Salads with Korean carrots and corn. Korean carrot salad - recipes with photos

How to cook a salad with carrots, sausage and corn

Open a can of canned corn, put the grains in a colander and rinse with warm water. Drain excess water and transfer to a salad bowl. You can cook corn on your own, for this the cob needs to be well cleaned, washed and boiled until tender in non-salted water for 20-25 minutes, depending on the degree of maturity. Sweet dairy varieties can be steamed. Cool the cooked corn and cut the kernels with a knife or clean with your hands.

You can add a little salty feta cheese or cheese to a salad with beans, corn and sausage - this will give the appetizer a piquant spiciness.

Since Korean snacks are spicy enough not to spoil the taste of your favorite salad, you can cook carrots to your taste.

Fresh medium-sized carrots need to be peeled, washed and grated on a special grater.

Add a little salt and allspice to the grated carrots, mix well and add a few drops of vegetable oil and vinegar. You can add a clove of garlic and other favorite spices - cumin, cardamom, or a special mix for making Korean salad at home.

Add Korean carrots to vegetables, mix and season with mayonnaise.

Cool the salad with Korean carrots, corn and sausage before serving in the refrigerator a little - it will infuse and its taste will be even brighter.

Bon appetit!

Hot and spicy Korean carrots are a favorite snack for many people. But not everyone knows that carrots can not only be consumed on their own, in a separate form. On its basis, delicious salads are prepared - and such dishes are suitable for both ordinary and festive tables.

Nutritious, healthy and very tasty salad can be prepared by mixing three simple and inexpensive ingredients - Korean carrots, chicken and corn. To create a dish you will need the following ingredients:

• chicken breast - 0.5 kg;
• canned sweet corn - 1 can;
• garlic - 4 cloves;
• salt and pepper to taste;
• Korean carrot - 100 g;
• bell pepper - 1 piece;
• mayonnaise - 100 g.

Step by step preparation is very simple:

• The chicken breast is cleaned of thin skin, washed in cold water, then placed in a large saucepan and boiled for 20-30 minutes until tender in salted water.
• Peppers are washed and cut into small cubes, and garlic is passed through a special crusher or cut by hand into very small pieces.
• Korean carrots, peppers and garlic are mixed in a deep bowl.
• The boiled chicken is taken out of the water, cooled a little, and when the poultry meat becomes warm, it is cut into small cubes or thin strips.
• The chicken is added to the bowl with the rest of the ingredients, the dish is poured with mayonnaise and mixed well.
• Pour the corn from the jar on top, after pouring the juice out of it, and stir the dish again.
• After that, it remains only to add the selected hot spices - a mixture of peppers, coriander - to the finished dish and stir again.

Next, a salad of chicken, Korean carrots and corn should be kept at room temperature for about half an hour so that it is properly soaked, and then served. It is good on its own, as a light snack, and as an addition to hot dishes. The whole cooking process, taking into account boiling the chicken, takes about an hour.

Salad with Korean carrots and beans

An even simpler dish is a salad of two ingredients - Korean carrots and canned beans. To prepare it, you need to take:

• Korean carrot - 100 g;
• red canned beans - a jar of 200 g;
• 3 fresh chicken eggs;
• smoked chicken leg - 100 g;
• mayonnaise to your taste.

Make the salad like this:

• The eggs are brought to a boil and boiled in salted water for 7 - 10 minutes - until cool.
• A jar of canned beans is opened, the juice is poured out, and the beans are placed in a large bowl and mixed with cooked Korean carrots.
• Chicken leg (or regular smoked sausage) is cut into small cubes or strips and also added to the bowl with the rest of the ingredients.
• Hard-boiled eggs are quickly cooled in cold water, peeled, cut into small cubes and added to the salad.
• The dish is seasoned with mayonnaise to taste, salted and infused for half an hour to acquire a rich taste.

If desired, a salad of Korean carrots and beans can be supplemented with your favorite spices and spices. The dish is great as a light independent snack, you can also use it with hot meat or fish products. Salad will give unusual notes to their usual taste. The cooking process takes no more than 15 - 20 minutes.

Salad with Korean carrots and crab sticks

• Korean carrot - 200 g;
• crab sticks - 200 g;
• fresh chicken eggs - 3 pieces;
• hard or semi-hard cheese - 100 g;
• garlic - 1 large or 2 small cloves;
• green onion feathers - 1 bunch;
• dill - 1 bunch;
• mayonnaise - 100 g;
• a little salt and a pinch of ground black pepper.

Despite the expanded number of ingredients, the salad is still prepared quickly and easily.

• The eggs are brought to a boil in salted water and boiled for about 10 minutes.
• Crab sticks are cut into thin light strips, and the cheese is rubbed on a grater - large, not small, so that it also lays in long strips.
• Garlic is peeled and cut as small as possible or passed through a crusher.
• Boiled eggs are cooled under cold water, peeled and cut into cubes.
• All cooked ingredients are mixed in a large bowl, if necessary, salt, add pepper and mayonnaise, mix well.
• Onion and dill are thoroughly washed, finely chopped and sprinkled on top of the salad as a finishing touch.

Traditionally, the salad should be allowed to infuse for about half an hour so that all the ingredients are properly soaked. After that, the dish is served on the table - both as a separate treat, and as a light snack before hot dishes. It takes only about 20 minutes to prepare an unusual salad.

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

Salad with Korean carrots and corn

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

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

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

How to cook a salad with Korean carrots - 16 varieties

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

Ingredients:

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

Cooking:

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

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

A very interesting recipe for a delicious and light salad.

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

Delicious salad with a rich mushroom flavor.

Ingredients:

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

Cooking:

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

Very fast and tasty salad.

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

Unusual combination and unique taste.

Ingredients:

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

Cooking:

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

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

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

Turn the dish over onto a plate and serve.

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

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

Ingredients:

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

Cooking:

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

Quick, tasty and original salad for every day.

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

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

Ingredients:

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

Cooking:

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

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

The salad is tossed just before serving.

Ingredients:

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

Cooking:

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

Ingredients:

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

Cooking:

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

It is customary to put delicious and original dishes on any festive table. And if classic salads, such as Olivier and vinaigrette, have long taken root, and cooking them is considered a tradition, so why not diversify the menu and put something original on the table. One of the very unusual, but quite easy to prepare dishes is a salad with Korean carrots and corn, combined with smoked chicken meat.

About the dish

Smoked meats on the festive table are always welcome, and cooked cold appetizers, which will include smoked meat, can even become a crown delicacy.

A cold appetizer of Korean carrots, corn and smoked chicken is a tasty, juicy and easy-to-prepare element of the festive table. Its recipe is simplified due to the fact that the main ingredients are already fully prepared and practically do not require further processing other than slicing. But there is the possibility of expanding the number of ingredients.

Often, cheese and boiled eggs are added to the recipe for such a cold snack. For connoisseurs of unusual dishes, it would be appropriate to add rye crackers, pickled gherkins, canned beans, avocados, tomatoes, shrimp or red fish fillets. All these components are perfectly combined with each other. Such a cold appetizer, regardless of the number of ingredients used, has a rich spicy taste and appetizing appearance.

For those who prefer an easier cooking option and do not have much time to cook, you can use the simplest recipe.

This recipe is the easiest to make. It takes no more than 20 minutes to complete it. The taste is spicy and original. In addition, the combination of Korean carrots, chicken breast and corn with mayonnaise can be used not only as a salad, but also as a dressing for sandwiches or stuffing for stuffed vegetables.

To reduce the calorie content of this cold snack, you can use low-fat yogurt instead of mayonnaise. You can also use olive oil dressing with lemon juice and soy sauce. Then the taste will be more intense.

For a salad with Korean carrots, chicken and corn, chicken meat can be used not only smoked, but also boiled. The taste, of course, will be completely different, but no less interesting. For the preparation of such an appetizer, it is the loin of the chicken that is chosen. Boil it first in salted water.

You can serve such a cold dish in several ways. The simplest is the standard mixing of ingredients cut into small cubes. No less interesting is the cutting of straws. Then the Korean carrot does not stand out too much from the general consistency.

Serving can be done in the form of a layered salad, where the base will be chicken meat, then a layer of corn and Korean carrots. Spread between layers of ingredients with a small amount of mayonnaise.

A good serving option can be a dish in the form of tartlets with filling. Dough baskets will go well with the spicy taste of this filling.

Korean salad with chicken and corn can be garnished with grated egg yolk or grated cheese before serving.

Many housewives are not limited to these ingredients. Often other products are added. The combination of Korean carrots and chicken fillet can be diluted not only with corn, but also with canned beans or pickled mushrooms. A good option with the addition of prunes, which creates an interesting contrast of sweet and spicy taste.