Chinese cabbage and Korean carrot salad. "Anastasia" salad with Korean carrots Salad with Beijing cabbage and Korean carrots

Korean carrots can be more than just a snack on their own. It's a great salad ingredient. In combination with Beijing cabbage, it turns out successful and Korean carrots, quite bright and saturated with useful elements. And these products are very affordable and can be found in every store.

This dish is perfect for those who get tired at work. This energizes, gives new sensations from everyday products, and the presence of beef in the composition adds satiety.

For a salad with Beijing cabbage with carrots, you need:

• 0.5 head of Beijing cabbage;
• 150 grams of carrots in Korean;
• 60 ml freshly squeezed pomegranate juice;
• 220 grams of boiled beef;
• 2 cucumbers;
• 15 ml of sunflower oil;
• Spices;
• Sesame.

Salad with Chinese cabbage and Korean carrots:

1. Separate the cabbage into sheets and wash them. Dry with paper towels. Chop into stripes.
2. Cut carrots into manageable pieces. If it is not there, you need to wash ordinary carrots, free them from the skin, grate coarsely (you can also use a special grater for carrots in Korean). Then marinate for several hours in vinegar, spices, garlic, you can add chili. Marinade then drain.
3. Boiled meat should be cut into cubes or cubes, and lightly fried in a pan, adding a little vegetable oil.
4. Wash cucumbers, check for bitterness, if any, peel. Then cut into thin half rings.
5. Mix the above ingredients in one bowl.
6. Pour pomegranate juice and oil into a separate bowl, add spices as desired and mix thoroughly.
7. Dry the sesame a little, it is better to do it in a dry frying pan.
8. Pour dressing over salad and sprinkle with sesame seeds on top.

Tip: Instead of pomegranate juice, you can take pomegranate seeds. They are the same as sesame seeds, you just need to sprinkle the salad on top. Enough half a pomegranate. Choose fresh, juicy, ripe fruit. The stalk should be dry, the fruit itself should be heavy. And as a dressing, you can take a little olive or any other oil.

Salad with Chinese cabbage and Korean carrots

List of ingredients:

• 0.5 medium head of Beijing cabbage;
• 0.5 kg shrimp;
• 1 jar of canned pineapple;
• 230 grams of red fish (trout will be the most tender);
• 1 medium cucumber;
• 130 grams of hard cheese;
• 100 grams of carrots in Korean;
• Lemon juice;
• Greenery;
• 1 small pack of mayonnaise

Chinese cabbage salad with carrots:

1. Disassemble the cabbage into leaves, wash them. Then tear with your hands to the desired size.
2. Wash the cucumber, check for bitterness. If it is, cut off the skin and use only the pulp, cut into small cubes.
3. Cut the fish into thin slices.
4. Grate the cheese.
5. Carrots in Korean, if necessary, cut into a convenient size.
6. Open a can of pineapple and drain the syrup. Cut the pulp into small pieces. If fresh pineapple is used, peel off the skin, remove the core and then cut into cubes. Choose a fresh, juicy fruit, and also keep in mind that it will be less sweet than canned.
7. Boil shrimp in water with salt. Clean up.
8. Mix all of the above ingredients. Fill them with citrus juice and mayonnaise. Top with cucumbers and shrimp.

Tip: if you have never boiled shrimp before, then do not worry, even a beginner can handle it. Boil water and add salt and bay leaf. For a more interesting taste, you can put a quarter of a lemon along with the zest, as well as one sprig of rosemary. The shrimp will cook for a maximum of 4 minutes. Then you need to drain the water and wait until it cools down. Then, with twisting movements, remove the head. Grasp one side of the legs and pull off the shell. After you need to make a small incision from the bottom on the abdomen and pull out the intestine. Ready!
If you use shrimp for presentation, you can leave them tails. This way they will look neater. The shrimp themselves can be replaced with crayfish tails.

Salad with Chinese cabbage and carrots

Not everyone loves eggplant, but after this salad even children will be interested in them - they are so tasty. In addition, this product is not often used, so it's time to add variety to the diet and cook.

List of ingredients:

• 3 eggplants;
• 1 medium head of Chinese cabbage;
• 2 medium cucumbers;
• 320 grams of Korean carrots;
• 45 ml sunflower oil;
• Greenery;
• 1 small pack of mayonnaise;
• Spices.

Preparing the salad:

1. Disassemble the cabbage into leaves, wash them. Dry with paper towels. Cut into small pieces.
2. Wash the cucumbers, cut off the tips, cut arbitrarily.
3. Wash eggplant, dry with paper towels. Free from the peel, cut into slices and sprinkle with salt on top. After a few minutes, wash off the salt under running water. Remove moisture again with a towel. Fry in sunflower oil, laying the finished eggplant on a napkin to remove excess oil.
4. Prepare the dish in which you will serve the salad.
5. Lay out the Chinese cabbage leaves in the first layer. Apply mayonnaise.
6. Next, mix all the ingredients.
7. Let the salad brew for at least 2 hours in a cool place.
8. Rinse the greens and finely chop. Sprinkle on top before serving.

Tip: The dish will taste better if you use homemade mayonnaise. It's quite simple! From the products you will need: an egg, salt and sugar, lemon juice or vinegar, mustard and sunflower oil. You can add spices or use Dijon mustard for a special twist. You can also take only the yolks, then the color will be more yellow, and the mayonnaise itself will have a rich taste.

With tofu and chili

This salad can be served warm, straight from the pan. So it will be tastier, and all the spices will reveal their aroma and flavor. Yes, and the cheese will be much tastier when it melts on the rest of the products. Oh, deliciousness straight from the Mediterranean!

List of ingredients:

• 1 squid;
• 60 grams of tofu;
• 1 fresh cucumber;
• 0.5 head of Beijing cabbage;
• 1 fresh tomato;
• 70 grams of Korean carrots;
• 1 small onion;
• Greenery;
• 1 chili pod;
• 15 ml soy sauce;
• 20 ml sunflower oil;
• Spices.

Korean salad from Beijing cabbage:

1. Chop the chili pepper very finely.
2. Heat up a frying pan with sunflower oil and throw pepper into it.
3. Cut the tofu into cubes and also throw into the pan.
4. Rinse the squid, clean from the insides and film. Remove fin. Cut into rings, put in a pan and fry for about 2 minutes.
5. Wash the cucumber, taste for bitterness. If it is, use only the pulp, which must be cut into cubes.
6. Wash the tomato too and remove the stem. Next, cut into small pieces.
7. Free the onion from the husk, cut into thin half rings.
8. Rinse greens under running water and finely chop.
9. Wash cabbage leaves, dry with paper towels. Break into bite-size pieces with your hands and place on the bottom of the dish.
10. Next, put cucumbers, tomatoes, onions, carrots on top. Add spices.
11. Put all the contents of the pan on the vegetables.
12. Season it with soy sauce and add spices again. Sprinkle greens on top. Serve warm.

Tip: If you don't want spiciness, you can omit the chili and use regular black pepper instead.

These recipes are suitable for both festive and everyday menus. They are prepared quickly and do not require special skills, but the taste is rich. In addition, how pleasantly juicy greens crunch! Carrots in Korean add a pleasant piquancy. Bon appetit!

Dissolve salt in cold boiled water. Take ordinary, table salt, coarse or fine grinding; iodized will not work. Cut the cabbage head lengthwise and place in water. To prevent the Beijing from popping up, put a plate on top, and oppress it. Leave for 8-10 hours (you can not put in the refrigerator). It is very convenient to do this at night, and in the morning follow the next cooking steps. Thanks to this procedure hard leaves soften, slightly salted.

Peel the garlic and finely chop. Can be crushed with a press.


Coarsely grate carrots and mix with garlic. If there is no special grater for Korean carrots, take an ordinary one, this will not affect the final taste result.


After a few hours, the cabbage should be removed from the brine, squeezed and cut into squares. Compared to white cabbage, Pekinka is a more economical product, because it has a small stalk and cut the leaves almost to the very end.


Mix Chinese vegetable with carrots and garlic.


Make a dressing with oil, vinegar, sugar and spices. Mix all the ingredients, stir the sugar until the crystals dissolve. It is advisable to take brown sugar, and apple cider vinegar, or replace it with lemon juice (citric acid dissolved in water).


Pour dressing over salad and add soy sauce. Mix everything evenly. Soy sauce can be taken in different flavors, but I usually choose the classic one.


Cover the mixture of vegetables and spices with a saucer and put oppression on top. Place the bowl in the refrigerator overnight.


The delicacy is ready, decorate it with a sprig of greens and serve. The brine formed after pickling can be drained, or you can use it with it.

The traditional version of the salad has a lot of positive effects. Compared to other salads, this dish requires a minimum amount of mayonnaise, and all its other ingredients have a reduced calorie content and a high content of useful substances.

Reference! Beijing cabbage is the number one product for those who want to lose weight. It's all about the so-called "negative calorie content" - 100 grams contains only 12 kilocalories and 3 grams of carbohydrates.

Besides, Beijing cabbage has nutritional properties and is distinguished by a high content of vitamins groups A, C, B. It also includes useful amino acids, minerals and a fairly rare citric acid.

Beijing cabbage normalizes the action of the digestive tract.

Korean carrot also helps to improve digestion processes, as it is a spicy snack. Thanks to this ingredient, more gastric juice is secreted, as a result of which appetite increases.

Carrot in Korean contains:

The calorie content of carrots is low, only 44 kilocalories per 100 grams of product. The product also contains trace elements such as magnesium, phosphorus, iron, copper, cobalt, potassium.

If we talk about the possible dangers of such a salad, then it is worth noting that it should not be used by people suffering from stomach problems (especially gastritis or ulcers).

Nutritional value of the dish (per 100 grams):

• Calories: 66 kcal.
• Proteins: 1.3 gr.
• Fats: 2.5 gr.
• Carbohydrates: 4.3 gr.

How to cook?

Required Ingredients:

• Chinese cabbage - 1/2 piece;
• carrots in Korean - 300 gr;
• pickled cucumbers - 2 pcs;
• mayonnaise 4 tbsp. l (is there any?);
• ground black pepper;
• salt.

1. Thoroughly wash the Beijing cabbage and lay to dry on a regular or paper towel.
2. When the 1st ingredient dries, cut it in any convenient way and put it in a bowl or salad bowl.
3. Cut the pickled cucumber into circles, and cut each circle in half.
4. Add Korean carrots, salt and ground black pepper.
5. Season everything with mayonnaise from quail eggs.
6. We mix all the ingredients.

Chinese cabbage salad with Korean carrots is ready!

No other ingredients added

With boiled chicken breast

Required Ingredients:

• Chinese cabbage - 1/2 piece;
• carrots in Korean - 300 gr;
• chicken breast - 250 gr;
• mayonnaise;
• salt.

With ham and nuts

To the existing ingredients you need to add:

• ham slices;
• walnuts.

You will find detailed recipes for Beijing cabbage salads with the addition of ham, and it is written about salads from this vegetable with nuts.

With smoked chicken

With crackers

Ingredients:

• Chinese cabbage - 1/2 piece;
• carrots in Korean - 300 gr;
• smoked chicken - 250 gr;
• crackers - 150 gr;
• mayonnaise;
• salt/soy sauce.

1. Wash Chinese cabbage leaves and cut into strips, then mix with Korean carrots.
2. We cut the smoked chicken: remove the bones, veins, excess fat and remove the skin.
3. Cut the meat into small strips (ready-made smoked chicken can be purchased at almost any grocery store).
4. Mix: smoked breast, carrot, cabbage, croutons and season with mayonnaise.
5. Add salt.
6. We mix all the ingredients.

With corn and cheese

Add:

• canned corn - 1/2 can;
• pieces of hard cheese.

With crackers

With egg and tomato

Ingredients:

1. Cooking croutons: cut slices of white bread into small cubes and dry in the oven.
2. We cook chicken breast.
3. Let the meat cool down and cut into small pieces.
4. We cook eggs.
5. Wash the tomatoes and also cut into cubes.
6. Add cooled crackers.
7. Mix everything again.

With cheese

Add:

• canned corn - 1/2 can;
• pieces of hard cheese.

We wrote about various salads with Beijing cabbage and smoked chicken.

with corn

With green onions

Ingredients:

• Chinese cabbage - 1/2 piece;
• carrots in Korean - 300 gr;
• canned corn - 1 can;
• green onions - 1 bunch;
• mayonnaise;
• salt.

1. My Chinese cabbage leaves and cut into strips, then mix with Korean carrots.
2. Cut the tomatoes into cubes.
3. Finely chop green onion pods.
4. Drain water from canned corn and add ½ can.
5. Mix all the ingredients, lightly salt, pepper and season with mayonnaise.

With tomatoes

Add:

• Tomatoes - 2 pcs.
• Crackers - 150 gr.

About, including, we have separate materials.

With crab sticks

with eggs

Ingredients:

1. My Chinese cabbage leaves and cut into strips, then mix with Korean carrots.
2. Drain the water from the canned corn and add the whole jar.
3. We cook eggs.
4. Let the eggs cool and cut into cubes.
5. Crab sticks cut into small pieces.
6. Mix all the ingredients, lightly salt, pepper and season with mayonnaise.
7. Sprinkle the salad with lemon juice.

With the addition of cucumbers

Add:

• Fresh cucumbers - 2 pcs.
• Eggs - 2 pcs.

You will find delicious variations of Beijing salad and cucumbers

My Chinese cabbage leaves and cut into strips, then mix with Korean carrots.

Drain the water from the canned peas and add the whole jar.

Open a jar of sprats and add all the contents.

Mix all the ingredients, lightly salt, pepper and season with mayonnaise.

Add cooked crackers.

Mix everything again.

Serve immediately to the table so that the crackers do not get soggy.

How to apply?

Ready meal can be served in a large and beautiful salad bowl or laid out for each guest in separate bowls. Before serving, it is better to put the salad in the refrigerator for ten minutes so that it acquires an even more refined taste. Beijing cabbage and Korean carrot salad turns out to be very tasty, satisfying and healthy.

These products are combined with many other ingredients, which gives the cook room for experimentation. The dish is perfect for lovers of spicy, as well as for those who want to lose weight or keep their figure in good shape.

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Spicy and fresh, tasty and original, prepared in 10 minutes - a salad of Beijing cabbage, Korean carrots and cheese. Step by step recipe with photos. Video recipe.
Recipe content:

Chinese cabbage salad, Korean carrots and cheese is a budget, yet popular dish. It requires a minimum amount of ingredients to prepare. However, this does not affect the taste in any way. It can be prepared for a festive table, and a family lunch dinner. Korean-style carrots add spicy spiciness to the dish, cabbage - juiciness, and cheese softens the taste. All components are perfectly combined with each other. The salad is intended both for a snack and for saturation.

The advantage of the salad is that not a single ingredient is subjected to heat treatment, so cooking takes a minimum amount of time. Therefore, if guests are on the doorstep, then it will not be difficult to build it. Olive oil is used for dressing, which can be replaced with vegetable or mayonnaise if you are not afraid of extra calories. In addition to these advantages, the dish can be supplemented with other products, from which the salad will acquire additional satiety and become tastier. For example, ham, eggs, cucumbers, various meats, nuts, etc.

• Calorie content per 100 g - 18 kcal.
• Servings - 1
• Cooking time - 10 minutes

Ingredients:

• Beijing cabbage - 4 leaves
• Korean carrot - 50 g
• Adyghe or processed cheese - 50 g
• Olive oil - for dressing

Step-by-step preparation of Chinese cabbage salad, Korean carrots and cheese, recipe with photo:

1. Remove the leaves from the head of cabbage, wash them and dry them well with a paper towel. Slice them with a knife and place in a bowl.

2. Add Korean carrots to the cabbage, after squeezing moisture from it.

3. Cut the cheese into cubes and send to all products. If the processed cheese is not cut well, then soak it for 15 minutes in the freezer.

4. Dress the salad of Chinese cabbage, Korean carrots and cheese with olive oil, mix and serve. You do not need to salt the salad, because. Korean carrots enrich the dish with a spicy taste and aroma. Serve salad immediately after preparation.