A salad with Korean carrots is suitable for both a holiday and an ordinary day; we always want to surprise our 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 there is nothing special, ordinary carrots, but the seasonings added to it make its taste unusual and give the salad some specialness.

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

This authentic Korean carrot recipe does not include onions or garlic. This recipe only includes salt, pepper and spices.

How to prepare 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
• Korean carrots - 300 gr
• Onion - 150 gr
• Fresh mushrooms (champignons) - 400 gr
• Vegetable oil, salt, mayonnaise, dill, milk - to taste

Preparation:

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 liver to the fried onion and fry until tender. Then fry the mushrooms and mix them with liver, carrots and chopped dill. Pour in mayonnaise and let it brew for a while.

The liver should be soaked in milk before cooking to make it softer and remove excess bitterness. It takes 10-15 minutes to soak.

A very interesting recipe for a tasty and light salad.

Ingredients:

• Chicken fillet - 350 gr
• Korean carrots - 350 gr
• Corn - 1 can
• Hard cheese - 200 gr
• Bell pepper - 1 piece
• Mayonnaise - to taste

Preparation:

Boil the chicken and cut into cubes. Grate the cheese on a coarse grater and mix with the chicken. Peel the pepper and cut into strips. Add peppers, carrots and corn to the chicken and cheese. Before serving, add mayonnaise and stir.

A very tasty salad that will be an excellent decoration for your holiday table.

Ingredients:

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

Preparation:

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 lubricated with mayonnaise. Grate the yolk on top and garnish with herbs.

A delicious salad with a rich mushroom aroma.

Ingredients:

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

Preparation:

Boil the chicken and eggs. Fry the champignons and onions well. Cut the eggs and chicken into cubes, lightly chop the carrots. Grease the bottom of the salad dish with mayonnaise and place mushrooms on top. Then place the chicken on top of the mushrooms and brush with mayonnaise. Then lay out the eggs and also grease with mayonnaise. The final layer is Korean carrots, which are also smeared with mayonnaise. Top the salad with grated cheese.

Very quick and tasty salad.

Ingredients:

• Onion - ½ piece
• Canned corn - ½ can
• Korean carrots - 100 gr
• Smoked chicken fillet - 150 gr
• Crackers - 100 gr
• Mayonnaise - to taste

Preparation:

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

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

Ingredients:

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

Preparation:

Boil the 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 cheese, is smeared with mayonnaise.

An unusual combination and unique taste.

Ingredients:

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

Preparation:

Boil the chicken and eggs. Finely chop the meat. Then separate the yolks from the whites. Cut the peeled kiwi into thin quarter rings. The carrots also need to be finely chopped. Grate the cheese and apples on a coarse grater.

We lay out the first layer of salad - meat and grease with mayonnaise. The second layer is kiwi, no need to grease. Then rub the whites and coat them with mayonnaise, followed by the 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 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’t help but like.

Ingredients:

• Crab sticks - 130 gr
• Sea kale - 200 gr
• Korean carrots - 150 gr
• Cucumbers - 2 pcs.
• Olive oil - to taste

Preparation:

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

The time spent preparing the salad will not be wasted. You will be pleased with the prepared dish.

Ingredients:

• Pickled mushrooms - 1 jar
• Boiled sausage - 300 gr
• Korean carrots - 200 gr
• Hard cheese - 200 gr
• Potatoes - 3 pcs.
• Pickled cucumbers - 3 pcs
• Green onions - 1 bunch
• Dill - 1 bunch
• Mayonnaise - to taste

Preparation:

For the salad you will need dishes with straight sides. Place mushrooms on the bottom, caps down. Place chopped greens on top. Place chopped boiled potatoes on top of the greens and spread with mayonnaise. Place chopped cucumbers on the 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 dishes over onto a plate and serve.

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

The appearance of the salad combined with its unsurpassed taste will amaze your guests.

Ingredients:

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

Preparation:

Finely chop the boiled meat and carrots. Leave some carrots for decoration. We divide the cheese into two unequal parts: the larger part is on a coarse grater, and the smaller part is 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 the lettuce. The head is sprinkled with fine cheese, and the body with carrots. We make the spines, eyes and nose from olives. We decorate the dish with greens.

A quick, tasty and original salad for every day.

Ingredients:

• Potatoes - 6 pcs.
• Korean carrots - 100 gr
• Smoked meat - 150 gr
• Mayonnaise - to taste

Preparation:

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

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

Ingredients:

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

Preparation:

Lettuce leaves are laid out on a plate. Then diced tomatoes are placed on top and sauce is poured over. Place mussels and thin gherkin slices on top of the tomato. Place carrots on top in the form of a cap. The “cap” 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
• Korean carrots - 200 gr
• Hard cheese - 100 gr
• Eggs - 4 pcs
• Garlic clove - 1 pc.
• Greens - 20 gr
• Salt, pepper, mayonnaise - to taste

Preparation:

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

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

Ingredients:

• Korean carrots - 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

Preparation:

Cut the onion into thin rings, add finely chopped cilantro and dill, and a chopped clove of garlic. Season the vegetables with dry and fresh chili pepper. Pour boiling water over the 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 and stick together if you add a couple of tablespoons of cold milk to the water in which it is boiled.

The salad is mixed just before serving.

Ingredients:

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

Preparation:

Break the chips, cut all the products into thin strips and arrange them in the form of a chamomile. Pour mayonnaise on top and serve.

Ingredients:

• Smoked chicken breast - 150-200 gr.
• Korean carrots - 200-250 gr.
• Corn - 100-150 gr.
• Onion - 1-2 pcs.
• Bag of crackers

Preparation:

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 crackers and, after mixing, serve.

Nastya Raduzhnaya

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

Ingredients

• 300 g Korean carrots;
• 200 g canned corn;
• mayonnaise - to taste.

Preparation

Separate the meat from the bones and cut it into cubes. Pour the liquid out of 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 Korean carrots;
• 3 large bell peppers;
• salt and mayonnaise - to taste.

Preparation

A very quick salad if you have ready-made chicken breast in the refrigerator. If you have to boil the chicken, the cooking time will increase to 40 minutes.

Wash the pepper and remove the seeds. Lifehacker has already talked about how to do this quickly. Cut the pepper and chicken into strips. Mix with Korean carrots. Add salt, add mayonnaise and stir.

Salad with Korean carrots and sausage

Cooking time: 10 minutes.

Ingredients

• 200 g Korean carrots;
• 200 g smoked sausage;
• 1 large tomato;
• 1 large cucumber;
• 1 bunch of dill or parsley;
• salt and mayonnaise - to taste.

Preparation

Wash and cut the cucumber and tomato into strips. Do the same with the sausage. Chop the greens. Mix all ingredients with Korean carrots. Salt and season 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 olive oil;
• 1 tablespoon lemon juice;
• ½ teaspoon mustard;
• salt - to taste.

Preparation

Wash vegetables and herbs. Cut the cucumber and radish into strips or grate on a Korean carrot grater. 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 leg;
• 3 eggs;
• mayonnaise - to taste.

Preparation

While the eggs are boiling, drain the juice from the beans and combine them in a deep bowl with Korean carrots. Add diced chicken leg (can be replaced with smoked sausage).

Also cut the eggs into cubes and add to the rest of the ingredients. Season the salad with mayonnaise. Add 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 hard cheese;
• 100 g mayonnaise;
• 3 eggs;
• 1 clove of garlic;
• 1 bunch of green onions;
• 1 bunch of dill;
• salt and ground black pepper - to taste.

Preparation

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 press the garlic.

Combine all the ingredients together, add mayonnaise, salt and mix well.

If desired, you can add canned corn to this salad.

Salad with Korean carrots and croutons

Cooking time: 15 minutes.

Ingredients

• 200 g Korean carrots;
• 100 g smoked sausage;
• 2 eggs;
• 1 pack of rye crackers;
• salt and mayonnaise - to taste.

Preparation

While the eggs are boiling, cut the sausage into strips. Chop the finished eggs into large cubes or strips. Combine sausage, eggs and Korean carrots. Season with salt and add croutons. It is better to take the oblong ones with the taste of bacon.

Season the salad with mayonnaise and serve.

Salad with Korean carrots and squid

Cooking time: 15 minutes.

Ingredients

• 500 g squid;
• 500 Korean carrots;
• 1 small onion;
• 3 cloves of garlic;
• 3 tablespoons soy sauce;
• 1 teaspoon sugar;
• 1 teaspoon ground coriander;
• ½ teaspoon ground black pepper;
• ½ teaspoon ground red pepper;
• vegetable oil for frying.

Preparation

Gut the squid, remove skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.

While the squid is cooling, fry the chopped onion in vegetable oil. Peel and press the garlic. 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 taste better if it steeps a little.

Salad with Korean carrots and liver

Cooking time: 25 minutes.

Ingredients

• 500 g beef liver;
• 300 g Korean carrots;
• 3 large onions;
• salt and mayonnaise - to taste;
• vegetable oil for frying.

Preparation

Peel and cut the onion into half rings. Then fry it in a small amount of vegetable oil. Wash, remove films and finely chop raw beef liver. Add it to the onion, add salt and fry for another 10 minutes. When the onions and liver have cooled, mix them with Korean carrots and season the salad with mayonnaise.

Salad with Korean carrots and chicken

Ingredients

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

Preparation

Boil chicken fillet in salted water. Boil hard-boiled eggs. While they are cooling, grate the cheese on a coarse grater. Cut the chicken and eggs into cubes.

Combine the prepared ingredients and season with mayonnaise. Or lay it out in layers: chicken, carrots, cheese, eggs. Coat each layer except the last with mayonnaise.

Salad with Korean carrots and orange

Cooking time: 40 minutes.

Ingredients

• 200 g chicken fillet;
• 200 g Korean carrots;
• 150 g hard cheese;
• 3 eggs;
• 1 orange;
• mayonnaise and salt - to taste.

Preparation

Boil the chicken in salted water. If you already have boiled fillet, the cooking time will be reduced to 10 minutes. Cut the finished chicken and peeled orange into large cubes. Boil the eggs and grate them on a coarse grater along with the cheese.

Lay out the salad in layers, coating each one with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad sits for a while and soaks, it will taste even better.

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 pitted olives;
• 100 g hard cheese;
• 2 eggs;
• greens for decoration;
• salt and mayonnaise - to taste.

Preparation

Boil chicken fillet in salted water. Boil the eggs hard. While this is cooling, wash and dice the mushrooms.

Also cut the chicken and place it on a large dish in the shape of a drop. Lubricate with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. Fourth - eggs, grated on a coarse grater and coated with mayonnaise. The fifth layer is grated cheese.

Place Korean carrots on top so that the sharp end of the drop remains uncovered. Using olives, make the hedgehog's eyes and nose. Decorate the salad with herbs and let stand for a while.

"Grand" salad with Korean carrots- nourishing and incredibly tasty. This dish harmoniously combines chicken, Korean carrots and pickled cucumbers. This salad must be laid out in layers. You can buy Korean carrots in the store, I prepared them myself. Try it! This dish will decorate the festive table with its wonderful taste.

Ingredients

To prepare the Grand Salad with Korean carrots you will need:

3 boiled potatoes;

200 g Korean carrots;

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

2-3 pickled cucumbers;

1 small onion;

salt - optional;

mayonnaise for layering;

greens for decoration.

Cooking steps

Grate the potatoes on a coarse grater, place them in a salad bowl as the first layer, and add salt. Make a mesh out of mayonnaise.

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

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

Cut the cucumbers into cubes.

Place the cucumbers in a third layer and make a mesh of mayonnaise.

Place Korean carrots on cucumbers.

Place the Grand Salad in the refrigerator for 1-2 hours to soak. Before serving, you can decorate with herbs. I hope you enjoy the recipe for this delicious, colorful Chicken, Korean Carrot and Cucumber Salad.

Bon appetit!

36 salad recipes for every taste

simple and tasty salads with Korean carrots recipes with photos

15 minutes

140 kcal

5 /5 (1 )

Korean carrots are a very popular appetizer; they add piquancy and spice to any feast. It is very easy to prepare such carrots, you just need to grate them on a special grater and add spices - salt, sugar, vinegar, always a mixture of peppers and vegetable oil. That's all the ingredients. The spiciness of the carrots can be adjusted according to your taste.

Today, Korean carrots are added to various salads to create original, juicy, tasty dishes, the recipes of which we will reveal today.

Salad with smoked chicken and Korean carrots

Korean carrot salad goes well with corn, chicken, ham, mushrooms, beans, hard cheese, crab sticks, and squid. You can safely add and combine everything that adds richness to the salad in your salad options with Korean carrots. This salad with just three ingredients will captivate you with its taste and ease of preparation.

Kitchen appliances and utensils: salad bowl, spoon, knife, cutting board.

Ingredients

Cooking process

The salad is prepared very simply and quickly if you already have Korean carrots ready. If you need to cook the carrots separately, allow for another 40 minutes. But it’s better to cook the Korean carrots in advance so that they can brew and be saturated with spices.

Video recipe for salad with smoked chicken and Korean carrots

Watch the video on how to prepare a salad with smoked breast and Korean carrots at home easily and quickly.

Salad with smoked chicken, Korean carrots and corn.

The salad is original, tasty, filling and unusual. Salad with smoked chicken, Korean carrots and canned corn. Great for an unexpected feast when guests are on the doorstep)
Ingredients:
Smoked chicken (thighs) - 400 grams
Korean carrots - 300 grams
Canned corn - can
Mayonnaise - 50-70 grams
Salt, pepper - to taste

https://i.ytimg.com/vi/lp72X_IxTKU/sddefault.jpg

https://youtu.be/lp72X_IxTKU

2017-07-09T13:12:52.000Z

A salad with Korean carrots will turn out delicious with smoked sausage if you don’t have chicken on hand. A great quick salad option using whatever you have in the fridge.

Today, Korean-cooked carrots can be bought in any supermarket, but if you want to cook them at home, we will reveal the easiest and fastest way. Select 2-3 large, juicy carrots, peel and grate on a special Korean carrot grater, which you can purchase at any store that sells kitchen utensils. Grate the carrots and add spices: 3-4 tablespoons of vinegar, sugar, salt and black pepper. Stir, taste and add spice if necessary. Let the carrots sit for 2 hours. Now you can eat it or prepare salads from it.

Salad with beans and Korean carrots

A hearty vitamin salad will delight you with its novelty, excellent combination of ingredients and ease of preparation.

• Cooking time: 25 minutes.
• Number of servings: 4.
• Kitchen appliances and utensils: pan, spoon, salad bowl, cutting board, knife.

Ingredients

Cooking process

1. Boil the beans first.
   
   

   If you use canned, it will save you time.

2. Pour beans into a salad bowl and add chicken or ham, cut into pieces - whatever you like best or what you have in the refrigerator.
   
   
3. Boil the eggs and cut them into cubes and add them to the salad.
   
   
4. Finely chop the Chinese cabbage and add to the rest of the ingredients.
   
   
5. Finely chop the greens and add to the salad.
   
   
6. Salt and pepper the salad and season with sour cream or mayonnaise. Mix well.
   
   
7. Place the salad on a plate and cover with a layer of Korean carrots on top.
   
   
8. Garnish the salad with parsley leaves and halved olives.
   
   

With such a bright, juicy salad, it’s nice to welcome guests or just give your loved ones a beautiful dinner.

Video recipe for salad with beans and Korean carrots

From this video you will learn all the intricacies of preparing a salad with Korean carrots and beans.

Salad with beans and Korean carrots. Bean salad recipe

Salad with beans, Korean carrots and meat - hearty, spicy
and very tasty, quite suitable as a holiday dish.
Meat can be replaced with ham, the salad can be dressed with natural yogurt.
Thanks for watching, liking and commenting!
Hope you enjoy this recipe!

https://i.ytimg.com/vi/9MSGB_qkRig/sddefault.jpg

https://youtu.be/9MSGB_qkRig

2014-04-24T12:55:27.000Z

Salad with Korean carrots and mushrooms

• Cooking time: 10 minutes.
• Number of servings: 3.
• Kitchen appliances and utensils: salad bowl, spoon, cutting board, knife.

Ingredients

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 you 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

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

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

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

The secret of delicious Korean carrots lies in the marinade that is used to prepare 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 prepare it yourself. It contains: three types of ground pepper - hot, red, sweet paprika and ground black, ground coriander seeds and garlic. As you can see, nothing unusual. However, there is no difficulty in preparation either, except for a special device - a shredder in order to chop the carrots into just such long, thin strips. Using this set of spices for marinade, you can cook mushrooms, cucumbers, and many other vegetables.

Korean carrot salad goes well with many foods, 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 - 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 360 g

Dill, lettuce (for serving)

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

Preparation:

Cook the soaked beans until tender. Peel the poultry liver from films, cut into cubes; First, lightly fry, seasoning with spices, then simmer, adding a little milk to the saucepan. Cut the champignons into slices and fry them too. Squeeze the Korean carrots to remove excess marinade. Finely chop the green onions and dill. Combine all ingredients, including Korean 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

Product composition:

For 4 servings:

Green apple (sweet and sour) 160 g

Carrots, Korean 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

To submit:

Lettuce, large leaves

Herbs (red basil)

Grapes, fresh (white, seedless) 280 g

Preparation:

Cut the peeled apples and marinated beef into strips. Fry the potatoes, let the oil drain after frying and cool. Place the prepared salad in a heap on a flat, round dish, covered with curly lettuce leaves, with grape berries and basil leaves on top. Prepared sauce made from sour cream, chopped herbs with garlic and dry wine, serve separately with the salad. You can also prepare a sauce for this salad 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 carrots 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

Preparation:

We start by preparing the sauce for the festive cocktail salad: shake off the water from the washed rosemary and basil leaves, add one or two large cloves of garlic, oil and blend 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). Blend the dressing again with a blender and pour into the gravy boat.

Free the mussels from the marinade, cook the shrimp and peel them. We cut the rest into small cubes, along with eggs, red pepper, crab sticks, chopped green onions and feta. Cut the canned mussels into 2 or 4 pieces. Lightly fry the sesame seeds in a dry frying pan to release their aroma.

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

crab sticks,

green onions (sprinkle with lemon juice).

On top of the onion are pieces of Feta. You don't have to cut the cheese, but break it into small pieces. Place shrimp, olive rings on the cheese and sprinkle with toasted sesame seeds. Hang a sliced ​​lemon on the edge of the glass and insert a sprig of arugula into the salad. Place glasses with seafood 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 are something new and intriguing.

Product composition:

For 6 servings:

Korean carrots 320 g

Beetroot, baked (table, dark red) 360 g

White cabbage, fresh 450 g

Lemon juice 70 ml

Baked potatoes 350 g

Green, canned peas 280 g

Onion, pickled 180 g

Eggs, boiled 300 g (net)

Pickled cucumbers (marinated) 140 g

Herring, fatty, smoked (fillet) 480 g

Sunflower oil, unrefined (first pressing) 120 ml

Salt, sugar (for dressing)

Preparation procedure:

Wash potatoes, beets without damage, thoroughly, remove dirt with a brush, dry with a napkin, grease the surface of the vegetables with oil (refined) and bake until tender. When the roasted vegetables are warm, peel them to make it easier to remove the skins. Leave to cool completely. Chop the onion and cabbage (white cabbage). Mash the cabbage with salt and sugar. Soak the onion in acidified water until the bitterness is eliminated. Except for cabbage, onions and Korean carrots, all products for the vinaigrette are cut into cubes. First, chop the beets and seal them with oil so they don't color the rest of the ingredients. To do this, mix the chopped beet cubes well with the addition of oil and hold for a few 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), thin slices of pickled carrots and beets, rolled in the shape of roses.

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

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

If you think about it, the oriental “shawarma” beloved by many is a salad in pita bread. And such a “travel” version of a tasty and simple salad with Korean carrots can always come in handy in the recipe box. Homemade food is always better and tastier!

Ingredients:

For 4 servings:

Chicken fillet (grilled)

Fresh cucumber

Carrots, Korean style

Cheese, hard (any)

Marinated mushrooms

Cabbage, Chinese cabbage (or lettuce)

For the sauce:

Tomato dressing, spicy, with garlic

Mayonnaise

Mustard.

Preparation:

If you want, you can wrap this salad in pita bread and place it in travel containers. You can simply serve it in a salad bowl and place next to it a sauce made from equal parts of tomato ketchup and mayonnaise. You can arrange the salad in the form of a cocktail, placing it in layers in bowls, garnishing with herbs, a slice of lemon and an olive.

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

Free the mushrooms from the marinade and cut into plastic pieces, along with the cucumbers. Add Korean carrot salad, shredded fresh cabbage (do not add salt or crush). Grate the cheese on a coarse grater.

All components of the salad and dressing-sauce are taken in equal 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 “life expectancy” lies in a special Korean marinade dressing containing preservative components.

Ingredients:

Boiled squid (carcass fillet) 280 g

Carrots, Korean 420 g

Cucumber, fresh 150 g

Pepper, red (salad) 100 g

For the marinade:

Monosodium glutamate

Alcohol vinegar, concentrated (70%)

Salt (table salt)

Sauce, soy

Refined oil

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

Cooking method:

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

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 lengthwise. Cucumbers should be chosen that are not too large, with “milky” 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 the marinade.

Recipe 7. Delicious and simple salads with Korean carrots – cocktail salad “Spicy”

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 160 g

Mint leaves (for decoration) 4 pcs.

Cream cheese (any kind, unsalted) 200 g

Blueberries (berries) 150-200 g

Procedure:

Heat the hazelnuts in a hot frying pan or in the oven and chop coarsely. Fry the sesame seeds until lightly browned. Remove orange slices from membrane films and break into 2-3 parts. Cut the steamed figs into slices, apples into thin slices. Sort the blueberries, wash with cold running water, transfer the berries to a colander, and dry on a napkin.

We form the 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. Decorate the surface of the glass with sesame seeds, crushed hazelnuts, and fresh mint leaves. Puree the blueberries and top each serving with blueberry sauce.

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

Ingredients:

Broccoli, sauteed 350 g

Carrots, Korean salad 280 g

Mozzarella or Feta 250 g

Olives, black 120 g

Baked tomatoes (dense, meaty) 240 g

Corn 160 g

Basil, parsley 40 g

Lettuce leaves (for decoration)

For the sauce:

− mayonnaise,

− garlic,

− black pepper

Preparation:

Separate the broccoli into individual florets and soak in salted water for a while, then shake off and sauté until tender. Cut the pitted olives into rings and chop the greens coarsely. When the baked small tomatoes have cooled, peel them and cut them into slices, crosswise, or half rings. Cut the Feta into medium cubes. Combine the salad ingredients and mix, adding canned corn, sweet corn, and Korean carrot salad. Prepare the sauce separately, adding garlic and spices to the mayonnaise.

Delicious and simple salads with Korean carrots - tricks and useful 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 crushed immediately before use.

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

Many prepared salads can be stored in the refrigerator for no more than two hours. Salads prepared using marinade, but not canned, can be stored in the cold for a longer time. Marinated dishes, like any other, should be stored in a closed container.