Salad with bacon and Korean carrots. Korean carrot salad - recipes with photos

A light salad for a holiday dinner or lunch - layered salad with carrots - a selection of 8 best recipes!

A simple and light salad for a holiday or everyday table.

Carrots (large) - 1 pc.
Chicken egg (large) - 3 pcs.
Apple - 2 pcs.
Cream cheese - 50 g
Dill (for decoration)
Mayonnaise - 1 pack.
Chinese cabbage (2 leaves) - 2 bunches.

Peel and wash the carrots. Grate on a coarse grater.

Peel the apple. Grate on a coarse grater.

Boil the eggs. Clear. Grate on a coarse grater.

Finely chop the cabbage. Grate the cheese on a fine grater.

layer apples + mayonnaise
layer of egg + mayonnaise
layer cabbage + mayonnaise
layer carrots + mayonnaise
layer of cheese + mayonnaise.

Decorate with greens.

Recipe 2: layered salad with chicken and carrots (step by step)

Layered chicken salad is a real holiday dish. And if you want to serve this chicken salad in an unusual way, then you are welcome to look at our recipes.

Today we invite you to prepare carrot salad for the New Year, or any other holiday. It is not only beautiful, but also delicious. Under the guise of a carrot lies a very tasty layered chicken, mushroom and potato salad.

Do you prepare such a salad? Why not? Then you should try it. It is very tender and satisfying, despite its deceptive appearance. After all, carrots are not so filling on their own. But carrots with chicken are a completely different matter. Let's prepare our birthday salad.

350 grams of carrots,
300 grams of chicken fillet,
200 grams of mushrooms,
100 grams of onion,
150 grams of potatoes.
2 eggs,
salt, pepper to taste.

Potatoes, carrots and eggs need to be boiled until tender. You can do this in one pan, but you will have to get the eggs out earlier.

Peel the potatoes and grate them. Salt the potatoes and place them on a large dish (preferably oval) in the shape of a carrot.

Fry mushrooms and onions in vegetable oil until tender. Add fried onions and carrots. Don't forget to salt and pepper the mushrooms. So that the salad is not bland. Lubricate the mushrooms with mayonnaise.

Boil chicken fillet in salted water. Cool. Cut the chicken fillet into small pieces. Place the chicken in the next layer. Lubricate the layer with mayonnaise.

The penultimate layer is chicken eggs. Lubricate the eggs with mayonnaise.

Grate the boiled carrots on a fine grater and place them on top throughout the salad. Sala already looks like a real carrot, just needs a few details.

Use dill to make a carrot tail by sticking them into the salad. Instead of dill, you can use parsley, it will look even more realistic.

To give the carrots an even more real look, take a knife and make small indented stripes all over the carrots. To make them more visible, sprinkle them with ground nutmeg or ground black pepper.

Recipe 3: layered salad with beets, carrots and eggs

A successful combination of vegetables in this salad will make it your dish of the day. Sweet boiled beets and sweet carrots contrast perfectly with sour pickled onions - a very tasty holiday salad.

Beets – 2-3 pcs.
Carrots – 2 pcs.
Potatoes – 5-6 pcs.
Eggs – 2 pcs.
Onion – 1 pc. (+ 1 tbsp vinegar and 1 tbsp sugar for pickling onions)
Mayonnaise

Boil all vegetables and eggs until tender. While the vegetables are cooking, pickle the onions, although you don’t have to pickle them. To do this, chop it.

Place in a deep container. Add a spoonful of sugar.

Pour in 1 tbsp. vinegar.

Fill with warm water and leave for 20-30 minutes.

The salad is layered, so we chop the vegetables and place them one by one. We will grease each layer with mayonnaise.

First, cut half the potatoes into cubes. I cooked the potatoes together with the beets, so they came out a little pinkish, but this did not affect the taste in any way.

Place the pickled onions on top (not all of them, you need to leave them on another layer of potatoes).

Generously pour mayonnaise.

Again potatoes, onions and mayonnaise.

Grate the carrots and place in the next layer. Lubricate with mayonnaise.

Sprinkle finely grated eggs on top. There is no need to smear it with mayonnaise.

The layered salad is ready. Decorate it with herbs and serve it on the table.

Delicious!

Recipe 4: Layered salad with Korean carrots and mushrooms

I offer for your holiday table a completely simple, but very tasty layered salad with Korean carrots. The salad turns out quite filling! You can lay out the layers using a cooking ring or, as usual, in one salad bowl.

boiled chicken fillet - 150 g;
pickled mushrooms - 100 g;
Korean carrots - 100 g;
white loaf - 2 slices;
mayonnaise 30% - to taste;
greenery.

The next layer is Korean carrots (if the carrot strips are too long, chop them).

Place the finished croutons as the top layer on the salad. Grease with a little mayonnaise.

That's all! Place the salad in the refrigerator for half an hour. A delicious puff salad with Korean carrots is ready, garnish with herbs and can be served!

Recipe 5: Layered salad with Korean carrots and chicken

chicken fillet – 200 g;
eggs – 4 pcs.;
cheese – 150 g;
fresh cucumbers – 2 pcs.;
Korean carrots – 150 g;
mayonnaise – 100 g.

Place the chicken fillet into boiling and slightly salted water. In half an hour it will be ready. Boil the eggs. Chop cucumbers and eggs into strips. Grate the cheese. Disassemble the cooled fillet into thin fibers.

Lay out the salad with Korean carrots in layers (you can use a round shape made from a plastic bottle or lay out layers of any configuration on a suitable plate). Sequence of layers:

meat,
Korean carrots,
cucumber,
egg,

All layers, except those located between the Korean carrots, should be coated with mayonnaise. Repeat the entire sequence of layers 2 times.

Carefully move the round plastic mold around its axis and remove. Garnish the salad with thin cucumber strips.

Another presentation option: a salad with Korean carrots, shaped like a low cylinder, wrapped in cucumber strips along the side surface.

Recipe 6, step by step: layered salad with liver and carrots

This wonderful salad will not leave all lovers of liver dishes indifferent. Beef liver is best for making salad. The content of the salad is light, not cluttered with ingredients. For those who don't like garlic, you don't have to add it, it will still be very tasty. For those who try it, it will become one of their favorites.

300 grams of liver
200 grams of carrots
100 grams of cheese
2 pcs. eggs
1-2 pcs. clove of garlic
200 grams of mayonnaise

Wash the liver, add cold water, bring to a boil, and boil. Cook over low heat for about 40 minutes.

Cool the finished liver and grate on a coarse grater.

Grate the cheese on a coarse grater.

Pre-boil the carrots and grate them on a coarse grater.

Boil the eggs, peel and grate on a coarse grater.

Grate the garlic on a fine grater or squeeze through a garlic press.

Mix garlic with a third of mayonnaise.

Divide the grated liver into two parts. Mix one part with mayonnaise and garlic.

Place the liver mixed with mayonnaise in an even layer on a salad bowl.

Place grated carrots on top and spread with mayonnaise.

The next layer is grated egg, pour over mayonnaise.

Place grated cheese on the egg and sprinkle with mayonnaise.

Place the second part of the liver on top. Draw a mesh of mayonnaise.

Recipe 7: Layered salad with chicken, mushrooms and carrots

Puff salads are not only very tasty, but also look extremely attractive. This dish can be served for a family dinner or a holiday table. The classic combination of chicken and mushrooms is complemented by potatoes and cheese, which makes it more filling. And boiled carrots add bright colors. All products are chopped and laid out in layers, so cooking takes very little time. Before serving, it is advisable to leave the salad in the refrigerator for an hour or two so that it soaks in and becomes juicier.

Chicken fillet – 250 g
Cheese - 100 g
Marinated champignons – 150 g
Potatoes - 1 pc.
Carrots - 1 pc.
Onion - 1 piece
Mayonnaise - to taste

Let's prepare the necessary products. Boil the chicken, potatoes and carrots and cool. Place the champignons in a colander to drain excess liquid.

The first layer will be potatoes. To do this, you need to peel it and grate it on a coarse grater. Place the mixture on a flat dish, level it with a spoon and grease with mayonnaise.

Place champignons on potatoes. If you purchased whole mushrooms, they need to be cut into small pieces.

Cut the onion into small cubes, put it in a sieve and pour boiling water over it. Then the bitterness will go away and the salad will have a more delicate taste. Sprinkle the mushroom layer with onions and grease with mayonnaise.

We cut the chicken fillet into pieces, as you like - larger, smaller. This will be the next layer.

Grate the boiled carrots on a fine grater. There should be a little of it, just a thin layer. Too many carrots will make the salad too sweet. Distribute the mixture over the chicken and grease with mayonnaise. This is not so easy to do - the carrots stick to the spoon. Therefore, you can mix it with mayonnaise and apply the mixture to the salad.

Grate the cheese on a coarse grater and sprinkle the salad on top. You need to try to cover not only the top, but also the sides - then the dish will look especially appetizing. If the cheese does not want to stick to the edges of the salad, they can be greased with mayonnaise.

Place the plate in the refrigerator for several hours, decorate with herbs and serve. If you can’t wait to try it, you can eat it right away; it won’t make the salad any worse).

Recipe 8: layered salad with carrots and champignons

1 carrot;
250 gr. champignons;
2 boiled potatoes;
2 tsp tartar sauce or mayonnaise;
onion;
boiled egg;
salt - to taste.

First of all, to prepare a layered salad with mushrooms and potatoes, set the potatoes and eggs to boil. In the meantime, let's move on to the rest of the ingredients. Chop the mushrooms, add salt and simmer in a frying pan until cooked.

I cook the carrots in a double boiler until soft. Can be boiled in salted water. Grate ready carrots for salad with champignons.

Cut the finished potatoes into cubes. You can grate it.

Top the potatoes with sauce – I love tartar sauce. You can use homemade mayonnaise or sour cream with mustard for this mushroom salad. To prevent the salad from turning out too greasy, I season the sauce only with potatoes - the driest layer of the salad.

We cut the onion very thinly and finely.

Now that everything is ready, we can begin the fun part. To form a salad with mushrooms and carrots, we will need a plastic bottle with cut off edges. Place it on a plate and fill it with potatoes and onions.

Then lay out a layer of mushrooms and a layer of grated carrots. Carrots need a little salt.

Grate the egg white and then the yolk - the last layer of salad with champignons and carrots.

Now we carefully pull the bottle up, leaving a ready-made puff salad with mushrooms and carrots on the plate.

No man can resist meat dishes, regardless of whether they are salads or something else. It is the stronger sex who will appreciate Korean salads with meat, because they not only have a huge protein content, but also an amazing, exquisite spiciness obtained by adding Korean carrots. Such dishes, like , and in the event of a noisy feast, will come in very handy, and are simply perfect for dinner. And it doesn’t matter at all what else was prepared for this very dinner, this salad will disappear simply with lightning speed, it is so tasty, and original, and self-sufficient.

Undoubtedly, not everyone likes such a product as prunes, but its true connoisseurs will appreciate this dish. Those who prefer not to include it in various dishes will certainly change their minds if they ever bother to try this beef and Korean carrot salad. Everything in it is incredibly harmonious and exudes nobility.

Try the others that we have prepared for you!

For beef salad with Korean carrots you need:

350 gr. smoked meat;
400 gr. champignons;
2 onion heads;
200 gr. Korean carrots;
80 gr. prunes;
4 large eggs;
30 gr. olive oil;
180 gr. mayonnaise;
4 gr. salt.

Necessary components for decoration:

50 gr. Korean carrots;
1 medium beet;
1 medium apple.

Beef salad with carrots in Korean:

The meat is laid out on a board and cut finely with a knife.
The mushrooms are washed, sorted and the film is removed from the caps, each individual specimen is cut into slices on a board.
Peel the onion and chop it into thin slices with a knife.
Pour onions and mushrooms into a frying pan, add oil and fry until all the liquid has evaporated.
Place the eggs in a saucepan, add water and boil for no more than twelve minutes after the water boils. Then the boiling water is poured out, and cold water is poured in and the eggs are cooled in it. After this, the whites are cleaned and cut into small cubes, and the yolks are crushed on a medium-sized grater.
The prunes are poured with boiling water, left in it for a short time, then the water is drained and finely chopped.
All products prepared for this moment, except for the yolks, are poured into a salad bowl and poured with mayonnaise and mixed.
Sprinkle everything with yolks.
Decorate the salad with grated beets, apple slices and Korean carrots.

Tip: it is advisable to cool the salad a little in the refrigerator. When warm, it does not have such bright flavor notes, which instantly open up when cooled.

Beef salad, Korean carrots

It’s strange, but most often only “Vinaigrette” and “Shuba” are prepared from beets, and they are rarely added to a salad with Korean beef. And this despite the fact that this particular root vegetable has an amazing taste and is able to “adapt” to other products. We urgently need to correct the situation and prepare an amazing Korean beef salad with beets, which can win the hearts of many.

Required components:

200 gr. Korean carrots;
180 gr. mayonnaise;
300 gr. beef;
200 gr. potatoes;
200 gr. beets.

Salad with beef and Korean carrots:

The potatoes and beets are washed with a brush, then placed in different saucepans, filled with water and boiled. After cooking, rinse with cold water, cool, clean and chop using a medium-sized grater.
The meat is washed and placed in a saucepan, if desired, more spices are added, covered with water and boiled, cooled in the broth and cut into thin strips or small cubes.
Place potatoes on the bottom of the dish and coat with mayonnaise. Do not forget to do the same manipulation with other products.
Then the beets are placed on the potatoes.
Next comes meat and carrots in Korean.
Decorate the salad with Korean carrots and beef, if desired, with finely chopped greens.

Advice: beets acquire an extraordinary taste and aroma if they are not simply boiled, but baked in the oven. To do this, all you need to do is carefully wrap it in foil. In addition, the baking process is much faster.

Salad with Korean carrots and meat

In this case, cheese not only helps other products to develop as much as possible, but also adds special tenderness to a rather spicy dish, making it both homogeneous and airy, which in itself is already surprising and unexpected. An already hearty salad of meat and Korean carrots becomes incredibly rich and nutritious. There are also other, no less interesting ones that you can prepare for the holiday.

Required components:

300 gr. Korean carrots;
400 gr. meat;
200 gr. cheese;
4 large eggs;
20 gr. green onions;
20 gr. greenery;
20 gr. 9% vinegar;
180 gr. mayonnaise;
2 gr. salt;
4 gr. pepper

Salad with Korean carrots and meat:

Korean carrots are squeezed out a little and cut into slightly smaller pieces.
The meat is boiled in a saucepan with water and cooled, set aside from the heat, but without removing it from the broth, only then cut into small cubes on a board.
The eggs are placed in a saucepan, filled with water and boiled, then the boiling water is filtered and ice water is poured in, in which the eggs are cooled. Next, they are peeled and crushed on a medium-sized grater.
The greens are washed and finely chopped on a board with a knife.
Take a small grater and grate the cheese on it.
Everything is poured into one salad bowl, where vinegar is already added, pepper and salt are sprinkled, and mayonnaise is added.
Mix everything with a spoon and sprinkle with herbs.

Tip: the spiciness of the dish can be adjusted most accurately only if you do not use store-bought Korean-style carrots, but prepared ones yourself, in which all the spices are added solely to the taste of the hostess herself.

Salad with meat and Korean carrots

It’s difficult to call this dish masculine even if you take into account the presence of meat in it. Kiwi and apples give it an amazing lightness and a completely unrealistic, light and pleasant flavor that will be more to the liking of the fair half of humanity. The contrasting taste here is especially noticeable and attractive. The salad, likewise, makes a truly indelible impression, even with a relatively sparse composition.

Required components:

400 gr. any meat;
2 medium-sized kiwis;
5 large eggs;
2 medium apples;
250 gr. cheese;
200 gr. Korean carrots;
180 gr. mayonnaise.

Korean salad with meat:

The eggs are placed in a saucepan filled with water and boiled, then cooled and peeled, first rubbing the whites and then the yolks.
Boil the meat in another saucepan with water, cool, and chop finely.
Peel the kiwis very carefully and cut them into quarters of rings with a knife.
The carrots are washed with a brush, the skin is peeled off and passed through a special grater for Korean carrots.
Grate the cheese on a medium grater.
The apples are washed and peeled, and grated using the same grater as the cheese.
Place the meat on the bottom of the salad bowl and coat it with mayonnaise. The same process is carried out with other layers.
Next, add kiwi and egg whites.
Then there are apples and cheese.
Next comes carrots in Korean.
The completion of this whole composition are the yolks.

Korean meat salad

Quite simple, but extravagant and even exotic, this amazing dish turns out. Everything about it is incredibly simple, but at the same time elegant. It’s quite easy to prepare, and the pleasure from eating it later is simply innumerable. It turns out to be light, satisfying, incredibly piquant and surprisingly fresh. Its peculiarity is also in its design, somewhat reminiscent of the famous “Sunflower” or chips, and accordingly, even a child’s eye will be attracted to the Korean salad with meat.

Required components:

400 gr. meat;
2 large eggs;
200 gr. Korean carrots;
1 small orange;
1 processed cheese;
120 gr. mayonnaise;
60 gr. chips.

Korean beef salad:

The meat is boiled in slightly salted water. Cooking time directly depends on the type of meat chosen. After this, it is not taken out of the broth and cooled. Next, cut into small cubes.
Boil the eggs in a small saucepan, cool with ice water and peel, place on a board and chop into very fine cubes.
Peel the orange, be sure to remove the films and cut into squares with a sharp knife.
The processed cheese is first placed in the freezer for a while and only after it becomes hard is it crushed using a grater.
Place the meat at the bottom of the dish and coat it with mayonnaise, like all layers in the future.
Then the carrots are placed in Korean style.
Next they lay out the orange and eggs.
The cheese is placed on top of them. It is advisable to rub it directly over the dish.
Garnish the Korean meat salad with chips.

Korean-style meat salads with carrots are a real culinary miracle. They contain everything a complete salad needs. It is very filling, making it perfect for dinner and a snack at work. It has a spicy and delicate flavor note, making it suitable for any side dishes. Despite the nutritional value, it does not burden the stomach, but simply saturates it. What makes this dish especially light is the main component – Korean carrots. Such salads are ideal for all holidays, as they are suitable as a complete snack for any, including strong strong drinks. Even ordinary pasta in combination with these dishes becomes delicious and seems like delicacies, real restaurant masterpieces, which, thanks to this cold appetizer, are simply impossible to tear yourself away from.

Even though Korean-style spicy carrots are already an independent snack, they have nevertheless become a component of other recipes. This product goes well with vegetables, herbs, eggs and even meat. Below you can find the most popular ways to prepare Korean carrot salad.

How to make a salad with Korean carrots

The carrot snack itself is the result of a Soviet-era change to a traditional Korean dish called kimchi. In the original version, Chinese cabbage was used for it, which was chopped on a special grater and then seasoned with spices, garlic, and hot vegetable oil. Due to its absence, carrot slices became a replacement. It can not only be an independent dish, but also be part of other snacks. One of these is Korean carrot salad.

Korean carrot salad recipes

Corn, peas, funchose noodles, tongue, liver, chicken hearts or even omelet - they can be included in such snacks. There are a lot of options, so the recipes for salads with Korean carrots are varied. Their only peculiarity is their sharper taste compared to other such dishes. The most interesting options for preparing a salad with Korean carrots are presented in the recipes with photos below.

With Chiken

For a more satisfying snack, use the recipe for salad with Korean carrots and chicken. Such a dish would not be out of place on a holiday table. Thanks to its unusual, but at the same time simple presentation, it was given a special name - “Kaleidoscope”. Although it is also often called a rainbow and even a traffic light. The products do not need to be mixed. They are simply laid out in segments.

Ingredients:

cheese – 150 g;
cucumber – 1 pc.;
mayonnaise sauce – 3 tbsp;
chicken fillet – 200 g;
tomatoes – 2 pcs.;
Korean carrot snack – 150 g.

Cooking method:

Boil the meat, dry it, and when it cools down, cut it into small pieces and place it on the bottom of the salad bowl.
Wash and cut the cucumber and tomatoes into cubes. Place them on top of the chicken in segments as shown in the photo.
Grind the cheese using a grater. Place it and the carrot snack in segments too.
Place mayonnaise sauce in the center.

Chanterelle

This dish is a variation of salad under a fur coat. Only it is served in a more original form - in the shape of a chanterelle. In the classic recipe, some of the products are layered, while others are used for decoration. There are simpler ways to prepare such a dish, for example, making a chanterelle salad with Korean carrots, in which the ingredients are simply mixed.

Ingredients:

mayonnaise - to taste;
garlic – 2 cloves;
pickled cucumbers – 3 pcs.;
chicken breast – 2 pcs.;
cheese – 200 g;
Korean carrot snack – 200 g.

Cooking method:

Boil the fillet in salted water. When cool, cut into strips.
Wash and dry the cucumbers, chop into strips.
Process the cheese using a grater, crush the garlic under pressure and mix with mayonnaise sauce.
Combine all the crushed ingredients in a salad bowl, season and mix.

Hedgehog

Another interesting appetizer regarding serving can be prepared using the recipe for hedgehog salad with Korean carrots. If you are preparing for a holiday, especially a children's party, then be sure to include it in the menu. Even the youngest guests will be delighted with the original presentation. Moreover, the registration will not take much time. The step-by-step instructions with the photo below will help you with this.

Ingredients:

mayonnaise – 100 g;
chicken fillet – 250 g;
Korean carrot snack – 250 g;
olives – 5 pcs.;
cucumbers – 4 pcs. For decoration;
champignons – 200 g;
cheese – 50 g;
vegetable oil - a little for frying;
salt – 1 pinch.

Cooking method:

Separately boil the fillet and soft-boiled eggs.
Cut the meat. Divide the eggs into whites and yolks, grate them separately. Mix the latter with mayonnaise. Add a little of it to the meat.
Wash and dry the champignons, cut them into slices, fry in oil and place on a napkin.
Grind the cheese and mix half of it with mayonnaise.
Place the chicken in the shape of a drop on the bottom of the salad bowl. Cover the “body” area of the hedgehog with mushrooms, and place the yolks and cheese on them, and then the whites.
Sprinkle the “nose” with the remaining cheese shavings, and cover the rest with carrot snack.
Make eyes from olive halves. For the spout, use 1 whole one.
Cut half the cucumbers into long strips, and the rest into slices. Form a “clearing” out of them.
Cut the remaining olives in half and decorate the “hedgehog” with them.

With beans

A salad with red beans and Korean carrots is more satisfying. In addition to these basic products, the recipe uses champignons. You can take them fresh, but then you have to fry them. If you don’t have enough time to cook, then you should buy a jar of canned ones. In this case, you just need to chop them and add them to the rest of the chopped products.

Ingredients:

onion – 1 pc.;
fresh champignons – 100 g;
potatoes – 1 pc.;
pepper and salt - a pinch;
vegetable oil – 2 tbsp;
canned red beans – 1 can;
sour cream – 1 tbsp;
Korean carrots – 100 g.

Cooking method:

Finely chop the mushrooms, add chopped onions, fry them in vegetable oil until golden brown.
Boil potatoes in their skins, peel and cut into cubes.
Open the can of beans and drain the excess liquid.
Place all the ingredients in a salad bowl, season, salt, pepper, and mix.

With mushrooms

Another “quick” treat - and Korean carrots. Spicy vegetable strips go well with mushrooms. Even gourmets will appreciate this appetizer, because it turns out tender and piquant at the same time. In addition to champignons, umbrellas, chanterelles or boletus mushrooms are also suitable for this recipe. Additionally, they can be fried or canned.

Ingredients:

salt, pepper - to taste;
Korean snack – 70 g;
canned champignons – 100 g;
vegetable oil – 3 tbsp;
potatoes – 100 g;
onion – 1 pc.

Cooking method:

Chop the mushrooms if they are too large.
Peel the onion, chop it, fry it in a frying pan with hot oil.
Boil peeled potatoes, chop into cubes.
Place all products in a salad bowl and mix.
Salt and season with pepper.
Mix again. If the salad with the addition of Korean carrots turns out to be a bit dry, then add vegetable oil.

Crab

In the next appetizer, along with the spicy ones, there are also sweet, tender notes. This flavor is obtained from crab sticks and eggs. They make the salad with Korean carrots softer, but the spiciness still remains in it. Preparation is no more difficult than other recipes. You can also make it with Korean carrots according to the instructions in the photo below.

Ingredients:

egg – 2 pcs.;
Korean carrots – 100 g;
cucumber – 1 pc.;
mayonnaise, salt - to taste;
canned corn – 80 g;
crab sticks – 100 g.

Cooking method:

Chop the crab sticks and then the hard-boiled eggs.
Wash the cucumber and chop into thin strips.
Open the can of corn and drain the liquid.
Place all the products in the specified quantity in a salad bowl, season, salt, and mix.

With corn

The salad with Korean carrots and corn is moderately piquant. It will require a minimum investment of time and money, which is the reason to include it in the daily menu. In addition, the dish becomes filling due to the addition of chicken. Combined with corn and carrots it turns out delicious. Garlic makes the dish even more piquant.

Ingredients:

garlic – 4 cloves;
chicken breast – 500 grams;
bell pepper – 1 pc.;
canned corn – 1 can;
mayonnaise – 100 ml;
Korean carrots – 100 g;
salt, pepper - to taste.

Cooking method:

Boil the meat, then cool, cut into pieces.
Wash the pepper and chop into thin strips. Chop the garlic.
Combine all ingredients in a salad bowl, season, add salt to taste, and mix.

With crackers

The next salad has a very unusual name - “Carousel”. It also features an original combination of products – spicy straws and crackers. If desired, it is recommended to add cheese cubes or sweet bell peppers. It all depends on your taste preferences. You can prepare the salad itself with Korean carrots and kirieshki according to the recipe below.

Ingredients:

kirieshki – 40 g;
onion – 1 pc.;
canned corn – 200 g;
Korean carrots – 200 g;
smoked chicken breast – 200 g;
salt – 1 pinch;
olive oil – 1 tsp;
mayonnaise sauce - to taste.

Cooking method:

Cut the breast and place in a salad bowl.
Add remaining components
Season, add salt and stir.

Sausage

For meat salads, it is not necessary to use only chicken. Sausage, boiled or smoked, is also suitable. The latter turns out delicious if you add it to spicy carrot straws. The aroma is also very original. What makes it even more unusual is the avocado. How to prepare this salad with Korean carrots and smoked sausage? The entire process is detailed in the recipe below.

Ingredients:

olives – 10 pcs. For decoration;
Korean carrots – 150 g;
bell pepper – 1 pc.;
smoked sausage – 150 g;
greens - to taste;
avocado – 1 pc.;
sour cream - to taste.

Cooking method:

Wash the avocado, cut into strips or as desired. Process the pepper in the same way.
Slice the sausage thinly.
Mix all ingredients except olives. Leave some carrot snack for decoration. Season, season, add salt.
Decorate the top of the dish with the remnants of carrot sticks, halves of olives, and a sprig of herbs.

With kiwi

If you are looking for non-standard food combinations, then try Korean carrots. Its highlight is its original and even slightly sweet, but at the same time slightly spicy taste. The combination of bright green apples, kiwi and rich red carrots makes even the appearance of the salad unique. This appetizer will decorate your table.

Ingredients:

kiwi – 2 pcs.;
salt, pepper - 1 pinch each;
cheese – 150 g;
chicken fillet – 300 g;
mayonnaise - to taste;
egg – 3 pcs.;
Korean carrots – 150 g;
sour apple – 1 pc.

Cooking method:

Boil the meat, cool, then cut into cubes.
Chop the carrot sticks into smaller pieces.
Separately, boil the hard-boiled eggs, then separate the yolks from the whites and grate them.
Peel the kiwi and cut into slices.
Wash the apple and chop it on a grater.
Place chicken on the bottom of the salad bowl and coat it with mayonnaise.
Place kiwi on the meat, then distribute the protein.
Coat again and add salt. Next, lay out the apples and cheese on them. Lubricate again.
Place carrot strips. Coat it one last time and then sprinkle with yolk.

With ham

Most salads with added meat are called “Obzhorka”. Although the snack under this name has a classic recipe, today it already has many other options. For example, delicious salads with Korean carrots and ham. For a festive table it can be served in wine glasses. Even an ordinary shared plate will suit a large friendly company.

Ingredients:

greens, mayonnaise - to taste;
ham – 50 g;
Chinese cabbage – 50 g;
egg – 1 pc.;
Korean carrots – 50 g.

Cooking method:

Using a sharp knife, cut the washed cabbage leaves.
Boil the egg, then let it cool, then grate it.
Cut the carrot sticks finely with a knife.
Chop the ham into cubes.
Place the cabbage in the first layer, grease with mayonnaise (each subsequent layer too).
Distribute the ham next.
Next there should be a carrot. Then grease and then add the grated egg.
Decorate with greens on top.

Salad in layers

The layered salad with Korean carrots and chicken is very similar to the previous dish. The components in it are also stacked sequentially. For a holiday, this serving is very interesting, and you can use both small portioned plates and large salad bowls. The chicken is suitable in any form, be it fillet or leg, but the latter turns out more tasty.

Ingredients:

salt, mayonnaise - to taste;
ground black pepper – 1 pinch;
boiled chicken meat – 300 g;
greens - a little for decoration;
Korean carrots – 100 g;
boiled potatoes – 2 pcs.;
hard cheese – 80 g.

Cooking method:

Boil the meat and then chop the potatoes into cubes. Process the cheese into shavings on a grater.
Place a layer of potatoes on a plate and make a mayonnaise “mesh” on top, as in the photo.
Next, distribute the chicken. Make a “mesh” again.
Then lay out carrot sticks and sprinkle with cheese.
Decorate with a mayonnaise mesh and a green leaf on top.

With prunes

One of the most unusual can be considered the Korean carrot. The combination of dried fruits, chicken meat and spicy vegetable strips makes the dish simply amazing. Any holiday table with such a salad will become richer. If you want something special, then you should add pickled cucumbers. Then you get another interesting dish called “Grand”.

Ingredients:

prunes – 150 g;
mayonnaise - a little for dressing;
onion – 1 pc.;
boiled egg – 1 pc.;
boiled chicken fillet – 300 g;
Korean carrots – 100 g;
dill, parsley - to taste;
hard cheese – 150 g.

Cooking method:

Rinse the prunes, then soak for half an hour, then place on a dish.
Cut the fillet, spread in the next layer, grease with mayonnaise.
Next, lay out carrot sticks, followed by grated cheese.
Grease with mayonnaise, distribute grated egg, garnish with herbs or, if desired, sesame seeds.

With chips

If you want a little crunch, make a salad with chips and Korean carrots. Even such a strange combination of products ultimately makes the dish original. You can serve it in different ways. Place the chips in the first layer in the form of flower petals or decorate the Korean carrot salad with them on top. It all depends on your imagination and desire to experiment.

Ingredients:

ham – 200 g;
potato chips – 50 g whole;
mayonnaise - to taste;
Korean carrots – 100 g;
salted mushrooms – 100 g;
cheese – 150 g;
egg – 2 pcs.

Cooking method:

Ham, then cut the mushrooms into strips.
Grind the cheese and boiled eggs.
Place sliced carrots on the salad bowl first, then mushrooms, then ham, cheese, eggs. Coat each layer with mayonnaise.
Garnish the dish with the remaining chips.

Learn how to make other recipes.

Video

Korean carrots are a million-dollar product! It’s pleasant to eat in its pure form, and it’s great to add to a salad. The salads are bright, piquant, with a rich taste and the right consistency (there is something to chew). Moreover, salads with Korean carrots contain quite a lot of fiber, so such salads can be safely considered a dietary food, even if they contain mayonnaise and smoked sausage. Of course, the statement is controversial, but there is some truth (and considerable) in it. Therefore, prepare salads with carrots in Korean, enjoy their taste and be healthy!

Korean carrot salad - simple recipes

Salad "Ryzhik"

Ingredients:

300 g Korean carrots,
500 g chicken breast,
4 cucumbers,
200 g hard cheese,
60 ml mayonnaise.

Preparation:

Cut the chicken and cucumbers into strips and mix with carrots. Grate the cheese and add to the salad. Mix everything with mayonnaise.

Korean tofu salad

Ingredients:

250 g tofu,
100 g Korean carrots,
1 pod of red sweet pepper,
100 g marinated champignons,
1 orange,
70 ml olive oil,
60 ml soy sauce,
20 g honey,
10 g curry,
1 teaspoon 9% vinegar.

Tofu is soy cheese. The consistency can be soft or hard. Used for preparing salads, appetizers, main courses, and also for baking.

Cooking method:

Cut the tofu into cubes, pour 30 ml of soy sauce, leave for 1 hour, then fry in 40 ml of olive oil. Wash the pepper, remove the seeds, cut into strips. Wash the orange, peel and divide into slices. Cut the champignons into slices. To prepare the sauce, mix the remaining olive oil and soy sauce, vinegar, melted honey and curry. In a salad bowl, mix tofu, pepper, orange, mushrooms, corn and carrots, season with the prepared sauce.

Canned sardinella and Korean carrot salad

Ingredients:

200 g sardinella, canned in oil,
120 g Korean carrots,
100 g canned corn,
100 g mayonnaise,
1 bunch of parsley,
1 pod of bell pepper.

Cooking method:

Wash the parsley. Wash the bell pepper, remove the seeds, and chop finely. Mash the fish with a fork, mix in a salad bowl with carrots, corn and bell pepper. Season the dish with mayonnaise and garnish with parsley sprigs.

Salad of smoked chicken, canned pineapple and Korean carrots

Ingredients:

300 g smoked chicken meat,
200 g canned unsweetened pineapples,
100 g Korean carrots,
100 g Korean asparagus,
100 g cheese,
150 g mayonnaise,
5-7 pitted olives.

Cooking method:

Cut the meat into small pieces, cheese and asparagus into strips, mix in a salad bowl, add carrots and pineapples. Season the salad with mayonnaise and garnish with olives.

Korean herring salad with apples and carrots

Ingredients:

300 g preserved herring
150 g Korean carrots
2 green apples
½ head of onion
parsley
mayonnaise

Preparation:

Cut the herring, grate the peeled apples without cores on a coarse grater, chop the peeled onion with a knife. Combine the prepared products with carrots, mix, salt, then season with mayonnaise. Garnish the salad bowl with parsley.

Korean squid salad with carrots

Ingredients:

200 g canned squid
150 g Korean carrots
100 g cheese
mayonnaise
zest of 1 lemon
greenery

Preparation:

Remove the squid from the jar, drain the liquid, and chop finely. Grate the cheese on a coarse grater. Grate the zest on a fine grater and mix with mayonnaise. Place squid, carrots, and cheese in layers in a salad bowl. Add salt to layers 1 and 3 and brush with a mixture of mayonnaise and zest. Decorate with greens.

Egg salad with carrots

Ingredients:

2 eggs
100 g Korean carrots
100 g canned corn
100 g green beans
1-2 cloves preserved garlic
1 onion
3 tbsp. spoons of wine vinegar
2−3 sprigs basil
spices
mayonnaise and salt to taste

Cooking method:

Boil the eggs hard-boiled, peel and grate on a coarse grater. Boil the beans in salted water and chop. Chop the garlic. Peel the onion, cut into half rings, soak for 20 minutes in vinegar. Combine prepared eggs, beans, carrots, garlic. Add spices, salt, mayonnaise. Place in a salad bowl, garnish with onion half rings and basil.

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. Season with salt and mayonnaise.

Salad Caprice

This is Caprice - an amazingly delicious salad with Korean carrots. We are sure that he will “sell with a bang.” It is prepared very simply and quickly, and, importantly, does not require any special financial costs.

To prepare you will need:

3 sweet peppers
150 g champignons 150 gr.
200 g Korean carrots
200 g crab sticks
Greenery

Cooking method:

Wash the pepper, remove the seed box and cut into quarter rings. Boil the mushrooms, then cut into slices.
Cut the crab sticks into strips. Place peppers, mushrooms, crab sticks, and carrots in a salad bowl. Mix all ingredients.

There is no need to season the dish, because... the carrot will release its juice. You can add a little salt to taste and garnish with herbs.

Salad with Korean carrots, cucumber and ham

The simplest version of a salad with Korean carrots and cucumbers, which can be prepared almost instantly. You can serve the dish along with boiled potatoes - it will turn out very tasty and satisfying.

Ingredients:

200 gr. prepared Korean carrots;
medium fresh cucumber (120 grams in weight);
300 gr. ham;
200 gr. semi-hard cheese;
2 chicken eggs;
2 spoons of mayonnaise.

Cooking method:

Cut the ham into thin, beautiful strips. Grate the cheese coarsely or medium-sized. Grate the cucumber on a coarse grater and leave for a while. Cut the boiled eggs into smaller cubes. Place on a dish in layers, spreading each layer with a small amount of mayonnaise. The first layer is a cheese pillow. The second layer is ham straw. Drain the grated cucumbers, then spoon half onto the ham. Place the last layer of carrots (mayonnaise is not needed). Garnish with herbs or rings of chopped olives.

Salad with Korean carrots, ham and chips

This original crispy salad is an excellent snack for beer or cognac. And also a wonderful dish for dinner on its own. The list of his fans usually includes children, and adults are not far behind them, because the fragrant and satisfying recipes for treats do not leave anyone indifferent. Preparing such a treat is very simple; you don’t have to fry, stew or boil anything, so the process will take very little time, which makes this salad irreplaceable in some cases.

Ingredients:

Juicy ham - 180 grams;
Potato chips (bacon, cheese, smoked meats) - small pack;
Salted mushrooms - 1 jar;
Korean carrots - 110 grams;
Eggs - 3 pcs.;
Cheese - 140 grams;
Mayonnaise - 1 sachet;
Salt;
Mixture of peppers, ground - ½ tsp.

Preparation

First, salt the marinade from our mushrooms and drain them on a sieve. When the thick brine has completely drained, chop them into thin slices or strips
We clean the ham from the artificial film and cut it into thin rings. Then chop each of them finely into ribbons or cubes
Boil the eggs, cool and peel as required. Let's chop them smaller
Place the carrots on a paper towel or napkin and lightly dry them from the oil. Let's cut it a little shorter than it is
Pass the cheese through a grater to make airy cheese shavings
There are various recipes for similar dishes made from these ingredients, most of which simply mix the ingredients together. However, in our case we will make a layered salad. First, put the Korean carrots in a deep bowl and pour mayonnaise sauce over them. Next, add the mushrooms and season with the filling again. Crumble most of the packet of chips on top of them. We leave a few whole slices for decoration.
This is followed by a layer of ham soaked in mayonnaise, on top of which we lay cheese (also pouring sauce over it). The top tier will consist of grated eggs. It is not necessary to season it with mayonnaise, but you can make a thin mesh if you want

We form decorations from the set aside chips. It could be waves, flowers or something else. The treat is ready, serve it immediately.

Cooking notes

It is best to take carrots packaged in plastic or glass jars or in bulk at trusted retail outlets, asking for product certificates. Loaded carrots should be sold in covered trays. This guarantees that the product contains only carrots, oil, seasonings, and not various random impurities.

Bon appetit!

"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 holiday 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!