Korean carrot salad has a lot of advantages.
It is tasty, light, and goes well with many dishes (meat, fish, potatoes, pasta).
In addition, it can become the basis for preparing some dishes.
Salads with Korean carrots recipes.
Salad with Korean carrots and ham.
Ingredients:
- ham - 320 g
- cheese - 220 g
- Korean carrots - 155 g
- fresh cucumber- 1 PC.
- mayonnaise
- eggs - 2 pcs.
Preparation:
1. Grate the cheese and cut the ham into thin strips.
2. Grate the cucumber and drain the resulting liquid.
3. Boil the eggs hard.
4. Place the salad on a plate in the following order:
- shredded cheese
- ham, cut into strips
- grated cheese
- ham
- fresh cucumber
- Korean carrot
Lubricate each layer with low-fat mayonnaise. Ready salad garnish with boiled eggs, figuratively carved. You can also add it to the salad sweet and sour apple or crab sticks. Use the remaining ham to make ham pancakes.
Chicken salad with Korean carrots.
Ingredients:
- chicken fillet- 1 PC.
- hard cheese- 155 g
- eggs - 3 pcs.
- mayonnaise
Preparation:
1. Boil the chicken fillet, cut into strips or cubes.
2. Hard-boil the eggs and grate them on a fine grater.
3. Peel the orange and cut into cubes.
4. Grate the cheese on medium or coarse grater.
5. Lay the salad in layers in the following order:
- meat
- Korean carrot
- orange pieces
- grated eggs
- grated cheese
Grease each layer with mayonnaise.
Korean chicken and carrot salad is ready!
Salad with Korean carrots and prunes.
Ingredients:
- Korean carrots - 320 g
- small beans - ½ cup
- prunes - 320 g
- greenery
Preparation:
1. Boil the beans. To speed up the process, add soda to the water (at the tip of a knife).
2. Add carrots to the cooled beans.
3. Steam the prunes with boiling water and let them stand. Drain the liquid and cut it into strips.
4. Add prunes to other products.
5. Sprinkle with chopped herbs and season with mayonnaise. Salad with prunes and Korean carrots ready!
Salad with Korean carrots and eggplants.
Ingredients:
- Korean carrots - 220 g
- eggplants - 2 pcs.
- mayonnaise
- parsley
- tomatoes - 1 pc.
- salt
- pepper
- vegetable oil
Preparation:
1. Wash the eggplants, remove the skin, cut into rings, add salt, and let them stand for a while.
2. After 20 minutes, rinse the eggplants in water and dry on a towel.
3. Fry the eggplants in oil, leave on a towel, allowing the fat to drain.
4. Place eggplants on a plate, brush with mayonnaise, place Korean carrots, brush with mayonnaise again.
5. When serving, let the salad brew and garnish to taste.
Try also hot salad with eggplants.
Salad "Caprice".
Ingredients:
- champignons - 155 g
- sweet pepper - 3 pcs.
- crab sticks - 220 g
- salt
- Korean carrots - 220 g
- greenery
Preparation:
1. Wash the pepper, cut out the seed pod, and cut into strips.
2. Boil the mushrooms, cut into slices.
3. Cut the crab sticks into strips.
4. Place carrots, crab sticks, mushrooms and peppers in a salad bowl and mix.
5. Korean carrots will release juice, so there is no need to dress the salad.
6. Add greens and a little salt to the salad.
Prepare the remaining mushrooms pork rolls with champignons.
Salad with Korean carrots and smoked meat.
Ingredients:
- boiled potatoes- 3 pcs.
- smoked meat - 220 g
- boiled beets - 1 pc.
- Korean carrots - 155 g
- onions - ½ pcs.
- yolk
- mayonnaise
Preparation:
1. Grate the beets and potatoes on a coarse grater.
2. Chop the onion and meat.
3. If the carrot is long, it also needs to be cut.
4. Mix the meat and beets separately with mayonnaise.
5. Lay out the salad in layers: potatoes, mayonnaise, carrots, meat, onions, beets, garnish with grated yolk.
Salad "Straw".
Ingredients:
- chicken leg- 2 pcs.
- cheese
- garlic cloves - 2 pcs.
- mayonnaise
- cucumber - 2 pcs.
- Korean carrots - 150 g
Preparation:
1. Boil the chicken, cool, and separate into fibers.
2. Cut the cucumbers into small cubes, add Korean carrots, mix with garlic pressed through a press.
3. Mix the salad, place on a plate, sprinkle with grated cheese.
Salad with Korean carrots and Chinese cabbage.
Ingredients:
- Korean carrots - 85 g
- Chinese cabbage - 120 g
- canned corn - 120 g
- chicken fillet - 150 g
- mayonnaise - 3 tbsp. spoons
- hard cheese - 55 g
- salt
Preparation:
1. Pour chicken fillet cold water, boil until soft, add salt, dry, cool, cut into small cubes.
2. Chop the Chinese cabbage into thin strips.
3. Grate the cheese.
4. Combine the prepared ingredients, add canned corn and carrots in Korean.
5. Dress the salad with mayonnaise.
You will also love the salad with Chinese cabbage and ham.
Salad with mushrooms and carrots in Korean “Three Flowers”.
Ingredients:
- boiled chicken- 180 g
- eggs - 4 pcs.
- pickled mushrooms - 150 g
- Korean carrots - 100 g
- mayonnaise
- cheese - 165 g
For decoration:
- tomato
- eggs
- parsley
Preparation:
1. Boil the chicken, season with salt, cut into pieces, and fry. This will be the first layer, grease it with mayonnaise, lay out the chopped mushrooms.
2. The next layer is Korean carrots, grease with mayonnaise.
3. Grate the eggs and place on top of the mayonnaise.
4. Sprinkle with grated cheese and brush with mayonnaise.
5. Decorate the top of the salad with a flower made from tomato, egg and parsley.
Salad with Korean carrots, oranges and chicken.
Ingredients:
- smoked chicken leg - 1 pc.
- Korean carrots - 220 g
- eggs - 3 pcs.
- orange - 1 pc.
- hard cheese - 120 g
- mayonnaise
Preparation:
1. Boil the eggs and grate them.
2. Cut the leg into strips, the orange into cubes.
3. Grate the cheese.
4. Layer the salad:
- chicken leg
- mayonnaise
- Korean carrot
- mayonnaise
- orange
- mayonnaise
- cheese
You can use the remaining fruit to make an orange casserole.
Decorate the salad to your liking.
Salad with Korean carrots, cheese and ham.
Ingredients:
- ham - 320 g
- Korean carrots - 155 g
- cheese - 220 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.
Preparation:
1. Grate the cheese on a grater (large).
2. Cut the ham into strips.
3. Grate the cucumber and drain the juice.
4. Boil the eggs hard.
5. Place the salad on a plate, alternating layers:
- cheese
- ham
- cheese
- ham
- cucumber
- Korean carrot
Lubricate the salad with mayonnaise and slices of boiled eggs.
Salad of Korean carrots, corn and chicken “Ryzhik”.
Ingredients:
- boiled chicken breast
- a jar of canned corn
- Korean carrots - 120 g
- orange or yellow bell pepper
- chips - ½ pack
- garlic cloves - 5 pcs.
- mayonnaise
- black ground pepper
- chicken
Preparation:
1. Remove bones from the chicken and cut into cubes.
2. Add sweet pepper cubes.
3. Cut the Korean carrots and add to the salad bowl.
4. Add garlic, corn.
5. Pepper, salt, add mayonnaise.
6. When serving, cover the salad with chips.
Salad with Korean carrots and corn ready!.
Salad with croutons, processed cheese and Korean carrots.
Ingredients:
- carrots - 2 pcs.
- processed cheese- 2 pcs.
- loaf - ¼ part
- garlic cloves - 4 pcs.
- pepper
- salt
- vegetable oil - 120 ml
- mayonnaise - 220 g
- vinegar - 2 tablespoons
Preparation:
1. Grate the carrots, add salt and black pepper.
2. Pour vegetable oil into a frying pan, add vinegar, heat well.
3. Pour the mixture into the carrots, season with garlic, and refrigerate for about an hour.
4. Processed cheese grate.
5. Prepare crackers. To do this, cut the loaf into equal cubes. Preheat the oven to two hundred degrees, place the bread cubes on a baking sheet, leave them for 15 minutes.
6. Mix Korean carrots, baked croutons and cheese, season with mayonnaise, mix thoroughly.
Salad with Korean carrots and squid.
Ingredients:
Carrots - 500 g
- squid carcasses - 3 pcs.
- sugar - tablespoon
- salt - teaspoon
- garlic cloves - 3 pcs.
- onion - 500 g
- vinegar - 2 tbsp. spoons
- coriander - ½ teaspoon
- paprika, chili pepper - 1 teaspoon each
- vegetable oil - 5 tbsp. spoons
Preparation:
1. Peel the carrots, grate them, add oil, spices, and garlic.
2. Clean the squid from the films, remove the chitinous plates, rinse the carcasses.
3. Boil the squid carcasses: boil water, lower the carcasses and immediately turn off the burner. Keep the carcasses in boiling water for a couple of minutes, and then take them out. Once they are cooked they will become voluminous and puffy. Place the carcasses on a plate, cool, cut into strips or rings, and place on Korean carrots.
4. Mix all ingredients well, cover with a lid, and place in the refrigerator for marinating.
5. In the morning the salad will be ready to eat.
Salad of Korean carrots, bell peppers and chicken.
Ingredients:
- chicken breast - 340 g
- Korean carrots - 200 g
- bell pepper - 200 g
- walnuts - 5 pcs.
- mayonnaise
Preparation:
1. Place the chicken breast in a saucepan, add water, salt, and cook for half an hour. Separate the skin from the meat, cut the meat into small pieces.
2. Bell pepper cut into half rings.
3. B chicken salad with Korean carrots add Korean carrots.
4. Arrange the nuts, cut into small pieces, add to the dish, stir.
5. Season the salad with mayonnaise and place on serving plates
Hedgehog salad with Korean carrots.
Ingredients:
- mushrooms, chicken fillet - 255 g each
- onion
- eggs - 3 pcs.
- hard cheese - 250 g
- Korean carrots - 420 g
Preparation:
1. Fresh mushrooms cut, fry on vegetable oil.
2. Boil the chicken fillet with spices, chop finely.
3. Finely chop the onion and fry in oil.
4. Boil the eggs and grate them.
5. Lay out all the ingredients in hedgehog-shaped layers: chicken fillet, mushrooms, mayonnaise mesh, onions, eggs, mayonnaise, grated cheese and Korean carrots.
6. Make the hedgehog’s eyes and nose from peppers or olives, and the spines from Korean carrots, face - sprinkle with cheese.
7. Place greens around the hedgehog.
As you can see, Korean carrots go well with many foods: squid, eggs, ham, chicken, mushrooms and even fruit!
Lay out in layers:
Carrot
mushrooms (I used fried champignons)
eggs
grated cheese
coat all layers with mayonnaise
Place green onions on top.
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 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 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!
This carrot snack itself is the result of a change in Soviet times traditional dish in Korean called kimchi. IN 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. 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 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 onions
- 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:
- 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 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;
- 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 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. 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 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
- 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
- Exist various recipes similar dishes made from these ingredients, in most of them the products are simply mixed. However, in our case we will compose puff salad. First, put the Korean carrots in a deep bowl and pour them mayonnaise sauce. 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). Upper 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.
Light salad for festive dinner or for 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 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 cook for New Year, or any other holiday carrot salad. 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 and 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 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.
Penultimate layer - 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 carrot They 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 in 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. Best for making salad beef liver. 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 also be served family dinner, and on festive 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 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 small cubes, put in a sieve and pour over boiling water. Then the bitterness will go away and the salad will have 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. A large number of 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. Can be used for this mushroom salad homemade mayonnaise or sour cream with mustard. 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 plastic bottle with cut 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.
Three on a grater 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.
Korean carrots have excellent taste qualities. If you add it to a salad, you can achieve culinary perfection with incredible ease. After all, it is not only very juicy, but also characterized by a pleasant spiciness, which adds bright flavors to all dishes. Special will be those salads in which not only carrots are added, but also chicken. And it doesn’t matter boiled fillet, boiled or smoked – the end result is still a gastronomic masterpiece. good on an ordinary day, and simply irreplaceable on a holiday.
This one is especially aromatic and rich. Among its main components, mushrooms and smoked chicken are especially pronounced. With their help, true harmony is created, not only of taste, but also of aroma. Carrots are only a complementary component that can add sparkle to an already flaming, bright dish.
For salad with chicken and Korean carrots you need:
- 300 gr. smoked chicken meat;
- 5 eggs;
- 300 gr. champignons;
- 2 onions;
- 3 medium pickled cucumbers;
- 150 gr. carrots in Korean.
Salad with Korean carrots and chicken:
- Using your hands, separate the chicken meat from the bones and cut into small pieces.
- Wash the mushrooms, sort them, peel off the film from all caps and cut into slices.
- Peel the onion, chop into thin slices and pour into a frying pan preheated with a small amount of vegetable oil.
- After a couple of minutes, add the mushrooms to the pan and fry until all the liquid has evaporated.
- Place the eggs in a saucepan, add water and cook over low heat for no more than twelve minutes. Then drain the boiling water and fill the contents with cold water. After the eggs have cooled, they must be peeled and cut into cubes.
- Squeeze the excess marinade from the pickled cucumbers with your hands and cut into small pieces.
- Carrots must be removed from excess liquid in the same way as cucumbers, and then cut into shorter strips.
- Layer on the bottom of the salad: smoked chicken, mushrooms with onions, eggs.
- The final pieces are cucumbers and carrots, which can be sprinkled with herbs if desired.
Important! Mushrooms should not be overcooked. As soon as all the moisture has evaporated, they should be immediately removed from the heat.
Korean carrot and chicken salad
The rather unusual combination of Korean carrots and orange gives the chicken fillet a special flavor. Such a rare but unusual combination will cause real amazement among everyone present at the table.
For chicken and Korean carrot salad you need:
- 300 gr. chicken meat;
- 200 gr. Korean carrots;
- 1 orange;
- 4 large eggs;
- 200 gr. hard cheese;
- 180 gr. mayonnaise.
Korean carrot and chicken salad:
- The chicken fillet is washed and placed in a saucepan, filled with water and salt added. Boil for about twenty-five minutes, then cool without removing from the broth. Only after this is it cut into small cubes.
- The eggs are placed in a saucepan filled with water and boiled. After boiling, they sit in boiling water for about twelve minutes. After this time, they are filled with ice water. Then the eggs are peeled and mashed with a fork.
- To grind cheese, take a fine grater and grate the product.
- Peel the orange, place it on a board, where they cut it into small cubes with a knife.
- The chicken is placed first in the salad bowl, coated with mayonnaise, which is subsequently done with all other products.
- Then place the carrot and orange.
- The final steps in this simple process are eggs and cheese, which are no longer soaked in sauce.
- Decorate the composition with herbs and orange slices.
Tip: in order for the orange to fit perfectly into the dish, it is recommended to peel it not only from the peel, but also from all the films.
Korean carrot and chicken salad
Bell pepper will bring freshness to any dish, add bright notes and give an aroma that is simply impossible to resist. If you consider that among the main ingredients there will also be chicken fillet, it immediately becomes clear that the taste will be delicious!
For salad with chicken and Korean carrots you need:
- 300 gr. chicken meat;
- 100 gr. Korean carrots;
- 5 cloves of garlic;
- 1 bell pepper;
- 200 gr. corn from a jar;
- 5 gr. pepper;
- 2 gr. salt.
Korean carrot salad with chicken:
- Drain all the liquid from the can of corn.
- Boil chicken meat in a saucepan filled with salted water for about 25 minutes. Then cool in the same broth.
- The bell pepper is washed, cut, all seeds are removed and cut into cubes.
- Remove the cooled fillet from the broth and cut into small pieces or strips.
- Korean-style carrots are squeezed out of excess marinade by hand, placed on a board and cut into three long strips.
- The garlic is peeled and crushed using a garlic press.
- All products prepared for this moment are poured into a salad bowl, salt and pepper are added to taste, seasoned with mayonnaise, and mixed with a spoon.
- Cool in the refrigerator for about fifteen minutes and the dish is ready to serve!
Tip: to add more freshness to the salad, it is recommended to add herbs and fresh cucumber to it.
Korean chicken and carrot salad
In this salad, all products are not only harmoniously combined, but also proportionally chosen correctly. None of the components interrupts the taste of the other, even the carrot spiciness in this case is not excessive, but optimal. And mushrooms allow you to maximize the taste of chicken meat.
For chicken salad with Korean carrots you need:
- 300 gr. chicken fillet;
- 200 gr. champignons;
- 2 large eggs;
- 2 onions;
- 200 gr. Korean carrots;
- 200 gr. cheese;
- 180 gr. mayonnaise;
- 30 gr. vegetable oil;
- 2 gr. salt;
- 5 gr. pepper
Korean chicken and carrot salad:
- Chicken meat is boiled in salted water. If desired, add allspice to the water and Bay leaf to make the fillet more flavorful. After half an hour of cooking in the broth, remove the pan from the heat and allow the meat to cool without draining the liquid.
- The mushrooms are washed, sorted and the film is removed from the caps. Then they cut into slices and pour into a frying pan to fry, pour in oil and put on fire.
- The onions are peeled, washed, finely chopped, placed with the mushrooms and fried.
- Boil the eggs in a small saucepan for about 15 minutes, then add cold water and wait until they cool.
- The cheese is grated.
- Already cooled eggs are cut into small pieces.
- Place mushrooms and onions at the bottom of the salad bowl and coat the layer with mayonnaise. Next, do the same with all other components.
- The next layers will be chopped eggs and chicken fillet.
- Squeeze out the carrots in Korean style, shorten them a little and place them last, without covering them with mayonnaise.
- Sprinkle the exquisite composition with cheese and, if desired, decorate with herbs.
Korean chicken and carrot salad
The exotic kiwi in this creates a completely new, amazingly tasty and aromatic dish, which has absolutely everything: sweetness and spiciness, extraordinary tenderness and piquancy.
For the Korean carrot salad with chicken you need:
- 250 gr. chicken meat;
- 5 large eggs;
- 2 medium kiwis;
- 200 gr. Korean carrots;
- 2 large apples;
- 150 gr. cheese;
- 180 gr. mayonnaise;
- 1 medium tomato.
Chicken salad, carrots in Korean:
- The chicken meat is boiled for about half an hour and then cooled directly in the broth.
- Boil the eggs for 12-15 minutes, then drain the boiling water and add cold water.
- Kiwis are peeled and cut like small petals.
- They chop, or rather shorten, carrots in Korean style, and be sure to squeeze them out after that.
- Remove the cooled chicken meat from the broth and cut into cubes or strips.
- Drain the water from the eggs, peel them, separate the yolks from the whites. Afterwards, crush both of them with a fork in different vessels.
- Peel the apples, cut them, remove the middle, and grate them.
- The dish is formed in a transparent salad bowl. The chicken meat is laid out first, leveled and compacted a little. Coat with mayonnaise, like all subsequent layers.
- Kiwi and egg whites are placed on the fillet, leaving some fruit for decoration.
- Then apples, cheese, and carrots are placed.
- The yolks complete this amazing composition.
- Decorate the Korean carrot and chicken salad with kiwi slices and tomato slices, which must be washed and cut in advance.
Every single one can be served on the most special day. But “Korean” ones occupy a special place among them, because they combine so many different tastes, which is hard to imagine. They prepare very quickly, and this is an important factor, since in the holiday bustle there is a catastrophic lack of time. And the taste of such salads is special, unusual and rich.
