Chafan salad, the recipe of which came to Russia from warm countries, has become popular not only in cafes, but also in home cooking. It's not that hard to cook it. The salad takes about 40 minutes to prepare, and you can make it both traditionally and according to your own recipe. This salad is not ashamed to put on the festive table.

Classic salad option

Cooking does not require specific preparation of products or the use of rare ingredients. Beginners often make blunders in the process of cooking chafan, as a result, they get it tasteless. It is recommended to study the preparation of the chafan salad recipe step by step.

To prepare the salad you will need:

In the classic version of how to cook chafan, the ingredients are laid out in a slide on a round dish. To begin with, the beets need to be peeled and grated on a medium-sized grater. Then put in a bowl and add 1 tablespoon of vinegar, mix.

Rinse the carrots well, peel and grate. Then the mass is seasoned with vinegar and mixed.

Preheat the pan well enough and add one tablespoon of oil. Cut the beef into thin strips and fry. You need to fry until fully cooked.

Onion cut into half rings. Squeeze the juice into the fried meat with your hands. After that, add a drop of vinegar to the onion mass. Mix everything well and add a little salt.

It is better to take medium-sized white cabbage. Can be the smallest, but firm. It needs to be finely chopped. After that, salt it and lightly wash it with your hands., but so that the vegetable does not give juice.

Peel the potatoes and grate into thin long strips. Fry in a frying pan in a large amount of vegetable oil. You can use a deep fryer. Drain the potatoes and place on paper towels to absorb excess oil. Remove cooled potatoes to a platter.

When all the ingredients are prepared, you need to take a round and shallow dish, put the fried meat in the middle of it. Put the onion on top of the meat, after squeezing the juice from it.

Put beets, carrots, cabbage and potatoes into the salad in slides around the meat. Chafan salad is ready to eat. It can be served as an independent dish for dinner or as a light snack for lunch.

You can take other meats, for example, pork or chicken breast. In the classic recipe, these types of meat are not used, since the pork is too fatty, and the chicken is rather dry.

Chafan with chicken and fried potatoes

You can move away from the traditional recipe and cook a little differently, but with the same products. The difference is the addition of a spicy note to the main sound of the dish. For this you need to take:

Grate all vegetables on a fine grater. Before you start assembling the salad, you need to boil the beets until half cooked. It is enough to boil for half an hour and remove from heat. This is done until the beets become soft. After that, grate it and put it in a sieve. When the excess juice drains, put in a deep salad bowl, pepper and add a little mayonnaise.

Carrots need to be grated and mixed with seasoning. An hour later, Korean-style cooked carrots are added to the beets and mixed.

Finely chop the cabbage with a knife, add a little salt and lightly rinse. Then add to salad bowl. Cut the meat into strips and fry in a pan with a little oil. For taste, you can add a little black pepper, saffron.

Rinse potatoes, peel. Like all vegetables, grate. Rinse with running water and dry. After that, fry in a large amount of vegetable oil.

When all the ingredients are ready, you need to heat up 30 grams of vegetable oil and add chafan to the salad. Mix everything well and let it brew for one hour.

Special cases

If you didn’t manage to get a ready-made dressing for carrots in advance, you can cook it yourself. A little black and a little more red pepper are added to the carrots. After that, 1 tablespoon of soy sauce per 100 grams of product and ½ teaspoon of vinegar are introduced. All mix well and put in a cold place.

You can not mix the vegetables, but spread the salad in heaps with fried potatoes, meat and fresh vegetables, as recommended in the classic recipe. In this case, it is prepared without adding heated vegetable oil to the chafan. The product must be put with all the sauces next to the salad, and the guests themselves will choose what to try the dish with.

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