Despite the fact that Korean carrots often appear on tables as an appetizer on their own, they can also be found in salads. Spicy and bright, completely different in taste from boiled, it goes well with beans, meat and vegetables. And by preparing such a product yourself, you can make it healthier than store-bought. At the same time, there will be a reason to prepare a salad with Korean carrots. The most delicious step by step recipes already waiting!

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Salad with Korean carrots and beans

Salad with Korean carrots and sausage

Many people like smoked sausage because of its characteristic “smoky” aroma - it is not surprising that dishes with it are not limited to sandwiches. You can also prepare a delicious salad from it with Korean carrots and smoked sausage, combined with bell pepper. Just three simple ingredients- and bright, snack ready.

Ingredients

• Korean carrots - 500 g;
• favorite smoked sausage - 300 g;
• 1 yellow and 1 red bell pepper;
• mayonnaise - for dressing.

How many calories?

Step-by-step instruction

1. Cut the sausage into nice thin strips.
2. Wash, peel and chop the sweet peppers in the same way.
3. Mix all ingredients with carrots. To make the salad juicier, you can add a little juice from it.
4. Season with mayonnaise.

Korean carrots can be easily made at home. To do this, you just need to grate it on a special grater and add a ready-made bag of spices, which you can buy in the store. Another way is to watch the video from the Bon Appertit channel.

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Salad with corn, Korean carrots and chicken

This salad is a little similar to the previous one, but is made much lighter by adding cooked chicken and corn instead of sausage. The salad will definitely not harm your figure, because it consists only of vegetables and dietary meat birds. It turns out to be a spicy, sweetish snack that can diversify your everyday family menu.

Ingredients

• Korean carrots - 100 g;
• 2 chicken breasts;
• canned corn - 1 jar;
• sweet bell pepper- 1 PC;
• garlic - 3-4 cloves;
• mayonnaise - for dressing.

How many calories?

Step-by-step instruction

1. The bird's breast needs to be left to boil. It’s better to do this in seasoned water: add salt, bay leaf and any other spices you like. It will take 30-40 minutes to cook the meat, depending on its thickness. When the fillet is cooked, it will need to be cooled and cut into cubes.
2. Peel the pepper from seeds and membranes and chop into strips or cubes.
3. From canned corn grains drain the liquid.
4. Finely chop the garlic.
5. Mix all ingredients with corn and season with mayonnaise.

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Salad with Korean carrots and croutons

Crispy croutons, spicy carrots, sweet cherry tomatoes and tender smoked fillet birds are a contrasting, but very “friendly” combination. This simple salad of carrots and croutons can be prepared in 10-15 minutes, especially if you use homemade stale bread, broken into pieces, or pre-purchased ready-made crackers.

Ingredients

• Korean carrots - 250 g;
• smoked chicken breast - 200 g;
• cherry tomatoes - 10-15 pieces;
• crackers - 70-100 g;
• mayonnaise - for dressing.

How many calories?

Step-by-step instruction

1. Free Korean carrots from juice. To do this, you can put it in a colander.
2. Remove skin from smoked fillet and cut into cubes.
3. Cut cherry tomatoes into halves;
4. Mix all ingredients with mayonnaise, do not add crackers yet.
5. Sprinkle with breadcrumbs right before serving so that they do not have time to get soggy.

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Crab salad with Korean carrots

It's no longer a secret to anyone that crab sticks are made not from crabs, but from fish. It goes well with Korean carrots. Using this recipe, you can prepare already traditional salad in a new interpretation: an appetizer with Korean carrots and crab sticks.

Ingredients

• package of crab sticks - 200 g;
• Korean carrots - 200 g;
• a piece of your favorite hard cheese- 100 gr;
• 4 chicken eggs;
• 1-2 cloves of garlic;
• fresh herbs - to taste;
• mayonnaise - for dressing.

How many calories?

Step-by-step instruction

1. You can boil the eggs right away while working on other ingredients. About 8 minutes after the water boils, they can be removed to then be cleaned and finely chopped.
2. Place the carrots in a colander - we don't need any extra liquid.
3. Cut the crab sticks crosswise into small pieces.
4. Pass the cheese through a grater.
5. Greens, you can take green onions, dill or parsley, finely chop.
6. Mix everything in a salad bowl, leaving some of the greens for decoration. You can also serve the dish in portions using a serving ring.

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Salad with Korean carrots and ham

An interesting departure from traditional breakfast. Instead of a fried egg sandwich, you can make this simple snack, because the ingredients in it are still the same: there is ham, and eggs, as well as spicy carrots. The recipe is very simple, and can be prepared very quickly and even from leftovers family breakfast. By the way, the ham in this carrot salad can be replaced with smoked chicken.

Ingredients

• Korean carrots - 300 g;
• 3 chicken eggs;
• milk - 300 ml;
• ham - 250 gr;
• mayonnaise - for dressing.

How many calories?

Step-by-step instruction

1. First you need to prepare an omelet: whisk the milk and eggs, add salt and spices and pour everything into a heated frying pan.
2. Cut the ham into thin strips.
3. Drain the juice from the carrots.
4. When the omelette is ready, remove it from the pan and let cool. Then cut it, and to make it convenient to do this, you can roll it into a roll.
5. Now you should mix all the ingredients, adding mayonnaise, and serve.

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Salad with beef and carrots “Eastern”

Korean carrot salad with meat - an undeniable favorite among men. Although his oriental “appearance” and taste will not allow women to resist either. Fragrant, spicy, with crispy fresh vegetables- just a dream for dieters.

Korean carrot salad – great option decorating a gala festive table or an impromptu banquet with interesting, unusual, tasty, healthy and nutritious dish, which will appeal to almost all guests.

Korean meat salad with carrots

Korean meat salad with carrots– interesting, satisfying and original dish, in the preparation of which carrots are used in Korean. To prepare a Korean-style meat salad with carrots, we need the “loin” itself, fresh cucumber, any meat, as well as several chicken eggs and “Delicacy” mayonnaise.

Ingredients:

• 300 grams of Korean carrots;
• 300 grams of meat (beef, pork, chicken - to taste);
• fresh cucumber;
• 5 chicken eggs;
• “Delicacy” mayonnaise;
• salt, pepper, spices - to taste.

Recipe:

1. Boil the available meat over low heat in unsalted water until full readiness, then let it cool for 10-15 minutes.

2. Carefully wash the fresh cucumber, remove the top and carefully grate it for the “loin”.

3. Cut the cooled boiled meat in a way convenient for you, or divide it with your hands along the grain into small pieces.

4. B original recipe For salad, eggs need to be beaten with milk and flour, add salt and bake several omelet pancakes, which in turn are cut into long strips. However, boiling them and grating them on a Korean carrot grater will not spoil the taste of the salad.

5. Pour the prepared ingredients into a deep salad bowl, adding Korean carrots. Mix thoroughly and add a little spice or a pinch of salt to taste.

6. Season the finished salad with “Delicacy” mayonnaise, mix thoroughly and leave for half an hour or an hour. room temperature. You can serve the salad to the table immediately in a salad bowl, but it is more attractive meat salad with carrots in Korean will look like in small salad cups. You can decorate the salad with the available herbs and serve preferably slightly chilled. Bon appetit everyone!

Salad "Bonita"

Extraordinarily tasty, extremely nutritious and healthy Bonita salad It will be a wonderful addition to both a festive table and an everyday dinner in a warm family circle. Thanks to interesting combination the taste of Korean carrots, chicken and hard cheese, this dish will please almost all guests and will take its rightful place on the festive table.

Ingredients:

• 200-300 grams of fresh Korean carrots;
• 400-500 grams of chicken breast fillet;
• 200-250 grams of hard “Russian” cheese;
• 4-5 pcs. chicken eggs;
• 1-2 bunches of green onions;
• a small bunch of fresh dill and parsley;
• 2-3 tbsp. l. table vinegar;
• 2-3 tbsp. l. sunflower oil;
• seasoning “Korean style carrots”;
• mayonnaise "Provencal";
• salt, ground black pepper, other spices - to taste.

Step by step recipe:

1. Korean-style carrots can be purchased, ready-made, but you can cook them yourself. For this there are several fresh carrots It is necessary to rinse thoroughly, peel using a vegetable peeler, and then grate on a Korean carrot grater.

2. Next, you should prepare a marinade from vegetable oil, vinegar and “Korean-style carrots” seasoning, then pour the marinade over the grated carrots and leave it in the refrigerator for 1-2 hours, then drain the marinade, sprinkle with ground black pepper and mix thoroughly.

3. Rinse the chicken breast fillet under running water and boil in lightly salted boiling water until fully cooked, then cool, dry and cut into small cubes.

4. Hard-boil a few chicken eggs, then drain the boiling water and pour in the boiled eggs for 1-2 minutes. ice water to make cleaning easier in the future. After peeling the eggs, grate them on medium or coarse grater, divide one of them into yolk and white, grate and leave to decorate the finished dish.

5. Rinse several bunches of fresh dill and parsley, as well as green onions under cold running water, then dry and chop thoroughly.

6. Leave some of the greens to decorate the finished dish. Grate hard “Russian” cheese on a medium or coarse grater.

7. Place the prepared salad ingredients in a deep bowl or salad bowl, mix thoroughly, add salt and pepper to taste, then season with Provencal mayonnaise and leave to steep in the refrigerator for 20-30 minutes.

8. Place the finished and cooled salad in a cylindrical mold located on a flat plate, then leave for 10 minutes at room temperature, remove the mold, sprinkle with grated egg yolk and finely chopped herbs. Garnish with whole parsley leaves and green onions.

Unusual, tasty, healthy and nutritious salad“Bonita” is ready to please you, your guests and household members. Bon appetit everyone!

Simple and unpretentious, but no less tasty and aesthetically beautiful mushroom salad with corn, Korean carrots and chicken It will be an excellent decoration for the holiday table, and is also perfect for meeting unexpected guests. In order to prepare this dish, you will need chicken breast fillet, some Korean carrots, pickled mushrooms, canned sweet corn, Delicatessen mayonnaise, a small bunch of green salad leaves, several bunches of fresh parsley, dill and young onions, as well as salt, ground black pepper and other spices - according to taste preferences.

Ingredients:

• 300-400 grams of chicken breast fillet;
• 250-400 grams of pickled mushrooms (any will do);
• 250-400 grams of sugar canned corn;
• 4-5 pcs. large carrots;
• 3-4 cloves of garlic;
• 4-5 tbsp. l. vegetable oil;
• mayonnaise "Provencal"
• a small bunch of green salad leaves;
• 2-3 bunches of fresh dill, parsley and young onions;
• salt, ground black pepper, spices - to taste

Recipe:

1. You can take the “loin” ready-made, however, you can cook it yourself. In order to do this, several fresh large carrots must be thoroughly washed, peeled and grated on a Korean carrot grater.

1. Squeeze a few cloves of garlic through a press into a container with grated carrots, add a little salt and spices, vegetable oil that remains from frying the onions. Ready dish stir and leave in the refrigerator for several hours.

1. Rinse the chicken breast fillet under warm running water, then boil it, adding a little salt, bay leaf and black peppercorns. Cool the finished fillet and cut into small cubes or disassemble with your hands along the grain of the meat.

1. Throw the mushrooms from the jar into a colander and wait until all the liquid has drained, then rinse under warm water, dry and cut into pieces comparable to the chopped chicken fillet. Drain the liquid from the can of corn, place the corn itself in a sieve, rinse thoroughly and dry.

1. Separate a bunch of green salad into individual leaves, rinse and dry thoroughly, then cut or tear by hand into pieces commensurate with the rest of the ingredients. Wash fresh dill, parsley and young onions and chop thoroughly.

1. Place the prepared salad ingredients in a deep bowl, add salt and pepper to taste, then add Provencal mayonnaise. Leave the salad to steep for 20-30 minutes at room temperature.

1. Serve the finished dish to the table in a beautiful salad bowl, or transfer it to small portioned salad bowls. Garnish with finely chopped herbs and whole mushrooms. Ideally, pickled champignons are used in the preparation of this salad, however, if these are not available, they can be replaced with any other pickled mushrooms.

If desired, mayonnaise can be replaced with low-fat sour cream or yogurt, and the chicken can be fried rather than boiled. A simple and unpretentious quick mushroom salad with corn, Korean carrots and chicken is ready! Bon appetit everyone!

Ingredients:

• 3 tablespoons sugar,
• 1 teaspoon black pepper, coriander,
• 5 tablespoons of 9 percent vinegar,
• on the tip of a knife, red pepper,
• 1 head of garlic,
• 1 tablespoon of salt and a kilogram of carrots.

Recipe:

1. Wash and peel all the carrots and chop into small thin strips.

2. Then add sugar, salt, coriander, black pepper, finely chopped garlic or put through a garlic squeezer, vinegar and red pepper.

3. Place on strong fire frying pan, let it heat up and add one hundred grams vegetable oil when the oil is hot, add it to the carrots and mix all the ingredients thoroughly

4. . After this, put it in the refrigerator for half an hour.

In addition to carrots, you can use other vegetables and cook them in Korean according to the same recipe.

Korean carrots are a million-dollar product! Her in pure form It’s a pleasure to eat, and it’s great to add to a salad. The salads turn out bright, piquant, with rich taste And the right consistency(there is something to chew). Moreover, in salads with Korean carrots quite a lot of fiber, so such salads can safely be classified as dietary nutrition, 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!

On its own carrot snack is the result of a change in Soviet times traditional dish in Korean called kimchi. IN original version used for it Chinese cabbage, which was ground on a special grater and then seasoned with spices, garlic, hot vegetable oil. Due to its absence, carrot slices became a replacement. She can not only be a separate dish, but also included in other snacks. One of these is Korean carrot salad.

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 meat smoked chicken,
• 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 canned garlic
• 1 onion
• 3 tbsp. spoons 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 - amazing 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:

1. Wash the pepper, remove the seed box and cut into quarter rings. Boil the mushrooms, then cut into slices.
2. 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 option salad with Korean carrots and cucumber, which can be prepared almost instantly. The dish can be served with boiled potatoes- it will turn out very tasty and satisfying.

Ingredients:

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

Cooking method:

Slice the ham thin beautiful straw. Grate the cheese coarsely or medium-sized. Grate the cucumber on a coarse grater and leave for a while. Boiled eggs cut into smaller cubes. Place on a plate in layers, coating each layer a small amount mayonnaise. The first layer is a cheese pillow. The second layer is ham straw. Drain the grated cucumbers, then spoon half onto the ham. The last layer add carrots (no mayonnaise needed). Garnish with herbs or rings of chopped olives.

Salad with Korean carrots, ham and chips

This original crispy salad - 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 fragrant and hearty recipes the treats leave no one 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

1. 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
2. We clean the ham from the artificial film and cut it into thin rings. Then chop each of them finely into ribbons or cubes
3. Boil the eggs, cool and peel as required. Let's chop them smaller
4. 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
5. Pass the cheese through a grater to make airy cheese shavings
6. Exist various recipes similar dishes made from these ingredients, in most of them the products are simply mixed. 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.
7. 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 packed in plastic or glass jars or in trusted retail outlets by weight, asking for certificates for the goods. 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!

Korean-style carrots due to their piquancy and in moderation pungent taste, can be either a stand-alone snack or combined with various products in salads. In addition, it is often added to dishes with Asian noodles funchose. There are also unexpected ingredients in recipes, for example, oranges or kiwis, which go well with carrots.

How to cook Korean carrots

In the Soviet Union, a dish that included cabbage with spices gained popularity. However, the cabbage had to be Beijing. It was extremely difficult for Soviet people to get it, so ordinary carrots began to be used as a substitute. This did not spoil the interesting dish at all, it just made it completely different.

Cooking Korean carrots in this way was not practiced for long; over time, a separate recipe appeared. The idea was to reduce the sweetness of the vegetable by imbuing it with garlic flavor and seasoning it with spices. Before making Korean carrots, you need to chop them finely, and then mix them with garlic, ground peppers, coriander or sesame seeds and vegetable oil.

Korean carrot salad recipe

It is a mistake to think that orange vegetable plays a major role in cold appetizers of this type. Its quantity is approximately the same as other ingredients. Recipes for salads with Korean carrots vary in complexity. Some are tasty by adding a small amount different products, to prepare others you will have to stock up thoroughly and spend a lot of time. However, the ingredients can be quite simple, for example, sausage or ham is often added to salads. Or you can use more unusual foods, such as squid or corn.

With Chiken

Chicken meat, especially breast, which contains a large proportion of protein, is often placed in vegetable salads to make them more filling. Korean carrot salad with chicken is great combination, since the vegetable eliminates the dryness of the fillet pieces, while leaving all its piquancy. Even children will like this snack, and you can eat it both in summer and winter.

Ingredients:

• chicken breast – 300 g;
• Korean carrots – 330 g;
• egg – 4 pcs.;
• cheese – 180 g;
• mayonnaise – 150 g;
• salt.

Cooking method:

1. Weld chicken fillet and eggs.
2. Cut the finished chicken meat into pieces or disassemble into fibers.
3. Grind the cooked whites and yolks separately.
4. The cheese must be grated.
5. Before preparing the salad, find a deep dish so that all the layers will fit. Place the breast, carrots, cheese, whites and yolks, coating the components with a mayonnaise mesh.

With smoked chicken

For many housewives, the upcoming holidays do not add optimism, but, on the contrary, provide food for painful thoughts about what to cook. In the summer, when vegetables from your own garden are available, there are more options, but before the New Year's celebration you have to be more sophisticated and invent unusual recipes from store products. In such a situation, a salad of Korean carrots and smoked chicken will save you with its simplicity and originality.

Ingredients:

• chicken leg smoked – 2 pcs.;
• Korean carrots – 220 g;
• cucumber – 3 pcs.;
• egg – 5 pcs.;
• onion – 2 pcs.;
• mayonnaise sauce– 100 g.

Cooking method:

1. Grate the hard-boiled eggs on a coarse grater.
2. Peel the onions, chop them finely, fry a little until transparent.
3. Cut the cucumbers into small cubes or pass through a grater.
4. Separate the smoked meat from the bones and cut it into square pieces.
5. Place the chicken on the bottom of the salad bowl, place the onion, eggs and cucumber on top. The dish is completed with Korean carrots, which can be decorated with herbs. Lightly coat ingredients with mayonnaise sauce.

With mushrooms

Mushrooms fit perfectly into almost any dish, combining well with beef, pork, chicken or vegetables. Typically, this food is made from white mushrooms, since they are easy to find at any time of the year. Layered salad with Korean carrots and mushrooms will allow you to enjoy all the ingredients separately or, if desired, mix them together.

Ingredients:

• champignons – 300 g;
• Korean carrots – 155 g;
• beef tongue– 400 g;
• onions – 1 pc.;
• egg – 3 pcs.;
• mayonnaise – 120 g;
• salt.

Cooking method:

1. Boil beef in salted water. This should take at least an hour and a half. At the end of cooking, transfer the meat to cold water.
2. Remove the skin from the tongue and cut into strips.
3. Hard-boiled eggs should be cut into small slices.
4. Chop the mushrooms, peel the onion, chop it. Fry both ingredients in a frying pan.
5. This salad does not need to be layered, so gather all the prepared ingredients and add Korean carrots. Season everything with mayonnaise and mix well.

With crackers

There are dishes that are as easy to prepare as an omelet. These include Korean carrot salad, which does not require a lot of time and products. However, even such a simple, at first glance, appetizer can be diversified, making it interesting and memorable for guests and household members. A dish with croutons is inferior in satiety to meat, but this does not make it any less tasty. To increase calorie content, you can add beans to the composition.

Ingredients:

• crackers – 180 g;
• Korean carrots – 280 g;
• canned beans – 400 g;
• cheese – 150 g;
• mayonnaise – 200 g.

Cooking method:

1. Open a can of beans, get rid of excess liquid, rinse with running water. Place on the bottom of the salad bowl.
2. Place carrots on top, do not stir.
3. Grate the cheese and place in a salad bowl.
4. Add mayonnaise, mix all ingredients together.
5. You can pre-dry the crackers at home or buy them in the store. They are placed before serving so that they do not have time to get wet.

With liver

If you do not want to use beef tenderloin in cold appetizers, but want to save it for the main dish, then you can opt for offal. Liver is very healthy, but few people like to eat it as a separate product. In this case, you can dilute it with vegetables. Salad with liver and Korean carrots, where mayonnaise serves as a dressing, turns out to be moderately high in calories and appetizing.

Ingredients:

• Korean carrots – 320 g;
• beef liver– 480 g;
• onion – 1 pc.;
• salt;
• pepper;
• mayonnaise.

Cooking method:

1. Peel the onion and chop it into half rings.
2. Before preparing the liver, you need to remove the films from it and rinse it well. Cut the offal small pieces.
3. If the carrots are cut into long strips, then they should be chopped a little.
4. Place the onion in the frying pan and fry it a little until golden. Move the liver there and fry for another 7 minutes, remembering to stir.
5. Cool the onion-liver mixture, put it in a salad bowl, add carrots. Season with mayonnaise, salt, pepper and mix thoroughly.

With crab sticks

The combination of products that taste opposite is often very successful. Merge spicy carrots Can be served with sweetish squid or more affordable crab sticks. As an addition, you can choose a component with a neutral taste, such as eggs. If you like a sweetish taste, then you can add prunes to the salad of Korean carrots and crab sticks to enhance it.

Ingredients:

• crab sticks – 120 g;
• Korean carrots – 120 g;
• bell pepper – 1 pc.;
• cucumber – 1 pc.;
• tomato – 1 pc.;
• mayonnaise – 140 g.

Cooking method:

1. Cut the sticks into small strips. In this recipe, if desired, they can be replaced with squid meat.
2. Wash the pepper and remove the seeds. Cut into small cubes.
3. The washed cucumber and tomato also need to be finely chopped. You can remove the skin from the cucumber, but this is not necessary.
4. Place layers in a salad bowl: carrots, peppers, crab sticks, tomato and cucumber. Before laying out each subsequent ingredient, coat the previous one with mayonnaise.

Salad Delight

Every housewife wants her culinary products were delighted and asked for treats again and again. Layered salad Delight with Korean carrots will help you surprise your friends. At first glance, there is nothing unusual in it: all the products are ordinary, but they good combination makes the taste of the dish unique. In addition, delivery can be done in original style so that the snack looks appetizing, like in the photo.

Ingredients:

• chicken fillet – 250 g;
• Korean carrots – 155 g;
• mushrooms – 280 g;
• onion – 1 pc.;
• cucumber – 1 pc.;
• mayonnaise.

Cooking method:

1. Boiled mushrooms and chicken must be cut into strips. Do the same with the cucumber.
2. Onion You need to chop it into half rings and send it to fry. Place the mushrooms there and add salt.
3. The bottom of the salad bowl must be greased with mayonnaise, on which the onion and mushroom mixture should be placed. Make a mayonnaise grid.
4. Chicken fillet is placed on top, and then carrots.
5. Top layer will become a cucumber. The dish turns out not only tasty, but also beautiful, as in the photo.

Hedgehog

Presentation plays a huge role in the perception of salads on the holiday table. The snack, made in the shape of a cute prickly animal, which you even feel sorry for eating, will not leave anyone indifferent. IN cookbooks containing a recipe for Hedgehog salad, there is a photo that helps form the final version of the dish. However, you can arm yourself with your own imagination and create an animal from memory.

Ingredients:

• Korean carrots – 380 g;
• chicken breast – 220 g;
• cheese – 230 g;
• onion – 1 pc.;
• mushrooms – 180 g;
• egg – 3 pcs.;
• mayonnaise;
• olives;
• greenery.

Cooking method:

1. Boil the chicken fillet, chop finely. Place at the bottom of the dish lettuce leaves, and on them chicken pieces, forming a drop shape. Spread with mayonnaise.
2. Chop the onions and mushrooms and fry them until tender. Transfer to chicken. Draw a mayonnaise grid.
3. Boiled eggs grate on a coarse grater and place on top of the chicken. This will be the next layer.
4. Grate the cheese and place on a narrow part of the salad. This will be the animal's face.
5. Place a carrot on the hedgehog's body, forming spines.
6. Make a nose with eyes from olives, and you can place several small whole mushrooms on the back of the animal.

Glutton

There is an opinion that you can’t get enough of salad because of its lightness and rapid digestibility by the body. However, this only applies to combinations different vegetables, which really do not have a high calorie content. Obzhorka salad with Korean carrots, on the contrary, is very filling and can replace the main dish, which is how it got its name.

Ingredients:

• Korean carrots – 120 g;
• smoked chicken fillet – 220 g;
• pickled cucumbers – 200 g;
• champignons – 140 g;
• prunes – 150 g;
• salt;
• mayonnaise.

Cooking method:

1. Soak the prunes in warm water while you prepare the remaining ingredients.
2. Wash the mushrooms and cut into slices. Fry them a little without oil along with the carrots.
3. Chop the cucumbers into small strips and chicken breast cubes.
4. Squeeze the prunes and cut into small pieces.
5. Place all prepared ingredients in a salad bowl, add salt, season with mayonnaise and mix.

With cucumbers

When dishes are stacked in layers, their selection may depend on the choice of each housewife. It is believed that almost any vegetables go together. So a fresh cucumber without a pronounced taste will become great couple For spicy carrots. The spiciness will decrease slightly, allowing the final taste of the food to be felt. Salad with Korean carrots and cucumber – a frequent guest festive tables because of the fast and easy preparation.

Ingredients:

• fresh cucumber – 2 pcs.;
• Korean carrots – 500 g;
• crab meat – 420 g;
• green pea– 1 jar;
• mayonnaise.

Cooking method:

1. Crab meat must be cut into small strips.
2. Peel the cucumbers and cut into short strips.
3. Place both components in a salad bowl, add carrots and peas.
4. The future salad must be mixed well, first seasoned with mayonnaise.

Delicious salads with Korean carrots - cooking secrets

Buy important component Each housewife decides whether to cook snacks or prepare them herself. When made at home, you can control the pungency and be confident in the shelf life of the product. This point is very important, since salads with the addition of Korean carrots are distinguished by their freshness. If you went for vegetable ingredient to the store, then make sure that its color is uniform and do not allow large particles of spices to get in.

Video

No man can resist meat dishes, regardless of whether it's 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 the composition various dishes, will certainly change their mind 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:

1. The meat is laid out on a board and cut finely with a knife.
2. The mushrooms are washed, sorted and the film is removed from the caps, each individual specimen is cut into slices on a board.
3. Peel the onion and chop it into thin slices with a knife.
4. Pour onions and mushrooms into a frying pan, add oil and fry until all the liquid has evaporated.
5. 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.
6. The prunes are poured with boiling water, left in it for a short time, then the water is drained and finely chopped.
7. All products prepared for this moment, except for the yolks, are poured into a salad bowl and poured with mayonnaise and mixed.
8. Sprinkle everything with yolks.
9. 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 crop has amazing taste and is able to “adapt” to other products. The situation needs to be urgently corrected and prepared. amazing salad Korean beef 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:

1. The potatoes and beets are washed with a brush, then placed in different saucepans, filled with water and boiled. After cooking, pour over cold water, cool, clean and grind using a medium-sized grater.
2. 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.
3. Place potatoes on the bottom of the dish and coat with mayonnaise. Do not forget to do the same manipulation with other products.
4. Then the beets are placed on the potatoes.
5. Next comes meat and carrots in Korean.
6. 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 to their maximum potential, but also adds a special tenderness quite spicy dish, makes it both homogeneous and airy, which in itself is already surprising and unexpected. And without that hearty salad made from meat and Korean carrots it 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:

1. Korean carrots are squeezed out a little and cut into slightly smaller pieces.
2. 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.
3. 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.
4. The greens are washed and finely chopped on a board with a knife.
5. Take a small grater and grate the cheese on it.
6. Everything is poured into one salad bowl, where vinegar is already added, pepper and salt are sprinkled, and mayonnaise is added.
7. 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:

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

Korean meat salad

Quite simple, but extravagant and even exotic it turns out amazing dish. 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 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:

1. 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.
2. Boil the eggs in a small saucepan, cool with ice water and peel, place on a board and chop into very fine cubes.
3. Peel the orange, be sure to remove the films and cut into squares with a sharp knife.
4. The processed cheese is first placed in the freezer for a while and only after it becomes hard is it crushed using a grater.
5. Place the meat at the bottom of the dish and coat it with mayonnaise, like all layers in the future.
6. Then the carrots are placed in Korean style.
7. Next they lay out the orange and eggs.
8. The cheese is placed on top of them. It is advisable to rub it directly over the dish.
9. 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. These salads are ideal for all holidays, as they are suitable as complete snack to anyone, including strong ones strong drinks. Even regular pasta in combination with these dishes they become delicious and seem like delicacies, real restaurant masterpieces, from which, thanks to this cold appetizer, it’s simply impossible to tear yourself away.