Salad "Chafan"

The famous multi-color "Chafan". When I first observed, being a guest, how the hostess somehow solemnly stirred it on the festive table and told how tasty and healthy it was, I was a little skeptical about her speeches. When I finally tried the salad, I realized how wrong I was. I will make a reservation, that “Chafan” was with mayonnaise.

Almost nothing is known about the origin of lettuce. There are several versions and all of them are geographically distant. Someone claims that the salad is Korean, someone says that it is Vietnamese, while others claim that it is Russian. Does it really matter? The main thing is that he is! The salad is nutritious and can replace lunch.

In order to prepare the classic Chafan salad with meat, we will prepare the products according to the list.

Peel the onion, wash with water, cut into strips. We put it in a bowl, sprinkle with a little sugar and rub it lightly with your hand to make it softer. Then pour vinegar diluted with water (1: 1). We leave to marinate.

In the meantime, we prepare all the other components of Chafan.

We clean the potatoes, wash them and cut them into thin strips, much thinner than for "fries".

Fry in a frying pan in vegetable oil until cooked.

Peeled carrots cut into thin strips. You can just use a knife, like me, but it's easier on a grater for Korean carrots.

We wash the beef meat, dry it with a paper towel and cut across the fibers into thin strips.

Fry it in vegetable oil until golden brown and cool.

Shred the cabbage into thin strips.

We clean the beets and rub them on a grater for Korean carrots. Please note that the beets are raw.

We spread the fried meat and potatoes, as well as chopped vegetables, on a dish in slides. Alternate components by color.

Vegetables are usually placed around and meat in the center. We put pickled onions on top of them and season with vegetable oil. Fresh herbs are also required, it will give even more freshness to the salad.

Before serving, the Chafan salad is not stirred so that you can admire the beauty of the bright colors of this dish. I tried to prepare this salad with mayonnaise and I want to note that it is much tastier with it!

Well, now the classic - with butter.