Berlin salad with Korean carrots. Delicious snacks with a spicy touch: preparing salads with Korean carrots

Salad with Korean carrots is suitable for both a holiday and an ordinary day, we always want to surprise guests and family with something special. But it is not always possible to use exotic products. In such cases, Korean carrots come in very handy. It would seem that nothing special, ordinary carrots, but the seasonings added to it make its taste unusual and give the salad a certain peculiarity.

Korean carrots are very easy to find and the price is affordable for everyone. She gained popularity not so long ago, but has already managed to become one of the most popular ingredients in holiday salads.

The recipe for real Korean carrots does not include onions and garlic. This recipe includes only salt, pepper and spices.

How to cook a salad with Korean carrots - 16 varieties

A fairly simple salad that can be prepared both for a holiday and every day.

Ingredients:

Liver - 500 gr
Carrots in Korean - 300 gr
Onion - 150 gr
Fresh mushrooms (champignons) - 400 gr
Vegetable oil, salt, mayonnaise, dill, milk - to taste

Cooking:

Cut the onion into half rings and fry in vegetable oil. Peel the liver from films, cut into small cubes and soak in lightly salted milk. Add the liver to the fried onion and fry until tender. Then fry the mushrooms and mix them with liver, carrots and chopped dill. Pour mayonnaise and let it brew a little.

The liver should be soaked in milk before cooking so that it becomes softer and excess bitterness is gone. It takes 10-15 minutes to soak.

A very interesting recipe for a delicious and light salad.

Ingredients:

Chicken fillet - 350 gr
Carrots in Korean - 350 gr
Corn - 1 can
Hard cheese - 200 gr
Bulgarian pepper - 1 pc.
Mayonnaise - to taste

Cooking:

Boil the chicken and cut into cubes. Grate cheese on a coarse grater and mix with chicken. Pepper clean and cut into strips. Add peppers, carrots and corn to chicken and cheese. Before serving, pour mayonnaise and mix.

A delicious salad that will be a great decoration for your holiday table.

Ingredients:

Chicken fillet - 200 gr
Carrots in Korean - 100 gr
Hard cheese - 100 gr
Eggs - 4 pcs
Mayonnaise and herbs - to taste

Cooking:

Boil chicken fillet and eggs. Then, finely chop the cooled meat, chop the carrots and grate the cheese on a fine grater. Lay everything in layers: 1st layer - chicken fillet, 2nd - carrots, 3rd layer - grated egg yolks, 4th layer - cheese. Each layer must be greased with mayonnaise. Grate the yolk on top and garnish with herbs.

Delicious salad with a rich mushroom flavor.

Ingredients:

Champignons - 200g
Hard cheese - 100g
Onion - 1pc
Eggs - 4pcs
Boiled chicken fillet - 300g
Korean carrot - 200g
Mayonnaise, salt - to taste

Cooking:

Boil chicken and eggs. Saute mushrooms and onions well. Cut the eggs and chicken into cubes, chop the carrots slightly. Lubricate the bottom of the salad dish with mayonnaise, and put the mushrooms on top. Then lay the chicken on top of the mushrooms and grease with mayonnaise. Then we lay out the eggs and also grease with mayonnaise. The final layer is a Korean carrot, which is also smeared with mayonnaise. Top the salad with grated cheese.

Very fast and tasty salad.

Ingredients:

Onion - ½ piece
Canned corn - ½ can
Carrots in Korean - 100 gr
Smoked chicken fillet - 150 gr
Croutons - 100 gr
Mayonnaise - to taste

Cooking:

Scald chopped onion with boiling water. Cut chicken into cubes and mix with carrots and corn. Then add the onion. Before serving, pour salad with mayonnaise and sprinkle with croutons.

The salad has a very unusual, but pleasant combination of ingredients.

Ingredients:

Hard cheese - 150 gr
Chicken fillet - 1 piece
Carrots in Korean - 200 gr
Oranges - 1 pc.
Egg - ¾ pcs
Mayonnaise - to taste

Cooking:

Boil chicken and eggs. Then cut the meat and orange into cubes, and grate the cheese and eggs. The salad is laid out in layers: 1st layer - meat, 2nd layer - Korean carrots, 3rd layer - orange, 4th layer - eggs, 5th layer - cheese. Each layer, except for cheese, is smeared with mayonnaise.

Unusual combination and unique taste.

Ingredients:

Chicken fillet - about 400-450 grams
Kiwi - 2 pieces
Eggs - 5 pieces
Apples - 2 pieces of medium size
Cheese - about 250 grams
Korean carrot - about 200 grams
Mayonnaise - about 350 grams

Cooking:

Boil chicken and eggs. Finely chop the meat. Then we separate the yolks from the proteins. Peeled kiwi cut into thin quarter rings. Carrots also need to be finely chopped. Grate cheese and apples on a coarse grater.

We spread the first layer of lettuce - meat and grease with mayonnaise. The second layer is kiwi, no need to lubricate. Then we rub the squirrels and grease with mayonnaise, followed by apples and also with mayonnaise. Then grated cheese and grease with mayonnaise, and Korean carrots on the cheese, grease with mayonnaise. The last layer is grated egg yolks. They serve as a decoration and are not smeared with mayonnaise.

It takes no more than 15 minutes to prepare this salad. The combination of products gives a unique taste that you can not help but like.

Ingredients:

Crab sticks - 130 gr
Seaweed - 200 gr
Carrots in Korean - 150 gr
Cucumbers - 2 pcs
Olive oil - to taste

Cooking:

Cut crab sticks and cucumbers into thin strips. Mix all ingredients and pour over olive oil.

The time spent preparing the salad will not go in vain. You will be satisfied with the prepared dish.

Ingredients:

Pickled mushrooms - 1 can
Boiled sausage - 300 gr
Carrots in Korean - 200 gr
Hard cheese - 200 gr
Potato - 3 pcs
Pickled cucumbers - 3 pcs
Green onions - 1 bunch
Dill - 1 bunch
Mayonnaise - to taste

Cooking:

For a salad, you need dishes with straight walls. Lay the mushrooms on the bottom with the caps down. Spread chopped greens on top. Put chopped boiled potatoes on top of the greens and grease with mayonnaise. Put chopped cucumbers on potatoes and also grease with mayonnaise. Next, we do the same with sausage, and then carrots. The final layer is grated hard cheese.

Turn the dish over onto a plate and serve.

If you need to cook potatoes faster, add a little butter to boiling water.

The appearance of the salad, combined with an unsurpassed taste, will amaze guests.

Ingredients:

Chicken thigh - 2 pcs
Fried mushrooms - 100 gr
Hard cheese - 100 gr
Carrots in Korean - 200 gr
Olives, mayonnaise, salt, pepper, herbs - to taste

Cooking:

Finely chop the boiled meat and carrots. Leave some carrots for garnish. We divide the cheese into two unequal parts: three on a large grater, and a smaller one on a fine grater. Mix carrots, mushrooms, meat and large cheese with mayonnaise, salt and pepper, if necessary. On a flat dish we form a hedgehog from lettuce. The head is sprinkled with fine cheese, and the body with carrots. We make spines, eyes and a nose from olives. We decorate the dish with greens.

Quick, tasty and original salad for every day.

Ingredients:

Potato - 6 pcs
Carrots in Korean - 100 gr
Smoked meat - 150 gr
Mayonnaise - to taste

Cooking:

Boil the potatoes and cut into cubes, and cut the meat into thin strips. Mix all the ingredients and season with mayonnaise.

An unusual salad, which can even be called exotic due to its composition.

Ingredients:

Mussels - 500 gr
Tomatoes - 18 pieces
Gherkins - 10 pcs
Carrots in Korean - 450 gr
Lettuce and tartar sauce - to taste

Cooking:

Lettuce leaves are laid out on a plate. Then diced tomatoes are laid out on top and poured with sauce. Put mussels and thin slices of gherkin on top of the tomato. Put carrots on top in the form of a hat. The "hat" should hide all other ingredients. You can add salt and pepper if desired.

The recipe for this salad is very popular on the Internet.

Ingredients:

Crab sticks - 200 gr
Carrots in Korean - 200 gr
Hard cheese - 100 gr
Eggs - 4 pcs
Garlic clove - 1 pc
Greens - 20 gr
Salt, pepper, mayonnaise - to taste

Cooking:

Boiled eggs and crab sticks cut into cubes. Add carrots, chopped herbs and garlic. Add salt, pepper and pour mayonnaise, mix.

Funchoza is an Asian dish made from dried noodles. It is also called glass noodles.

Ingredients:

Carrots in Korean - 270 gr
Rice noodles - 200 gr
Red onion - 1 pc.
Ground chili pepper - to taste
Chili pepper - 1 piece
Garlic - 1 piece
Olive oil - 2 tbsp. l.
cilantro, dill, sea salt, ground black pepper - to taste

Cooking:

Cut the onion into thin rings, add finely chopped cilantro and dill, and chopped garlic clove to it. Season vegetables with dry and fresh chili peppers. Pour boiling water over rice noodles and leave until soft (5-7 minutes). Mix vegetables with funchose and carrots, mix well. Add salt and pepper to taste, leave for 10-15 minutes and serve.

Rice will not boil or stick together if you add a couple of tablespoons of cold milk to the water in which it is boiled.

The salad is tossed just before serving.

Ingredients:

Carrots in Korean - 200 gr
Canned corn - 1 can
Smoked sausage - 300 gr
Cucumbers - 300 gr
Mayonnaise - 300 gr
Chips - to taste

Cooking:

Break the chips, cut all the products into thin strips and lay out in the form of chamomile. Top with mayonnaise and serve.

Ingredients:

Smoked chicken breast - 150-200 gr.
Korean carrots - 200-250 gr.
Corn - 100-150 gr.
Bulb - 1-2 pcs.
A bag of crackers

Cooking:

Cut the onion into small cubes and scald with boiling water. Cut the chicken into cubes and mix with chopped carrots. Then add corn and stir. Add onion and mayonnaise, mix everything again. Before use, add croutons and, after mixing, serve to the table.

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 of 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.

A light salad for a festive dinner or for lunch - puff salad with carrots - a selection of 8 best recipes!

A simple and light salad for a festive or everyday table.

Carrot (large) - 1 pc.
Chicken egg (large) - 3 pcs
Apple - 2 pcs
Cream cheese - 50 g
Dill (for decoration)
Mayonnaise - 1 pack.
Chinese cabbage (2 leaves) - 2 bunches.

Peel and wash carrots. Grate on a coarse grater.

Peel the apple. Grate on a coarse grater.

Boil eggs. Clear. Grate on a coarse grater.

Finely chop the cabbage. Cheese grate on a fine grater.

layer apples + mayonnaise
egg layer + mayonnaise
layer cabbage + mayonnaise
carrot layer + mayonnaise
layer of cheese + mayonnaise.

Decorate with greenery.

Recipe 2: Layered Chicken and Carrot Salad (Step by Step)

Layered chicken salad is a real holiday dish. And if you have a desire to serve this chicken salad in an unusual way, then you are welcome to look at our recipes.

Today we invite you to cook carrot salad for the New Year, or any other holiday. It is not only beautiful, but also delicious. Under the guise of a carrot lies a very tasty puff salad chicken mushrooms potatoes.

Do you make this salad? How not? Then you should try it. It is very tender and satisfying, despite the deceptive appearance. After all, carrots are not so satisfying in and of themselves. But carrots with chicken are a completely different matter. Let's prepare our birthday salad.

350 grams of carrots,
300 grams of chicken fillet,
200 grams of mushrooms
100 grams of onion
150 grams of potatoes.
2 eggs,
salt, pepper to taste.

Boil potatoes, carrots and eggs until tender. You can do it in one pan, only you have to get the eggs earlier.

Peel potatoes and grate. Salt the potatoes and put them on a large dish (preferably oval) in the form of a carrot.

Saute mushrooms and onions in vegetable oil until tender. Throw in the fried onions and carrots. Don't forget to salt and pepper the mushrooms. That the salad was not fresh. Lubricate the mushrooms with mayonnaise.

Boil the chicken fillet in salted water. Cool down. Cut the chicken fillet into small pieces. Lay out the chicken in the next layer. Lubricate the layer with mayonnaise.

The penultimate layer is chicken eggs. Lubricate the eggs with mayonnaise.

We rub the boiled carrots on a fine grater and spread it on top of the entire salad. Sala already looks like a real carrot, just needs a few details.

Make carrot tails from dill by sticking them into the salad. Instead of dill, you can take parsley, it will look even more realistic.

To give the carrot an even more authentic look, take a knife and make small indented stripes all over the carrot. To make them more visible, sprinkle them with ground nutmeg or ground black pepper.

Recipe 3: Puff Salad with Beets, Carrots and Eggs

The successful combination of vegetables in this salad will make it your dish of the day. Sweet boiled beets and sweet carrots contrast perfectly with sour pickled onions - a very tasty holiday salad.

Beets - 2-3 pcs.
Carrots - 2 pcs.
Potatoes - 5-6 pcs.
Eggs - 2 pcs.
Onion - 1 pc. (+ 1 tbsp vinegar and 1 tbsp sugar for pickling onions)
Mayonnaise

Boil all vegetables and eggs until tender. In the meantime, pickle the onions, although you can not pickle the vegetables. To do this, chop it.

Place in a deep container. Add a spoonful of sugar.

Pour in 1 tbsp. vinegar.

Fill with warm water and leave for 20-30 minutes.

The salad is puff, so we cut the vegetables and lay them out in turn. We will grease each layer with mayonnaise.

First, cut half the potatoes into cubes. I boiled potatoes with beets, so it came out a little pinkish, but this did not affect the taste in any way.

Put the pickled onion on top (not all, you need to leave it on one more layer of potatoes).

Sprinkle generously with mayonnaise.

Again potatoes, onions and mayonnaise.

Grate carrots on a grater and lay out the next layer. Lubricate with mayonnaise.

Top with finely grated eggs. Mayonnaise is not necessary.

Layered salad is ready. Garnish with greens and serve.

Delicious!

Recipe 4: Puff Salad with Korean Carrots and Mushrooms

I offer for your festive table a completely simple, but very tasty layered salad with Korean carrots. The salad is quite satisfying! You can lay out layers using a culinary ring or, as usual, in one salad bowl.

boiled chicken fillet - 150 g;
pickled mushrooms - 100 g;
carrots in Korean - 100 g;
white loaf - 2 slices;
mayonnaise 30% - to taste;
greenery.

The next layer is Korean carrots (if the carrot strips are too long, chop).

Put the finished croutons on top of the salad. Lubricate with a little mayonnaise.

That's all! Place the salad in the refrigerator for half an hour. Delicious puff salad with Korean carrots is ready, garnish with herbs and you can serve!

Recipe 5: Layered Salad with Korean Carrots and Chicken

chicken fillet - 200 g;
eggs - 4 pcs.;
cheese - 150 g;
fresh cucumbers - 2 pcs.;
carrots in Korean - 150 g;
mayonnaise - 100 g.

Dip the chicken fillet into boiled and slightly salted water. In half an hour it will be ready. Boil eggs. Cucumbers and eggs chop into strips. Grate the cheese. Disassemble the cooled fillet into thin fibers.

Spread the salad with Korean carrots in layers (you can use a round shape made from a plastic bottle or lay out layers of any configuration on a suitable plate). Layer order:

meat,
carrots in Korean
cucumber,
egg,

All layers, except those between the Korean carrots, should be smeared with mayonnaise. Repeat the entire sequence of layers 2 times.

Carefully move the round plastic mold around its axis and remove. Decorate the salad with thin cucumber strips.

Another presentation option: a salad with Korean carrots, having the shape of a low cylinder, wrap cucumber strips along the side surface.

Recipe 6, step by step: puff salad with liver and carrots

This wonderful salad will not leave indifferent all lovers of liver dishes. Beef liver is best for making salad. According to its content, the salad is light, not piled up with ingredients. For those who do not like garlic, you can not add it, it will still be very tasty. For those who try it, it will become one of their favorites.

300 grams of liver
200 grams of carrots
100 grams of cheese
2 pcs. eggs
1-2 pcs. garlic cloves
200 grams of mayonnaise

Wash the liver, pour cold water, bring to a boil, boil. Cook over low heat for about 40 minutes.

Cool the finished liver, grate on a coarse grater.

Cheese grate on a coarse grater.

Carrots pre-boil, grate on a coarse grater.

Boil eggs, peel, grate on a coarse grater.

Grate the garlic on a fine grater or squeeze through a garlic press.

Mix garlic with a third of mayonnaise.

Divide the grated liver into two parts. Mix one part with mayonnaise and garlic.

Put the liver mixed with mayonnaise in an even layer on a salad bowl.

Put grated carrots on top, grease with mayonnaise.

The next layer is a grated egg, pour over with mayonnaise.

Put grated cheese on the egg, pour with mayonnaise.

Put the second part of the liver on top. Draw a mesh of mayonnaise.

Recipe 7: Layered Salad with Chicken, Mushrooms and Carrots

Layered salads are not only very tasty, but also look extremely attractive. This dish can be served both for a family dinner and for a festive table. The classic combination of chicken and mushrooms is complemented by potatoes and cheese, which gives more satiety. And boiled carrots add bright colors. All products are crushed and laid out in layers, so cooking takes very little time. Before serving, it is advisable to leave the salad in the refrigerator for an hour or two so that it soaks and becomes juicier.

Chicken fillet - 250 g
Cheese - 100 g
Pickled champignons - 150 g
Potato - 1 pc.
Carrots - 1 pc.
Onion - 1 pc.
Mayonnaise - to taste

We will prepare the necessary products. Boil chicken, potatoes and carrots and cool. Drain the mushrooms in a colander to drain excess liquid.

The first layer will be potatoes. To do this, it must be cleaned and grated on a coarse grater. We spread the mass on a flat dish, level with a spoon and grease with mayonnaise.

Put the mushrooms on the potatoes. If whole mushrooms were purchased, they should be cut into small pieces.

We cut the onion into small cubes, put it in a sieve and pour boiling water over it. Then the bitterness will go away and the salad will have a more delicate taste. Sprinkle the mushroom layer with onions and grease with mayonnaise.

We cut the chicken fillet into pieces, as you like - it can be larger, it can be smaller. This will be the next layer.

We rub the boiled carrots on a fine grater. It should be a little, just a thin layer. Too many carrots will make the salad too sweet. We distribute the mass over the chicken and grease with mayonnaise. This is not so easy to do - the carrot sticks to the spoon. Therefore, you can mix it with mayonnaise and apply the mixture to the salad.

We rub the cheese on a coarse grater and sprinkle the salad on top. You need to try to cover not only the top, but also the sides - then the dish will look especially appetizing. If the cheese does not want to stick to the edges of the salad, they can be smeared with mayonnaise.

We put the plate in the refrigerator for several hours, decorate with herbs and serve. If you can’t wait to try it, you can eat it right away, the salad will not get worse from this).

Recipe 8: puff salad with carrots and champignons

1 carrot;
250 gr. champignons;
2 boiled potatoes;
2 tsp tartar sauce or mayonnaise;
onion;
boiled egg;
salt - to taste.

First of all, to prepare a puff salad with mushrooms and potatoes, we set boiled potatoes and an egg. For now, let's move on to the rest of the ingredients. We cut the mushrooms, salt and simmer in a pan until tender.

I cook carrots in a double boiler until soft. Can be boiled in salted water. Ready carrots for salad with champignons three on a grater.

Cut the cooked potatoes into cubes. Can be grated.

Season potatoes with sauce - I love tartar sauce. You can use homemade mayonnaise or sour cream with mustard for this salad with mushrooms. So that the salad does not turn out to be too oily, I dress only the potatoes with the sauce - the driest layer of the salad.

We cut the onion very thinly and finely.

Now that everything is ready, you can proceed to the most interesting. To form a salad with mushrooms and carrots, we will need a plastic bottle with cut edges. We put it on a plate, fill it with potatoes and onions.

Then lay out the mushroom layer and a layer of grated carrots. Carrots need a little salt.

Three egg whites on a grater, and then the yolk - the last layer of salad with mushrooms and carrots.

Now gently pull the bottle up, on the plate there is a ready-made puff salad with mushrooms and carrots.

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

Ingredients:

● 300 g of Korean carrots;
● 200 g of 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 Korean carrots;
● 200 g of 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 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 of 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 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 Korean carrots;
● 200 g crab sticks;
● 100 g of hard cheese;
● 100 g of mayonnaise;
● 3 eggs;
● 1 garlic clove;
● 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.

Salad original with Korean carrots

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 Korean carrots;
● 100 g of 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 of 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 of ground red pepper;

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 of 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

Cooking time: 40 minutes

Ingredients:

● 300 g chicken fillet;
● 200 g of hard cheese;
● 150 g 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 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 Korean carrots;
● 100 g of pitted olives;
● 100 g of hard cheese;
● 2 eggs;
● greenery 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.

Bon appetit!

You will be interested in:
● Not a single guest left without asking for this recipe...
● Revealing the secrets of delicious jelly. Do not miss!
● Top 9 best meat recipes
● Tender, sweet, juicy and very tasty Dutch herring: recipe in a jar
● Armenian oven potatoes

Source
Based on materials

Click " Like» and get the best Facebook posts from the page "We are awesome!"

See also:

Salad with Korean carrots 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.

Salads with Korean carrot recipes.

Salad with Korean carrots and ham.

Ingredients:
- ham - 320 g
- cheese - 220 g
- Korean carrot - 155 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.

Cooking:
1. Grate the cheese, cut the ham into thin strips.
2. Grate the cucumber, drain the resulting liquid.
3. Hard boil the eggs.
4. Put the salad on the dish in the following sequence:
- 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 carved. You can also add sweet and sour apple or crab sticks to the salad. Make pancakes with ham from the remaining ham.

Chicken salad with Korean carrots.

Ingredients:
- chicken fillet - 1 pc.
- Korean carrot - 220 g
- hard cheese - 155 g
- eggs - 3 pcs.
- mayonnaise

Cooking:
1. Boil the chicken fillet, cut into strips or cubes.
2. Hard boil eggs, grate on a fine grater.
3. Peel the orange, cut into cubes.
4. Grate the cheese on a medium or large grater.
5. Lay the salad in layers in the following sequence:
- meat
- Korean carrot
- orange slices
- grated eggs
- grated cheese

Lubricate each layer with mayonnaise. Korean-style chicken and carrot salad is ready!

Salad with Korean carrots and prunes.

Ingredients:
- Korean carrot - 320 g
- small beans - ½ cup
- prunes - 320 g
- greenery

Cooking:
1. Boil the beans. To speed up the process, add soda to the water (on the tip of a knife).
2. Add 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 other products.
5. Sprinkle with chopped herbs, season with mayonnaise. Salad with prunes and Korean carrots is ready!

Salad with Korean-style carrots and eggplant.

Ingredients:
- Korean carrot - 220 g
- eggplant - 2 pcs.
- mayonnaise
- parsley
- tomatoes - 1 pc.
- salt
- pepper
- vegetable oil

Cooking:
1. Rinse the eggplant, remove the skin, cut into rings, salt, let them stand for a while.

Salads with Korean carrots

2. After 20 minutes, rinse the eggplants in water, dry on a towel.
3. Fry eggplants in oil, leave on a towel, allowing the fat to drain.
4. Put eggplants on a plate, brush with mayonnaise, put Korean carrots, brush with mayonnaise again.
5. When serving, let the salad brew, decorate to taste.

Also try the hot eggplant salad.

Salad "Caprice".

Ingredients:
- champignons - 155 g
- sweet pepper - 3 pcs.
- crab sticks - 220 g
- salt
- Korean carrot - 220 g
- greenery

Cooking:
1. Wash the pepper, cut out the seed box, cut into strips.
2. Boil the 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 release juice, so you don’t need to dress the salad.
6. Add greens and a little salt to the salad.

From the remaining mushrooms, cook pork rolls with champignons.

Salad with Korean carrots and smoked meat.

Ingredients:
- boiled potatoes - 3 pcs.
- smoked meat - 220 g
- boiled beets - 1 pc.
- Korean carrot - 155 g
- onion - ½ pc.
- yolk
- mayonnaise

Cooking:
1. Grate beets and potatoes on a coarse grater.
2. Cut the onion and meat.
3. If the carrot is long, it must also 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.

Salad "Straw".

Ingredients:
- chicken leg - 2 pcs.
- cheese
- garlic cloves - 2 pcs.
- mayonnaise
- cucumber - 2 pcs.
- Korean carrot - 150 g

Cooking:
1. Boil the chicken, cool, disassemble into fibers.
2. Cut cucumbers into small cubes, add Korean carrots, mix with garlic, pressed through a press.
3. Mix the salad, put it on a plate, sprinkle with grated cheese.

Salad with Korean carrots and Beijing cabbage.

Ingredients:
- Korean carrot - 85 g
- Beijing cabbage - 120 g
- canned corn - 120 g
- chicken fillet - 150 g
- mayonnaise - 3 tbsp. spoons
- hard cheese - 55 g
- salt

Cooking:
1. Fill the 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. Dress the salad with mayonnaise.

You will also like the Chinese cabbage and ham salad.

Salad with mushrooms and carrots in Korean "Three flowers".

Ingredients:
- boiled chicken - 180 g
- eggs - 4 pcs.
- pickled mushrooms - 150 g
- Korean carrot - 100 g
- mayonnaise
- cheese - 165 g
For decoration:
- tomato
- eggs
- parsley

Cooking:
1. Boil the chicken, season with salt, cut into pieces, fry. This will be the first layer, grease it with mayonnaise, put the chopped mushrooms.
2. The next layer is Korean carrot, grease with mayonnaise.
3. Grate eggs, put on top of mayonnaise.
4. Sprinkle with grated cheese, brush with mayonnaise.
5. Decorate 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 carrot - 220 g
- eggs - 3 pcs.
- orange - 1 pc.
- hard cheese - 120 g
- mayonnaise

Cooking:
1. Boil eggs, grate.
2. Cut the leg into strips, orange into cubes.
3. Grate the cheese.
4. Lay the salad in layers:
- chicken leg
- mayonnaise
- Korean carrot
- mayonnaise
- orange
- mayonnaise
- cheese

From the remaining fruits, you can make a casserole with oranges.

Decorate the salad as you like.

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.

Cooking:
1. Grate the cheese (large).
2. Cut the ham into strips.
3. Grate the cucumber, drain the juice that has stood out.
4. Hard boil eggs.
5. Put the salad on a dish, alternating layers:
- cheese
- ham
- cheese
- ham
- cucumber
- Korean carrot
Lubricate the salad with mayonnaise and slices of boiled eggs.

Salad of Korean carrots, corn and chicken "Ryzhik".

Ingredients:
- boiled chicken breast
- canned corn
- Korean-style carrots - 120 g
- orange or yellow bell pepper
- chips - ½ pack
- garlic cloves - 5 pcs.
- mayonnaise
- ground black pepper
- chicken

Cooking:
1. Clean the chicken from the bones, cut into cubes.
2. Add sweet pepper cubes.
3. Cut the Korean carrot, add to the salad bowl.
4. Add garlic, corn.
5. Pepper, salt, add mayonnaise.
6. When serving, top the salad with chips. Salad with Korean carrot corn ready!.

Salad with crackers, processed cheese and Korean carrots.

Ingredients:
- carrot - 2 pcs.
- processed cheese - 2 pcs.
- loaf - ¼ part
- garlic cloves - 4 pcs.
- pepper
- salt
- vegetable oil - 120 ml
- mayonnaise - 220 g
- vinegar - 2 tablespoons

Cooking:
1. Grate carrots, add salt, black pepper.
2. Pour vegetable oil into a frying pan, add vinegar, heat well.
3. Pour the mixture into the carrots, season with garlic, refrigerate for about an hour.
4. Grate melted cheese.
5. Prepare croutons. To do this, cut the loaf into equal cubes. Preheat the oven to two hundred degrees, put the cubes of bread 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
- garlic cloves - 3 pcs.
- onion - 500 g
- vinegar - 2 tbsp. spoons
- coriander - ½ teaspoon
- paprika, chili pepper - 1 teaspoon each
- vegetable oil - 5 tbsp. spoons

Cooking:
1. Peel the carrots, grate, add oil, spices, garlic.
2. Clean the squids 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 pull them out. As soon as they are cooked, they will become voluminous and "inflated". Put the carcasses on a plate, cool, cut into strips or rings, put on a Korean carrot.
4. Mix all the ingredients well, close the lid, put in the refrigerator for pickling.
5. In the morning the salad will be ready to eat.

Salad of Korean carrots, bell peppers and chicken.

Ingredients:
- chicken breast - 340 g
- Korean-style carrots - 200 g
- Bulgarian pepper - 200 g
- walnuts - 5 pcs.
- mayonnaise

Cooking:
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 sweet pepper 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, mix.
5. Season the salad with mayonnaise, put on serving plates (see. Korean carrot salad photo).

Hedgehog salad with Korean carrots.

Ingredients:
- mushrooms, chicken fillet - 255 g each
- bulb
- eggs - 3 pcs.
- hard cheese - 250 g
- Korean carrot - 420 g

Cooking:
1. Cut fresh mushrooms, fry in vegetable oil.
2. Boil the chicken fillet with spices, chop finely.
3. Finely chop the onion, fry in oil.
4. Boil eggs, grate.
5. Lay out all the components in layers in the form of a hedgehog: chicken fillet, mushrooms, mayonnaise mesh, onions, eggs, mayonnaise, grated cheese and Korean carrots.
6. Make the eyes and nose of the hedgehog from pepper or olives, thorns from Korean carrots, sprinkle the muzzle with cheese.
7. Put greens around the "hedgehog".

As you can see, Korean carrots go well with many foods: squid, eggs, ham, chicken, mushrooms, and even fruits!

salad with Korean carrots

We welcome those who have a desire to learn the art of cooking great dishes! On the site, everyone can find a lot of interesting information on the topic of salad with Korean carrots in heaps for free. However, if you were not shown a culinary recipe for a salad with Korean carrots in heaps on this page, try to find the query you are interested in through the search.

Capital salad a la "Tashkent"

Ingredients

Radish - 1 pc.
Eggs - 3 pcs.
Meat (beef) - 300 g.
Onion - 1 pc.
Salt - to taste.

Cooking method

Step 1 Boil the meat, cool and cut into thin strips.
Step 2 Boil the eggs, cool, peel and cut into strips.
Step 3 On a Korean grater, grate juicy, vigorous radish into a hill of long threads. Sprinkle generously with salt and stir. She begins to intensively secrete juice under the salt. When the radish is already floating in its own juice, squeeze it out. Transfer the squeezed radish to a bowl.
Step 4 Fry onion, large onion in a sufficient amount of heated vegetable oil until light golden brown.
Step 5 In a deep bowl, mix the meat, eggs, radish, pepper with black pepper. Salt carefully - the radish has absorbed some salt. Add fried onion. Mix everything. Put in the refrigerator - insist.

Bon appetit!…

Salad with Korean carrots

Ingredients

Korean carrots - 250g;
Cucumbers (fresh) - 2 pcs.
Tomatoes - 2 pcs.
Green onion - 1 bunch.
Cheese - 150 g.
Meat (beef) - 250 g.
Mayonnaise - 200 g.
Greens - parsley, dill.

Cooking method

Step 1 Boil the meat, cool and cut into strips.
Step 2 Tomatoes, cucumbers, green onions also chop.
Step 3 Coarsely grate the cheese.
Step 4 Mix all the ingredients, season with mayonnaise.
Step 5 Decorate with greens.

Bon appetit!…

Festive salad with kiwi

Ingredients

Chicken breast - 500 g.
Eggs - 3 pcs.
Kiwi - 3 pcs.
Apple - 1 pc.
Korean carrot -200-300 g.
Garlic - 1-2 cloves.
Mayonnaise - 350 g.

Cooking method

Step 1 Boil the chicken breast, cool and cut into cubes.
Step 2 Boil eggs, cool, peel and grate on a coarse grater.
Step 3 Finely grate garlic and mix with mayonnaise.
Step 4 Kiwi peel, cut into half rings.
Step 5 Also peel the apple, grate it on a coarse grater, sprinkle with lemon juice so that it does not darken.
Step 6 Spread the salad in layers, grease each with a little mayonnaise: chicken breast, garlic with mayonnaise, kiwi, eggs, half a carrot, grated apple, eggs.
Step 7 Decorate the kiwi salad with Korean carrots.

Bon appetit!…

Salad "Basket with flowers"

Ingredients

Chicken fillet or veal - 300 g.
Mushrooms (champignons) - 300 g.
Butter - 1 tbsp.
Onion - 1 pc.
Carrots in Korean - 300 g.
Refueling:
Sour cream - 1 tbsp.
Mayonnaise - 1 tbsp.
Mustard - 1 tsp
Salt and pepper - to taste.
For decoration:
Hard cheese of two varieties - 150 g each, preferably different in color.
Radishes - 2-3 pcs.
Quail eggs - 1-2 pcs.
Cherry tomatoes - 2-3 pcs.
Carrot - 1 pc.
Greens - 1 bunch.
Olives - 3-5 pcs.

Cooking method

Step 1 Chop the mushrooms and fry in oil with finely chopped onions.
Step 2 Boil the meat, cool and cut into small cubes. Eggs also boil, cool, peel.
Step 3 Mix with Korean carrots and dressing. Dressing - mix mayonnaise, sour cream, mustard, salt and pepper to taste.
Step 4 Arrange the salad on a serving platter. From the cheese, cut into cubes, lay out a basket.
Step 5 From vegetables, herbs and eggs - flowers.
Step 6 Turn on your imagination and you will get a beautiful bouquet.

Bon appetit!…

Salad "Chrysanthemums"

Ingredients

Smoked chicken breast - 350 g.
Mushrooms (champignons) fresh - 400 g.
Onion - 2 pcs.
Korean carrots - 200 g.
Prunes - 80 g.
Eggs - 4 pcs.
Olive oil - 2-3 tbsp.
Mayonnaise - 300 g.
Salt - to taste.
For decoration:
Korean carrots - 50 g.
Beets - 1 pc.
Green apple - 1 pc.

Cooking method

Step 1 Remove the bones from the chicken and chop finely.
Step 2 Chop mushrooms and onion and fry in olive oil.
Step 3 Boil eggs, cool, peel. Separate the whites from the yolks. Finely chop the whites. Grate the yolks on a medium grater.
Step 4 Finely chop the prunes.
Step 5 Now combine the prepared ingredients, except for the yolks, season with mayonnaise.
Step 6 Then sprinkle with egg yolks.
Step 7 Decorate the salad with chrysanthemums: from Korean carrots, from grated (on a grater for Korean carrots) beets and apples.

Bon appetit!…

Salad "Fire-breathing dragon"

Ingredients

Korean carrots - 2 pcs.
Eggs - 2 pcs.
Herring - 200 g.
Potatoes - 2-3 pcs.
Mayonnaise - 200 g.
Korean-style beets - 1 pc.
Bulgarian red pepper - 1 pc.
Green peas - 2-3 tbsp.

Cooking method

Step 1 Boil potatoes, eggs, cool, peel and grate on a coarse grater. Clean the herring from the insides and bones, cut into cubes.
Step 2 Korean beets and carrots are prepared the day before the salad is prepared in this way: Chop two carrots and beets on a Korean grater, pour a glass of vegetable oil, half a glass of 9% vinegar, add garlic, black pepper, a tablespoon of salt. We put containers with vegetables under oppression and send them to the refrigerator for a day. But you can also buy.
Step 3 Spread the salad in layers on a dragon-shaped dish: spicy carrots, eggs, mayonnaise, herring, potatoes, mayonnaise, Korean beets.
Step 4 Garnish with bell peppers and peas, forming a comb, mouth and paws. We make eyes from olives.

Bon appetit!…

Puff salad "Puff"

Ingredients

Herring fillet - 1 pc.
Carrots in Korean - 100 g.
Onion - 1 onion.
Potatoes - 1-2 pcs.
Eggs - 2 pcs.
Garlic - 1 clove.
Vinegar - 2 tsp
Mayonnaise - 200 g.
Salt, black pepper - to taste.

Cooking method

Step 1 Cut the herring fillet into strips.
Carrot salad, Korean salads
Step 2 Cut the peeled onion into half rings, add salt, sprinkle with black pepper, pour 1 teaspoon of vinegar - mix. Leave for 10 minutes too.
Step 3 Prepare french fries - cut into cubes and fry in vegetable oil, add salt.
Step 4 Boil the eggs, cool, peel and cut into strips.
Step 5 If there is no ready-made carrot in Korean, here is the recipe: Grate carrots on a special grater for Korean carrots, salt, pepper with black pepper, add 1 chopped garlic clove, add 1 teaspoon of vinegar and mix. Pour 1-2 tbsp. tablespoons of heated vegetable oil and leave for 10 - 15 minutes.
Step 6 On a prepared plate lined with lettuce, lay out our ingredients in layers in the following sequence: potatoes, herring, onions, eggs, carrots in Korean.
Step 7 Lubricate each layer a little with mayonnaise, and decorate the salad with carrots in Korean style. Drizzle lightly with mayonnaise - mesh or to your taste.
Step 8 French fries can be replaced with boiled ones and let soak.

Bon appetit!…

liver salad

Ingredients

Liver (beef) - 500 g.
Eggs - 2 pcs.
Carrots - 4-5 pcs.
Onion - 1 pc.
Mayonnaise - 250-300 g.
Salt, pepper, herbs - to taste.

Cooking method

Step 1 Cut the liver into lengthwise pieces and fry. Cool down. Cut into straws.
Step 2 Grate carrots on a coarse grater - preferably in strips, as for "Korean carrots".
Step 3 Finely chop the onion. Boil the eggs, cool, peel and grate on a coarse grater.
Step 4 Mix everything and season with mayonnaise.

Bon appetit!…

Salad "Nowhere faster"

Ingredients

Cheese - 100 g.
Sausage "salami" - 150 g.
Carrot - 1 pc.
Garlic - 1-2 cloves.
Egg pancakes (4 eggs and 1.5 tablespoons of starch).
Salt - to taste.
Mayonnaise - 200 g.

Cooking method

Step 1 Fry the pancakes first. To do this: beat the eggs with starch, add a pinch of salt. It turns out approximately 5 pancakes. Pancakes cut into strips.
Step 2 Grate hard cheese and raw carrots for Korean carrots.
Step 3 Cut the sausage into thin strips.
Step 4 Mix everything. Season with mayonnaise, add garlic to taste. Garnish with green onions. And let the salad brew.

Bon appetit!…

Salad "Metelka"

Ingredients

Carrot - 1 pc.
Beets - 1 pc.
White cabbage - 400 g.
Apple - 1 pc.
For refueling:
Greens of dill and parsley.
Garlic - 1 clove.
Olive and linseed oil - 1-2 tbsp.
Seasoning for salad "Knorr" - 1 tsp
Lemon juice or light balsamic vinegar - 1 tbsp.
Salt, pepper - to taste.

Cooking method

Step 1 Peel and grate the carrots and beets on a Korean grater.
Step 2 Finely chop the cabbage, lightly salt.
Step 3 Peel the apple and cut into strips.
Step 4 Prepare the dressing. Chop the greens, crush the garlic and finely chop, add oil, lemon juice, seasoning, salt, pepper and mix everything well.
Step 5 Add the dressing to the vegetables and mix everything.
Step 6 If the salad stands and is soaked with dressing and vegetable juice, it will become even tastier.

Bon appetit!…

We sincerely hope that a salad with Korean carrots in bunches - a selection of recipes on this page - is exactly what you wanted to find. Everyone has the ability to learn how to cook well.

Spicy Korean carrots are a regular guest, both on the festive and on the everyday table. In fact, this appetizer is a modified version of Korean kimchi. A magical transformation took place back in Soviet times.

Then, due to the lack of traditional ingredients of their national dish (daikon radish and Beijing cabbage), people from the Land of Morning Calm decided to replace them with domestic carrots. Seasonings were classic Korean spices.

To prepare the salad, you will need a special grater, which can be purchased in the household department of the store. But if you use an ordinary one or cut the root crop into thin strips by hand, there will be no crime and this will not affect the taste in any way. The spicy-spicy taste of the salad harmonizes well with meat dishes, but whether it is beneficial remains a question.

Harm and benefit

The answer to the question about the benefits of the dish lies in its composition, which includes pepper mixture, garlic, coriander, vinegar and, of course, carrots. The listed spices stimulate the secretion of gastric juice, increase appetite, improve digestion, and garlic is the No. 1 remedy in the fight against colds and some cardiovascular diseases.

Since carrots do not undergo any heat treatment for making snacks, all the beneficial properties of a fresh vegetable are preserved in it. This includes the absorption of Beta-carotene, strengthening the organs of vision, the prevention of cancer, as well as a complex of useful minerals and vitamins necessary for the functioning of the body.

There are a number of restrictions on the use of a popular snack. It is categorically contraindicated in diseases of the stomach and intestines, in a number of acute diseases of the liver, kidneys and pancreas. Diabetics, allergy sufferers, and pregnant women should limit the amount of salad in their menu.

Due to the rich vitamin composition and moderate calorie content (about 120 kcal per 100 products), it can be used in dietary nutrition, but in very limited quantities and not as a main dish.

Korean-style carrots at home - step by step photo recipe

Carrot in Korean is probably already known to everyone. Someone prefers to buy it in the market, but it is better to cook this dish at home and compare it with what you are used to buying. A completely different taste and aroma will undoubtedly surprise and delight you.

Cooking time: 20 minutes

Quantity: 6 servings

Ingredients

Carrots: 1.1 kg
Garlic: 5-6 cloves
Ground coriander: 20 g
Black pepper: 10 g
Vinegar: 4-5 tbsp. l.
Vegetable oil: 0.5 st.
Salt: a pinch
Sugar: 70 g
Walnuts: 4-5 pcs.

Cooking instructions

Korean-style carrots with cabbage - a delicious mix

An excellent light snack is a salad made from a mixture of cabbage and carrots. Extra pounds do not threaten you if you put oils and sugars to a minimum. An additional argument in favor of this snack will be its shelf life in the refrigerator. Having spent time once, you will be able to supplement various main dishes with it within 5-7 days.

Required Ingredients:

0.3 kg of cabbage and carrots;
2 medium turnip bulbs;
40 ml sunflower oil;
20 ml of vinegar;
10 g of salt;
5 g ground coriander;
a little ground hot black pepper and chili.

Cooking steps cabbage-carrot Korean salad:

Cleaned with a kitchen scraper or knife, rub on a special grater for Korean salads. Cabbage leaves cut into small squares.
Crush the vegetables with pepper, salt and mix thoroughly.
We chop the peeled onion, throw it into a pan with hot vegetable oil. Remove from heat when the onion turns golden.
Strain the oil over the vegetables through a sieve. Squeeze the remaining onion with a spoon and set aside. His role in the preparation of this salad is over.
We introduce garlic, passed through a press or grated on a fine grater, the remaining spices to the vegetables.
Mix everything thoroughly, lightly press down with a plate and send to marinate in the cold. The salad will be ready to eat the next day.

Delicious salads with Korean carrots

Loved and respected by all of us, the invention of Korean immigrants is a great snack in and of itself. At the same time, it is widely used in modern cooking as an additional or main product in many salads, perfectly combined with meat and sausage products, eggs, mushrooms, fish and fresh herbs.

In a number of recipes, you can find a combination with boiled or pickled ingredients. Whatever you choose, the result will be unusual, moderately spicy and always tasty. And so, beloved by many, it is better not to use mayonnaise as a dressing, but to replace it with a mixture of olive oil and soy sauce.

Salad with Korean carrots and chicken

Those who do not like spicy food do not really like Korean carrots in their pure form. However, as part of this salad, its excessive piquancy will help smooth out cheese, chicken and eggs.

Required Ingredients:

chicken breast;
4 eggs;
0.2 kg of cheese;
0.3 kg of ready-made Korean carrots;
salt, herbs, mayonnaise.

Cooking steps tasty and not at all spicy salad:

We separate the chicken from the bones and skins, boil the meat in unsalted water, cool and chop, adding a little salt.
After boiling the eggs, we clean them, divide them into yolk and protein, the first three on the fine side of the grater, and the second on the large side.
We rub cheese.
We lay out the prepared products in layers: chicken, smeared with mayonnaise sauce - spicy carrots - cheese with mayonnaise - proteins with mayonnaise - yolks.
We use greens for decoration.

How to cook a salad with Korean carrots and beans

The brighter and more beautiful our food looks, the better our appetite and mood. The salad offered below does not need additional decorations, because its appearance already causes increased salivation, and even capricious gourmets will like the rich taste.

Required Ingredients:

0.3 kg of finished Korean carrots;
a can of canned beans;
several bright Bulgarian peppers of different colors;
40 ml soy sauce;
2 sweet onions;
salt, hot chili, herbs, lemon juice, olive oil.

Bright and appetizing lettuce cooking in the following way:

Drain the juice from the beans, lightly squeeze the carrot salad.
We chop the onion with the thinnest half rings.
We chop greens, chili and bell pepper free from seeds, cut into thin strips.
Now you can start preparing the dressing, for this we mix all liquid products.
We combine all the ingredients, let the salad brew for about a quarter of an hour.
A more appetizing ready-made snack will look in a transparent salad bowl, the walls of which will not hide its rich colors.

Salad with Korean carrots and corn

An extremely simple and moderately spicy salad is obtained, combining Korean carrots and corn grains, and crab sticks and an egg will add satiety to it.

Required Ingredients:

packaging of crab sticks;
0.1 kg of finished spicy carrots;
4 tbsp. l. sweet corn kernels;
1 cucumber;
2 eggs;
salt, mayonnaise.

Cooking order carrot and corn salad:

Boil the eggs, cool in cold water, cut and chop into cubes.
Cucumber cut into strips.
We cut the sticks into thin rings.
We add ready-made Korean carrots and corn to the rest of the products, add salt to taste and season with mayonnaise.
Serve in a common salad bowl or in portions, use greens for decoration.

Salad recipe with Korean carrots and sausage

This recipe will appeal to everyone who is tired of the banal Olivier and is in search of a delicious, beautiful and satisfying salad for the festive table. Moreover, you do not even have to run around looking for rare components, they are all available and can be found in the nearest supermarket.

Required Ingredients:

0.2 kg s / c sausages (you can use "servelat");
0.2 kg of finished Korean carrots;
0.15 kg of cheese;
1 large cucumber;
a can of sweet corn;
mayonnaise.

Cooking order hearty and appetizing carrot-sausage salad:

We remove the protective film from the sausage, cut it into thin strips, chop the cucumber in the same way.
Three cheese on a grater.
Drain excess liquid from corn.
We mix all the products, use mayonnaise for dressing.
Serving can be both portioned and general. If your household does not differ in love for spicy carrots, you can replace it with just raw carrots.

Salad with Korean carrots and ham

This salad will serve as a great appetizer for boiled potatoes. It is prepared almost instantly, and the result is hearty and tasty.

Required Ingredients:

0.2 kg of finished Korean carrots;
large cucumber;
0.3 kg of ham;
0.2 kg of cheese;
2 eggs;
mayonnaise.

Cooking order ham and carrot appetizer:

Cut the ham into strips;
Grind the cheese using a medium grater.
We rub the cucumber on large cells of the grater, leave it to let the juice in for a while.
Peeled egg cut into arbitrary cubes.
We lay out the salad in layers, grease each of them with mayonnaise: the first is a cheese pillow, the second layer is half the meat, the third is half the cucumbers squeezed out of excess liquid. We repeat the layers, we complete the dish with a layer of carrots, we use greens and olives for decoration.

Korean Carrot and Cucumber Salad Recipe

We suggest experimenting a little and mastering a tasty, low-calorie and moderately spicy dish, the ingredients of which are extremely simple, and the cooking process takes no more than 20 minutes.

Required Ingredients:

3 large carrots;
2 large cucumbers;
3 garlic cloves;
1 turnip;
salt, pepper, sugar;
5 ml of vinegar;
60 ml soy sauce;
100 ml grows. oils.

Cooking steps light, dietary carrot-cucumber salad:

We clean the washed carrots with a kitchen scraper, rub it on a special grater or cut it into very thin long strips;
Pour the carrots with vinegar, add salt, sugar, add a little hot pepper. We mix and slightly crush the carrots with our hands so that it starts up the juice, cover with a lid and set aside for a while to infuse.
Cut the washed cucumber into thin strips, add them to the carrots, mix.
Pass the peeled garlic cloves through a press, put them into the salad, then pour in the soy sauce and stir again.
We pass the onion in hot oil, then pour it into a bowl with vegetables.
We insist a couple of hours and serve to the table, sprinkled with sesame seeds and chopped herbs.

The main thing in this salad is to cut the ingredients as thin as possible, so they will be able to marinate better.

How to cook a salad with Korean carrots and mushrooms

This salad will go for a holiday, and for every day. And the harmonious combination of meat, pickled mushrooms and carrots will amaze your loved ones. If desired, pickled mushrooms can be replaced with their fresh counterpart, fried in hot oil with onions. The resulting amount of salad is enough to feed four people.

Required Ingredients:

chicken breast;
3 large cucumbers;
a jar of pickled mushrooms;
0.3 kg of finished Korean carrot salad;
mayonnaise.

Cooking steps mushroom salad with Korean carrots:

To begin with, we prepare all the components. We separate the chicken from the bones and skin, cook, cool and chop.
Washed cucumbers cut into strips.
To decorate the layout beautifully, we use a collapsible baking dish. We remove its bottom, and the ring itself, having smeared its sides on the inside with mayonnaise, put it on a wide flat plate.
We spread the chicken mass at the bottom, smearing it with mayonnaise, lightly tamping. The next layer is mushrooms, we also layer them with mayonnaise. Then we put cucumbers with mayonnaise. Carefully remove the form and decorate the top of the salad with carrots.
We crush the freshly prepared delicacy with cheese. Until the moment of serving, we send it to infuse in the cold.

Delicious salad with Korean-style carrots and croutons

The last dish will appeal to all lovers of plant foods. The combination of crackers, spicy carrots and dried fruits make it taste very unusual. And to increase the degree of usefulness, you can replace mayonnaise with olive oil or its mixture with soy sauce.

Required Ingredients:

0.35 kg of ready-made Korean carrot salad;
0.15 kg of crackers;
½ st. beans;
0.3 kg of prunes;
2 medium ripe eggplants;
1 medium tomato;
mayonnaise.

Cooking steps carrot salad with croutons:

Boil the beans in water with a pinch of soda.