Chicken liver salad and Korean carrot – hearty dish with bright and expressive taste... Korean-style fried liver and carrots are good separately, but they taste even better when combined. Juicy corn and sweet pepper add more piquancy, tenderness, and bright colors to the dish. If someone is not too fond of ordinary fried liver, then you can use this useful product exactly in the form of our salad, here liver taste in combination with other components, it does not feel so strong.

Taste Info Holiday Salads / Chicken Salads

Ingredients

• chicken liver - 500 g;
• Korean carrots - 200 g;
• bulgarian pepper - 1 pc.;
• canned corn - 200 g;
• onions - 2 pcs.;
• mayonnaise - 150 g;
• dill - 1 bunch;
• salt - 1 tsp;
• vegetable oil - 4 tbsp. l.

How to Make Chicken Liver and Korean Carrot Salad

Prepare your liver.
I made a salad from chicken liver, as I consider it the most delicate and delicious. But I think that you can use any other liver - pork, beef, turkey.
Rinse it thoroughly and remove the films, cut it in half for ease of preparation. Fry in a skillet with 2 tbsp. l. vegetable oil over medium heat. First, simmer for 3 minutes under the lid, then salt and fry for another 3-5 minutes without the lid, stirring and making sure that the liver does not burn in any way.
Then cool it down and cut into cubes or cubes.


In another skillet, lightly fry onion, having previously cut it into half rings. Stir-fried onions can be substituted with chopped green onions.
Sweet bell pepper will bring bright colors to the dish. Remove the seeds from it, cut first lengthwise into several sectors, then each sector across into thin strips.


Throw the corn in a colander and drain all the liquid.
Cut the Korean carrots into shorter strips.
Combine all prepared ingredients; for easy mixing, it is better to do this in a large deep bowl or saucepan.

Season the chicken liver salad and Korean carrots mayonnaise, mix well and put in a salad bowl.


Top ready meal sprinkle with chopped dill for a finished look. If desired, garnish with Korean carrots as shown in the photo.

Helpful hints:

• if you use pork for salad or beef liver, do not forget to soak it in water or milk before cooking, then cut into strips and lightly fry (do not fry the liver too much, it will become hard and the taste of the salad will then lose its tenderness);
• it will be good if you take red bell pepper, the salad will turn out to be especially bright and rich (greens will give dill, yellowness will be corn, orange will be due to carrots);
• we examined the recipe for salad with mayonnaise, those who do not use this product may well do without it, just combine all the ingredients and pour a little oil in which the liver or onions were fried. You can also season the salad with unsweetened yogurt;
• since our salad turned out to be bright, for greater effect when serving it, put it in a transparent salad bowl or, even better, in small glass bowls for each guest in portions.

The liver itself has a very original taste, but if you combine it with a Korean carrot, you get an even more interesting flavor range. The root vegetable muffles a little special flavor offal and adds a piquant touch. Additional components allow you to achieve true harmony. Dishes turn out to be bright, unusual, but always extremely tasty.

It turns out to be festive, extraordinary and fragrant. The liver does not stand out at the same time, its taste is slightly muted, due to which such a dish will be eaten with pleasure even by those who do not really like this offal.

For a salad with liver and Korean carrots you need:

• 300 gr. chicken liver;
• 150 g Korean carrots;
• 200 gr. canned corn;
• 2 onion heads;
• 160 g mayonnaise;
• 35 gr. dill;
• 5 gr. salt;
• 40 gr. oils.

Liver and Korean Carrot Salad:

1. The liver is washed, all films are cut off. After preparation, the mass is poured into a frying pan, oil is added and fried for about five minutes. Then cool and cut into small pieces.
2. Peel the onion, chop it into thin slices, put it in a frying pan, add oil and fry it.
3. The corn is thrown into a colander, the marinade is allowed to drain.
4. Korean carrots are cut into several pieces.
5. Pour all the products into a salad bowl, pour in mayonnaise and mix with a spoon.
6. The greens are washed and chopped, sprinkled on the dish.

Tip: to make the liver more tender and not too bitter, it is recommended to soak the offal before frying for about 30 minutes in milk.

Korean-style liver and carrot salad

This simple interpretation has its advantages. Labor and money costs are minimized, and the result is pleasantly pleasing. It turns out, though simple, but tasty and not quite common dish, which can be cooked both on a holiday and on a regular day. And in this case, you can take absolutely any liver. There are no clear requirements in this regard, it is worth relying solely on personal taste preferences.

For a liver salad with Korean carrots, you need:

• 300 gr. any liver;
• 300 gr. Korean carrots;
• 2 onions;
• 50 gr. canned peas;
• 80 gr. mayonnaise;
• 4 gr. salt;
• 5 gr. pepper;
• 20 gr. oils.

Korean-style liver salad with carrots:

1. Peel the onion and chop it into thin halves of rings with a knife.
2. The liver is washed, cleaned, if possible, from all films and cut into pieces.
3. Onions are placed in a frying pan, poured into butter and fried.
4. Add the liver to the pan and fry for about seven minutes.
5. At the end of cooking, add salt and pepper.
6. Spread the liver and onion on a napkin, dry it and cool it, pour it into a salad bowl.
7. The marinade is filtered from the peas and also placed in a salad bowl.
8. Chop the carrots a little and add them to other foods.
9. Pour all over with mayonnaise and mix with a spoon.

Tip: instead of onions, you can use green. In this case, you do not need to fry it, just chop it finely.

Liver salad with Korean carrots

This combination of products is not quite common. Fried mushrooms in a salad just look amazing, give it a special charm and grace. Even the liver looks very different thanks to this component. The taste is so rich and multifaceted, even slightly contrasting, that it involuntarily causes surprise and admiration. Indeed, it is both original and extraordinarily tasty.

For a salad with Korean carrots and liver you need:

• 500 gr. beef liver;
• 500 gr. Korean carrots;
• 4 onion heads;
• 500 gr. mushrooms;
• 160 g mayonnaise;
• 30 gr. oils.

Korean carrot and liver salad:

1. The onions are peeled and washed, laid out on a board and chopped with a knife in halves of rings. Then they are poured into a frying pan, topped up with oil and fried.
2. The liver is washed well, the films are removed and cut into small pieces, poured into a frying pan to the onion and fried for about 7 minutes more.
3. Korean carrots are cut into a couple of pieces so that they are shorter.
4. The mushrooms are washed, sorted out, peeled off the film from the caps and cut into small pieces. Pour them into a frying pan with oil and fry until the moisture evaporates.
5. Pour all the products prepared for this moment into a salad bowl, add mayonnaise and mix with a spoon.

Advice: absolutely any mushrooms can be used in this recipe, but the salad is tastier with champignons. In the process of frying them, you can add a little garlic, which will add taste and aroma to the appetizer.

Korean carrot and liver salad

The aroma and pleasant sweet and sour taste of pickled cucumbers fits perfectly into the overall harmonious picture. It turns out a somewhat spicy dish with a pronounced pungency, which, with all this, can also be called tender, no matter how paradoxical it may sound. It seems that the products are all very simple, but it turns out akin to delicacies. Very tasty and unusual.

For a salad with liver and Korean carrots you need:

• 400 gr. turkey liver;
• 150 g Korean carrots;
• 3 medium pickled cucumbers;
• 3 large eggs;
• 1 onion head;
• 15 gr. parsley;
• 80 gr. mayonnaise;
• 2 gr. salt;
• 4 gr. pepper;
• 5 gr. black mustard.

Liver and Korean carrot salad:

1. First of all, put the turkey liver in a bowl and fill it with water and soak for 30 minutes. After this time, the offal is taken out, washed.
2. Fill the pot with water, add salt and place it on the stove. The liver is already poured into boiling water and boiled for about 40 minutes.
3. Eggs are placed in a saucepan, filled with water and boiled. This process will take about 12 minutes. After the boiling water is drained, and the eggs themselves are poured with cold water and cooled in it, then cleaned.
4. The parsley is washed and dried.
5. Peel and rinse the onion in water.
6. The egg yolks are separated from the whites. The yolks are laid aside, and the squirrels are cut into strips.
7. The washed cucumbers are cut in the same way.
8. Boiled liver is also cut into thin strips.
9. The onion is cut into halves of rings and pressed with your hands so that juice begins to stand out from it.
10. All prepared products are poured into a salad bowl, Korean carrots and pepper are added there.
11. The yolks are colored and mixed with mayonnaise and mustard, salt is added to this mixture.
12. The resulting dressing is poured over all the products, mixed.
13. Spread salad and garnish with parsley.

Tip: To check if the liver is ready, you need to pierce it with a toothpick. The resulting clear liquid indicates the readiness of the offal.

Korean-style liver and carrot salad

This is a completely self-sufficient dish that can quickly quench your appetite. The salad is laid out in the form of even layers, due to which it has an incredibly refined appearance... Its taste is delicate and at the same time spicy. This effect was achieved thanks to the use of carrots, butter and cheese in it. The combination with the liver is not only effective, but also refined.

For a salad of liver with carrots in Korean you need:

• 400 gr. pork liver;
• 150 g cheese;
• 3 large eggs;
• 160 g mayonnaise;
• 50 gr. butter;
• 150 g carrots in Korean.

Korean salad with liver and carrots:

1. Initially, the liver is washed and separated from the films. Only after these actions are taken, it is laid out in a saucepan already filled with salted water and boiled. Boiled it is cooled and rubbed on a grater.
2. The chopped liver is mixed with mayonnaise and spread on the bottom of a salad bowl.
3. The oil must be put in the freezer and kept there until it is completely solidified. Hard it is rubbed on a grater and put on top of the liver.
4. Eggs are placed in a saucepan with water and boiled for no more than twelve minutes, then the boiling water is poured off, and they are immersed in ice water and cooled in it. Then they clean it, rub it with the same grater as the butter, put it in a salad, coat it with mayonnaise.
5. Grind the cheese on a grater and spread it in the next layer, coat with mayonnaise.
6. Carrots, cut smaller, squeeze out of the liquid and spread last. It is extremely undesirable to soak it with mayonnaise, it is already quite juicy. And in this case, the dish will lose its colorfulness.

Tip: it is better to rub butter not in a bowl, but directly over the salad. In this way, the formation of lumps, which are so undesirable in the dish, can be avoided. Naturally, this layer does not need to be impregnated with mayonnaise.

Liver and Korean carrot salad is an amazing dish that deserves attention and recognition. In addition to the fact that the appetizer turns out to be very tasty, so healthy. Thanks to spiced carrots, the taste of offal is muted, less harsh, even delicate. That is why such and can be considered one of the most best options, in which the liver is involved among the main components.

I suggest you prepare a simple and delicious salad from available ingredients... Chicken liver - healthy and tasty product... Korean carrots are loved by many. Adding pickled or pickled cucumbers will give your spicy taste, and onions will "fit" very harmoniously into this salad both fresh and pickled. If you bought the carrots ready-made, then cooking will take very little time.

So here are the ingredients for a chicken liver and Korean carrot salad. You can add your favorite greens to taste.

Rinse the liver and cook for 20-25 minutes. You can cut the liver in half to shorten the cooking time. In the meantime, you can pickle the onions by cutting them into small rings or half rings. One medium onion will require 1/2 tsp. sugar, 1/4 tsp. salt, 1 tbsp. 9% vinegar and 100 ml boiling water.

Cut the cucumbers into long strips.

Cool the boiled liver a little and also cut it into long cubes.

Put the prepared foods in a salad bowl, add mayonnaise. The chicken liver and Korean carrot salad is almost done.

You can add garlic, herbs, pepper to taste. Toss the salad and serve. The combination of ingredients is wonderful, very harmonious. Delicate liver, spicy carrots, crispy cucumbers and pickled onions are delicious!

The Korean chicken liver and carrot salad itself is quite light and tasty, making it a worthy candidate for festive table... Spicy Korean-style carrots and sweet pickled onions give the salad a touch of freshness, eggs and liver make it more satisfying. In fact, the salad can be called protein, and if you are on a diet, you can season it not with mayonnaise, but with sour cream or Greek yogurt. It is better to dress the salad just before serving, as it contains a lot of very juicy ingredients.

Ingredients

• 250 g chicken liver
• 1 large onion
• 100 g Korean carrots
• 3 chicken eggs
• 2 tbsp. l. mayonnaise
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• frying oil
• 0.5 tsp Sahara
• 1 tsp table vinegar

Preparation

1. The first step is to pickle the onion so that it does not taste bitter. To do this, remove the husk and cut the vegetable into halves of the rings. Shake it well so that the onions let out the juice, and then mix it with your hands with sugar and vinegar. After 15 minutes, the pickled onions will be ready.

2. It is better to use chicken or turkey liver - it is more tender, does not have a pronounced specific taste, and there is less trouble with it. Rinse the liver and cut into strips.

3. In a pan on high fire fry the pieces of liver in oil, stirring almost continuously. At the very end of frying, add salt and sprinkle with black pepper, and you need to fry for about 5-7 minutes. Ready fried liver send to the salad bowl.

4. Cook chicken eggs, cool them, peel and cut into cubes. Add the eggs to the liver, transfer the Korean carrots and pickled onions there.

As an everyday meal or as great snack perfect fit unusual salad from liver with Korean carrots and pickled onions. Easy to prepare and delicious!

For cooking you will need:

• Pork liver 500 gr.
• Two medium onions
• Korean carrots 300 gr.
• Mayonnaise
• Sunflower oil
• Vinegar

Cooking Liver Salad with Korean Carrots:

Peel the onion, cut into strips, salt, pepper, put in a glass or ceramic container. Add 2 tbsp. spoons of 6% vinegar. Stir well, cover or plate. Put in the refrigerator to marinate. Soak the liver in cold water for 10 minutes, rinse, dry. Cut into thin slices, 1.5 - 2 cm thick.
Heat in a frying pan sunflower oil, put the liver, fry for 5 minutes over high heat. Cover the pan with a lid and simmer for another 25 minutes over low heat.

Do not salt the liver before and during frying! The salt will make it tough

Put the fried liver on a plate and cool.
Cut the cooled liver into thin strips.

Throw the pickled onions on a sieve to glass the liquid. Mix onion with liver.

Add mayonnaise, stir and refrigerate.