Korean carrot is a distinct, tasty, spicy snack. But it is added to the composition of many salads. Special, fragrant and unusual they are obtained if, in addition to the root, cucumbers are added to the recipe. With this simple composition, it is possible to prepare not one, but many dishes in which these components are taken as a basis. Add in and meat, and ham, and sausage, and seafood. In some cases they are made exclusively with vegetables or they add acidic fruits. Special taste is obtained in each variation. In our case, however, provided a selection of the most vivid, affordable and unusual of these dishes.

Such a specific by-product, like chicken liver, is not everyone's liking. And this with it. That it contains a lot of nutrients, just necessary for the normal operation of the whole organism. But without a doubt, even once having tried this, the liver will already cause completely different emotions. How tasty in this case, it turns out in combination with mushrooms and carrots in Korean. Especially good in this case, it is cucumbers.

Salad with cucumber and Korean carrot:

• 500 gr. chicken liver;
• 300 gr. Korean carrots;
• 1 large cucumber;
• 300 gr. champignons;
• 35 gr. dill;
• 1 onion head;
• 3 gr. salts;
• 20 gr. oil;
• 80 gr. mayonnaise;
• 50 gr. milk

Korean carrot and cucumber salad:

1. The liver is washed, cleaned of films, cut into slices and poured milk for thirty minutes.
2. The onion is cleaned and the thin halves of the small rings are chopped with a knife.
3. Washed, dried and finely chopped dill on the board.
4. Mushrooms are sorted, washed, cleaned the film from the caps.
5. Liver poured into the pan, pour in the oil and fry for no more than seven minutes.
6. Cucumber peel and cut into cubes.
7. Fry onions in the other pan along with the mushrooms, which are chopped a little beforehand.
8. Prepared foods are poured into a salad bowl and Korean carrot is added to them.
9. Pour all the mayonnaise and sprinkle with salt, mixed with a spoon.

Important! Chicken liver fried very long. It should not be overcooked, otherwise it will be tasteless, and besides, also hard, dry. Naturally, in this form the by-product added to the dish is strictly prohibited.

Korean Fresh Cucumber Salad

This one is distinguished not only by its amazingly sharp and fresh taste at the same time, but also by the presentation. Indeed, in this case, all the products spread in layers, which hides a cucumber. Due to such a filing, the composition of the dish until the time of sampling is kept secret from the guests.

For Korean-style cucumber salad:

• 300 gr. chicken breast;
• 200 gr. cheese;
• 3 gr. salts;
• 5 gr. pepper;
• 250 gr. cucumbers;
• 200 gr. Korean carrots;
• 80 gr. mayonnaise.

Korean carrot and cucumber salad:

1. Chicken breast must be washed and only after that is laid out in a saucepan, poured with water, salted and boiled. Cool, not getting out of the broth.
2. Separate the myasco into the fibers by hand.
3. Cucumbers are cut into strips with a knife on a board. For decoration leave some wide, but thin slices.
4. Cheese rubbed on a grater.
5. After that, collect all the products in layers, not forgetting to coat each with mayonnaise.
6. First lay fillet, then cucumbers.
7. After there are already cheese and carrots.
8. Along the edges of the dish is made cucumber slices.
9. Before serving, it is advisable to insist the salad in the refrigerator for about 15-20 minutes.

Tip: cucumbers after grinding must be allowed to juice. If you do not squeeze it with your hands, then the dish will turn out too watery and will not hold the shape. At this point, you need to take very seriously.

Korean salad of fresh cucumbers

Vegetable, cucumber with the addition of tender chicken fillet - this is a special variation. The recipe harmoniously combines flavored cucumbers and cheese. Korean carrot makes the whole composition a bit spicy, but amazingly bright and unusual.

For a Korean cucumber salad:

• 250 gr. chicken fillet;
• 1 onion;
• 1 large cucumber;
• 150 gr. cheese;
• 150 gr. Korean carrots;
• 50 gr. mayonnaise.

Cucumber salad in Korean:

1. Wash chicken meat, clean from fat and films, boil in salted water. After cooking, cool the fillet right in the broth, then cut into small pieces.
2. Washed and cut with a knife in the form of small cubes cucumber.
3. To grind the cheese take a grater with small holes and rub the product.
4. Korean carrots squeeze hands from excess marinade and shorten the strips.
5. All products are combined in a salad bowl, dressed with mayonnaise and mixed.

Tip: Korean carrot is quite long. In order to make it more harmoniously fit into the overall picture, it is recommended to cut it into a couple more pieces.

Korean cucumber salad

Here it is, thanks to which ordinary eggplants acquire a special taste. It is here that the unsightly vegetable can fully open up, show itself in the best way. Yes, and carrots with cucumbers here are quite appropriate, allow the dish to remain not only fresh, but also rich, colorful.

For Korean cucumber salad you need:

• 300 gr. eggplants;
• 2 medium tomatoes;
• 300 gr. Korean carrots;
• 1 large cucumber;
• 35 gr. parsley;
• 80 gr. mayonnaise;
• 50 gr. hard cheese;
• 30 gr. oil;
• 2 gr. salts;
• 5 gr. Perchik.

Korean cucumber salad:

1. Eggplants are washed, cut into ringlets, seasoned and insist for at least fifteen minutes.
2. Washed tomatoes are cut in half ringlets.
3. More subtle, but according to the same principle, cucumbers are also cut.
4. Washed parsley chop finely with a knife.
5. Eggplants are rinsed and poured into a frying pan, poured on them butter and fry, first on one side and then on the other. After cooking, spread on a napkin and dried.
6. Salad spread in the form of layers, while not forgetting everyone in the mandatory order to coat with mayonnaise. The first eggplant placed on the dish.
7. They already put cucumbers, carrots in Korean, cucumbers, grated cheese and tomatoes.
8. Completes the composition of parsley or any other herbs for your taste.

Tip: Eggplants can also be baked in the oven. In this case, their pre-salt and insist there is no need. The bitterness during baking will go away by itself, and the taste of the salad will be different, no less original, but more tender.

Korean Style Cucumber Salad

Incredibly, even with the crab sticks the Korean carrot blends simply amazingly. Salad acquires a special tenderness, despite the sharpness characteristic of the root. Products are so well chosen that the finished dish is a real delight. It is delicious, colorful and easy to prepare. This snack is more likely to appear on the table. True, she will not stay there for long, the appetizing very much.

For Korean-style salad with cucumbers you need:

• 200 gr. crab sticks;
• 200 gr. Korean carrots;
• 3 large eggs;
• 1 large cucumber;
• 80 gr. mayonnaise;
• 3 gr. salt.

Korean cucumber salad:

1. Carrots in Korean squeeze and chop with a knife into shorter strips.
2. Crab sticks defrost, free from film and cut into strips.
3. Eggs are put in a saucepan, already filled with water and boil for about twelve minutes. Then boiled water is poured, ice water is poured, in which it is cooled. Then the eggs are cleaned, cut with a knife into cubes.
4. Cucumbers are washed, if necessary, free from the skin, cut into cubes.
5. Pour all the products in a bowl, pour mayonnaise, salt and mix with a spoon.

Important! This salad can not be stored in the refrigerator for a long time. You need to cook exactly as much as will be eaten on the same day.

Beef salads with cucumbers in Korean style are amazingly tasty and fragrant dishes that are just perfect for any occasion, starting from the most insignificant celebrations and ending with grand events. Snacks are incredibly colorful and very tasty. In their composition can also be meat or seafood. Due to them, the salad becomes much more satisfying and tastier. Sometimes they make it exclusively from vegetables, and they are easy to make. But no less colorful. Every time you can experiment, add new products. For example, an apple or kiwi will give an amazing flavor. Even the dressing in Korean salad with beef and cucumbers can be very diverse, ranging from primitive mayonnaise or regular butter and ending with amazing sauces, which may include sour cream, yogurt, cream, and lemon juice.

   Calorie: Not specified
   Cooking Time: Not Specified

Salad "Juicy" with carrots and cucumbers is tasty and satisfying, which is prepared in a matter of minutes from the most simple and cheap products. Carrots and cucumbers are ideally garnished with hard cheese, moreover, choose only good quality cheese and from a proven seller. The cooking recipe is very simple and quick.
  This recipe can be prepared for both relatives and guests as a treat. To make it even juicier, you can add a grated sour apple, but this is optional. Mayonnaise can cook homemade, it is much safer and healthier than the store.



Ingredients:

- cucumbers 150 gr.,
- carrots 130 gr.,
- hard cheese 150 gr.,
- garlic 1 tooth,
- mayonnaise to taste,
- salt,
- ground pepper.

Step-by-step recipe with photos:

  Peel and rinse the carrots. If the root is very dirty, use a washcloth. Use a sharp knife or grater to cut it into strips. Move to a bowl where you will mix all the salad ingredients. If you have a food processor with nozzles for cutting vegetables, use it.




Fresh cucumbers, rinse and cut the "ass" on both sides. Buy only fresh, plump vegetables, without mechanical damage and black spots. They must be mature with underdeveloped seeds. Slice the vegetable into thin strips with a knife or grate on a coarse grater. Move the bowl to the carrot.




  Grate hard cheese and add to carrot and cucumber. Do not use cheese product if you want to get a tasty dish as a result. At this point, you can add a grated apple.



  Peel one garlic clove and rinse. Expand and finely chop or skip through the garlic press. In a deep bowl
mix the required amount of mayonnaise and garlic.



  Rinse and finely chop the herbs (dill or parsley), be sure to dry them with a towel. You can add basil leaves or cilantro, but this is an amateur. Cut the leaves into small pieces, throw away the coarse stems. Add chopped greens to a bowl of salad. Add mayonnaise-garlic sauce to the salad ingredients and mix. Thanks to the fine cuts, it turns out very juicy and tasty.

Sometimes you want to cook something light and healthy at the same time.

Especially in spring, when hearty winter salads and snacks become boring, and I want more vegetables and greens.

Yes, and prepare for the beach season does not hurt.

Salads with cucumber and carrots are exactly what you need.

Salad with cucumber and carrots - the basic principles of cooking

Today, fresh cucumbers can be bought all year round, so this snack can be prepared not only in spring, but also in winter.

As a rule, fresh carrots are used in this salad. It is cleaned, well washed and large tinder. For grinding use the same special grater for Korean salads.

Cucumbers are washed, wiped with a towel and cut into thin halves or bars.

Sour cream, olive oil, mayonnaise or sauces are used as dressing.

In the salad with cucumber and carrots add a lot of greens. It can be parsley, basil, chives or dill. Finely chopped garlic will add spice to the salad.

A salad with cucumber and carrots is prepared with eggs, cheese, cottage cheese and other vegetables. And, of course, what a salad without spices and spices.

All ingredients are crushed and mixed, seasoned with olive oil, sour cream or another recipe.

Recipe 1. Simple salad with cucumber and carrots

Ingredients

two cucumbers;

a bunch of fresh greens;

one large carrot;

pinch of hops-suneli;

four eggs;

a pinch of ground black pepper;

sour cream - 80 g;

a pinch of salt.

Cooking method

1. Take a large carrot and peel it from the rind and tops. Wash well under running water and grate for Korean salads. If you do not have one, you can do it on a regular basis.

2. Wash fresh cucumber, cut off the ends on both sides and cut into thin halves. If you use a slightly over-ripe vegetable, remove the seeds, otherwise they will spoil the taste of the salad.

3. Boil eggs for ten minutes. Completely cool them, free from the shell and cut into cubes.

4. In deep dishes combine all the ingredients. A bunch of greens rinse under the tap, lightly dry and finely crumble. Add to salad.

5. Season sour cream with hops-suneli, salt and ground pepper. Season the salad with it and mix gently. Arrange the salad in portions and serve as an addition to the main dish.

Recipe 2. Salad with cucumber and carrots in Korean

Ingredients

two cucumbers;

10 g sesame seeds;

large carrot;

2 g red hot pepper;

80 ml of soy sauce;

red onion;

50 ml of rice vinegar:

2 cloves of garlic;

5 g sugar;

10 ml sesame oil.

Cooking method

1. Clean and chop the head of the red onion with thin half-rings. Peeled chives are minced as small as possible.

2. In a deep bowl, mix rice vinegar with sesame oil, sugar and soy sauce. Season with red hot peppers and add chopped garlic. All thoroughly mixed.

3. We clean the rind from the carrot, wash it well and three on a Korean grater.

4. Fresh my cucumbers, peel and grind on a Korean grater.

5. Put all the vegetables in a salad bowl, pour over the prepared sauce and gently mix so that the cucumbers retain their shape. Sprinkle with sesame seeds on top of the salad and serve as a snack.

Recipe 3. Salad with cucumber and carrots "Fitness"

Ingredients

50 ml of olive oil;

30 ml of soy sauce;

200 g cucumbers;

30 ml of lemon sauce;

1 pinch of black pepper powder;

3 g sugar;

25 g of peeled sunflower seeds;

2 g red ground pepper;

2 cloves of garlic;

150 g carrots.

Cooking method

1. In a deep bowl, combine olive oil with soybean oil and lemon juice. Mix and season with black and red pepper, sugar and salt.

2. Garlic cloves cleaned and skipped through the garlic press directly into the dressing. Once again, mix everything until smooth.

3. Put a dry frying pan on the stove and heat it well. Pour sunflower seeds into it and fry them, stirring constantly for about two minutes.

4. Peel carrots, wash them and cut them with very thin strips with a special knife for cleaning vegetables.

5. Rinse cucumbers and wipe with a napkin. Using the same knife cut into thin slices.

6. Put carrot and cucumber in a salad bowl, pour with dressing and mix. Sprinkle with toasted sunflower seeds and serve immediately.

Recipe 4. Salad with cucumber, carrots and cottage cheese

Ingredients

two long greenhouse cucumbers;

pinch of ground black pepper;

large carrots;

100 g soft curd;

100 g sour cream;

1 clove of garlic.

Cooking method

1. Wash cucumbers, wipe with a towel and coarsely rub. Chopped cucumbers, salt and mix well. Leave for an hour. Stir a couple of times. Then transfer the cucumber mass to a sieve to make the whole juice stack. Then carefully squeeze the cucumbers.

2. Peel carrots, wash and coarsely grate. Free garlic chives from the husk and skip through the garlic press.

3. Combine all vegetables in a deep bowl, add cottage cheese and mix well. Infuse salad for about 20 minutes. Then shift it to a salad bowl, decorate with greens and serve as a snack.

Recipe 5. Salad with cucumber, carrots and radishes

Ingredients

250 g of radish;

3 fresh cucumbers;

200 ml of sour cream;

1 medium carrot;

1 bunch of fresh greens;

1 bunch of green onions.

Cooking method

1. Wash and dry all vegetables well. Radish cleaned from tails and tops. Cut the vegetable into thin strips. Cucumbers cut from two sides, cut along in half and finely crumble across.

2. Peel and grate carrots. Shred a bunch of green onions into pieces, two centimeters long. Bunch parsley finely crumble.

3. Put chopped vegetables and greens in a salad bowl, lightly salt and season with sour cream. Stir and serve as an addition to the main dishes.

Recipe 6. Salad with cucumber, carrots and zucchini

Ingredients

half a large zucchini;

iceberg lettuce;

large carrots;

fresh cucumber

Sauce

three quarters of a glass of sunflower seeds;

sesame seeds - 30 g;

ground ginger - 3 g;

green spinach, parsley and basil - a handful;

garlic - clove;

lemon juice - 5 ml.

Cooking method

1. Rinse the iceberg lettuce and chop into long, thin strips. Wash cucumber, wipe with a napkin and cut into thin bars. Peel zucchini and carrot and grate for Korean salads.

2. Soak the seeds in water for three hours. All ingredients for the sauce, except for sesame, folded in a blender container and beat until smooth. Pour half a glass of water and mix.

3. All vegetables and salad mix. Put the sauce in a gravy boat, sprinkle with sesame seeds and serve separately.

Recipe 7. Salad with cucumber, carrots and tuna

Ingredients

a can of tuna fish in its own juice;

two cucumbers;

two eggs;

two carrots;

two potatoes.

Cooking method

1. Boil the peeled potatoes, cool them and rub them with small chips. Put the potatoes in a dish and smear with mayonnaise.

2. Boiled eggs completely cool and peel off the shell. Crush them just like potatoes. Spread them evenly over potatoes and smear with mayonnaise.

3. Boil carrots, cool completely and peel. Grate the vegetable and lay on the eggs, smear the carrot layer with mayonnaise.

4. Open a can of tuna and knead the contents with a fork. Spread the fish evenly on the carrots.

5. Wash fresh cucumbers, wipe and crumble into thin bars. Put the cucumbers on the fish. Leave the salad soak for half an hour. Serve a la carte.

For salads, take young root vegetables. They are juicier and more tender.

If you doubt that the cucumber peel will not taste bitter, peel it off.

Instead of sour cream, you can use natural yogurt or kefir for dressing.

Salt the salad at the very end so that the cucumbers do not flow.

Salad of carrots and pickled cucumbers - an amazing combination of juiciness and bright taste. The union of colorful vegetables with spicy dressing makes the dish festively attractive. Fried onions with carrots, pickles, canned corn and smoked sausage are harmoniously combined in the New Year's food.

Yes, and on a weekday, you can afford to enjoy delicious food. Products are used available, and time for a salad takes a little. Fortunately, carrots with pickled cucumbers will be found in every home in the winter. A satisfying mix of everyday foods and hunger quenches, and the mood raises. Not to mention the vitamins and nutrients contained in vegetables and seasonings.

Salad options with carrots and pickled cucumbers

Recommendations for cooking Korean carrot and pickled cucumber salad

A similar dish we have already performed under the name "". Korean carrots were combined with baked chicken, fried potato straws, cucumbers and a dressing based on soy sauce, vegetable oil, garlic and seasonings. All generously sprinkled with sesame seeds and laid out in glasses. It was a cocktail salad.

Today we offer another recipe

Training

Korean carrots (200 g) take ready or do it yourself. Boil two hard boiled eggs. Cut them arbitrarily not very large. Grate grated cheese (150 g), cucumbers (3 pcs.). Turn ham into straws (200 g).

Putting it in layers, each of which we coat with mayonnaise:

1. half cheese with eggs;
2. as many hams;
3. 1⁄2 masses of cucumbers;
4. cheese + eggs;
5. ham;
6. the remaining cucumbers;
7. carrot.

We decorate with olives and greens.

The mentioned puff dishes can be laid out in the form of the symbol of the year - the red dog. It turns out quite nice.

What else can be added to a salad with liver carrots and pickled cucumber

For 100 g of fried chicken liver, take half a can of canned peas, onions, a bunch of parsley (50 g). All grind and mix, salt and season with mayonnaise. Come out hearty and juicy. If you put it on sand tartlets, you get a great snack on a New Year's table in 2018.

A wonderful dish will come out of the combination in a salad of pickled cucumbers, cheese and carrots. We published a similar story. Here is a photo.

Salad with pickled cucumbers, cheese and carrots

Fry two grated carrots, chopped onion half rings. Combine the vegetables with grated cheese (100 g), chopped cucumbers (3 pcs.), Forest mushrooms fried in sour cream (150 g), smoked chicken (100 g). Mix, salt and season with mayonnaise. This real man's dish will satisfy the strongest hunger and will be an excellent appetizer during a festive feast.

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• Cucumbers (any, both young and overripe) - 1 kg,
• Carrots - 200 g,
• Garlic - 1 head (large),
• Vegetable oil (refined) - 100 ml,
• Vinegar (essence 70%) - 1 tbsp. spoon,
• Sugar - 5 tbsp. spoons
• Salt - 1 tbsp. spoon,
• Seasoning for cooking carrots in Korean - 1.5 tsp,
• Ground black pepper - 1 tsp,
• Red ground pepper - ½ tsp.

Cooking process:

For the preparation of this salad, we need peeled carrots, which need to be grated on a special grater for Korean salads.

We select cucumbers that need to be washed, and then cut. Cutting method you can choose any that you like, the appearance of the dish is very important for me, which is why I decided to cut cucumbers with a grooved potato grater. I must say, it turned out very nicely. Corrugated cucumber circles - even very cute.

Then we send the cucumbers into a deep saucepan, sprinkle with sugar, salt, ground red and black pepper (you can use any seasoning), I also added a little seasoning for carrots in Korean, for flavor.

Peeled garlic cloves skip through garlic press and add garlic mass to cucumbers.

To all the ingredients add carrots rubbed with long thin strips, pour all the vegetable oil and vinegar. All thoroughly mixed. Leave the vegetables to infuse for 2 hours. During this time, cucumbers and carrots will give a lot of juice.

Then you need to decompose the prepared vegetables in small jars, I took half a liter, pour all the selected juice and cover with lids.

Now it is time to sterilize - not a very pleasant process for me, as I previously thought, but everything turned out to be quite easy and simple! I covered the bottom of the pot with a small towel and put the jars on it, then poured water so that it hid the cans on the "hangers". Next, send the pan to the fire and sterilize the 0.5 liter jars 15 minutes after boiling.

Now carefully remove the jars from the pan with hot water and immediately roll them up with the key. Be very careful!

Enjoy your meal and good wishes for the site. Notebook for recipes!