processed cheese;
- 120 g mayonnaise;
- 60 gr. chips.
Korean beef salad:
- The meat is boiled in a little salt water. The cooking time directly depends on the type of meat selected. After that, they do not take it out of the broth and cool it. Then cut into small cubes.
- Eggs are boiled in a small saucepan, cooled with ice water and peeled, spread on a board and chopped very finely into cubes.
- The orange is peeled, be sure to remove the films and cut into squares with a sharp knife.
- The processed cheese is first put in the freezer for a while and only after it becomes hard is it chopped with a grater.
- Meat is placed at the bottom of the dish, coated with mayonnaise, like all layers in the future.
- Then they already have the Korean carrot.
- An orange and eggs are already laid out next.
- Cheese is laid on top of them. It is advisable to rub it directly over the dish.
- Decorate the salad with Korean-style meat chips.
Korean-style meat salads with the addition of carrots are a real miracle of cooking. They contain everything you need for a full-fledged salad. It is very satisfying, due to which it is excellent for dinner and snacks in the workplace. It has a spicy and delicate flavoring note, due to which it goes well with any side dishes. Despite the nutritional value, it does not burden the stomach, but simply satiates. This dish gets special lightness 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 alcoholic drinks. Even ordinary pasta in combination with these dishes becomes delicious and seem to be delicacies, real restaurant masterpieces, from which, thanks to this cold appetizer, it is simply impossible to tear yourself away.
Despite the fact that Korean carrots by themselves often appear on tables as an appetizer, they can also be found in salads. Spicy and bright, it tastes completely different from boiled, it goes well with beans, meat and vegetables. And by preparing such a product yourself, you can make it healthier than the store one. At the same time, there will be a reason to cook a salad with Korean carrots. The most delicious step by step recipes are already waiting!
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Korean carrot and bean salad
Korean carrot and sausage salad
Smoked sausage is popular with many because of its characteristic "smoky" aroma - not surprisingly, dishes with it are not limited to sandwiches. You can also make a delicious salad of Korean carrots and smoked sausage from it, combined with bell pepper. Just three simple ingredients - and a bright, light snack is ready.
Ingredients
- Korean carrots - 500 gr;
- favorite smoked sausage - 300 gr;
- 1 yellow and 1 red bell pepper;
- mayonnaise - for dressing.
How many calories?
Step-by-step instruction
- Cut the sausage into beautiful thin strips.
- Wash, peel and chop sweet peppers in the same way.
- Mix all ingredients with carrots. To make the salad juicier, you can add a little juice from it to it.
- Season with mayonnaise.
Korean carrots can be easily made at home. To do this, you just need to grate it on a special grater and add a ready-made spice bag, which you can buy at the store. For another way, watch the video from the Bon Appertit channel.
Photo gallery
Salad with corn, Korean carrots and chicken
This salad is a bit like the previous one, but the addition of boiled chicken and corn instead of sausage makes it much easier. The salad will definitely not harm the figure, because it consists only of vegetables and dietary poultry meat. It turns out a spicy, sweetish appetizer, which can be used to diversify the everyday family menu.
Ingredients
- Korean carrots - 100 gr;
- 2 chicken breasts;
- canned corn - 1 can;
- sweet Bulgarian pepper - 1 pc;
- garlic - 3-4 cloves;
- mayonnaise - for dressing.
How many calories?
Step-by-step instruction
- The poultry breast must be cooked. It is better to do this in seasoned water: add salt, bay leaf and any other spices you like. It will take 30-40 minutes to cook meat, depending on its thickness. When the fillet is cooked, it will need to be chilled and cut into cubes.
- Pepper to remove seeds and partitions and chop into strips or cubes.
- Drain the canned corn kernels.
- Finely chop the garlic.
- Stir all ingredients with corn and season with mayonnaise.
Photo gallery
Korean carrot and croutons salad
Crispy crackers, spicy carrots, sweet cherry tomatoes and tender smoked poultry fillets are a contrasting, but very “friendly” combination. This simple salad of carrots and crackers is prepared in 10-15 minutes, especially if you use homemade stale bread, broken into pieces, or pre-purchased ready-made crackers for it.
Ingredients
- Korean carrots - 250 gr;
- smoked chicken breast - 200 gr;
- cherry tomatoes - 10-15 pieces;
- crackers - 70-100 gr;
- mayonnaise - for dressing.
How many calories?
Step-by-step instruction
- Free Korean carrots from juice. To do this, you can put it in a colander.
- Peel the smoked fillet and cut into cubes.
- Cut the cherry tomatoes into halves;
- Mix all ingredients with mayonnaise, do not add crackers yet.
- Sprinkle with breadcrumbs right before serving so that they do not have time to get wet.
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Crab salad with Korean carrots
It's no secret for anybody that crab sticks are made not from crabs, but from fish. It goes well with Korean carrots. Using this recipe, you can prepare a salad that has already become traditional in a new interpretation: an appetizer with Korean carrots and crab sticks.
Ingredients
- packing of crab sticks - 200 gr;
- Korean carrots - 200 gr;
- a slice of your favorite hard cheese - 100 gr;
- 4 chicken eggs;
- 1-2 cloves of garlic;
- fresh herbs to taste;
- mayonnaise - for dressing.
How many calories?
Step-by-step instruction
- Eggs can be boiled immediately, while working on other ingredients. After about 8 minutes after boiling the water, they can be removed, then peeled and finely chopped.
- Put the carrots in a colander - we don't need extra liquid.
- Cut the crab sticks across into small pieces.
- Pass the cheese through a grater.
- Greens, you can take green onions, dill or parsley, finely chop.
- Stir everything in a salad bowl, leave some of the greens for decoration. You can also lay out the dish in portions using the serving ring.
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Korean carrot and ham salad
An interesting departure from a traditional breakfast. Instead of a sandwich with scrambled eggs, you can prepare this simple appetizer, because the ingredients in it are the same: there is ham, eggs, as well as spicy carrots. The recipe is very simple, and you can prepare it very quickly and even from the leftovers of a family breakfast. By the way, the ham in this carrot salad can be replaced with smoked chicken.
Ingredients
- Korean carrots - 300 gr;
- 3 chicken eggs;
- milk - 300 ml;
- ham - 250 gr;
- mayonnaise - for dressing.
How many calories?
Step-by-step instruction
- First you need to prepare an omelet: whisk milk and eggs with a whisk, add salt and spices and pour everything into a heated pan.
- Cut the ham into thin strips.
- Drain the juice from the carrots.
- When the omelet is ready, remove it from the pan and let it cool. Then cut, and to make it convenient to do, you can twist it into a roll.
- Now you should mix all the ingredients, add mayonnaise, and serve.
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"Vostochny" beef and carrot salad
Korean carrot salad with meat is an undeniable favorite among men. Although its oriental "appearance" and taste will not let women resist. Aromatic, spicy, with crispy fresh vegetables - a dream for dieters.
Chicken, corn and Korean carrot salad is already firmly established in our life. The recipe is changed in any way, creating new variations from simple products. Chicken and corn are common ingredients in snacks, but you can beat them to make them brand new. And the main thing is that the technique of their preparation will hardly change. It's all about marinades and spices. Today we will consider 5 delicious recipes and corn.
Quite a delicate salad with corn and Korean carrots, which does not deviate from the traditional ones. Its peculiarity is pancakes - a substitute for boiled eggs.
For salad Korean carrots, corn you need:
- 1 large chicken fillet;
- 60 ml of light mayonnaise;
- 1 fresh cucumber;
- 130 grams of corn;
- 160 grams of Korean carrots;
- 2 eggs;
- 1 onion head;
- 10 ml vinegar;
- Greens;
- Spices;
- Sunflower oil.
Korean carrot and corn salad:
- Rinse the fillet and boil in water with spices. Then cool the meat and cut it into cubes.
- Break the eggs into a bowl, add a little salt.
- Wash greens and chop finely, pour into a bowl with eggs and stir. It is best to take dill.
- Heat some sunflower oil in a frying pan, pour the beaten egg mass into it and bake on both sides.
- Wash the cucumber, peel and cut into larger strips.
- Open a can of corn, remove the grains from the marinade.
- Peel the onion and cut into large strips. Then pour hot water and vinegar. After 2 minutes, drain the liquid.
- Cut the cooled egg pancake into medium strips.
- Remove the carrots from the marinade, squeeze with your hands and shorten the strips.
- Mix all products with each other, add mayonnaise and spices to them. The salad is ready to serve immediately.
Advice: it is best to cool the meat in the broth, where it has no chance of weathering and losing its juiciness. In addition, this way the fillet is better saturated with spices. The broth can then be used as a component of a soup or sauce.
Korean carrot and corn salad
Another one is pretty simple, but not without a twist. It is prepared quickly, because there are almost no heat treatments, and Bulgarian-Korean pepper adds mood to the dish!
For a salad of Korean carrots and corn, you need:
- 220 grams of bell pepper;
- 320 grams of chicken fillet;
- 15 ml of table vinegar;
- 220 grams of canned mushrooms;
- 15 ml apple cider vinegar;
- 220 grams of crab sticks;
- 110 grams of corn;
- 2 cloves of garlic;
- Spices;
- 30 ml lemon juice;
- 220 grams of olives;
- 2 onions;
- 220 ml mayonnaise.
Korean carrot and corn salad:
- Wash the bell pepper, remove the stalk with seeds and white partitions. Then cut into small cubes. Marinate in vinegar and spices. Pour peeled and chopped garlic here. Leave for half an hour.
- Wash the fillet, then boil in water with spices. When cool, remove from broth and cut into strips.
- Cook the corn and separate the grains. In the canned version, simply remove the grains from the marinade.
- Peel the onions and cut into thin rings. Top with apple cider vinegar and marinate for a few minutes, stirring occasionally.
- Drain the marinade from the olives. It is advised to take fruits with seeds, but they need to be cleaned of them. However, this way more beneficial properties of the product are preserved.
- Cut the crab sticks into small cubes.
- Remove the mushrooms from the marinade and cut into thin slices.
- Throw the carrots in a colander and wait until the excess liquid drains.
- Mix mayonnaise with lemon juice.
- The salad must be collected in layers: fillets, mushrooms, corn, crab sticks, peppers, carrots. Do not forget to coat each layer, except for the last one, with sauce.
- Decorate with olives or herbs.
Tip: It will be tastier if you use crab meat instead of crab sticks. In this case, the dish is already served as a second cold, not a salad, but it's amazingly delicious!
Salad with corn and Korean carrots
This recipe is Korean because it includes an incredibly tasty and interesting dressing. She instantly transforms all products into something new and amazingly appetizing, and her smell can drive you crazy!
For a salad with Korean carrots and corn you need:
- 260 grams of chicken fillet;
- 3 sprigs of basil;
- 10 grams of brown sugar;
- 3 sprigs of mint;
- Paprika;
- Half lemon juice;
- Sunflower oil;
- 60 ml soy sauce;
- 1 clove of garlic;
- 5 grams of fresh ginger;
- 1 chili pod (optional)
Korean salad with corn and carrots:
- Rinse the chicken under water and remove excess veins. Cut into long pieces. Dip in paprika and salt, you can add hot pepper here. Heat oil in a frying pan and fry until tender.
- Drain the marinade from the corn.
- Throw the carrots in a colander, wait until the marinade drains. Then it is necessary to shorten the strips.
- Rinse mint and basil in cold water, remove moisture and chop finely. Fold into a container. Add lemon juice here. Peel the ginger, grate (or pass through a press) and add to the herbs. Pour in soy sauce and sprinkle with sugar. Peel the garlic and pass through a press, add to the total mass. Mix. For those who want a thrill, chili peppers need to be washed, removed from the stalk and seeds, then finely chopped and added to the composition.
- Combine all products, season with the resulting sauce. It will taste better if the chicken is still moderately warm.
Korean carrot and corn salad
Highly . The addition of an orange makes the appetizer very original and you will definitely surprise your guests. This exotic and pleasant dish will definitely become one of your favorites.
For a salad of corn and Korean carrots you need:
- 300 grams of chicken fillet;
- 35 ml lime juice;
- 45 ml olive oil;
- 50 ml. sour cream;
- 130 grams of Korean carrots;
- 2 cloves of garlic;
- 2 oranges;
- 7 ml of honey;
- Spices;
- 130 grams of corn.
Korean carrot and corn salad:
- Rinse the fillet under water and cut into small pieces, roll in spices, fry in olive oil until crusty. Will take about 10 minutes.
- Wash the oranges, take out the pulp and cut it coarsely enough. Remove white fibers. Save the juice that remained during disassembly.
- Boil the corn and separate the grains from the head of cabbage. In canned food - just remove from the marinade.
- Squeeze the carrots from the marinade, shorten the strips.
- Mix all products together with Korean carrots.
- Mix honey, orange juice, lime juice, sour cream and a little olive oil. Add spices, among which must be red ground pepper. This will be the sauce that you need to fill the entire salad. The dish is ready to serve immediately.
Korean salad carrots, corn, croutons
Which is not only pleasant to look at, but also wants to eat it all at once! Croutons complement it wonderfully. Great snack any time of the day!
For salad, corn, Korean carrots you need:
- 1 chicken fillet;
- 220 grams of cheese;
- 90 grams of Korean carrots;
- 120 grams of corn;
- 80 ml olive oil;
- 3 slices of white bread;
- 1 clove of garlic;
- Mayonnaise.
Korean carrot, corn salad:
- Remove the carrots from the marinade.
- The fillet must be cooked until fully cooked with spices, then cooled and cut into cubes.
- Boil the corn and separate it from the head of grain. In canned food - just remove from the marinade.
- Grate cheese.
- Combine the above ingredients, season with mayonnaise.
- Cut the bread and fry them with peeled garlic in butter. Sprinkle on top of the salad portions. Serve immediately. You can decorate with fresh sprigs of greenery.
The most varied are created for lovers of classics and authenticity, and for those who are used to traditional Russian cuisine. Experiment and enjoy!