Salad recipe with beef and Korean carrots. Spicy salad recipes with beef and carrots

A juicy beef and carrot salad is not only a tasty and spicy dish that can decorate any holiday table, but also a very healthy meal that includes a whole range of useful substances necessary for the life of any person.

The two main ingredients for this salad are:

Carrots, which contain fiber and carotene.

Beef, saturated with proteins and various trace elements.

It is these components, with the possible addition of any other ingredients to a salad of carrots and beef, that will give a person a lot of appetizing impressions and provide his body with energy and health.

General principles for preparing beef and carrot salad

Meat for salad should be fresh and of high quality, light red in color.

Beef for salad preparation, it is better to put it in boiling water (you can add soy sauce). Since when the meat is cooked, it will become a particularly tender and juicy ingredient for the future salad.

To add flavor and freshness to the salad, it is more expedient to add young carrots.

Mayonnaise for salad, it is better to choose non-greasy, especially if oil is supposed to be used in the salad. Or, if desired, mayonnaise can be replaced with some mixture of sour cream and soy sauce.

Also, all the necessary vegetables in the salad should be used in a ripe and mature form. It is this look that any person should cause an appetite and a desire to eat a salad of beef and carrots.

Recipe 1. Salad with beef and carrots - "Dietary"

Ingredients:

Beef (boiled) - 200 gr.

Garden onion - 2 pcs.

Carrot - 4 pcs.

Vegetable oil.

Salt, pepper - for an amateur.

Cooking method:

Grate peeled young carrots and lightly salt, stew in vegetable oil.

Boiled beef must be chopped with a combine. Mix all the ingredients, pepper and put in a salad bowl, garnish with green leaves.

Recipe 2. Salad with beef and carrots "Appetizing"

Ingredients:

Beef pulp (boiled) - 0.4 kg.

Bulb (medium size).

Carrot (fresh) - 2 pcs.

Cucumbers (salted) - 2 pcs.

Mayonnaise - 150 gr.

Pepper (ground) - at the tip of a teaspoon.

Salt - for an amateur.

Vegetable oil).

Cooking method:

Onions must be peeled and finely chopped. Carrots and pickles (without peel) cut into strips. Onions for 7-8 minutes must be fried until translucent.

Separately, using vegetable oil, you need to fry the carrots, stirring occasionally. Ready salted boiled meat must be cut into small cubes.

In a separate bowl, mix the following ingredients:

Meat, cucumbers, carrots and onions.

All components must be mixed and poured with mayonnaise. Mix everything again and put in the refrigerator to infuse for 30 minutes.

After it is necessary to put the mixed components in a salad bowl, level them and embellish with herbs.

Recipe 3. Salad with beef and carrots - "Forget-me-not"

Ingredients:

Beef (boiled) - 0.3 kg.

Carrot (in Korean) - 150 gr.

Mushrooms (pickled) - 100 gr.

Cheese (hard type) - 50 gr.

Apple.

Mustard, salt - for an amateur.

Mayonnaise.

Cooking method:

Cut boiled beef into strips. Grate the apple using a grater and sprinkle with lemon juice (to prevent darkening of the product).

Grind the mushrooms. Put a chopped apple, chopped beef on a lettuce leaf, and sprinkle layers of carrots and mushrooms on top. Next, pour all the ingredients with mayonnaise mixed with mustard and decorate the resulting salad with grated cheese.

Recipe 4. Salad with beef and carrots "Eastern"

Ingredients:

Minced beef - 200 gr.

Onion - 2 pcs.

Carrot - 2 pcs.

Cucumbers - 2 pcs.

Tomato paste.

Vegetable oil.

Garlic.

Salt, pepper.

Vinegar (9%).

coriander and other spices.

Cooking method:

In a heated frying pan using vegetable oil, you must first fry the meat, and then the onion. Then add the tomato paste and fry the existing components a little more.

Carrots, peeled and cut into strips, salt, coriander, salad spices, pepper and vinegar, bring to a state of Al dente.

Turning off the fire under the pan, you need to add to the existing ingredients, chopped cucumbers, garlic, herbs, and cover it all with a lid, leave to infuse for 25-30 minutes.

Recipe 5. Salad with beef and carrots "Fruit"

Ingredients:

Boiled beef 0.25 gr.

Boiled egg.

Potato (boiled) - 3 pcs.

Carrot (in Korean) - 100 gr.

Bulb.

White wine - 1 glass.

Pomegranate (seeds) - 50 gr.

Cooking method:

Boiled beef must be cut into small cubes. Boil the potatoes and egg and also chop into small cubes.

Peel the onion, chop and hold it a little in vinegar for more piquancy.

Recipe 6. Salad with beef and carrots "Korean"

Ingredients:

Beef (boiled) - 0.25 gr.

Bulb (large).

Carrot - 3 pcs.

Vegetable oil).

Vinegar (9%) - 1 tbsp.

Salt, sugar - for an amateur.

Seasoning for Korean carrots.

Cooking method:

Cut the beef pulp into thin strips if possible and marinate in vinegar for 6 hours.

Grate carrots on a special Korean grater and add peeled and chopped onion, cut into small rings.

Remove the meat from the brine, wash and add to the carrots. Sprinkle all the ingredients with plenty of Korean seasoning and quickly mix with hot oil.

This salad can be served warm or cold.

Important! If a person prefers not to eat half-baked meat, it can be dipped in boiling oil for a few minutes.

Recipe 7. Hot beef and carrot salad

Ingredients:

Beef.

Carrot.

Potato.

Greens (dill and parsley).

Cucumbers (salted).

Green peas).

Sauce (soy)

Sour cream.

Mayonnaise.

Vegetable oil)

Salt, pepper - for an amateur.

Cooking method:

Boiled meat is cut into long strips. Sliced ​​meat is fried in a heated frying pan using vegetable oil. Carrots are peeled, and boiled potatoes are cut into small cubes.

Meat, carrots, potatoes are mixed in a cup with the addition of soy sauce, chopped parsley, salt and pepper.

For sauce:

In a glass of a blender, you need to put green peas, finely chopped dill, cucumbers, sour cream - and mix all these components. Finely chop the egg, salt, pepper and add to the sauce.

You can decorate such a delicious dish with lettuce leaves.

Recipe 8. Estonian beef and carrot salad

Ingredients:

Boiled meat (beef) - 400 gr.

Boiled carrots - 2 pcs.

Bulb.

Eggs (hard boiled) - 3 pcs.

Cheese (hard type) - 100 gr.

Cucumbers (pickled) - 2 pcs.

Apple - 1 pc.

Green onion (finely chopped) - 60 gr.

Mayonnaise - 200 gr.

Sour cream - 60 gr.

Ketchup - 60 gr.

Lemon juice - 1 tsp

Vegetable oil).

Chopped dill and lettuce leaves.

Salt, pepper - according to taste.

Cooking method:

Boiled meat, carrots, cucumbers, boiled eggs and a peeled apple must be cut into small cubes.

Onions must be peeled, chopped into cubes and fried in a pan with the addition of vegetable oil. Gently cool the onion before putting it into the salad.

Chop the lettuce leaves and grate the cheese.

Mix all of the above ingredients in a bowl.

Mix mayonnaise, sour cream, ketchup and lemon juice and season with the resulting sauce the products in the cup, if desired, salt and pepper.

Put all the mixed components in a salad bowl, sprinkle with chopped dill and decorate the Estonian salad with beef and carrots with cucumbers and tomatoes.

Recipe 9. Salad with beef and carrots in baskets

Ingredients:

Beef - 250 gr.

Carrot - 2 pcs.

Bulb.

Cucumbers (salted) - 3 pcs.

Thyme (chopped) - 1 tsp

Mayonnaise - 100 gr.

Dough (puff).

Salt, pepper - for an amateur.

Olive oil).

Cooking method:

Cut beef meat and peeled carrots into long strips, chop onions and pickles into small cubes. Mince the garlic.

Lightly stew the onion in a hot frying pan in oil until a transparent state is obtained, add the carrots and cook for a few more minutes. Then pour thyme leaves into the pan, pour half a glass of water and simmer for 15 minutes until the carrots are fully cooked.

Then add the chopped beef to the products and that's it, stirring to cook the dish for another 10 minutes. Having added sour cream and garlic to the components, it is necessary to reduce the heat to a minimum and simmer the food for another 10 minutes.

At the end of the stewing process, you need to add pickles to the dish and remove it from the heat. Then the future salad must be salted, peppered and set aside for infusion.

Cooking baskets:

Preheat the stove, bringing the temperature to 200 degrees. Roll out puff pastry to 3 mm thickness. Cut out circles from the dough using a glass, place half of them on a baking sheet.

The other half of the circles must be used to obtain rims using molds with a diameter of 2-2.5 mm.

Fill bowls with salad and serve.

Little tricks and useful tips for cooking salad with beef and carrots

To preserve the vitamin in vegetables, they must be boiled without peeling.

It is better to peel vegetables thinly, since under the peel there is also a lot of vitamin necessary for a healthy lifestyle.

It is better to cook vegetables in a different bowl so that they do not lose their own taste and color.

Most often, onions and carrots are fried in oil. But this action can be excluded from the cooking process by simply scalding the onion with boiling water, and boil the carrots or use them raw.

The pulp of raw meat, if the recipe indicates 400 g (boiled), must be bought with a mass of 500 g, since during its preparation the meat ingredient is boiled down.

You should also always remember that the salad must have time to infuse before serving, to get a piquant and delicate taste.

Spicy carrots are an original addition to meat, mushroom and other snacks. You can cook this spicy product yourself or buy it ready-made in the Korean cuisine department. The following are the best options for salads with Korean carrots.

Such an appetizer has a separate elegant name "Isabella". Ingredients: 2 smoked legs (chicken), a pound of fresh champignons, 230 g of Korean-style carrots, 2 pcs. purple onion, 3 pickles, salt.

1. Mushrooms and onions are chopped and then fried in oil.
2. Meat and cucumbers are cut into bars. Eggs are boiled and crumbled into cubes.
3. The appetizer is collected in layers: chicken - onions with mushrooms - cucumbers - eggs - carrots.

You can not fill the salad with Korean carrots and chicken with any sauce. Enough oil from fried vegetables and liquid from the spicy component. You just need to salt the snack.

Recipe with beans

For this version of the dish, it is best to choose canned white beans. It needs 130 grams. Other ingredients: large purple onion, dry garlic, large carrots, salt, 1.5 large tablespoons of table vinegar, a pinch of paprika and coriander, 1 tbsp. vegetable oil.

1. Bean fruits are washed with water and mixed with onion half rings.
2. Carrots, chopped with a special grater, are sent to these products.
3. Salt, garlic and seasonings are mixed separately, after which they are poured with boiling oil. Vinegar is poured into the mixture.
4. The marinade is poured over the vegetables.

You can serve a salad with Korean carrots and beans immediately after thoroughly mixing all the ingredients.

With crab sticks

This is a very unusual combination of products that everyone should try. Ingredients: 220 g ready-made spicy carrots, a can of corn (canned), 4 pcs. boiled chicken eggs, a pack of crab sticks (200 g), salt, sour cream.

1. Eggs and sticks are cut into cubes.
2. Corn is laid out in a colander.
3. All prepared ingredients and carrots are mixed. Salt is added.

Dressing a salad with Korean carrots and crab sticks is allowed with sour cream or mayonnaise. You can add garlic to the selected sauce.

Smoked breast and Korean carrot salad

The appetizer interestingly combines the freshness of cucumbers and the spice of carrots. Ingredients: 120 g Korean-style carrot salad, smoked chicken breast, 4 pcs. boiled chicken eggs, 2 cucumbers, 60 g of hard cheese, salt, mayonnaise.

1. The eggs are broken into small cubes. Smoked meat and cucumbers are crushed in a similar way.
2. If the carrot strips are too long, you can cut them in half.
3. An appetizer is being prepared: eggs - breast - cucumbers - carrots - cheese.

Layers to taste are sprinkled with salt and smeared with a layer of mayonnaise.

With smoked sausage

Such a simple and very quick salad can be served to guests. Ingredients: a pack of store-bought white crackers (preferably with cheese or sour cream), 170 g of high-quality smoked sausage, 220 g of spicy carrots, a can of corn (canned), salt, 2 large spoons of mayonnaise and sour cream.

1. You only need to grind the sausage. It is cut into even beautiful cubes.
2. In a salad bowl, mix all the ingredients from the recipe.

Lastly, the appetizer is salted and seasoned with a mixture of sour cream and mayonnaise.

With the addition of mushrooms

You can also take forest mushrooms, but you will have to mess with them a little longer. The recipe describes a variant with fresh champignons (90 g). The rest of the ingredients: 2 potatoes, onion, 70 g of Korean carrots, a mixture of peppers, salt, vegetable oil.

1. Miniature pieces of fresh mushrooms are well fried with onion cubes.
2. Potatoes are peeled and boiled until soft, then finely chopped.
3. All prepared foods and spicy carrots are mixed in a bowl.

It remains to salt the appetizer, pour oil, mix and serve.

Salad "Hedgehog" with Korean carrots

The name of this dish suggests how it can be decorated in an original way - in the form of a prickly forest dweller. Ingredients: 3 pcs. chicken eggs, 90 g of hard cheese, 180 g of Korean carrots, 320 g of fresh champignons, onion, 80 g of olives, 1 chicken breast, mayonnaise, salt.

1. Eggs are pre-boiled and chopped using a medium grater.
2. Cheese rubs a little larger.
3. The breast is cut into pieces and fried until golden brown along with small slices of mushrooms.
4. Olives get rid of the pit. Each of them is cut into 4 parts.
5. Onion crumbles into cubes and scalded with boiling water.
6. All ingredients, except for cheese and carrots, are mixed, salted, seasoned with mayonnaise. They form the silhouette of a hedgehog.
7. Salad is sprinkled with cheese on top. The entire part of the workpiece is laid out with a carrot, except for the “muzzle”. Let it remain light - cheesy.

Eyes and nose can be made from olives.

with corn

This is one of the most popular varieties of salad with the addition of Korean carrots. Ingredients: 320 g ham, 160 g carrots, fresh cucumber, 2 pcs. chicken eggs, 180 g of cheese, mayonnaise.

1. Cheese is crushed with a coarse grater.
2. The ham is cut into thin strips.
3. The cucumber is rubbed on a grater and squeezed out of the liquid.
4. Boiled eggs crumble into cubes.
5. The appetizer is laid out in layers: cheese - ham - cheese - ham - eggs - cucumber - carrots. Everyone is smeared with mayonnaise.

Almost all products from the recipe are salty. Therefore, an additional component can not be used.

With liver

Liver for salad is taken beef. Ingredients: 130 g Korean-style carrots, 2 pcs. chicken eggs, onion, 320 g of liver, salt, mayonnaise, seasonings.

1. The liver is boiled in salt water for 45-55 minutes and cut into strips.
2. Hard-boiled eggs are chopped into cubes.
3. The onion is chopped into cubes and fried in oil.
4. All prepared foods and carrots are combined.

The appetizer needs to be salted and seasoned with mayonnaise. Any spices are added to taste.

Salad with layers of carrots in Korean

For satiety, chicken fillet is added to the appetizer. Ingredients: 160 g Korean-style carrots, 1 fillet, 80 g hard cheese, 3 pcs. chicken eggs, garlic clove, salt, mayonnaise.

1. Eggs and chicken are boiled in separate pans.
2. The fillet is torn into fibers, the cheese is coarsely rubbed. Eggs are cut into large pieces.
3. The appetizer is laid out in layers: chicken - carrots - grated cheese - eggs. Everyone is smeared with sauce. You can salt them to taste.

The dish is decorated with greens.

How to cook with crackers?

1. Cabbage is washed with cold water and finely chopped.
2. The chicken is cut into thin slices.
3. Mayonnaise is combined with crushed garlic.
4. All products from the recipe (except crackers) are combined in a salad bowl, salted and seasoned with the resulting sauce.

With dried slices of bread, the appetizer is sprinkled on top just before serving. If you mix crackers with all the ingredients at once, they will quickly soak and stop into an unappetizing gruel.

Recently, I have often begun to cook this amazingly delicious beef salad with Korean carrots. And the thing is that it is not difficult to prepare, especially if there are already blanks - a piece of boiled beef or a ready-made spicy Korean carrot appetizer. Then the preparation of the dish takes literally 10-15 minutes. But I am still very captivated that the dish turns out to be low-calorie, because the main product is beef, which harmonizes perfectly with pickled cucumbers, spicy carrots and browned salad peppers. I do not season such a dish with mayonnaise or other sauce, the oil that goes into the dish with sautéed peppers is enough, but sometimes I can add a little more if necessary for consistency.
You can talk about the taste of the salad for a long time, because the range of gastronomic notes in it is very wide. Moreover, if you cook Korean carrots on your own, then you can add a bouquet of your favorite seasonings to it, which will dominate in the finished dish.
Of course, we must not forget that cucumbers will also contribute to this treasury of flavors, and it all depends on the marinade in which they are cooked.
Such a salad can be served both warm and cold, beautifully laid out in portions in small plates.
The recipe is for 2 servings.

Ingredients:
- fresh meat (beef) - 150 g,
- Korean carrot - 70 g,
- lettuce pepper (medium) - 1 pc.,
- pickled cucumber (medium) - 2 pcs.,
- vegetable oil - 3 tablespoons,
- sea or rock salt - 0.5 tsp,
- spices, pepper - a pinch.

How to cook with a photo step by step

The longest stage in the preparation of this dish is boiling the meat. A piece of fresh meat is carefully cleaned from films and fat residues, washed and set to boil. To make the meat juicy and tasty, fill it with hot water and cook over low heat, periodically removing the foam. For taste, add salt and spices to the broth. When the meat is ready, cool it and cut into pieces or simply disassemble into fibers.




Next up is the pepper. To do this, we wash it, dry it and cut it into 4 parts. We take out the seeds, cut out the stalk and cut each quarter into thin strips across.




Sauté the peppers over medium heat for 5 minutes until they are soft but not browned.






We cut the pickled cucumbers into neat strips.




And now we put boiled beef in a salad bowl, add cucumbers and browned peppers to it, as well as ready-made spicy carrots.




Stir the salad and add salt and spices if desired. Delicious and

Calories: Not specified
Cooking time: not specified

When the body is already tired of the abundance of fatty foods, health problems begin immediately. And we, instead of reviewing our diet, run to the doctor for pills, naively believing that in this way we solve our problems. Unfortunately, not everything can be solved so easily with the help of medicines; not a single magic pill has ever been a panacea in matters of health. It is much easier to keep fit and, characteristically, much more effective if we lead a healthy lifestyle and eat right.
There are a lot of recipes for dishes that belong to the category of nutrition. And we can say with confidence that the beef salad with Korean carrots prepared according to this recipe is also one. After all, we will cook it from lean beef meat, which is already more useful than, say, fatty pork. To whet the appetite and add spice and spiciness to the salad, we will add Korean carrots to it. The highlight of the salad will be browned sweet Bulgarian pepper, which, combined with sweet beef, spicy carrots and spicy pickles, will give a great taste. We will fill the salad not with the usual mayonnaise, but simply with vegetable oil.
As a result, we get a very tasty snack that can be served both at the dinner table and at the table. It has a great spicy taste, at the same time very satisfying and low-calorie, well, it looks great in the design. You can put the salad in a serving bowl or on lettuce leaves.
Before boiling the beef, it should be soaked in cold water a little so that it cooks faster, is juicier and removes the specific beef smell.
You can buy Korean-style carrots ready-made, but if you want, cook it yourself. This is very easy to do, as long as you have the necessary spices on hand. Moreover, you can come up with your own composition of spices, focusing on your taste and cook an excellent spicy snack.
Salad peppers are best taken large, large and fleshy, it will be more tasty and fragrant.
Salad recipe for 2 servings.

Ingredients:
- boiled beef - 150 g,
- red pepper - 1 pc.,
- Korean carrot - 70 g,
- pickled cucumber - 2 pcs.,
- vegetable oil - 3 tbsp. l.,
- salt,
- spices.

Step by step recipe with photo:

Soaked meat is cooked in broth with spices and vegetables. Let it cool and cut into thin slices.

Wash lettuce, cut in half, remove seeds and stem. Then chop the pepper into thin long strips.
Saute sweet pepper for 3-4 minutes and cool.

Pickled cucumbers are cut into medium pieces, carrots are also chopped a little.

We put cucumbers, sautéed peppers, boiled beef and Korean carrots in a salad bowl. Add spices and a little vegetable oil, mix and lay out in portions.

Korean carrot salad- An excellent option for decorating a solemn festive 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 meat salad with Korean-style carrots, we need the “loin” itself, a fresh cucumber, any meat, as well as a few chicken eggs and “Delicacy” mayonnaise.

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 the original salad recipe, eggs must be beaten with milk and flour, while salting and baking a few omelette 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" will be a great addition to both the solemn festive table and everyday dinner in a warm family circle. Thanks to an interesting combination of the taste of Korean 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 Korean carrot grater.

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 black ground 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. Hard-boil a few chicken eggs, 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. Rinse several bunches of fresh dill and parsley, as well as green onions 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 garlic cloves through a press into a container with grated carrots, add a little salt and spices, vegetable oil 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 chopped 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 separate 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. Garnish 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.