Korean carrots have excellent taste. When added to a salad, culinary excellence can be achieved with incredible ease. After all, it is not only very juicy, but also characterized by a pleasant pungency, which adds bright flavors to all dishes. The salads in which not only carrots, but also chicken meat are added will be special. And it doesn't matter whether the fillet is boiled, boiled or smoked - in the end, you still get a gastronomic masterpiece. and on a normal day is good, and on a holiday is simply irreplaceable.

This one is especially aromatic and full-bodied. Among its main components, mushrooms and smoked chicken meat are especially pronounced. With their help, true harmony is created, not only of taste, but also of aroma. Carrots act as only a complementary component that can add sparkle to an already flaming, bright dish.

For a salad with chicken and Korean carrots, you need:

• 300 gr. smoked chicken meat;
• 5 eggs;
• 300 gr. champignons;
• 2 onion heads;
• 3 medium pickled cucumbers;
• 150 gr. carrots in Korean.

Korean carrot and chicken salad:

1. Separate the chicken meat from the bones by hand and cut into small pieces.
2. Rinse the mushrooms, sort out, peel off the film from all the caps and cut into slices.
3. Peel the onion, chop into thin slices and pour into a frying pan preheated with a little vegetable oil.
4. After a couple of minutes, add mushrooms to the pan and fry until all the liquid has evaporated.
5. Put the eggs in a saucepan, add water and cook in it over low heat for no more than twelve minutes. Then drain the boiling water and pour the contents with cold water. After the eggs have cooled, they must be peeled and cut into cubes.
6. Squeeze the pickled cucumbers with your hands from the excess marinade and cut into small pieces.
7. Carrots, in the same way as cucumbers, must be removed from excess liquid, and then cut into shorter strips.
8. Put in layers on the bottom of the salad: smoked chicken, mushrooms with onions, eggs.
9. The final are cucumbers and carrots, which, if desired, can be sprinkled with herbs.

Important! The mushrooms should not be overcooked. As soon as all the moisture has evaporated, they must be immediately removed from the heat.

Korean carrot and chicken salad

A rather unusual combination of Korean carrots and orange gives the chicken fillet a special flavor. Such a rare but unusual combination will amaze everyone 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 g mayonnaise.

Korean carrot and chicken salad:

1. The chicken fillet is washed and put in a saucepan, covered with water and salt is added. Boil for about twenty-five minutes, then cool without taking it out of the broth. Only then is it cut into small cubes.
2. Eggs are placed in a saucepan filled with water and boiled. After boiling, they are in boiling water for about twelve minutes. After this time, they are filled with ice water. Then the eggs are peeled and kneaded with a fork.
3. To grind the cheese, take a fine grater and rub the product.
4. Peel the orange, put it on a board, where it is cut into small cubes with a knife.
5. The chicken is placed first in the salad bowl, smeared with mayonnaise, which is subsequently done with all other products.
6. Then place the carrot and orange.
7. Completing this simple process are eggs and cheese, which are no longer soaked in sauce.
8. 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 films.

Korean carrot salad with chicken

Bell peppers will bring freshness to any dish, add bright notes and give an aroma that is simply impossible to resist. If we consider that among the main components there will also be chicken fillet, it immediately becomes clear that the taste will be delicious!

For a salad with chicken and Korean carrots, you need:

• 300 gr. chicken meat;
• 100 g 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:

1. All the liquid is decanted from the corn jar.
2. Cook the chicken in a saucepan filled with salted water for about 25 minutes. Then they cool in the same broth.
3. The bell peppers are washed, cut, all seeds are selected and cut into cubes.
4. Remove the cooled fillet from the broth and cut into small pieces or strips.
5. Korean-style carrots are squeezed out of excess marinade with your hands, put on a board and cut into long strips into three parts.
6. Garlic is peeled and minced using a garlic press.
7. All the products prepared for this moment are poured into a salad bowl, salt and pepper are added to taste, seasoned with mayonnaise, mixed with a spoon.
8. For fifteen minutes it is cooled in the refrigerator and the dish can be served on the table!

Tip: to add more freshness to the salad, it is recommended to add herbs and fresh cucumber to it.

Korean style chicken and carrot salad

In this salad, all products are not only harmoniously combined, but also proportionally correctly selected. None of the components interrupts the taste of the other, even the carrot pungency 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 onion heads;
• 200 gr. Korean carrots;
• 200 gr. cheese;
• 180 g mayonnaise;
• 30 gr. vegetable oil;
• 2 gr. salt;
• 5 gr. pepper.

Korean chicken and carrot salad:

1. Chicken meat is boiled in salted water. If desired, sweet pepper and bay leaves are added to the water to make the fillet more aromatic. After boiling for half an hour in the broth, remove the pan from the heat and let the meat cool down without draining the liquid.
2. Mushrooms are washed, sorted out and removed from the caps. Then they are cut into slices and poured into a pan to fry, pour in butter and put on fire.
3. Peel the onion, wash it, chop it finely, add it to the mushrooms and fry it.
4. Eggs are boiled in a small saucepan for about 15 minutes, then poured with cold water and wait until they cool.
5. The cheese is grated.
6. Already cooled eggs are cut into small pieces.
7. Mushrooms with onions are placed at the bottom of the salad bowl and the layer is coated with mayonnaise. Further, they also do with all the other components.
8. The next layers will be crushed eggs and chicken fillet.
9. Korean-style carrots are squeezed out, shortened a little and laid out last, without smearing with mayonnaise.
10. Sprinkle the exquisite composition with cheese, decorate with herbs if desired.

Korean chicken and carrot salad

Exotic kiwi in this creates a completely new, surprisingly tasty and aromatic dish, which has absolutely everything: sweetness and spiciness, extraordinary tenderness and piquancy.

For a 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 g mayonnaise;
• 1 medium tomato.

Chicken salad, Korean carrots:

1. Chicken meat is boiled for about half an hour, and then cooled directly in the broth.
2. Boil the eggs for 12-15 minutes, then drain the boiling water and add cold water.
3. Kiwi is peeled and cut like small petals.
4. Grind, or rather shorten, Korean carrots, be sure to wring out after that.
5. Remove the cooled chicken meat from the broth and cut into cubes or strips.
6. Drain the water from the eggs, peel them, separate the yolks from the whites. After that, grind both of them with a fork in different vessels.
7. Apples are peeled, cut, middle removed, grated.
8. The dish is formed in a transparent salad bowl. The chicken meat is laid out first, leveled and tamped a little. They are coated with mayonnaise, like all subsequent layers.
9. Put kiwi and squirrels on the fillet, leaving some fruit for decoration.
10. Then apples, cheese, carrots are placed.
11. Yolks round off this amazing composition.
12. Decorate a salad of Korean carrots and chicken with kiwi slices and tomato slices, which must be rinsed and cut in advance.

Each and every one can be served on the most solemn day. But a special place among them is occupied by the "Korean", because they combine so many different tastes that it is difficult to imagine. They are prepared very quickly, and this is an important factor, since in the festive bustle of time there is a catastrophic lack of time. And the taste of such salads is special, unusual and rich.

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

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Korean carrot and bean salad

Korean carrot and sausage salad

Smoked sausage is popular with many because of its characteristic "smoky" aroma - not surprisingly, dishes with it are not limited to sandwiches. You can also make a delicious salad of Korean carrots and smoked sausage from it, combined with bell pepper. Just three simple ingredients - and a bright, light snack is ready.

Ingredients

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

How many calories?

Step-by-step instruction

1. Cut the sausage into beautiful 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 to 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 spice bag, which you can buy at the store. Another way to look at the video from the Bon Appertit channel.

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Salad with corn, Korean carrots and chicken

This salad is a bit like the previous one, but adding boiled chicken and corn instead of sausage makes it much easier. The salad will definitely not harm the figure, because it consists only of vegetables and dietary poultry meat. It turns out a spicy, sweetish appetizer, which can be used to diversify the everyday family menu.

Ingredients

• korean carrots - 100 gr;
• 2 chicken breasts;
• canned corn - 1 can;
• sweet Bulgarian pepper - 1 pc;
• garlic - 3-4 cloves;
• mayonnaise - for dressing.

How many calories?

Step-by-step instruction

1. The poultry breast must be cooked. It is 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 chilled and cut into cubes.
2. Pepper to remove seeds and partitions and chop into strips or cubes.
3. Drain the canned corn kernels.
4. Finely chop the garlic.
5. Stir all ingredients with corn and season with mayonnaise.

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Korean carrot and croutons salad

Crispy crackers, spicy carrots, sweet cherry tomatoes and tender smoked poultry fillets are a contrasting, but very “friendly” combination. This simple salad of carrots and crackers is cooked in 10-15 minutes, especially if you use homemade stale bread, broken into pieces, or pre-purchased ready-made crackers for it.

Ingredients

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

How many calories?

Step-by-step instruction

1. Free the Korean carrots from juice. To do this, you can put it in a colander.
2. Peel the smoked fillet and cut into cubes.
3. Cut the 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 wet.

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Crab salad with Korean carrots

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

Ingredients

• packing of crab sticks - 200 gr;
• korean carrots - 200 gr;
• a slice 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. Eggs can be boiled immediately, while working on other ingredients. After about 8 minutes after boiling the water, they can be removed, then peeled and finely chopped.
2. Put the carrots in a colander - we don't need extra liquid.
3. Cut the crab sticks across into small pieces.
4. Pass the cheese through a grater.
5. Greens, you can take green onions, dill or parsley, finely chop.
6. Stir everything in a salad bowl, leave some of the greens for decoration. You can also lay out the dish in portions using the serving ring.

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Korean carrot and ham salad

An interesting departure from a traditional breakfast. Instead of a sandwich with scrambled eggs, you can cook this simple appetizer, because the ingredients in it are the same: there are ham, eggs, and spicy carrots. The recipe is very simple, and you can prepare it very quickly and even from the leftovers of a family breakfast. By the way, the ham in this carrot salad can be replaced with smoked chicken.

Ingredients

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

How many calories?

Step-by-step instruction

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

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"Vostochny" beef and carrot salad

Korean carrot salad with meat is an undeniable favorite among men. Although its oriental "appearance" and taste will not let women resist. Aromatic, spicy, with crispy fresh vegetables - just a dieter's dream.

"Grand" salad with Korean carrots - hearty and extremely tasty. This dish harmoniously combines chicken, Korean carrots and pickled cucumbers. This salad must be laid out in layers. Korean carrots can be bought at the store, I cooked myself. Try it! This dish will decorate the festive table with its excellent taste.

Ingredients

To prepare the "Grand" salad with Korean carrots, you will need:

3 boiled potatoes;

200 g of Korean carrots;

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

2-3 pickled cucumbers;

1 small onion;

salt - optional;

mayonnaise for the layer;

greens for decoration.

Cooking steps

Potatoes, grated on a coarse grater, put in a salad bowl in the first layer, you can add salt. Make a net of mayonnaise.

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

Put the mixture of meat and onions on the potatoes, make a net of mayonnaise.

Cut the cucumbers into cubes.

Put the cucumbers in the third layer, make a mesh of mayonnaise.

Place the Korean carrots on top of the cucumbers.

Remove the "Grand" salad for 1-2 hours in the refrigerator for impregnation. Garnish with herbs before serving. Hope you enjoy the recipe for this delicious, vibrant chicken, Korean carrot and cucumber salad.

Enjoy your meal!

Korean carrot salad - an excellent option for decorating a festive festive table or an impromptu banquet with an interesting, unusual, tasty, healthy and nutritious dish that will appeal to almost all guests.

Korean style meat salad with carrots

Korean style meat salad with carrots - an interesting, satisfying and original dish, in the preparation of which Korean-style carrots are used. To prepare a Korean-style meat salad with carrots, we will need the "loin" itself, a fresh cucumber, any meat, as well as a few chicken eggs and "Delicatessen" mayonnaise.

Ingredients:

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

Recipe:

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

2. Carefully wash the fresh cucumber, remove the top and grate thoroughly for the "loin".

3. Cut the cooled boiled meat in a way convenient for you or divide it by hand along the fibers into small pieces.

4. In the original salad recipe, eggs must be beaten with milk and flour, while salt and baked several omelette pancakes, which, in turn, must be cut into long strips. However, boiling them and grating them for carrots in Korean will not spoil the taste of the salad.

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

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

Bonita salad

Extraordinarily tasty, extremely nutritious and healthy bonita salad will be a great addition to both a solemn festive table and an everyday dinner in a warm family circle. Thanks to the interesting combination of the taste of Korean carrots, chicken and hard cheese, this dish will appeal to 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 onion feathers;
• a small bunch of fresh dill and parsley;
• 2-3 st. l. table vinegar;
• 2-3 st. l. sunflower oil;
• seasoning "Korean carrots";
• mayonnaise "Provencal";
• salt, black pepper, other spices - to taste.

Step by step recipe:

1. Korean carrots can be purchased, ready-made, but you can cook it yourself. To do this, several fresh carrots must be thoroughly washed, peeled with a vegetable peeling knife, and then grated on a Korean carrot grater.

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

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

4. Boil several chicken eggs hard-boiled, then drain the boiling water, and pour the boiled eggs for 1-2 minutes with ice water in order to make it easier to clean later. Having peeled off the shell, the eggs must be grated on a medium or coarse grater, one of them is divided into yolk and white, grated and left 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. Put the prepared salad components in a deep bowl or salad bowl, mix thoroughly, season with salt and pepper to taste, then season with Provencal mayonnaise and leave to infuse in the refrigerator for 20-30 minutes.

8. Put the prepared and chilled salad in a cylindrical mold located on a flat plate, then leave it at room temperature for 10 minutes, remove the mold, sprinkle with grated egg yolk and finely chopped herbs. Decorate with whole parsley leaves and chives.

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 will be an excellent decoration for a festive table, and is also perfect for meeting suddenly arriving guests. In order to prepare this dish, you will need chicken breast fillet, some Korean carrots, pickled mushrooms, canned sugar corn, Delicatessen mayonnaise, a small bunch of green salad leaves, several bunches of fresh parsley, dill and young onions, and salt, black pepper and other spices - according to taste.

Ingredients:

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

Recipe:

1. "Loin" can be taken ready-made, however, you can cook it yourself. In order to do this, several fresh large carrots must be thoroughly washed, peeled and grated for Korean carrots.

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

1. Rinse the chicken breast fillet under a stream of 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 by hand along the meat fibers.

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 commensurate with the chopped chicken fillet. Drain the liquid from the jar of corn, put the corn itself on a sieve, rinse and dry thoroughly.

1. Disassemble a bunch of green lettuce into separate leaves, rinse thoroughly and dry, then cut or chop by hand into pieces commensurate with the rest of the ingredients. Rinse fresh dill, parsley and young onions and chop thoroughly.

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

1. Serve the finished dish to the table in a beautiful salad bowl, or put it in small portioned salad bowls. Decorate with finely chopped herbs and whole mushrooms. Ideally, pickled mushrooms are used in the preparation of this salad, however, if there are none, 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 is not boiled, but fried... A simple and unpretentious quick mushroom salad with corn, Korean carrots and chicken is ready! Bon appetit, everyone!

Ingredients:

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

Recipe:

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

2. Then add sugar, salt, coriander, black pepper, finely chopped garlic or minced garlic, vinegar and red pepper.

3. Put a frying pan on high heat, let it heat up and add one hundred grams of vegetable oil, when the oil is hot, add it to the carrots, and mix all the ingredients thoroughly

four. . Then refrigerate for half an hour.

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

Spicy carrots are an original addition to meat, mushroom and other snacks. You can cook this spicy product yourself or buy it ready-made in the Korean cuisine department. Below are the best options for salads with Korean carrots.

This appetizer has a separate elegant name "Isabella". Ingredients: 2 smoked legs (chicken), a pound of fresh mushrooms, 230 g of Korean carrots, 2 pcs. purple onions, 3 pickles, salt.

1. Mushrooms and onions are chopped and then fried in oil.
2. Meat and cucumbers are cut into bars. Eggs are boiled and crumbled into cubes.
3. The appetizer is collected in layers: chicken - onions with mushrooms - cucumbers - eggs - carrots.

You do not need to season the salad with Korean carrots and chicken with any sauce. Enough oil from fried vegetables and liquid from a spicy component. You just need to salt the appetizer.

Beans recipe

For this variant of the dish, it is best to choose white canned beans. It needs 130 grams. The rest of the ingredients: a large purple onion, dry garlic, large carrots, salt, 1.5 large tablespoons of vinegar, a pinch of paprika and coriander, 1 tbsp. vegetable oil.

1. The beans are washed with water and mixed with onion half rings.
2. Carrots, chopped with a special grater, are sent to these products.
3. Salt, garlic and spices are mixed separately and then filled with boiling oil. Vinegar is poured into the mixture.
4. The marinade is poured over the vegetables.

Serve salad with Korean carrots and beans immediately after thoroughly mixing all the ingredients.

With crab sticks

This is a very unusual combination of products that everyone should try. Ingredients: 220 g of ready-made spicy carrots, a can of corn (canned), 4 pcs. boiled chicken eggs, a pack of crab sticks (200 g), salt, sour cream.

1. Eggs and sticks are cut into cubes.
2. The corn is laid out in a colander.
3. All prepared ingredients and carrots are mixed. Salt is added.

Dressing a salad with Korean carrots and crab sticks is allowed with sour cream or mayonnaise. You can add garlic to your chosen sauce.

Smoked breast and Korean carrot salad

The appetizer combines the freshness of cucumbers and the spice of carrots in an interesting way. Ingredients: 120 g Korean carrot salad, smoked chicken breast, 4 pcs. boiled chicken eggs, 2 cucumbers, 60 g of hard cheese, salt, mayonnaise.

1. The eggs are crumbled into small cubes. Smoked meat and cucumbers are crushed in a similar way.
2. If the carrot strips are too long, you can cut them in half.
3. The appetizer is collected: eggs - breast - cucumbers - carrots - cheese.

The layers are sprinkled with salt to taste and coated with a layer of mayonnaise.

With smoked sausage

Such a simple and very quick salad can be served to guests. Ingredients: a pack of store-bought white crackers (preferably with cheese or sour cream), 170 g of high-quality smoked sausage, 220 g of spicy carrots, a can of corn (canned), salt, 2 large spoons of mayonnaise and sour cream.

1. You only need to grind the sausage. It is cut into even beautiful cubes.
2. All the ingredients from the recipe are mixed in a salad bowl.

Last but not least, the appetizer is salted and seasoned with a mixture of sour cream and mayonnaise.

With the addition of mushrooms

You can also take forest mushrooms, but you will have to tinker with them a little longer. The recipe describes a variant with fresh mushrooms (90 g). The rest of the ingredients: 2 potatoes, an onion, 70 g of Korean carrots, a mixture of peppers, salt, vegetable oil.

1. Miniature pieces of fresh mushrooms are fried well with onion cubes.
2. The potatoes are peeled and cooked until soft, then finely chopped.
3. All prepared foods and spicy carrots are mixed in a bowl.

It remains to add salt to the appetizer, pour with oil, mix and serve.

Hedgehog salad with Korean carrots

The name of this dish suggests how to decorate it in an original way - in the form of a thorny forest dweller. Ingredients: 3 pcs. chicken eggs, 90 g of hard cheese, 180 g of Korean carrots, 320 g of fresh mushrooms, onion, 80 g of olives, 1 chicken breast, mayonnaise, salt.

1. Eggs are pre-boiled and minced using a medium grater.
2. The cheese is rubbing a little coarser.
3. The breast is cut into pieces and fried until golden brown along with small slices of mushrooms.
4. Olives get rid of the pits. Each of them is cut into 4 pieces.
5. The onion is crumbled into cubes and scalded with boiling water.
6. All ingredients, except for cheese and carrots, are mixed, salted, seasoned with mayonnaise. A silhouette of a hedgehog is formed from them.
7. Sprinkle cheese salad on top. The whole part of the blank is laid out with carrots, except for the "muzzle". Let it remain light - cheesy.

The eyes and nose can be made from olives.

With corn

This is one of the most popular types of salad with the addition of Korean carrots. Ingredients: 320 g ham, 160 g carrots, fresh cucumber, 2 pcs. chicken eggs, 180 g of cheese, mayonnaise.

1. The cheese is crushed with a coarse grater.
2. The ham is chopped into thin strips.
3. The cucumber is rubbed on a grater and squeezed out of the liquid.
4. Boiled eggs are crumbled into cubes.
5. The appetizer is laid out in layers: cheese - ham - cheese - ham - eggs - cucumber - carrots. Each is coated with mayonnaise.

Almost all recipes are salty. Therefore, the additional component can be omitted.

With liver

The liver for the salad is taken from beef. Ingredients: 130 g Korean carrots, 2pcs. chicken eggs, onion, 320 g liver, salt, mayonnaise, seasonings.

1. The liver is cooked in salted water for 45-55 minutes and cut into strips.
2. Hard-boiled eggs are crushed into cubes.
3. The onion is crumbled into cubes and fried in oil.
4. All prepared foods and carrots are combined.

1. Eggs and chicken are boiled in separate pans.
2. The fillet breaks into fibers, the cheese rubs coarsely. Eggs are cut large.
3. The appetizer is laid out in layers: chicken - carrots - grated cheese - eggs. Each is coated with sauce. You can add salt to your taste.

The food is decorated with herbs.

How to cook with croutons?

1. The cabbage is washed with cold water and finely chopped.
2. The chicken is cut into thin slices.
3. Mayonnaise combines with crushed garlic.
4. All products from the recipe (except for crackers) are combined in a salad bowl, salted and seasoned with the resulting sauce.

Dried slices of bread are sprinkled on top of the appetizer just before serving. If you mix the croutons with all the ingredients at once, they will quickly become soaked and stop into an unappetizing gruel.