Korean carrots - a millionth product! It is pleasant to eat in its pure form, and adding to the salad is very healthy. Salads are bright, spicy, with a rich taste and the correct consistency (there is something to chew). Moreover, there is a lot of fiber in salads with Korean carrots, so these salads can be safely attributed to dietary nutrition, even if they have 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!

By itself, such a carrot snack is the result of a change in Soviet times to a traditional Korean dish called kimchi. In the original version, Beijing cabbage was used for it, which was ground on a special grater, and then seasoned with spices, garlic, and hot vegetable oil. Due to its absence, carrot slicing became a replacement. It can not only be an independent dish, but also be part of other snacks. One of these is Korean carrot salad.

Korean carrot salad - simple cooking recipes

Salad "Ginger"

Ingredients:

• 300 g Korean carrots,
• 500 g chicken breast
• 4 cucumbers
• 200 g of hard cheese
• 60 ml of mayonnaise.

Cooking:

Cut chicken and cucumbers into strips, mix with carrots. Grate the cheese, add to the salad. Mix everything with mayonnaise.

Korean Tofu Salad

Ingredients:

• 250 g tofu
• 100 g Korean carrots,
• 1 pod of red bell pepper
• 100 g pickled champignons,
• 1 orange
• 70 ml of olive oil,
• 60 ml of soy sauce
• 20 g of honey
• 10 g curry
• 1 teaspoon of 9% vinegar.

Tofu is soy cheese. The consistency can be soft and hard. It is used for the preparation of salads, appetizers, main dishes, as well as for baking.

Cooking method:

Dice tofu, 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, divide into slices. Cut champignons into slices. To make 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 cooked sauce.

Canned Sardinella and Korean Carrot Salad

Ingredients:

• 200 g canned sardinella oil,
• 120 g Korean carrots,
• 100 g canned corn
• 100 g mayonnaise
• 1 bunch of parsley,
• 1 pod of bell pepper.

Cooking method:

Wash parsley. Wash bell peppers, remove seeds, chop finely. Mash the fish with a fork, mix in a salad bowl with carrots, corn and bell pepper. Season the dish with mayonnaise, garnish with parsley branches.

Smoked Chicken Salad, Canned Pineapple and Korean Carrot Salad

Ingredients:

• 300 g smoked chicken meat,
• 200 g canned unsweetened pineapples,
• 100 g Korean carrots,
• 100 g Korean asparagus,
• 100 g of cheese
• 150 g mayonnaise
• 5-7 pitted olives.

Cooking method:

Cut the meat into small pieces, cheese and asparagus - in strips, mix in a salad bowl, add carrots, pineapples. Season the salad with mayonnaise and garnish with olives.

Korean herring salad with apples and carrots

Ingredients:

• 300 g of herring preserves
• 150 g Korean carrots
• 2 green apples
• ½ onion heads
• parsley
• mayonnaise

Cooking:

Cut herring, peeled apples without cores, grate on a coarse grater, chopped peeled onions with a knife. Combine the prepared foods with carrots, mix, salt, then season with mayonnaise. Garnish with parsley in a salad bowl.

Korean carrot squid salad

Ingredients:

• 200 g canned squid
• 150 g Korean carrots
• 100 g cheese
• mayonnaise
• zest of 1 lemon
• greens

Cooking:

Remove the squids from the can, drain the liquid, chop finely. Grate the cheese on a coarse grater. Grate the zest on a fine grater, mix with mayonnaise. Spread squid, carrot, cheese in layers in a salad bowl. Salted 1.3 layers, grease with a mixture of mayonnaise with zest. Garnish with greens.

Egg salad with carrots

Ingredients:

• 2 eggs
• 100 g Korean carrots
• 100 g canned corn
• 100 g string beans
• 1–2 cloves of canned garlic
• 1 onion
• 3 tbsp. tablespoons of wine vinegar
• 2-3 basil sprigs
• spice
• mayonnaise and salt to taste

Cooking method:

Hard-boiled eggs, peel, grate on a coarse grater. Cook beans in salted water, cut. 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. Put in a salad bowl, garnish with onion half rings and basil.

Salad with Korean Carrots and Sausage

Cooking time: 10 minutes.

Ingredients

• 200 g of Korean carrots;
• 200 g smoked sausage;
• 1 large tomato;
• 1 large cucumber;
• 1 bunch of dill or parsley;
• salt and mayonnaise to taste.

Cooking:

Wash and julienne the cucumber and tomato. Do the same with sausage. Grind the greens. Mix all the ingredients with Korean carrots. Salt, season with mayonnaise.

Caprice Salad

This is Caprice - a deliciously delicious salad with Korean carrots. We are sure that he "will disperse with a bang." It is prepared very simply and quickly, and most importantly, it does not require special financial costs.

For cooking you will need:

• 3 sweet peppers
• 150 g of champignons 150 gr.
• 200 g Korean carrots
• 200 g crab sticks
• Greens

Cooking method:

1. Wash the pepper, remove the seed box and cut into a quarter of the ring. Boil the mushrooms, then cut into slices.
2. Cut the crab sticks into strips. Put pepper, mushrooms, crab sticks, carrots in a salad bowl. Mix all the ingredients.

You do not need to fill the dish, because the carrot will let its juice go. To taste, you can add a little salt and decorate with herbs.

Korean carrot, cucumber and ham salad

The simplest version of the salad with Korean carrot and cucumber, which can be prepared almost instantly. You can serve the dish along with boiled potatoes - it will turn out very tasty and satisfying.

Ingredients:

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

Cooking method:

Cut the ham into thin, beautiful strips. Large or medium grated cheese. Grate the cucumber too, leave for a while. Cut boiled eggs into smaller cubes. Lay out on the dish in layers, spreading each layer with a small amount of mayonnaise. The first layer is a cheese pillow. The second layer is ham straw. Drain the liquid from the grated cucumbers, then put half on the ham. Put carrots in the last layer (mayonnaise is not needed). Garnish with greens or rings of chopped olives.

Salad with Korean carrots, ham and chips

This original crispy salad is an excellent appetizer for beer or cognac. As well as a wonderful dinner dish on your own. In the list of his fans there are usually children, and adults are not behind them, because the fragrant and satisfying recipes of treats leaves no one indifferent. It is very simple to prepare such a treat, you don’t have to fry, stew or boil anything, so the process will take very little time, which makes this salad indispensable in some cases.

Ingredients:

• Juicy ham - 180 grams;
• Potato chips (bacon, cheese, smoked meats) - a small pack;
• Salted mushrooms - 1 jar;
• Korean carrots - 110 grams;
• Eggs - 3 pcs.;
• Cheese - 140 grams;
• Mayonnaise - 1 sachet;
• Salt;
• A mixture of ground peppers - ½ tsp

Cooking

1. First, salt the marinade from our mushrooms, toss them on a sieve. When the thick brine completely drains, chop them with thin slices or straws
2. We’ll clean the ham from the artificial film, cut into thin rings. Then each of them finely and finely chop with ribbons or cubes
3. Boil the eggs, cool and clean, as expected. Shred them smaller
4. Put the carrots on a paper towel or napkin, slightly dry with oil. Cut it a little shorter than it is
5. Cheese through a grater to make cheese air chips
6. There are various recipes for similar dishes from these ingredients, in most of them the products are simply mixed. However, in our case, we will make a puff salad. First, put Korean carrots in a deep bowl, pour it with mayonnaise sauce. Next, lay the mushrooms, season again with the fill. On top of them, we chop most of the packaging of the chips. A few whole slices left for decoration
7. This is followed by a layer of ham with mayonnaise impregnation, on top of which we spread the cheese (also pouring sauce). The upper tier will consist of grated eggs. It is not necessary to fill it with mayonnaise, but you can make a thin net if you want

From the deferred chips we form decorations. It can be waves, flowers or something else. The treat is ready, we serve it immediately.

Culinary notes

It is best to take carrots packed in plastic or glass jars or at trusted retail outlets by weight by asking for certificates for the goods. Bulk carrots should be sold in closed lids. This ensures that the product contains only carrots, oil, seasonings, and not different random impurities.

Enjoy your meal!

Korean carrot salad has a lot of advantages.

It is tasty, light, goes well with many dishes (meat, fish, potatoes, pasta).

In addition, it can become the basis for the preparation of certain dishes.

Korean carrot salads recipes.

Salad with Korean carrots and ham.

Ingredients:
   - ham - 320 g
   - cheese - 220 g
   - Korean carrot - 155 g
   - fresh cucumber - 1 pc.
   - mayonnaise
   - eggs - 2 pcs.

Cooking:

1. Grate the cheese, cut the ham into thin strips.

2. Grate the cucumber, drain the resulting liquid.
   3. Hard boiled eggs.
   4. Put the salad on the dish in the following order:
   - chopped cheese
   - ham, cut into strips
   - grated cheese
   - ham
   - fresh cucumber
   - Korean carrot

Grease each layer with low-fat mayonnaise. Decorate the finished salad with boiled eggs, figuratively carved. You can also add sweet and sour apple or crab sticks to the salad. From the remaining ham, make pancakes with ham.

Chicken Salad with Korean Carrot.

Ingredients:
   - chicken fillet - 1 pc.

   - hard cheese - 155 g
   - eggs - 3 pcs.
   - mayonnaise

Cooking:
   1. Boil chicken fillet, cut into strips or cubes.
   2. Hard-boiled eggs, grate on a fine grater.
   3. Peel the orange, cut into cubes.
   4. Grate cheese on a medium or large grater.
   5. Lay the salad in layers in the following order:
   - meat
   - Korean carrot
   - slices of orange
   - grated eggs
   - grated cheese

Grease each layer with mayonnaise.

Korean-style chicken and carrot salad is ready!

Korean carrot and prune salad.

Ingredients:
   - Korean carrot - 320 g
   - small beans - ½ cup
   - prune - 320 g
   - greens

Cooking:
   1. Boil the beans. To speed up the process, add soda to the water (on the tip of the knife).
   2. Add the carrots to the cooled beans.
   3. Prune with boiling water, let it stand. Drain the liquid, cut it into strips.
   4. Add prunes to other products.
   5. Sprinkle with chopped herbs, season with mayonnaise. Salad with prunes and Korean carrots is ready!

Korean carrot and eggplant salad.

Ingredients:
   - Korean carrot - 220 g
   - eggplant - 2 pcs.
   - mayonnaise
   - parsley
   - tomatoes - 1 pc.
   - salt
   - pepper
   - vegetable oil

Cooking:

1. Wash the eggplants, remove the peel, cut into rings, salt, 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. Put eggplant on a plate, grease with mayonnaise, put Korean carrots, grease with mayonnaise again.
   5. When serving, let the salad brew, decorate to taste.

Try also a hot eggplant salad.

Salad "Caprice".

Ingredients:
   - champignons - 155 g
   - sweet pepper - 3 pcs.
   - crab sticks - 220 g
   - salt
   - Korean carrot - 220 g
   - greens

Cooking:
   1. Wash the pepper, cut the seed box, cut into strips.
   2. Boil the mushrooms, cut into slices.
   3. Cut the crab sticks into strips.
   4. Put carrots, crab sticks, mushrooms and peppers in a salad bowl, mix.
   5. Korean carrots will start the juice, so you do not need to season the salad.
   6. Add greens and a little salt to the salad.

From the remaining mushrooms, cook pork rolls with mushrooms.

Salad with Korean carrots and smoked meat.

Ingredients:
   - boiled potatoes - 3 pcs.
   - smoked meat - 220 g
   - boiled beets - 1 pc.
   - Korean carrot - 155 g
   - onions - ½ pcs.
   - yolk
   - mayonnaise

Cooking:
   1. Grate beets and potatoes on a coarse grater.
   2. Onion and meat cut.
   3. If the carrot is long, it also needs to be cut.
   4. Mix the meat and beets separately with mayonnaise.
   5. Lay the salad in layers: potatoes, mayonnaise, carrots, meat, onions, beets, garnish with grated yolk.

Salad "Straw".

Ingredients:
   - chicken leg - 2 pcs.
   - cheese
   - cloves of garlic - 2 pcs.
   - mayonnaise
   - cucumber - 2 pcs.
   - Korean carrot - 150 g

Cooking:
   1. Boil the chicken, cool, disassemble into fibers.
   2. Cucumbers cut into small sticks, add Korean carrots, mix with garlic, squeezed through a press.
   3. Lettuce mix, put on a plate, sprinkle with grated cheese.

Salad with Korean carrots and Beijing cabbage.

Ingredients:
   - Korean carrot - 85 g
   - Beijing cabbage - 120 g
   - canned corn - 120 g
   - chicken fillet - 150 g
   - mayonnaise - 3 tbsp. spoons
   - hard cheese - 55 g
   - salt

Cooking:

1. Pour the chicken fillet with cold water, boil until soft, salt, dry, cool, cut into small cubes.

2. Chop the Beijing cabbage into thin strips.

3. Grate the cheese.
   4. Combine the prepared ingredients, add canned corn and carrots in Korean.
   5. Salad season with mayonnaise.

You will also like a salad with Beijing cabbage and ham.

Korean-style salad with mushrooms and carrots “Three Flowers”.

Ingredients:
   - boiled chicken - 180 g
   - eggs - 4 pcs.
   - pickled mushrooms - 150 g
   - Korean carrot - 100 g
   - mayonnaise
   - cheese - 165 g
   For decoration:
   - a tomato
   - eggs
   - parsley

Cooking:
1. Boil the chicken, season with salt, cut into pieces, fry. This will be the first layer, grease it with mayonnaise, put the chopped mushrooms.
   2. The next layer is Korean carrot, brush with mayonnaise.
   3. Grate eggs, lay on top of mayonnaise.
   4. Sprinkle with grated cheese, grease with mayonnaise.
   5. Top the salad with a flower made of tomato, egg and parsley.

Salad with Korean carrots, oranges and chicken.

Ingredients:
   - smoked chicken legs - 1 pc.
   - Korean carrot - 220 g
   - eggs - 3 pcs.
   - orange - 1 pc.
   - hard cheese - 120 g
   - mayonnaise

Cooking:
   1. Boil eggs, grate.
   2. Cut the ham into strips, and cut the orange into cubes.
   3. Grate the cheese.
   4. Lay the salad in layers:
   - chicken leg
   - mayonnaise
   - Korean carrot
   - mayonnaise
   - orange
   - mayonnaise
   - cheese

From the remaining fruits, you can cook a casserole with oranges.

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.

Cooking:
   1. Grate the cheese on a grater (coarse).
   2. Cut the ham into strips.
   3. Grate the cucumber, drain the allocated juice.
   4. Hard-boiled eggs.
   5. Put the salad on the dish, alternating layers:
   - cheese
   - ham
   - cheese
   - ham
   - cucumber
   - Korean carrot
   Salad grease with mayonnaise and slices of boiled eggs.

Salad of Korean carrots, corn and chicken "Ginger".

Ingredients:
   - boiled chicken breast
   - a jar of canned corn
   - Korean carrots - 120 g
   - orange or yellow bell pepper
   - chips - ½ pack
   - cloves of garlic - 5 pcs.
   - mayonnaise
   - ground black pepper
   - a hen

Cooking:
   1. Clean the chicken from the bones, cut into cubes.
   2. Add the cubes of sweet pepper.
   3. Cut the Korean carrots, add to the salad bowl.
   4. Add the garlic, corn.
   5. Pepper, salt, add mayonnaise.
   6. Serve the salad with chips when serving.

Korean Carrot Corn Salad  ready !.

Salad with crackers, cream cheese and Korean carrots.

Ingredients:
   - carrots - 2 pcs.
   - processed cheese - 2 pcs.
   - loaf - ¼ part
   - cloves of garlic - 4 pcs.
   - pepper
   - salt
   - vegetable oil - 120 ml
   - mayonnaise - 220 g
   - vinegar - 2 tablespoons

Cooking:
   1. Rub the carrots on a grater, add salt, black pepper.
   2. Pour vegetable oil into a frying pan, add vinegar, warm well.
   3. Pour the mixture into a carrot, season with garlic, refrigerate for about an hour.
   4. Grate the cream cheese.
   5. Cook the crackers. To do this, cut the loaf with the same cubes. Warm the oven to two hundred degrees, put bread cubes on a baking sheet, leave them for 15 minutes.
6. Korean carrots, baked crackers and cheese mix, season with mayonnaise, mix thoroughly.

Salad with Korean carrots and squid.

Ingredients:

Carrots - 500 g
   - squid carcasses - 3 pcs.
   - sugar - tablespoon
   - salt - a teaspoon
   - cloves of garlic - 3 pcs.
   - onions - 500 g
   - vinegar - 2 tbsp. spoons
   - coriander - ½ teaspoon
   - paprika, chili pepper - 1 teaspoon each
   - vegetable oil - 5 tbsp. spoons

Cooking:

1. Peel the carrots, grate, add oil, spices, garlic.

2. Squid clean the films, remove the chitin plates, rinse the carcasses.

3. Boil the squid carcasses: boil water, lower the carcasses and immediately turn off the burner. Hold the carcasses in boiling water for a couple of minutes, and then remove them. As soon as they are welded, they will become voluminous and “inflated”. Put the carcasses on a plate, cool, cut into strips or rings, put on a Korean carrot.

4. Mix all the ingredients well, close the lid, send to the refrigerator for pickling.
   5. In the morning, the salad will be ready to eat.

Korean carrot, bell pepper and chicken salad.

Ingredients:
   - chicken breast - 340 g
   - Korean carrots - 200 g
   - bell pepper - 200 g
   - walnuts - 5 pcs.
   - mayonnaise

Cooking:
   1. Put the chicken breast in a pan, fill with water, salt, cook for half an hour. Separate the skin from the meat, cut the meat into small pieces.
   2. Sweet pepper cut into half rings.
   3. In chicken salad with korean carrot  add korean carrots.
   4. Arrange the nuts, cut into small pieces, add to the dish, mix.
   5. Salad dressing with mayonnaise, put on serving plates

Hedgehog salad with korean carrot.

Ingredients:
   - mushrooms, chicken fillet - 255 g each
   - onion
   - eggs - 3 pcs.
   - hard cheese - 250 g
   - Korean carrot - 420 g

Cooking:
   1. Fresh mushrooms cut, fry in vegetable oil.
   2. Boil chicken fillet with spices, chop finely.
   3. Finely chop the onion, fry in oil.
   4. Boil eggs, grate.
   5. Lay out all the components in layers in the form of a hedgehog: chicken, mushrooms, mayonnaise, onions, eggs, mayonnaise, grated cheese and Korean carrots.
   6. Make the eyes and nose of the hedgehog from pepper or olives, thorns - from Korean carrots, sprinkle the muzzle with cheese.
   7. Around the "hedgehog" lay out the greens.

As you can see, Korean carrots are combined with many products: squid, eggs, ham, chicken, mushrooms and even fruits!

Spread in layers:

Carrot
   mushrooms (I have fried champignons)
   the eggs
   grated cheese
   smear all layers with mayonnaise
spread green onions on top.

Due to its piquancy and moderately sharp taste, Korean carrots can be either an independent snack or combined with various products in salads. In addition, it is often placed in dishes with Asian funchose noodles. There are unexpected ingredients in recipes, for example, oranges or kiwi, which go well with carrots.

How to cook Korean carrots

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

Cooking Korean carrots in this way was not practiced for long, a separate recipe appeared over time. The idea was to reduce the sweetness of the vegetable, saturate it with garlic aroma and season with spices. Before making Korean carrots, they need to be chopped finely, and then mixed with garlic, ground peppers, coriander or sesame seeds and vegetable oil.

Korean Carrot Salad Recipe

It is a mistake to think that an orange vegetable plays a major role in this type of cold appetizer. Its amount is approximately the same with other ingredients. Korean carrot salad recipes vary in complexity. Some turn out to be tasty when you add a small number of different products, for cooking others you will have to thoroughly stock up and spend a lot of time. However, the components can be very simple, for example, sausages or ham are often added to salads. Or you can use more unusual foods, such as squid or corn.

With chicken

Chicken, especially breast, which contains a large proportion of protein, is often placed in vegetable salads to make them more nutritious. A salad of Korean carrots with chicken is an excellent combination, since the vegetable eliminates the dryness of slices of fillet, while leaving all its piquancy. Such an appetizer will appeal to even children, but it can be eaten both in the summer and in the winter.

Ingredients:

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

Cooking method:

1. Cook the chicken and eggs.
2. Cut the finished chicken meat into pieces or sort into fibers.
3. Grind the cooked proteins and yolks separately.
4. Cheese must be grated.
5. Before preparing a salad, look for a deep dish so that all layers fit. Lay the breast, carrots, cheese, proteins and yolks, smearing the components with a mayonnaise net.

Smoked chicken

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

Ingredients:

• smoked chicken legs - 2 pcs.;
• korean carrots - 220 g;
• cucumber - 3 pcs.;
• egg - 5 pcs.;
• onion - 2 pcs.;
• mayonnaise sauce - 100 g.

Cooking method:

1. Hard boiled eggs grate on a coarse grater.
2. Peel the onions, chop them finely, fry a little until transparent.
3. Cut the cucumbers into small cubes or skip through the grater.
4. Separate smoked meat from the bones, cut it into square pieces.
5. Lay the chicken on the bottom of the salad bowl, put onion, eggs and cucumber on top. The dish is completed in Korean carrots, which can be decorated with greens. Lightly grease the ingredients with mayonnaise sauce.

With mushrooms

Mushrooms fit perfectly in almost any dish, successfully combining with beef, pork, chicken or vegetables. As a rule, such food is prepared from white champignons, as they are easy to find at any time of the year. A puff salad with Korean carrots and mushrooms will allow you to enjoy all the ingredients separately or, if you wish, mix them together.

Ingredients:

• champignons - 300 g;
• korean carrot - 155 g;
• beef tongue - 400 g;
• onions - 1 pc.;
• egg - 3 pcs.;
• mayonnaise - 120 g;
• salt.

Cooking method:

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

With crackers

There are dishes that are as easy to cook as scrambled eggs. These include Korean carrot salad, for which you do not need to spend a lot of time and products. However, such a simple, at first glance, a snack can be varied, making it interesting and memorable to guests and household. A dish with crackers is inferior to meat in satiety, but it does not become less tasty. To increase calorie content, you can add beans to the composition.

Ingredients:

• crackers - 180 g;
• korean carrots - 280 g;
• canned beans - 400 g;
• cheese - 150 g;
• mayonnaise - 200 g.

Cooking method:

1. Open a jar of beans, get rid of excess fluid, rinse with running water. Put on the bottom of the salad bowl.
2. Put carrots on top, do not mix.
3. Rub the cheese on a grater, transfer to a salad bowl.
4. Add mayonnaise, mix all the ingredients together.
5. Rusks can be pre-dried at home or bought in a store. They are placed before serving, so that they do not have time to get wet.

With liver

If you do not want to use beef tenderloin in cold appetizers, but want to save it for the main dish, then you can stop the choice on offal. The liver is very healthy, but few people like to eat it as a separate product. In this case, you can dilute it with vegetables. A salad with liver and Korean carrots, where mayonnaise acts as a dressing, turns out to be moderately high-calorie and appetizing.

Ingredients:

• korean carrot - 320 g;
• beef liver - 480 g;
• onion - 1 pc.;
• salt;
• pepper;
• mayonnaise.

Cooking method:

1. Peel the onion, chop it in half rings.
2. Before you cook the liver, you need to remove the film from it and rinse well. Cut the offal into small pieces.
3. If the carrots are cut into long strips, then it is worth chopping a little.
4. Put the onions in the pan, fry them a little until golden. Move the liver there and fry another 7 minutes, not forgetting to stir.
5. Cool the onion-liver mixture, put in a salad bowl, add the carrots. Season with mayonnaise, salt, pepper and mix thoroughly.

With crab sticks

The combination of products that are opposite in taste is often very successful. You can combine spicy carrots with a sweet squid or more budget crab sticks. As a supplement, you can choose a component with a neutral taste, for example, eggs. If you like the sweetish aftertaste, you can add prunes to the salad of Korean carrots and crab sticks to enhance it.

Ingredients:

• crab sticks - 120 g;
• korean carrot - 120 g;
• bulgarian pepper - 1 pc.;
• cucumber - 1 pc.;
• tomato - 1 pc.;
• mayonnaise - 140 g.

Cooking method:

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

Salad Delight

Every housewife wants her culinary products to be admired and asked for refreshments again and again. Puff Delight salad with Korean carrots will help you surprise your friends. At first glance, there is nothing unusual in it: all products are mundane, but their successful combination makes the taste of the dish unique. In addition, the serving can be performed in the original style, so that the appetizer looks appetizing, as in the photo.

Ingredients:

• chicken fillet - 250 g;
• korean carrots - 155 g;
• mushrooms - 280 g;
• turnip onion - 1 pc.;
• cucumber - 1 pc.;
• mayonnaise.

Cooking method:

1. Boiled mushrooms and chicken must be cut into strips. With a cucumber, do the same.
2. Onions need to be chopped in half rings and sent to fry. Transfer mushrooms there, salt.
3. The bottom of the salad bowl must be greased with mayonnaise, on which lay the onion-mushroom mass. Make a mayonnaise grid.
4. Chicken fillet is laid out on top, and then carrots.
5. The cucumber will become the top layer. The dish is not only tasty, but also beautiful, as in the photo.

The hedgehog

Serving plays a huge role in the perception of salads on the festive table. An appetizer made in the form of a cute prickly animal, which is even a pity to eat, will not leave anyone indifferent. In cookbooks containing a recipe for a hedgehog salad, there are photos that help to form the final version of the dish. However, you can arm yourself with your own imagination and form a beast from memory.

Ingredients:

• korean carrot - 380 g;
• chicken breast - 220 g;
• cheese - 230 g;
• onion - 1 pc.;
• mushrooms - 180 g;
• egg - 3 pcs.;
• mayonnaise;
• olives;
• greens.

Cooking method:

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

Glutton

There is an opinion that salad should not be eaten because of its lightness and fast assimilation by the body. However, this applies only to combinations of different vegetables, which really do not differ in high calorie content. Obzhorka salad with Korean carrots, on the contrary, is very satisfying and can replace the main dish, due to which it got its name.

Ingredients:

• korean carrot - 120 g;
• smoked chicken fillet - 220 g;
• pickles - 200 g;
• champignons - 140 g;
• prunes - 150 g;
• salt;
• mayonnaise.

Cooking method:

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

With cucumbers

When dishes are stacked in layers, their set may depend on the choice of each hostess. It is believed that almost any vegetables are combined with each other. So a fresh cucumber without a pronounced flavor will be an excellent pair for spicy carrots. The severity is slightly reduced, allowing you to feel the final taste of the food. Salad with Korean carrots and cucumbers is a frequent guest of holiday tables due to quick and easy cooking.

Ingredients:

• fresh cucumber - 2 pcs.;
• korean carrots - 500 g;
• crab meat - 420 g;
• green peas - 1 jar;
• mayonnaise.

Cooking method:

1. Crab meat must be cut into small strips.
2. Remove the peel from the cucumbers, cut into short strips.
3. Put both components in a salad bowl, add carrots and peas.
4. The future salad must be mixed well, after seasoning with mayonnaise.

Delicious salads with Korean carrots - cooking secrets

Each hostess decides to buy an important component of a snack or to cook on her own. When manufacturing at home, you can control the severity and be sure of the shelf life of the product. This point is very important because salads with the addition of Korean carrots are distinguished by their freshness. If you went for a vegetable ingredient to the store, then make sure its color is uniform, do not allow large particles of spices to get in.

Video

Spicy Korean carrot is a regular guest, both on a festive and on an everyday table. In fact, this appetizer is a modified version of Korean kimchi. The magical transformation took place in Soviet times.

Then immigrants from the Country of morning freshness due to the lack of traditional components of their national dish (daikon radish and Beijing cabbage) decided to replace them with domestic carrots. The seasonings were classic Korean spices.

To prepare the salad, you will need a special grater, which you can purchase in the department of the store. But if you use an ordinary one or cut the root crop into thin strips manually, there will be no crime and it will not affect the taste in any way. The spicy-spicy taste of the salad is in harmony with meat dishes, but whether it bears any benefit remains a question.

Harm and Benefit

The answer to the question about the benefits of the dish lies in its composition, which includes pepper mixture, garlic, coriander, vinegar and, of course, carrots. These spices stimulate the secretion of gastric juice, increase appetite, improve digestion, and garlic is the No. 1 remedy in the fight against colds and some cardiovascular diseases.

Since carrots do not undergo any heat treatment to prepare snacks, all the useful properties of a fresh vegetable are preserved in it. This includes the absorption of beta-carotene, the strengthening of the organs of vision, the prevention of cancer, as well as the complex of useful minerals and vitamins necessary for the functioning of the body.

There are a number of restrictions on the use of popular snacks. It is strictly contraindicated in diseases of the stomach and intestines, in a number of acute diseases of the liver, kidneys and pancreas. Limit the amount of salad in your menu should be for diabetics, allergy sufferers, and pregnant women.

Due to its rich vitamin composition and moderate calorie content (about 120 kcal per 100 products), it can be consumed with dietary nutrition, but in very limited quantities and not as a main dish.

Korean carrots at home - step by step recipe photo

Probably a Korean carrot is probably already known to everyone. Someone prefers to buy it in the market, but it is better to cook this dish at home and compare with the one you are used to buying. A completely different taste and aroma will undoubtedly surprise and delight you.

Time for preparing:  20 minutes

Quantity: 6 servings

Ingredients

• Carrot: 1.1 kg
• Garlic: 5-6 cloves
• Ground Coriander:20 g
• Black pepper: 10 g
• Vinegar: 4-5 tbsp. l
• Vegetable oil:0.5 tbsp.
• Salt: a pinch
• Sugar: 70 g
• Walnuts: 4-5 pcs.

Cooking instruction

Korean carrots with cabbage - a delicious mix

An excellent snack is a salad made from a mixture of cabbage and carrots. Extra pounds do not threaten you, if you put butter and sugar to a minimum. An additional argument in favor of this snack will be the shelf life in the refrigerator. Having spent time once, you can supplement them with a variety of main dishes within 5-7 days.

Essential Ingredients:

• 0.3 kg of cabbage and carrots;
• 2 medium onion bulbs;
• 40 ml of sunflower oil;
• 20 ml of vinegar;
• 10 g of salt;
• 5 g of ground coriander;
• a little ground hot black pepper and chili.

Cooking steps  cabbage and carrot Korean salad:

1. Rubbed with a kitchen scraper or knife, we rub on a special grater for Korean salads. Cabbage leaves are cut into small squares.
2. Grind vegetables with pepper, salt and mix thoroughly.
3. Shred the peeled onion, toss it in a pan with hot vegetable oil. Remove from heat when the onion gains a golden hue.
4. Oil is filtered through a sieve for vegetables. Press the remaining onion with a spoon and set aside. His role in the preparation of this salad is over.
5. We introduce the garlic, passed through the press or grated on a small section of the grater, to the vegetables, the remaining spices.
6. Mix everything thoroughly, lightly press down with a plate and send to marinate in the cold. The salad will be ready for use the next day.

Delicious salads with Korean carrots

Beloved and respected by all of us, the invention of Korean immigrants is a great snack in and of itself. At the same time, it is widely used in modern cooking as an additional or main product in many salads, combining perfectly with meat and sausage products, eggs, mushrooms, fish and fresh herbs.

In a number of recipes you can find a combination with boiled or pickled ingredients. Whatever you choose, the result will be unusual, moderately sharp and always tasty. And so beloved by many, mayonnaise is better not to use as a dressing, but to replace it with a mixture of olive oil and soy sauce.

Korean carrot and chicken salad

Pure Korean carrots are not very fond of those who do not like spicy food. However, as part of this salad, its excessive piquancy will help smooth out cheese, chicken fillet and eggs.

Essential Ingredients:

• chicken breast;
• 4 eggs;
• 0.2 kg of cheese;
• 0.3 kg of ready-made Korean carrots;
• salt, greens, mayonnaise.

Cooking steps  tasty and not at all spicy salad:

1. Separate chicken from bones and skins, boil meat in unsalted water, cool and chop, slightly salted.
2. After boiling the eggs, we clean them, divide into yolk and protein, the first three on the small side of the grater, and the second on the large.
3. Rub the cheese.
4. We lay the prepared products in layers: chicken, smeared with mayonnaise sauce - spicy carrots - cheese with mayonnaise - proteins with mayonnaise - yolks.
5. For decoration we use greens.

How to Make Korean Carrot and Bean Salad

The brighter and more beautiful our food looks, the better the appetite and mood. The salad offered below does not need additional decorations, because its appearance already causes increased salivation, and even capricious gourmets will like the rich taste.

Essential Ingredients:

• 0.3 kg of finished Korean carrots;
• a can of canned beans;
• several bright Bulgarian peppers of different colors;
• 40 ml of soy sauce;
• 2 sweet onions;
• salt, hot chili, herbs, lemon juice, olive oil.

Bright and mouth-watering prepare salad  in the following way:

1. Drain the juice from the beans, slightly squeeze the carrot salad.
2. As thin as half rings shred the onion.
3. We shred the greens, release the chili and bell pepper from the seeds, cut into thin strips.
4. Now you can start preparing the dressing, for this we mix all the liquid products.
5. Combine all the ingredients, let the salad brew for about a quarter of an hour.
6. The appetizer ready-made appetizer will look in a transparent salad bowl, the walls of which will not hide its saturated colors.

Korean carrot and corn salad

A salad that combines Korean carrots and corn grains is extremely simple and moderately piquant, and crab sticks and an egg will add satiety to it.

Essential Ingredients:

• packaging of crab sticks;
• 0.1 kg of prepared spicy carrots;
• 4 tbsp. l sweet corn grains;
• 1 cucumber;
• 2 eggs;
• salt, mayonnaise.

Cooking order  carrot and corn salad:

1. Boil eggs, cool in cold water, cut and chop into cubes.
2. Cut the cucumber into strips.
3. Cut the sticks into thin rings.
4. Add to the rest of the products ready-made Korean carrots and corn, add salt to taste and season with mayonnaise.
5. We serve in a common salad bowl or in portions, for decoration we use greens.

Korean carrot and sausage salad recipe

This recipe will appeal to everyone who is tired of the banal olivier and is in search of a delicious, beautiful and satisfying salad for the festive table. Moreover, you do not even have to run around in search of rare components, all of them are available and can be found in the nearest supermarket.

Essential Ingredients:

• 0.2 kg smoked sausage (you can use "cervelat");
• 0.2 kg of finished Korean carrots;
• 0.15 kg of cheese;
• 1 large cucumber;
• a can of sweet corn;
• mayonnaise.

Cooking order hearty and appetizing carrot and sausage salad:

1. Remove the protective film from the sausage, cut into thin strips, chop the cucumber in the same way.
2. Three cheese on a grater.
3. Drain the excess liquid from the corn.
4. We mix all the products, use mayonnaise for dressing.
5. Serving can be both portioned and general. If your household does not differ in love for spicy carrots, you can replace it with just raw.

Korean carrot and ham salad

This salad will serve as a great snack for boiled potatoes. It is prepared almost instantly, and the result is hearty and tasty.

Essential Ingredients:

• 0.2 kg of finished Korean carrots;
• large cucumber;
• 0.3 kg of ham;
• 0.2 kg of cheese;
• 2 eggs;
• mayonnaise.

Cooking order  ham and carrot snacks:

1. Cut the ham into strips;
2. Grind cheese using a medium grater.
3. On large grater cells we rub the cucumber, leave it for a while to let the juice.
4. Cut the shelled egg into arbitrary cubes.
5. We lay out the lettuce in layers, each of them is greased with mayonnaise: the first is a cheese pillow, the second layer is half the meat, the third is half the cucumbers squeezed from the excess liquid. Repeat the layers, finish the dish with a layer of carrots, for decoration we use greens and olives.

Korean Carrot and Cucumber Salad Recipe

We suggest experimenting and mastering a tasty, low-calorie and moderately savory dish, the ingredients of which are extremely simple, and the cooking process takes no more than 20 minutes.

Essential Ingredients:

• 3 large carrots;
• 2 large cucumbers;
• 3 garlic prongs;
• 1 turnip onion;
• salt, pepper, sugar;
• 5 ml of vinegar;
• 60 ml of soy sauce;
• 100 ml grows. oils.

Cooking steps  light diet carrot-cucumber salad:

1. We clean the washed carrots with a kitchen scraper, rub it on a special grater or cut it with very thin long strips;
2. Pour the carrots with vinegar, add salt, sugar, add a little hot pepper. Mix and crush a little carrots with your hands so that it starts up the juice, cover with a lid and set aside for a while for insisting.
3. Cut the washed cucumber into thin strips, add them to the carrots, mix.
4. Peeled the garlic cloves through a press, put them into the salad, then pour the soy sauce and stir again.
5. Pass the onion in hot oil, then pour it into a bowl with vegetables.
6. We insist a couple of hours and serve to the table, sprinkled with sesame seeds and chopped herbs.

The main thing in this salad is to cut the ingredients as thin as possible, so they will turn out to be better marinated.

How to make a salad with Korean carrots and mushrooms

This salad will go for a holiday, and for every day. A harmonious combination of meat, pickled mushrooms and carrots will amaze your loved ones. If desired, the pickled mushrooms can be replaced with a fresh analog, fried in hot oil with onions. The amount of salad received is enough to feed four people.

Essential Ingredients:

• chicken breast;
• 3 large cucumbers;
• a can of pickled mushrooms;
• 0.3 kg of ready-made Korean carrot salad;
• mayonnaise.

Cooking steps  mushroom salad with Korean carrot:

1. To start, we prepare all the components. Separate the chicken from the bones and skins, cook, cool and chop.
2. Washed cucumbers cut into strips.
3. To make the layout beautiful, we use a collapsible baking dish. We remove its bottom, and the ring itself, having greased its sides from the inside with mayonnaise, we put on a wide flat plate.
4. We spread the chicken mass at the bottom, greasing it with mayonnaise, slightly tamping. The next layer is the mushrooms, they are also layered with mayonnaise. Then we put cucumbers with mayonnaise. Carefully remove the form and decorate the top of the salad with carrots.
5. Grind freshly cooked delicacy with cheese. Before filing, we send him to insist on the cold.

Tasty salad with Korean carrots and crackers

The last dish will appeal to all lovers of plant foods. The combination of crackers, spicy carrots and dried fruits makes its taste very unusual. And to increase the degree of usefulness, you can replace mayonnaise with olive oil or its mixture with soy sauce.

Essential Ingredients:

• 0.35 kg of ready-made Korean carrot salad;
• 0.15 kg of crackers;
• ½ tbsp beans;
• 0.3 kg of prunes;
• 2 medium ripe eggplant;
• 1 medium tomato;
• mayonnaise.

Cooking steps  carrot salad with crackers:

1. Boil the beans in water with a pinch of soda.

Korean carrots have excellent taste. If you add it to the composition of the salad, then you can achieve culinary excellence with incredible ease. After all, it is not only very juicy, but also characterized by a pleasant sharpness, which add bright flavoring shades to all dishes. Special salads will be those in which not only carrots are added, but also chicken meat. And it doesn’t matter, boiled fillet, boiled or smoked - as a result, you still get a gastronomic masterpiece. it’s good on a typical day, and it’s simply irreplaceable on a holiday.

This one is especially aromatic and rich. 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. Carrot is only a complementary component that can add a spark 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 pickles;
• 150 gr. Korean carrots.

Salad with Korean carrots and chicken:

1. Separate the chicken meat with the hands and cut into small pieces.
2. Rinse the mushrooms, sort, peel the film from all the hats and cut into slices.
3. Peel the onion, chop with thin plates and pour into a frying pan, preheated with a small amount of 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 simmer for no more than twelve minutes in it. After pouring boiling water and pour the contents of cold water. After the eggs have cooled, they must be cleaned and cut into cubes.
6. Squeeze out pickles with your hands from the excess marinade and cut into small pieces.
7. Carrots in the same way as cucumbers, it is necessary to get rid of excess fluid, and then cut into shorter strips.
8. Lay on the bottom of the salad in layers: smoked chicken, mushrooms with onions, eggs.
9. The cucumbers and carrots are final, which, if desired, can be sprinkled with greens.

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

Korean carrot and chicken salad

A rather unusual combination of Korean carrots and orange gives a special flavor to the chicken fillet. Such a rare, but unusual combination will cause real amazement for everyone present at the table.

For a salad of chicken and Korean carrots 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:

1. The chicken fillet is washed and spread in a saucepan, poured with water and salt is added. Boil for about twenty-five minutes, then cool, not getting out of the broth. Only after that they cut it 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 already peeled and kneaded with a fork.
3. To grind cheese, take a fine grater and rub the product.
4. Peel the orange from the peel, put it on the board, where it is cut into small cubes with a knife.
5. The chicken is placed in the salad bowl first, smeared with mayonnaise, which is subsequently done with all other products.
6. Then have a carrot and an orange.
7. The final step in this simple process is eggs and cheese, which are no longer saturated with 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 clean it not only from the peel, but also from all the films.

Korean carrot and chicken salad

Bell pepper in any dish will bring freshness, add bright notes and give an aroma to which it is simply impossible to resist. If you consider that among the main components there will also be chicken, 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 gr. Korean carrots
• 5 cloves of garlic;
• 1 bell pepper;
• 200 gr. jar corn;
• 5 gr. pepper;
• 2 gr. salt.

Korean carrot salad with chicken:

1. From a can of corn, all the liquid is decanted.
2. Chicken meat is boiled in a saucepan filled with salted water for about 25 minutes. After that they cool in the same broth.
3. Bell pepper is 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 carrots are squeezed by hands from excess marinade, put on a board and cut long strips into three parts.
6. Garlic is peeled and minced with garlic presses.
7. All 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. Fifteen minutes are cooled in the refrigerator and the dish can be served!

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

Korean Chicken and Carrot Salad

In this salad, all products are not only harmoniously combined, but also proportionally correctly selected. None of the components interferes with the taste of the other, even 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 gr. mayonnaise;
• 30 gr vegetable oil;
• 2 gr. salts;
• 5 gr. pepper.

Korean-style chicken and carrot salad:

1. Chicken meat is boiled in salted water. If desired, fragrant and bay leaves are added to the water to make the fillet more flavorful. After half an hour cooking in the broth, the pan must be removed from the heat and let the meat cool without draining the liquid.
2. Mushrooms are washed, sorted and removed the film from the hats. Then cut into plates and pour into a pan to fry, pour oil and put on fire.
3. The onions are peeled, washed, finely chopped, spread to the mushrooms and fried.
4. Eggs are cooked in a small saucepan for about 15 minutes, after which they are poured with cold water and wait until they cool.
5. Cheese 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 smeared with mayonnaise. Then they also act with all the other components.
8. The next layers will be chopped eggs and chicken.
9. Korean carrots are squeezed out, shortened a little and laid out last, without smearing with mayonnaise.
10. Sprinkle with an exquisite composition of cheese, if desired, decorate with herbs.

Korean Chicken and Carrot Salad

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

For salad, Korean carrots with chicken should:

• 250 gr chicken meat;
• 5 large eggs;
• 2 medium kiwi
• 200 gr. Korean carrots
• 2 large apples;
• 150 gr. cheese;
• 180 gr. mayonnaise;
• 1 medium tomato.

Korean Chicken and Carrot Salad:

1. Boil the chicken for about half an hour, and then cool right in the broth.
2. Boil eggs for 12-15 minutes, then drain boiling water and add cold water.
3. Kiwis are peeled and cut like small petals.
4. Grind, or rather shorten, carrots in Korean, be sure to squeeze after that.
5. Remove the cooled chicken from the broth and cut into cubes or strips.
6. Drain the water from the eggs, clean them, separate the yolks from the proteins. After that, both crush with a fork in different vessels.
7. The apples are peeled, cut, the middle is removed, the tinder is rubbed.
8. The dish is formed in a transparent salad bowl. Chicken meat is laid out first, leveled and tamped a little. Smeared with mayonnaise, like all subsequent layers.
9. Kiwi and squirrels are placed on the fillet, leaving some fruit for decoration.
10. Then place apples, cheese, carrots.
11. Complete this amazing composition of yolks.
12. Korean carrot and chicken salad is decorated with slices of kiwi and slices of tomato, which must be washed and chopped in advance.

Every single one can be served on the most solemn day. But the “Korean” occupy a special place among them, because so many different tastes are combined in them that it’s hard to imagine. They are prepared very quickly, and this is an important factor, since in the festive bustle of time there is not enough time. And the taste of these salads is special, unusual and intense.