Salad with Korean carrot and cucumber. Delicious and simple salads with Korean carrots - a combination of Asian and Russian cuisine

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

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

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

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

Recipe with beans

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

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

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

With crab sticks

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

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

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

Smoked breast and Korean carrot salad

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

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

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

With smoked sausage

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

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

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

With the addition of mushrooms

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

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

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

Salad "Hedgehog" with Korean carrots

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

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

Eyes and nose can be made from olives.

with corn

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

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

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

With liver

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

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

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

The dish is decorated with greenery.

How to cook with crackers?

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

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

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 . 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. About how to do it quickly, Lifehacker already. 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.

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.

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.

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.

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.

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.

Ingredients

• 300 g chicken fillet;
• 200 g of hard cheese;
• 150 g of Korean carrots;
• 2 eggs;
• salt and mayonnaise - to taste.

Cooking

Boil 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 boiled 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.

Salad technology has been rapidly developing in all cuisines of the world since the second half of the eighteenth century. The geographical proximity of Asia, with its culture and traditions, allows not only to get acquainted with the cuisines of Asian countries, but also to adapt its culinary secrets to Russian cuisine.

Carrots, in Korean, have long gained serious popularity as an independent dish, side dish and snack. It is increasingly being successfully used as an ingredient for delicious and simple salads with Korean carrots.

Delicious and simple salads with Korean carrots - general technological principles

Korean carrot salad definitely needs one ingredient - Korean carrots. And if all other components of a cold dish are necessary, to one degree or another, from time to time, then without this spicy carrot salad, of course, you can cook a cold dish, but it will be a completely different salad.

For delicious and simple salads with Korean carrots, it is a must. You can buy this salad ready-made in the market, in the culinary departments, or you can cook it yourself. Moreover, this - firstly - is not difficult, and, secondly, it will always come in handy - even if you are not going to cook a salad from it, it is an excellent side dish for meat and fish dishes, vegetables.

For this reason, the recipe for Korean carrots, the main component for delicious and simple salads with Korean carrots, will be considered in more detail.

The secret to delicious, Korean carrots lies in the marinade used to make them. And the composition of the marinade, in addition to the traditional components used in canning vegetables - vegetable oil, salt, sugar and acetic acid - has a slight difference in the set of spices for carrots, in Korean. This mixture can be purchased at any retail chain, or you can cook it yourself. It includes: three types of ground pepper - hot, red, sweet paprika and ground black, ground coriander seeds and garlic. As you can see, nothing out of the ordinary. However, there is no difficulty in cooking either, except for a special device - a shredder in order to chop carrots with just such long, thin strips. Using this set of marinade spices, you can cook mushrooms, cucumbers, and many other vegetables.

Korean carrot salad goes well with many products, which, in fact, can be seen in the examples of recipes for delicious and simple salads with Korean carrots.

Recipe 1. Delicious and simple salads with Korean carrots - a warm salad for breakfast

Ingredients:

For 4 servings:

Mushrooms, fried 240 g

Onion greens 120 g

Liver, chicken, stewed 280 g

Beans, boiled 320 g

Carrots, Korean style 360 ​​g

Dill, lettuce (for serving)

Dressing: mayonnaise, pepper (ground, black), garlic, lemon juice

Cooking:

Boil the soaked beans until tender. Peel the liver of the bird from films, cut into cubes; first, lightly fry, seasoning with spices, then stew, adding a little milk to the stewpan. Cut the mushrooms into slices and also fry. Squeeze carrots in Korean style to remove excess marinade. Finely chop the green onion and dill. Combine all ingredients, including Korean-style carrots, heat in a saucepan and place on a dish decorated with lettuce leaves. Sprinkle chopped dill on top. Serve the dressing in a gravy boat.

Recipe 2. Delicious and simple salads with Korean carrots, roast beef and grapes

Composition of products:

For 4 servings:

Green apple (sweet and sour) 160 g

Carrots, Korean style 320 g

Roast beef marinated 450 g

French fries 360 g

For refueling:

Sour cream 15% 150 ml

Salt, spices

Apple or grape vinegar (or dry, white wine) 50 ml

For submission:

Lettuce, large leaves

Greens (red basil)

Grapes, fresh (white, pitted) 280 g

Cooking:

Cut peeled apples and marinated beef into strips. Fry the potatoes, let the oil drain after frying and cool. Lay the prepared salad in a slide on a flat, round dish covered with curly lettuce leaves, on top - grape berries, basil leaves. Prepared sauce made from sour cream, chopped herbs with garlic and dry wine, serve separately with the salad. For this salad, you can also prepare a sauce based on olive or mustard oil, without sour cream.

Recipe 3. Delicious and simple salads with Korean carrots, mussels and crab sticks - Poseidon cocktail salad

Ingredients:

For 6 servings (weight: net):

Red, lettuce pepper 180 g

Korean carrot 120 g

Boiled eggs 6 pcs.

Sesame (seeds) 100 g

Shrimp, peeled 350 g

Crab meat (or sticks) 240 g

Onion, green 160 g

Mussels marinated 250 g

Lemon slices (for decoration) 140 g

Olives (for decoration) 220 g

"Feta" 240 g

Arugula (for decoration) 50 g

Salad dressing:

− soy sauce 15 ml

− wine vinegar 40 ml

−olive oil 140 ml

-sugar (or honey, liquid)

− garlic 25 g

− basil, fresh (green) 130 g

− rosemary 40 g

Cooking:

We start by preparing the sauce for a festive cocktail salad: shake off the water from the washed rosemary and basil leaves, add one or two large cloves of garlic, oil to them and beat everything with a blender until a thick mass is formed. Then pour in wine vinegar with soy sauce and season with salt and sugar (or honey). Once again, kill the dressing with a blender and pour into a gravy boat.

Release the mussels from the marinade, boil the shrimp and peel. We cut the rest into small cubes, along with eggs, red pepper, crab sticks, chopped green onions and Feta. Cut canned mussels into 2 or 4 pieces. Lightly toast the sesame seeds in a dry frying pan to release their flavor.

We begin to lay the salad in layers in tall and wide glasses, in layers. The bottom layer is Korean carrots. Next, in order:

crab sticks,

green onions (sprinkle with lemon juice).

On top of the onion - pieces of "Feta". Cheese can not be cut, but broken into small pieces. Lay shrimp, olive rings on cheese and sprinkle with fried sesame seeds. Hang a cut lemon slice on the edge of the glass and insert a sprig of arugula into the salad. Put glasses with a sea cocktail-salad on plates covered with napkins.

Recipe 4. Delicious and simple salads with Korean carrots - vinaigrette with fish and eggs

An interesting combination is Korean carrot salad in Russian vinaigrette. Vinaigrette with herring has been prepared in Russian cuisine for a long time, but recipes for vinaigrettes with smoked herring and carrots in Korean style are something new and intriguing.

Composition of products:

For 6 servings:

Korean-style carrots 320 g

Beetroot, baked (table, dark red) 360 g

White cabbage, fresh 450 g

Lemon juice 70 ml

Potato baked 350 g

Green, canned peas 280 g

Pickled onion 180 g

Eggs, boiled 300 g (net)

Pickled cucumbers (pickled) 140 g

Herring, fatty, smoked (fillet) 480 g

Sunflower oil, unrefined (extra virgin) 120 ml

Salt, sugar (for dressing)

Cooking order:

Potatoes, beets, without damage, wash thoroughly, remove dirt with a brush, dry with a napkin, grease the surface of vegetables with oil (refined) and bake until tender. When the roasted vegetables are warm, peel them to make it easier to remove the skin. Leave to cool completely. Chop the onion and cabbage (white cabbage). Mash cabbage with salt and sugar. Soak onions in acidified water until bitterness is eliminated. In addition to cabbage, onions and Korean carrots, all products for vinaigrette are cut into cubes. First, cut the beetroot and seal it with oil so that it does not stain the rest of the ingredients. To do this, mix the chopped beetroot cubes well, with the addition of oil and hold for several minutes before adding to the vinaigrette, in a separate bowl.

Combine all ingredients and place in a salad bowl. You can decorate with boiled eggs cut in the shape of water lilies or lilies, fresh cucumber (leaf) and thin slices of pickled carrots and beets rolled in the form of roses.

Baked vegetables in salads create a special taste. They are less watery, more retain their natural flavor. It is very important that the vinaigrette oil be fresh and fragrant.

Recipe 5. Delicious and simple salads with Korean carrots, chicken fillet and mushrooms marinated in pita bread

If you think about it, then the oriental “shawarma” beloved by many is a salad in pita bread. And such a “road” version of a delicious and simple salad with Korean carrots in the piggy bank of recipes can always come in handy. Homemade food is always better and tastier!

Ingredients:

For 4 servings:

Chicken fillet (grilled)

Fresh cucumber

Carrots in Korean

Cheese, hard (any)

Marinated mushrooms

Cabbage, chinese (or lettuce)

For sauce:

Tomato dressing, spicy, with garlic

Mayonnaise

Mustard.

Cooking:

If you want, you can wrap this salad in pita bread and put it in travel containers. You can simply serve it in a salad bowl and put a sauce next to it, made up of equal parts of tomato ketchup and mayonnaise. You can decorate the salad in the form of a cocktail, laying it in layers in bowls, decorating with herbs, a slice of lemon and an olive berry.

The preparation of such a salad is extremely simple: separate the grilled chicken from the bones and skin - cut into cubes. You can use fried or baked chicken fillet. The taste of the salad will not change.

Release the mushrooms from the marinade and cut into plastics, along with the cucumbers. Add a salad of Korean carrots, shredded fresh cabbage (do not salt or crush). Grate the cheese on a coarse grater.

All components of the salad and dressing-sauce are taken in the same proportions.

Recipe 6. Delicious and simple salads with Korean carrots and squid

For those who want to completely immerse themselves in the atmosphere of Korean cuisine - a recipe for a delicious and simple salad with Korean carrots and boiled squid fillet. The advantage of Korean salads is that they can be stored for up to 7-10 days, unlike other mixed salads. The secret of such a "lifespan" lies in a special Korean dressing-marinade containing preservative components.

Ingredients:

Calamari, boiled (carcass fillet) 280 g

Carrots, Korean style 420 g

Cucumber, fresh 150 g

Pepper, red (salad) 100 g

For marinade:

Monosodium glutamate

Alcoholic vinegar, concentrated (70%)

Salt (cooking)

Sauce, soy

Refined oil

Spices: coriander, chili pepper (powder), ground black pepper

Cooking method:

Prepare a spicy marinade, for salad, in a small amount. The ingredients do not need to be plentifully watered with dressing, but only mix them well, combining them with hot sauce. A tablespoon of oil will need no more than 20 drops of acetic acid. Add the listed spices to taste.

We cut the boiled and peeled squid carcasses into very thin and long strips, add the prepared carrot salad, thin slices of fresh peppers and cucumbers, also cut into slices, not across, but along. Cucumbers should be chosen not too large, with "milk" seeds. The salad must be kept in a tightly sealed container, at a temperature of 0 to +6 degrees, so that it is saturated with marinade.

Recipe 7. Delicious and simple salads with Korean carrots - Piquant salad cocktail

Composition of ingredients:

For 4 servings:

Oranges, red 0.8 kg (net)

Nuts (roasted hazelnut kernels) 80 g

Sesame, roasted 50 g

Figs, dried 280 g

Green apples 320 g

Carrots, Korean style 160 g

Mint leaves (for decoration) 4 pcs.

Cheese, cream (any, unsalted) 200 g

Blueberries (berries) 150-200 g

Procedure:

Ignite the hazelnuts in a hot frying pan or in the oven, finely chop. Roast the sesame seeds to lightly brown. Slices of oranges free from membrane films and break into 2-3 parts. Cut the steamed figs into slices, apples into thin slices. Sort blueberries, wash with cold, running water, put the berries in a colander, dry on a napkin.

We form a salad in glass or crystal glasses, wide, cylindrical, laying out each ingredient in a thin layer: Korean carrots, figs, oranges, apples, pieces of cream cheese. We decorate the surface of the glass with sesame seeds and crushed hazelnuts, fresh mint leaves. Puree blueberries and pour blueberry sauce over each serving.

Recipe 8. Delicious and simple salads with Korean carrots, broccoli and tomatoes

Ingredients:

Broccoli, browned 350 g

Carrots, Korean salad 280 g

"Mozzarella" or "Feta" 250 g

Olives, black 120 g

Baked tomatoes (dense, fleshy) 240 g

Corn 160 g

Basil, parsley 40 g

Lettuce leaves (for garnish)

For sauce:

- mayonnaise,

− garlic,

− black pepper

Cooking:

Separate the broccoli into individual florets and hold a little in salted water, then shake off and sauté until tender. Cut the pitted olives into slices, chop the greens coarsely. Baked, small tomatoes, when cool, peel and cut into slices, across, or half rings. Cut the feta into medium cubes. Combine the salad ingredients and mix, adding canned, sweet corn, Korean carrot salad. Separately, prepare the sauce by adding garlic and spices to the mayonnaise.

Delicious and simple salads with Korean carrots - tricks and tips

When preparing salads, try to prepare vegetable and fruit ingredients, remembering that many raw vegetables and fruits retain their vitamin value for a very short time. If you care about a healthy and wholesome diet, then vitamin products must be cleaned and chopped immediately before use.

Add sauces and dressings to salads just before serving to keep the dish fresh longer.

Many ready-made salads can be stored in the refrigerator for no more than two hours. Salads prepared with marinade, but not canned, can be stored in the cold for a longer time. Pickled dishes, like any other, should be stored in a sealed container.

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:

1. Cleaned with a kitchen scraper or knife, rub on a special grater for Korean salads. Cabbage leaves cut into small squares.
2. Crush the vegetables with pepper, salt and mix thoroughly.
3. We chop the peeled onion, throw it into a pan with hot vegetable oil. Remove from heat when the onion turns golden.
4. 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.
5. We introduce garlic, passed through a press or grated on a fine grater, the remaining spices to the vegetables.
6. 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:

1. We separate the chicken from the bones and skins, boil the meat in unsalted water, cool and chop, adding a little salt.
2. 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.
3. We rub cheese.
4. We lay out the prepared products in layers: chicken, smeared with mayonnaise sauce - spicy carrots - cheese with mayonnaise - proteins with mayonnaise - yolks.
5. 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:

1. Drain the juice from the beans, lightly squeeze the carrot salad.
2. We chop the onion with the thinnest half rings.
3. We chop greens, chili and bell pepper free from seeds, cut into thin strips.
4. Now you can start preparing the dressing, for this we mix all liquid products.
5. We combine all the ingredients, let the salad brew for about a quarter of an hour.
6. 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:

1. Boil the eggs, cool in cold water, cut and chop into cubes.
2. Cucumber cut into strips.
3. We cut the sticks into thin rings.
4. We add ready-made Korean carrots and corn to the rest of the products, add salt to taste and season with mayonnaise.
5. 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:

1. We remove the protective film from the sausage, cut it into thin strips, chop the cucumber in the same way.
2. Three cheese on a grater.
3. Drain excess liquid from corn.
4. We mix all the products, use mayonnaise for dressing.
5. 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:

1. Cut the ham into strips;
2. Grind the cheese using a medium grater.
3. We rub the cucumber on large cells of the grater, leave it to let the juice in for a while.
4. Peeled egg cut into arbitrary cubes.
5. 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:

1. We clean the washed carrots with a kitchen scraper, rub it on a special grater or cut it into very thin long strips;
2. 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.
3. Cut the washed cucumber into thin strips, add them to the carrots, mix.
4. Pass the peeled garlic cloves through a press, put them into the salad, then pour in the soy sauce and stir again.
5. We pass the onion in hot oil, then pour it into a bowl with vegetables.
6. 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:

1. To begin with, we prepare all the components. We separate the chicken from the bones and skin, cook, cool and chop.
2. Washed cucumbers cut into strips.
3. 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.
4. 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.
5. 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:

1. Boil the beans in water with a pinch of soda.

No holiday is complete without salads. A salad with smoked chicken and Korean carrots is a win-win combination. Therefore, we will offer several interesting recipes with these ingredients.

Ingredients:

• Chicken fillet (smoked) - 0.2 kg;
• Mayonnaise - to taste;
• Carrots in Korean - 0.15 kg;
• Dill - a few branches;
• Eggs - 3 pieces.

Cooking:

1. If you want to make Korean-style carrots yourself, then do it in advance, as it needs time to infuse. Detailed cooking instructions can be found on the seasoning package.
2. Rinse the eggs with baking soda (this should be done in a bowl) and put them in a small saucepan. Fill with water and put on medium heat. When the eggs boil, note the time and cook them for another 10-15 minutes.
3. Remove the cooked eggs from the pan with a spoon and put in cold water to cool faster.
4. Take the fillet and cut it into thin strips.
5. Also chop the eggs. But first they need to be shelled and rinsed several times under running water so that there are no solid particles in the salad by accident.
6. Place chopped chicken and eggs in a large bowl.
7. Add Korean-style carrots to the bowl.
8. Rinse and finely chop the dill and add it to the rest of the ingredients.
9. Now add mayonnaise (or sour cream) and mix our salad well.
10. The finished salad now needs to be transferred to a beautiful small salad bowl and brought to the table.

Salad with smoked chicken and Korean carrots with corn

Ingredients:

• Smoked chicken - 0.4 kg;
• Dill - 1 bunch;
• Canned corn - 1 can;
• Crackers (with cheese or crab flavor) - 1 pack;
• Carrots in Korean - 0.2 kg.

Cooking:

1. Prepare a piece of chicken and cut it into small cubes. It is not necessary to remove the skin from it, then the salad will turn out more juicy. Pour the component into a large container so that you can knead the salad in it.
2. Open a can of corn, drain it in a colander and rinse a little under running water. Sprinkle corn over chicken.
3. Add Korean-style carrots to the bowl, after squeezing out all the liquid.
4. Wash the dill and chop very finely. Add it to the main ingredients.
5. Now take mayonnaise and smear it all over the salad.
6. Transfer the salad with corn to a flat dish, form a beautiful dome.
7. Before serving, open the croutons and arrange them on top (if you wish, you can make a celebration-related pattern out of the croutons). If this is done immediately, they will soften and lose their taste.

with cucumber

In this recipe, all the ingredients are stacked in layers.

Ingredients:

• Cucumbers (fresh) - 2 pieces;
• Eggs - 4 pieces;
• Cheese (hard varieties) - 0.1 kg;
• mayonnaise - for lubricating the salad;
• Carrots in Korean - 0.2 kg;
• Smoked chicken - 0.3 kg.

Cooking:

1. Prepare a beautiful dish in which our salad will be served.
2. Boil the eggs and grate them on a coarse grater.
3. Put the first layer on a dish and spread it with mayonnaise.
4. Cut the chicken into cubes.
5. Lay the meat on top of the eggs and spread the second layer with mayonnaise.
6. Wash the cucumbers and cut them into small cubes.
7. Transfer them to a dish, but do not smear with mayonnaise, otherwise the cucumbers will release juice, and the salad may “float”.
8. Take a carrot and squeeze it out of the juice. Only now form the fourth layer from it. Spread mayonnaise on top of carrots.
9. Grate the cheese on a fine grater and sprinkle the salad with it.
10. If desired, garnish the top of the dish with parsley leaves.

Salad with bell pepper

Ingredients:

• Smoked fillet - 0.5 kg;
• Bulgarian pepper - 0.5 kg;
• Carrots in Korean - 0.5 kg;
• Dill - a few sprigs for decoration;
• Mayonnaise - for lubrication.

Cooking:

1. Cut the fillet into thin plates, and then make straws out of them. Transfer the meat to the main bowl.
2. Prepare the pepper. It is better to take several multi-colored vegetables, then the salad will be bright, and the taste will be more intense.
3. Rinse the pepper, remove the seeds and cut it into cubes. Add it to the chicken.
4. Add Korean carrots and mayonnaise to the rest of the ingredients in a container, mix everything.
5. Transfer the dish to several small salad bowls and garnish with dill sprigs on top. If you are not going to serve the entire salad to guests, then grease only part of it with mayonnaise, then the remaining portion will remain fresh much longer.

with beans

Ingredients:

• Smoked chicken - 0.7 kg;
• Eggs - 3 pieces;
• Carrots in Korean - 0.2 kg;
• Fresh cucumbers - 2 pieces;
• Mayonnaise - for spreading the salad;
• Pickled cucumbers - 2 pieces;
• Leek - 1 piece;
• Canned beans (white and red) - 1 can of each type.

Cooking:

1. Cut the chicken into small squares. Transfer it to a large bowl.
2. Cut the carrots a little so that the straws are not so long, and it is more convenient to eat. Add Korean-style carrots to salad.
3. Rinse both types of cucumbers and cut into cubes. Pour the cucumbers into a common bowl.
4. Rinse the eggs, boil and cut into cubes.
5. Both types of beans alternately need to be thrown into a colander so that excess liquid comes off.
6. Add beans to salad.
7. Wash the leeks and cut them into very thin slices. Add the onion to the main mass.
8. Pour in the mayonnaise and mix everything thoroughly. You can salt a little if you like.

With Chinese cabbage

Ingredients:

• Carrots in Korean - 0.4 kg;
• Mayonnaise - to taste (can be replaced with sour cream);
• Smoked chicken breast - 1 piece;
• Ham - 0.2 kg;
• Eggs - 3 pieces;
• Beijing cabbage - 1 piece.

Cooking:

1. Cut the breast into even cubes, transfer them to a large bowl.
2. Cut the ham the same way and add it to the meat.
3. Rinse the Beijing cabbage and cut off the white hard parts from it. Shred the cabbage. Add chinese cabbage to a common bowl.
4. Boil the eggs, and grate only the whites on a coarse grater. Add them to your salad.
5. Squeeze the liquid from the carrots and transfer it to a common bowl.
6. Dress the salad with mayonnaise and mix everything.
7. Prepare a flat dish and put the salad on it in a beautiful shape, crushed with yolks on top.

With tomatoes

Ingredients:

• Smoked meat - 0.4 kg;
• Mayonnaise - for spreading the salad;
• Corn - 1 can;
• Fresh tomatoes - 3 pieces;
• Crackers - 2 packs (small);
• Carrots in Korean - 0.2 kg.

Cooking:

1. Prepare a convenient container for salad, in which we will only mix everything.
2. Cut the meat into cubes and place in a bowl.
3. Open the corn and add to the meat.
4. Add carrots to the rest of the ingredients.
5. Rinse the tomatoes and cut into medium cubes. Pour them into a bowl.
6. Add mayonnaise and set salad aside.
7. Before serving, add croutons to the salad and mix everything again.
8. Prepare a nice plate and put the salad on it, but do not forget to give it an interesting shape.

Salad with smoked chicken and Korean carrots with red onions

Ingredients:

• Smoked meat (chicken) - 0.4 kg;
• Carrots in Korean - 0.3 kg;
• Red onion - 1 head;
• Mayonnaise - for salad dressing;
• Vinegar - for pickling onions;
• Corn - 1 can.

Cooking:

1. Remove the skin from the red onion. Cut it into half rings. Now it needs to be marinated: 1) Pour vinegar and water into a small bowl, the correct proportion is 1:2; 2) Put the red onion and leave for 20-30 minutes.
2. Cut the meat into cubes and pour it into a large bowl.
3. Add carrots to chicken.
4. Take out the pickled onion and add it to the salad.
5. Open the corn, mix it with the rest of the ingredients.
6. Dress the salad with mayonnaise, transfer to salad bowls and serve.

Demonstrate the proposed options for popular and simple salad recipes not only on holidays, but also on ordinary days, delighting your loved ones.

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