Korean potato and carrot salad. Korean carrot salad with chicken

Light salad for festive dinner or for lunch - puff salad with carrots - a selection of 8 best recipes!

Simple and light salad for a festive or everyday table.

• Carrots (large) - 1 pc.
• Chicken egg (large) - 3 pcs.
• Apple - 2 pcs.
• Cream cheese - 50 g
• Dill (for decoration)
• Mayonnaise - 1 pack.
• Chinese cabbage (2 leaves) - 2 bunches.

Peel and wash the carrots. Grate on coarse grater.

Peel the apple. Grate on a coarse grater.

Boil the eggs. Clear. Grate on a coarse grater.

Finely chop the cabbage. Grate the cheese on a fine grater.

1. layer apples + mayonnaise
2. layer of egg + mayonnaise
3. layer cabbage + mayonnaise
4. layer carrots + mayonnaise
5. layer of cheese + mayonnaise.

Decorate with greens.

Recipe 2: layered salad with chicken and carrots (step by step)

Layered chicken salad is real holiday dish. And if you want to serve this chicken salad in an unusual way, then you are welcome to look at our recipes.

Today we invite you to cook for New Year, or any other holiday carrot salad. It is not only beautiful, but also delicious. Under the guise of a carrot lies a very tasty layered chicken, mushroom and potato salad.

Do you prepare such a salad? Why not? Then you should try it. It is very tender and satisfying, despite its deceptive appearance. After all, carrots are not so filling on their own. But carrots with chicken are a completely different matter. Let's prepare our birthday salad.

• 350 grams of carrots,
• 300 grams of chicken fillet,
• 200 grams of mushrooms,
• 100 grams of onion,
• 150 grams of potatoes.
• 2 eggs
• salt and pepper to taste.

Potatoes, carrots and eggs need to be boiled until tender. You can do this in one pan, but you will have to get the eggs out earlier.

Peel the potatoes and grate them. Salt the potatoes and place them on large dish(preferably oval) in the shape of a carrot.

Fry mushrooms and onions in vegetable oil until tender. Add fried onions and carrots. Don't forget to salt and pepper the mushrooms. So that the salad is not bland. Lubricate the mushrooms with mayonnaise.

Boil chicken fillet in salted water. Cool. Slice chicken fillet into small pieces. Place the chicken in the next layer. Lubricate the layer with mayonnaise.

Penultimate layer - chicken eggs. Lubricate the eggs with mayonnaise.

Grate the boiled carrots on a fine grater and place them on top throughout the salad. Sala already looks like a real carrot, just needs a few details.

Use dill to make a carrot tail by sticking them into the salad. Instead of dill, you can use parsley, it will look even more realistic.

To give the carrots even more real look, take a knife and make small indented stripes all over the carrots. To make them more visible, sprinkle them with ground nutmeg or ground black pepper.

Recipe 3: layered salad with beets, carrots and eggs

A successful combination of vegetables in this salad will make it your dish of the day. Sweet boiled beets and sweet carrot They contrast perfectly with sour pickled onions - a very tasty holiday salad.

• Beets – 2-3 pcs.
• Carrots – 2 pcs.
• Potatoes – 5-6 pcs.
• Eggs – 2 pcs.
• Onion – 1 pc. (+ 1 tbsp vinegar and 1 tbsp sugar for pickling onions)
• Mayonnaise

Boil all vegetables and eggs until tender. While the vegetables are cooking, pickle the onions, although you don’t have to pickle them. To do this, chop it.

Place in a deep container. Add a spoonful of sugar.

Pour in 1 tbsp. vinegar.

Fill in warm water and leave for 20-30 minutes.

The salad is layered, so we chop the vegetables and place them one by one. We will grease each layer with mayonnaise.

First, cut half the potatoes into cubes. I cooked the potatoes together with the beets, so they came out a little pinkish, but this did not affect the taste in any way.

Place the pickled onions on top (not all of them, you need to leave them on another layer of potatoes).

Generously pour mayonnaise.

Again potatoes, onions and mayonnaise.

Grate the carrots and place in the next layer. Lubricate with mayonnaise.

Sprinkle finely grated eggs on top. There is no need to smear it with mayonnaise.

The layered salad is ready. Decorate it with herbs and serve it on the table.

Very tasty!

Recipe 4: Layered salad with Korean carrots and mushrooms

I offer for your holiday table a completely simple, but very tasty puff salad with Korean carrots. The salad turns out quite filling! You can lay out the layers using a cooking ring or, as usual, in one salad bowl.

• boiled chicken fillet - 150 g;
• pickled mushrooms - 100 g;
• Korean carrots - 100 g;
• white loaf - 2 slices;
• mayonnaise 30% - to taste;
• green.

The next layer is Korean carrots (if the carrot strips are too long, chop them).

Place the finished croutons as the top layer on the salad. Grease with a little mayonnaise.

That's it! Place the salad in the refrigerator for half an hour. A delicious puff salad with Korean carrots is ready, garnish with herbs and can be served!

Recipe 5: Layered salad with Korean carrots and chicken

• chicken fillet – 200 g;
• eggs – 4 pcs.;
• cheese – 150 g;
• fresh cucumbers – 2 pcs.;
• Korean carrots – 150 g;
• mayonnaise – 100 g.

Place the chicken fillet into boiling and slightly salted water. In half an hour it will be ready. Boil the eggs. Chop cucumbers and eggs into strips. Grate the cheese. Disassemble the cooled fillet into thin fibers.

Lay out the salad with Korean carrots in layers (you can use round shape made from a plastic bottle or lay out layers of any configuration on suitable plate). Sequence of layers:

• meat,
• Korean carrots,
• cucumber,
• egg,

All layers, except those located between the Korean carrots, should be coated with mayonnaise. Repeat the entire sequence of layers 2 times.

Carefully move the round plastic mold around its axis and remove. Garnish the salad with thin cucumber strips.

Another presentation option: a salad with Korean carrots, shaped like a low cylinder, wrapped in cucumber strips along the side surface.

Recipe 6, step by step: layered salad with liver and carrots

This wonderful salad will not leave indifferent all lovers of liver dishes. Best for making salad beef liver. The content of the salad is light, not cluttered with ingredients. For those who don't like garlic, you don't have to add it, it will still be very tasty. For those who try it, it will become one of their favorites.

• 300 grams of liver
• 200 grams of carrots
• 100 grams of cheese
• 2 pcs. eggs
• 1-2 pcs. garlic clove
• 200 grams of mayonnaise

Wash the liver, pour cold water, bring to a boil, boil. Cook over low heat for about 40 minutes.

Cool the finished liver and grate on a coarse grater.

Grate the cheese on a coarse grater.

Pre-boil the carrots and grate them on a coarse grater.

Boil the eggs, peel and grate on a coarse grater.

Grate the garlic on a fine grater or squeeze through a garlic press.

Mix garlic with a third of mayonnaise.

Divide the grated liver into two parts. Mix one part with mayonnaise and garlic.

Place the liver mixed with mayonnaise in an even layer on a salad bowl.

Place grated carrots on top and spread with mayonnaise.

The next layer is grated egg, pour over mayonnaise.

Place grated cheese on the egg and pour mayonnaise over it.

Place the second part of the liver on top. Draw a mesh of mayonnaise.

Recipe 7: Layered salad with chicken, mushrooms and carrots

Puff salads are not only very tasty, but also look extremely attractive. This dish can be served for a family dinner or for festive table. Classic combination chicken and mushrooms are complemented by potatoes and cheese, which makes it more filling. A boiled carrots adds bright colors. All products are chopped and laid out in layers, so cooking takes very little time. Before serving, it is advisable to leave the salad in the refrigerator for an hour or two so that it soaks in and becomes juicier.

• Chicken fillet – 250 g
• Cheese - 100 g
• Marinated champignons – 150 g
• Potatoes - 1 pc.
• Carrots - 1 pc.
• Onion - 1 piece
• Mayonnaise - to taste

Let's prepare necessary products. Boil the chicken, potatoes and carrots and cool. Place the champignons in a colander to drain excess liquid.

The first layer will be potatoes. To do this, you need to peel it and grate it on a coarse grater. Place the mixture on a flat dish, level it with a spoon and grease with mayonnaise.

Place champignons on potatoes. If you purchased whole mushrooms, they need to be chopped in small pieces.

Cut the onion into small cubes, put it in a sieve and pour boiling water over it. Then the bitterness will go away and the salad will have more delicate taste. Sprinkle mushroom layer onions and grease with mayonnaise.

We cut the chicken fillet into pieces, as you like - larger, smaller. This will be the next layer.

Grate the boiled carrots on a fine grater. There should be a little of it, just a thin layer. Large quantity carrots will make the salad too sweet. Distribute the mixture over the chicken and grease with mayonnaise. This is not so easy to do - the carrots stick to the spoon. Therefore, you can mix it with mayonnaise and apply the mixture to the salad.

Grate the cheese on a coarse grater and sprinkle the salad on top. You need to try to cover not only the top, but also the sides - then the dish will look especially appetizing. If the cheese does not want to stick to the edges of the salad, they can be greased with mayonnaise.

Place the plate in the refrigerator for several hours, decorate with herbs and serve. If you can’t wait to try it, you can eat it right away; it won’t make the salad any worse).

Recipe 8: layered salad with carrots and champignons

• 1 carrot;
• 250 gr. champignons;
• 2 boiled potatoes;
• 2 tsp tartar sauce or mayonnaise;
• onions;
• boiled egg;
• salt - to taste.

First of all, to prepare a layered salad with mushrooms and potatoes, set the potatoes and eggs to boil. In the meantime, let's move on to the rest of the ingredients. Chop the mushrooms, add salt and simmer in a frying pan until cooked.

I cook the carrots in a double boiler until soft. Can be boiled in salted water. Grate ready carrots for salad with champignons.

Cut the finished potatoes into cubes. You can grate it.

Top the potatoes with sauce – I love tartar sauce. Can be used for this mushroom salad homemade mayonnaise or sour cream with mustard. To prevent the salad from turning out too greasy, I season the sauce only with potatoes - the driest layer of the salad.

We cut the onion very thinly and finely.

Now that everything is ready, we can begin the fun part. To form a salad with mushrooms and carrots we will need plastic bottle with cut edges. Place it on a plate and fill it with potatoes and onions.

Then lay out a layer of mushrooms and a layer of grated carrots. Carrots need a little salt.

Three on a grater egg white, and then the yolk - the last layer of salad with champignons and carrots.

Now we carefully pull the bottle up, leaving a ready-made puff salad with mushrooms and carrots on the plate.

A salad with Korean carrots is suitable for both a holiday and an ordinary day; we always want to surprise our guests and family with something special. But it is not always possible to use exotic products. In such cases, Korean carrots come in very handy. It would seem that there is nothing special, ordinary carrots, but the seasonings added to it make its taste unusual and give the salad some specialness.

Korean carrots are very easy to find and their price is affordable for everyone. It gained popularity not so long ago, but has already become one of the most popular ingredients in holiday salads.

This authentic Korean carrot recipe does not include onions or garlic. The real recipe includes only salt, pepper and spices.

How to prepare a salad with Korean carrots - 16 varieties

A fairly simple salad that can be prepared both for a holiday and every day.

Ingredients:

• Liver - 500 gr
• Korean carrots - 300 gr
• Onion - 150 gr
• Fresh mushrooms(champignons) - 400 gr
• Vegetable oil, salt, mayonnaise, dill, milk - to taste

Preparation:

Cut the onion into half rings and fry in vegetable oil. Peel the liver from films, cut into small cubes and soak in lightly salted milk. Add liver to the fried onion and fry until tender. Then fry the mushrooms and mix them with liver, carrots and chopped dill. Pour in mayonnaise and let it brew for a while.

The liver should be soaked in milk before cooking to make it softer and remove excess bitterness. It takes 10-15 minutes to soak.

Very interesting recipe tasty and light salad.

Ingredients:

• Chicken fillet - 350 gr
• Korean carrots - 350 gr
• Corn - 1 can
• Hard cheese - 200 gr
• Bell pepper - 1 piece
• Mayonnaise - to taste

Preparation:

Boil the chicken and cut into cubes. Grate the cheese on a coarse grater and mix with the chicken. Peel the pepper and cut into strips. Add peppers, carrots and corn to the chicken and cheese. Before serving, add mayonnaise and stir.

A very tasty salad that will be an excellent decoration for your holiday table.

Ingredients:

• Chicken fillet - 200 gr
• Korean carrots - 100 gr
• Hard cheese - 100 gr
• Eggs - 4 pcs
• Mayonnaise and herbs - to taste

Preparation:

Boil chicken fillet and eggs. Then, finely chop the cooled meat, chop the carrots and grate the cheese on a fine grater. Lay everything in layers: 1st layer - chicken fillet, 2nd - carrots, 3rd layer - grated egg yolks, 4th layer - cheese. Each layer must be lubricated with mayonnaise. Grate the yolk on top and garnish with herbs.

A delicious salad with a rich mushroom aroma.

Ingredients:

• Champignons - 200g
• Hard cheese - 100g
• Onion - 1 piece
• Eggs - 4 pcs
• Boiled chicken fillet - 300g
• Korean carrots - 200g
• Mayonnaise, salt - to taste

Preparation:

Boil the chicken and eggs. Fry the champignons and onions well. Cut the eggs and chicken into cubes, lightly chop the carrots. Grease the bottom of the salad dish with mayonnaise and place mushrooms on top. Then place the chicken on top of the mushrooms and brush with mayonnaise. Then lay out the eggs and also grease with mayonnaise. The final layer is Korean carrots, which are also smeared with mayonnaise. Top the salad with grated cheese.

Very quick and tasty salad.

Ingredients:

• Onion - ½ piece
• Canned corn - ½ can
• Korean carrots - 100 gr
• Smoked chicken fillet - 150 gr
• Crackers - 100 gr
• Mayonnaise - to taste

Preparation:

Scald the chopped onion with boiling water. Cut the chicken into cubes and mix with carrots and corn. Then add onion. Before serving, pour mayonnaise over the salad and sprinkle with croutons.

The salad has a very unusual but pleasant combination of ingredients.

Ingredients:

• Hard cheese - 150 gr
• Chicken fillet - 1 piece
• Korean carrots - 200 gr
• Oranges - 1 piece
• Egg - ¾ pcs.
• Mayonnaise - to taste

Preparation:

Boil the chicken and eggs. Then cut the meat and orange into cubes, and grate the cheese and eggs. The salad is laid out in layers: 1st layer - meat, 2nd layer - Korean carrots, 3rd layer - orange, 4th layer - eggs, 5th layer - cheese. Each layer, except cheese, is smeared with mayonnaise.

An unusual combination and unique taste.

Ingredients:

• Chicken fillet - about 400-450 grams
• Kiwi - 2 pieces
• Eggs - 5 pieces
• Apples - 2 medium-sized pieces
• Cheese - about 250 grams
• Korean carrots - about 200 grams
• Mayonnaise - about 350 grams

Preparation:

Boil the chicken and eggs. Finely chop the meat. Then separate the yolks from the whites. Cut the peeled kiwi into thin quarter rings. The carrots also need to be finely chopped. Grate the cheese and apples on a coarse grater.

We lay out the first layer of salad - meat and grease with mayonnaise. The second layer is kiwi, no need to grease. Then rub the whites and coat them with mayonnaise, followed by the apples and also with mayonnaise. Then grated cheese and grease with mayonnaise, and Korean carrots on the cheese, grease with mayonnaise. The last layer is grated egg yolks. They serve as decoration and are not smeared with mayonnaise.

It takes no more than 15 minutes to prepare this salad. The combination of products gives a unique taste that you can’t help but like.

Ingredients:

• Crab sticks - 130 gr
• Sea kale- 200 gr
• Korean carrots - 150 gr
• Cucumbers - 2 pcs.
• Olive oil- to taste

Preparation:

Cut crab sticks and cucumbers into thin strips. Mix all ingredients and add olive oil.

The time spent preparing the salad will not be wasted. You will be pleased with the prepared dish.

Ingredients:

• Pickled mushrooms - 1 jar
• Boiled sausage- 300 gr
• Korean carrots - 200 gr
• Hard cheese - 200 gr
• Potatoes - 3 pcs.
• Pickled cucumbers - 3 pcs
• Green onions- 1 bunch
• Dill - 1 bunch
• Mayonnaise - to taste

Preparation:

For the salad you will need dishes with straight sides. Place mushrooms on the bottom, caps down. Place chopped greens on top. Place chopped greens on top boiled potatoes and grease with mayonnaise. Place chopped cucumbers on the potatoes and also grease with mayonnaise. Next, we do the same with sausage, and then carrots. The final layer is rubbed hard cheese.

Turn the dishes over onto a plate and serve.

If you need to cook the potatoes faster, add a little butter to the boiling water.

The appearance of the salad combined with its unsurpassed taste will amaze your guests.

Ingredients:

• Chicken thigh - 2 pieces
• Fried mushrooms- 100 gr
• Hard cheese - 100 gr
• Korean carrots - 200 gr
• Olives, mayonnaise, salt, pepper, herbs - to taste

Preparation:

Finely chop the boiled meat and carrots. Leave some carrots for decoration. We divide the cheese into two unequal parts: the larger part is on a coarse grater, and the smaller part is on a fine grater. Mix carrots, mushrooms, meat and large cheese with mayonnaise, salt and pepper, if necessary. On flat dish We form a hedgehog from the salad. The head is sprinkled with fine cheese, and the body with carrots. We make the spines, eyes and nose from olives. We decorate the dish with greens.

A quick, tasty and original salad for every day.

Ingredients:

• Potatoes - 6 pcs.
• Korean carrots - 100 gr
• Smoked meat - 150 gr
• Mayonnaise - to taste

Preparation:

Boil the potatoes and cut them into cubes, and cut the meat into thin strips. Mix all ingredients and season with mayonnaise.

An unusual salad that can even be called exotic due to its composition.

Ingredients:

• Mussels - 500 gr
• Tomatoes - 18 pieces
• Gherkins - 10 pcs
• Korean carrots - 450 gr
• Lettuce and tartar sauce - to taste

Preparation:

Placed on a plate lettuce leaves. Then diced tomatoes are placed on top and sauce is poured over. Place mussels and thin gherkin slices on top of the tomato. Place carrots on top in the form of a cap. The “cap” should hide all other ingredients. You can add salt and pepper if desired.

The recipe for this salad is very popular on the Internet.

Ingredients:

• Crab sticks - 200 gr
• Korean carrots - 200 gr
• Hard cheese - 100 gr
• Eggs - 4 pcs
• Garlic clove - 1 pc.
• Greens - 20 gr
• Salt, pepper, mayonnaise - to taste

Preparation:

Boiled eggs and crab sticks cut into cubes. Add carrots, chopped herbs and garlic. Add salt, pepper and pour mayonnaise, mix.

Funchoza is a dish asian cuisine, which is made from dry noodles. It is also called glass noodles.

Ingredients:

• Korean carrots - 270 gr
• Rice noodles - 200 gr
• Red onion - 1 piece
• Ground chili pepper - to taste
• Chili pepper - 1 piece
• Garlic - 1 piece
• Olive oil - 2 tbsp. l.
• Cilantro, dill, sea ​​salt, ground black pepper - to taste

Preparation:

Cut the onion into thin rings, add finely chopped cilantro and dill, and a chopped clove of garlic. Season the vegetables with dry and fresh pepper Chile. Rice noodles Pour boiling water over and leave until soft (5-7 minutes). Mix vegetables with funchose and carrots, mix well. Add salt and pepper to taste, leave for 10-15 minutes and serve.

Rice will not boil and stick together if you add a couple of tablespoons of cold milk to the water in which it is boiled.

The salad is mixed just before serving.

Ingredients:

• Korean carrots - 200 gr
• Canned corn - 1 can
• Smoked sausage- 300 gr
• Cucumbers - 300 gr
• Mayonnaise - 300 gr
• Chips - to taste

Preparation:

Break the chips, cut all the products into thin strips and arrange them in the form of a chamomile. Pour mayonnaise on top and serve.

Ingredients:

• Smoked chicken breast - 150-200 gr.
• Korean carrots - 200-250 gr.
• Corn - 100-150 gr.
• Onion - 1-2 pcs.
• Bag of crackers

Preparation:

Cut the onion into small cubes and scald with boiling water. Cut the chicken into cubes and mix with chopped carrots. Then add corn and stir. Add onion and mayonnaise, mix everything again. Before eating, add crackers and, after mixing, serve.

Korean carrot salad has a lot of advantages.

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

In addition, it can become the basis for preparing some dishes.

Salads with Korean carrots recipes.

Salad with Korean carrots and ham.

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

Preparation:

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

2. Grate the cucumber and drain the resulting liquid.
3. Boil the eggs hard.
4. Place the salad on a plate in the following order:
- shredded cheese
- ham, cut into strips
- grated cheese
- ham
- fresh cucumber
- carrots in Korean

Lubricate each layer with low-fat mayonnaise. Ready salad decorate boiled eggs, figuratively carved. You can also add it to the salad sweet and sour apple or crab sticks. Use the remaining ham to make ham pancakes.

Chicken salad with Korean carrots.

Ingredients:
- chicken fillet - 1 pc.

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

Preparation:
1. Boil the chicken fillet, cut into strips or cubes.
2. Hard-boil the eggs and grate them on a fine grater.
3. Peel the orange and cut into cubes.
4. Grate the cheese on a medium or coarse grater.
5. Lay the salad in layers in the following order:
- meat
- Korean carrot
- orange pieces
- grated eggs
- grated cheese

Grease each layer with mayonnaise.

Korean chicken and carrot salad is ready!

Salad with Korean carrots and prunes.

Ingredients:
- Korean carrots - 320 g
- small beans - ½ cup
- prunes - 320 g
- greens

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

Salad with Korean carrots and eggplants.

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

Preparation:

1. Wash the eggplants, remove the skin, cut into rings, add salt, and let them stand for a while.

2. After 20 minutes, rinse the eggplants in water and dry on a towel.

3. Fry the eggplants in oil, leave on a towel, allowing the fat to drain.

4. Place eggplants on a plate, brush with mayonnaise, place Korean carrots, brush with mayonnaise again.
5. When serving, let the salad brew and garnish to taste.

Try also hot salad with eggplants.

Salad "Caprice".

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

Preparation:
1. Wash the pepper, cut out the seed pod, and cut into strips.
2. Boil the mushrooms, cut into slices.
3. Cut the crab sticks into strips.
4. Place carrots, crab sticks, mushrooms and peppers in a salad bowl, stir.
5. Korean carrots will release juice, so there is no need to dress the salad.
6. Add greens and a little salt to the salad.

Prepare the remaining mushrooms pork rolls with champignons.

Salad with Korean carrots and smoked meat.

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

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

Salad "Straw".

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

Preparation:
1. Boil the chicken, cool, and separate into fibers.
2. Cut the cucumbers into small cubes, add Korean carrots, mix with garlic pressed through a press.
3. Mix the salad, place on a plate, sprinkle with grated cheese.

Salad with Korean carrots and Chinese cabbage.

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

Preparation:

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

2. Chop the Chinese cabbage into thin strips.

3. Grate the cheese.
4. Combine the prepared ingredients, add canned corn and Korean carrots.
5. Dress the salad with mayonnaise.

You will also love the salad with Chinese cabbage and ham.

Salad with mushrooms and carrots in Korean “Three Flowers”.

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

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

Salad with Korean carrots, oranges and chicken.

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

Preparation:
1. Boil the eggs and grate them.
2. Cut the leg into strips, the orange into cubes.
3. Grate the cheese.
4. Layer the salad:
- chicken leg
- mayonnaise
- Korean carrot
- mayonnaise
- orange
- mayonnaise
- cheese

You can use the remaining fruit to make an orange casserole.

Decorate the salad to your liking.

Salad with Korean carrots, cheese and ham.

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

Preparation:
1. Grate the cheese on a grater (large).
2. Cut the ham into strips.
3. Grate the cucumber and drain the juice.
4. Boil the eggs hard.
5. Place the salad on a plate, alternating layers:
- cheese
- ham
- cheese
- ham
- cucumber
- Korean carrot
Lubricate the salad with mayonnaise and slices of boiled eggs.

Salad of Korean carrots, corn and chicken “Ryzhik”.

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

Preparation:
1. Remove bones from the chicken and cut into cubes.
2. Add sweet pepper cubes.
3. Cut the Korean carrots and add to the salad bowl.
4. Add garlic, corn.
5. Pepper, salt, add mayonnaise.
6. When serving, cover the salad with chips.

Salad with Korean carrots and corn ready!.

Salad with croutons, processed cheese and Korean carrots.

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

Preparation:
1. Grate the carrots, add salt and black pepper.
2. Pour vegetable oil in a frying pan, add vinegar, heat well.
3. Pour the mixture into the carrots, season with garlic, and refrigerate for about an hour.
4. Processed cheese grate.
5. Prepare crackers. To do this, cut the loaf into equal cubes. Preheat the oven to two hundred degrees, place the bread cubes on a baking sheet, leave them for 15 minutes.
6. Mix Korean carrots, baked croutons and cheese, season with mayonnaise, mix thoroughly.

Salad with Korean carrots and squid.

Ingredients:

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

Preparation:

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

2. Clean the squid from the films, remove the chitinous plates, rinse the carcasses.

3. Boil the squid carcasses: boil water, lower the carcasses and immediately turn off the burner. Keep the carcasses in boiling water for a couple of minutes, and then take them out. Once they are cooked they will become voluminous and puffy. Place the carcasses on a plate, cool, cut into strips or rings, and place on Korean carrots.

4. Mix all ingredients well, cover with a lid, and place in the refrigerator for marinating.
5. In the morning the salad will be ready to eat.

Salad of Korean carrots, bell peppers and chicken.

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

Preparation:
1. Chicken breast put in a saucepan, add 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. B chicken salad with Korean carrots add Korean carrots.
4. Arrange the nuts, cut into small pieces, add to the dish, stir.
5. Season the salad with mayonnaise and place on serving plates

Hedgehog salad with Korean carrots.

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

Preparation:
1. Cut fresh mushrooms and fry in vegetable oil.
2. Boil the chicken fillet with spices, chop finely.
3. Finely chop the onion and fry in oil.
4. Boil the eggs and grate them.
5. Lay out all the ingredients in hedgehog-shaped layers: chicken fillet, mushrooms, mayonnaise mesh, onions, eggs, mayonnaise, grated cheese and Korean carrots.
6. Make the hedgehog’s eyes and nose from peppers or olives, and the spines from Korean carrots, face - sprinkle with cheese.
7. Place greens around the hedgehog.

As you can see, Korean carrots go well with many foods: squid, eggs, ham, chicken, mushrooms and even fruit!

Lay out in layers:

Carrot
mushrooms (I used fried champignons)
eggs
grated cheese
coat all layers with mayonnaise
Place green onions on top.

"Grand" salad with Korean carrots- nourishing and incredibly tasty. This dish harmoniously combines chicken, Korean carrots and pickled cucumbers. This salad must be laid out in layers. You can buy Korean carrots in the store, I prepared them myself. Try it! This dish is its own great taste will decorate the holiday table.

Ingredients

To prepare the Grand Salad with Korean carrots you will need:

3 boiled potatoes;

200 g Korean carrots;

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

2-3 pickled cucumbers;

1 small onion;

salt - optional;

mayonnaise for layering;

greens for decoration.

Cooking steps

Grate the potatoes on a coarse grater, place them in a salad bowl as the first layer, and add salt. Make a mesh out of mayonnaise.

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

Place the mixture of meat and onions on the potatoes, make a mesh of mayonnaise.

Cut the cucumbers into cubes.

Place the cucumbers in a third layer and make a mesh of mayonnaise.

Place Korean carrots on cucumbers.

Place the Grand Salad in the refrigerator for 1-2 hours to soak. Before serving, you can decorate with herbs. I hope you enjoy this delicious recipe, bright salad made from chicken, Korean carrots and cucumbers.

Bon appetit!