Salad from Korean markings. How to cook Korean carrot salad

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.

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.

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.

Bon appetit!

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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

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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.

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

How to cook Korean carrot

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

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

Korean carrot salad recipe

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

With Chiken

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

Ingredients:

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

Cooking method:

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

With smoked chicken

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

Ingredients:

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

Cooking method:

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

With mushrooms

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

Ingredients:

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

Cooking method:

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

With crackers

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

Ingredients:

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

Cooking method:

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

With liver

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

Ingredients:

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

Cooking method:

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

With crab sticks

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

Ingredients:

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

Cooking method:

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

Salad Delight

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

Ingredients:

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

Cooking method:

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

hedgehog

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

Ingredients:

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

Cooking method:

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

glutton

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

Ingredients:

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

Cooking method:

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

with cucumbers

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

Ingredients:

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

Cooking method:

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

Delicious salads with Korean carrots - cooking secrets

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

Video

Salad "Grand" with Korean carrots- hearty and unusually tasty. This dish harmoniously combines chicken, Korean-style carrots and pickled cucumbers. This salad needs to be layered. Korean carrots can be bought at the store, I cooked it myself. Try it! This dish will decorate the holiday table with its wonderful taste.

Ingredients

To prepare the Grand salad with Korean carrots, you will need:

3 boiled potatoes;

200 g of carrots in Korean;

200-250 g of boiled chicken meat, boiled in salted water;

2-3 pickled cucumbers;

1 small onion;

salt - optional;

mayonnaise for the layer;

greenery for decoration.

Cooking steps

Potatoes, grated on a coarse grater, put in a salad bowl in the first layer, you can salt. Make a mesh of mayonnaise.

Cut the onion into small cubes, boiled chicken meat into small pieces and mix.

Put a mixture of meat and onions on potatoes, make a mesh of mayonnaise.

Cucumbers cut into cubes.

Put the cucumbers in the third layer, make a mesh of mayonnaise.

Put Korean carrots on cucumbers.

Remove the salad "Grand" for 1-2 hours in the refrigerator for impregnation. Before serving, you can decorate with herbs. I hope you enjoy the recipe for this delicious, colorful salad of chicken, Korean carrots and cucumbers.

Bon appetit!

Carrots in Korean have excellent taste. If you add it to the composition of the salad, then you can achieve culinary perfection with incredible ease. After all, it is not only very juicy, but also characterized by a pleasant sharpness, which adds bright flavors to all dishes. Those salads will be special in which not only carrots, but also chicken meat are added. And it doesn’t matter if the fillet is boiled, boiled or smoked - in the end, you still get a gastronomic masterpiece. and on a normal day is good, and on a holiday is simply irreplaceable.

This one is especially aromatic and rich. Among its main components, mushrooms and smoked chicken meat are especially pronounced. With their help, true harmony is created, and not only taste, but also aroma. Carrots are only a complementary component that can add a spark to an already blazing, bright dish.

For a salad with chicken and Korean carrots, you need:

• 300 gr. smoked chicken meat;
• 5 eggs;
• 300 gr. champignons;
• 2 onion heads;
• 3 medium pickles;
• 150 gr. Korean carrots.

Salad with Korean carrots and chicken:

1. Separate the chicken meat from the bones with your hands and cut into small pieces.
2. Rinse the mushrooms, sort out, peel off the film from all caps and cut into slices.
3. Peel the onion, chop into thin slices and pour into a frying pan, preheated with a small amount of vegetable oil.
4. After a couple of minutes, add mushrooms to the pan and fry until all the liquid has evaporated.
5. Put the eggs in a saucepan, cover with water and cook in it over low heat for no more than twelve minutes. Then drain the boiling water and pour the contents with cold water. After the eggs have cooled, they must be peeled and cut into cubes.
6. Squeeze the pickled cucumbers with your hands from excess marinade and cut into small pieces.
7. Carrots, in the same way as cucumbers, must be rid of excess liquid, and then cut into shorter strips.
8. Lay out layers on the bottom of the salad: smoked chicken, mushrooms with onions, eggs.
9. The final ones are cucumbers and carrots, which, if desired, can be sprinkled with herbs.

Important! Mushrooms should not be overcooked. As soon as all the moisture has evaporated, they must immediately be removed from the fire.

Korean carrot and chicken salad

A rather unusual combination of Korean-style carrots and orange gives a special flavor to the chicken fillet. Such a rare, but unusual combination will cause real amazement among all those present at the table.

For a salad of chicken and Korean carrots you need:

• 300 gr. chicken meat;
• 200 gr. carrots in Korean;
• 1 orange;
• 4 large eggs;
• 200 gr. hard cheese;
• 180 gr. mayonnaise.

Salad with Korean carrots and chicken:

1. Chicken fillet is washed and laid out in a saucepan, poured with water and salt is added. Boil for about twenty-five minutes, after which they cool without getting out of the broth. Only after that it is cut into small cubes.
2. The eggs are placed in a saucepan filled with water and boiled. After boiling, they are in boiling water for about twelve minutes. After this time, they are poured with ice water. Then the eggs are already peeled and kneaded with a fork.
3. To grind cheese, take a fine grater and rub the product.
4. Peel the orange from the peel, put it on the board, where it is cut into small cubes with a knife.
5. The chicken is first placed in a salad bowl, smeared with mayonnaise, which is subsequently done with all other products.
6. Then have a carrot and an orange.
7. The final in this simple process are eggs and cheese, which is no longer soaked in sauce.
8. Decorate the composition with greens and orange slices.

Tip: in order for the orange to fit perfectly into the dish, it is recommended to peel it not only from the peel, but also from all films.

Salad with Korean carrots and chicken

Bulgarian pepper will bring freshness to any dish, add bright notes and give an aroma that is simply impossible to resist. If we take into account that chicken fillet will also be among the main components, it immediately becomes clear that the taste will be delicious!

For a salad with chicken and Korean carrots you need:

• 300 gr. chicken meat;
• 100 gr. carrots in Korean;
• 5 garlic cloves;
• 1 bell pepper;
• 200 gr. corn from a jar;
• 5 gr. pepper;
• 2 gr. salt.

Korean carrot salad with chicken:

1. Drain all the liquid from the can of corn.
2. Chicken meat is boiled in a saucepan filled with salted water for about 25 minutes. After that, they are cooled in the same broth.
3. Bulgarian pepper is washed, cut, all seeds are selected and cut into cubes.
4. Remove the cooled fillet from the broth and cut into small pieces or strips.
5. Korean-style carrots are squeezed by hand from excess marinade, put on a board and cut into long strips into three parts.
6. The garlic is peeled and crushed with a garlic press.
7. All the products prepared for this moment are poured into a salad bowl, salt and pepper are added to taste, seasoned with mayonnaise, mixed with a spoon.
8. Fifteen minutes cool in the refrigerator and the dish is ready to serve!

Tip: to give more freshness to the salad, it is recommended to add greens and fresh cucumber to it.

Korean-style chicken and carrot salad

In this salad, all products are not only harmoniously combined, but also proportionately correctly selected. None of the components interrupts the taste of the other, even the carrot spiciness in this case is not excessive, but optimal. And mushrooms allow you to maximize the taste of chicken meat.

For chicken salad with Korean carrots you need:

• 300 gr. chicken fillet;
• 200 gr. champignons;
• 2 large eggs;
• 2 onion heads;
• 200 gr. carrots in Korean;
• 200 gr. cheese;
• 180 gr. mayonnaise;
• 30 gr. vegetable oil;
• 2 gr. salt;
• 5 gr. pepper.

Korean Chicken and Carrot Salad:

1. Chicken meat is boiled in salted water. If desired, allspice and bay leaf are added to the water to make the fillet more fragrant. After half an hour of cooking in the broth, the pan must be removed from the heat and the meat allowed to cool without draining the liquid.
2. Mushrooms are washed, sorted and the film is removed from the caps. Then they are cut into slices and poured into a frying pan to fry, pour in the oil and put on fire.
3. Onions are peeled, washed, finely chopped, spread to mushrooms and fried.
4. Eggs are boiled in a small saucepan for about 15 minutes, then poured with cold water and wait until they cool.
5. Cheese is rubbed on a grater.
6. Already cooled eggs are cut into small pieces.
7. Mushrooms with onions are placed at the bottom of the salad bowl and a layer is smeared with mayonnaise. Further, they also do with all the other components.
8. The next layers will be chopped eggs and chicken fillet.
9. Carrots are squeezed in Korean style, shortened a little and laid out last, without smearing with mayonnaise.
10. Sprinkle the exquisite composition with cheese, if desired, decorate with herbs.

Salad with chicken and carrots in Korean

Exotic kiwi in this creates a completely new, surprisingly tasty and fragrant dish, which has absolutely everything: sweetness and spiciness, extraordinary tenderness and piquancy.

For a salad of Korean carrots with chicken, you need:

• 250 gr. chicken meat;
• 5 large eggs;
• 2 medium kiwis;
• 200 gr. carrots in Korean;
• 2 large apples;
• 150 gr. cheese;
• 180 gr. mayonnaise;
• 1 medium tomato.

Chicken salad, Korean carrots:

1. Chicken meat is boiled for about half an hour, and then cooled directly in the broth.
2. Boil the eggs for 12-15 minutes, then drain the boiling water and add cold water.
3. Kiwi is peeled and cut like small petals.
4. They grind, or rather shorten, carrots in Korean, be sure to squeeze them after that.
5. Remove the cooled chicken meat from the broth and cut into cubes or strips.
6. Drain the water from the eggs, peel them, separate the yolks from the whites. After that, crush both of them with a fork in different bowls.
7. Apples are peeled, cut, the middle is removed, rubbed on a grater.
8. The dish is formed in a transparent salad bowl. Chicken meat is laid out first, leveled and tamped a little. Spread with mayonnaise, like all subsequent layers.
9. Kiwi and squirrels are placed on the fillet, leaving some fruit for decoration.
10. Then place apples, cheese, carrots.
11. The yolks complete this amazing composition.
12. Decorate a salad of Korean carrots and chicken with kiwi slices and tomato slices, which must be washed and cut in advance.

Every single one can be served on the most solemn day. But a special place among them is occupied by “Korean”, because they combine so many different tastes that it’s hard to imagine. They are prepared very quickly, and this is an important factor, since in the festive bustle there is a catastrophic lack of time. And the taste of such salads is special, unusual and rich.