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

Ingredients

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

3 boiled potatoes;

200 g of Korean carrots;

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

2-3 pickled cucumbers;

1 small onion;

salt - optional;

mayonnaise for the layer;

greens for decoration.

Cooking steps

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

Chop the onion small cubes, boiled chicken meat - in small pieces and mix.

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

Cut the cucumbers into cubes.

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

Place the Korean carrots on top of the cucumbers.

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

Bon Appetit!

There are many variations on the Korean carrot theme. I want to bring to your attention just two. The first recipe is from me, and the second is from a real Korean.

Carrots - in Korean, I cook for almost any holiday or just like that. I have a good grater for her, so the cooking process is not very tedious.
I must say that I tried various shredders for this salad, but I often injured my hands with simple graters, because carrots are quite difficult to rub. If you are going to make this dish often, then, my advice to you, it is better to get something like this. It is much more convenient to work with such a grater, your fingers will remain intact, in addition, it has several attachments

Let's start cooking according to my recipe.

Ingredients:

• 1 kg. carrots
• 2 tbsp. tablespoons of vinegar
• sugar
• 0.5 cups vegetable oil
• 5 cloves of garlic
• 2 tbsp. tablespoons of coriander or cooked
• 1 teaspoon red pepper or prepared seasoning
• 1 head of onion (not needed later)

It is better to take carrots of juicy varieties. But if you get dry, it doesn't matter, we compensate for the lack of juice with vegetable oil.

Shred on a grater into a wide dish 1 kg. carrots. Sprinkle the carrots with about 2 tablespoons of vinegar, sprinkle with salt and sugar according to taste preferences (like salty - more salt, like sweeter - more sugar). Cover and leave for 2 hours outside the refrigerator.

After 2 hours, squeeze the garlic through a press. I like it sharper, so I add almost the entire head, but for the first time add from 3 to 5 cloves, then decide for yourself how much you need. Add about 2 tablespoons of untop coriander and about 1 teaspoon of red pepper.

Instead of coriander and pepper, I now add ready-made Korean carrot seasonings. They are sharp
and not sharp. You can buy them in the markets, where sellers collect them themselves, or in a store, in their original packaging.

Mix the seasonings with the carrots, and put the garlic on top for now.

Lean oil, about 0.5 cups (if the carrots have released a little juice in 2 hours, then a little more), overcook with 1 piece of coarsely chopped onions so that the oil is saturated with its taste and smell. The onion is not needed later; it can be used in some other dish.

Hot vegetable oil without onions, carefully pour into the carrots directly over the garlic so that it gives more flavor to the carrots. Mix everything thoroughly. In cold weather, we leave it overnight without a refrigerator, in summer - for 3-5 hours so that the salad does not turn sour. The next day, you can eat carrots.

Now for the second recipe. Watch the video.

Korean carrots in 10 minutes.

Bon Appetit! Be healthy and beautiful!

Tell VK

Korean carrots are a million dollar product! It is pleasant to eat it in its pure form, and it is very cool to add it to a salad. The salads are bright, spicy, with a rich taste and the right consistency (there is something to chew on). Moreover, there is a lot of fiber in salads with Korean carrots, so such salads can be safely attributed to dietary nutrition even if they contain mayonnaise and smoked sausage. Of course, the statement is controversial, but there is some truth (and considerable) in it. Therefore, cook 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 traditional dish in Korean called kimchi. V original version Peking cabbage was used for it, which was ground on a special grater, and then seasoned with spices, garlic, hot vegetable oil. In view of 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 recipes

Ginger salad

Ingredients:

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

Preparation:

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

Korean tofu salad

Ingredients:

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

Tofu is a soy cheese. It can be soft and hard in consistency. It is used for preparing salads, appetizers, main courses, as well as for baking.

Cooking method:

Cut the tofu into cubes, pour over 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 wedges. Cut the champignons into slices. To make the sauce, combine 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 the prepared sauce.

Canned sardinella and Korean carrot salad

Ingredients:

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

Cooking method:

Wash the parsley. Wash the bell pepper, remove the 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 sprigs.

Smoked chicken, canned pineapple and Korean carrot salad

Ingredients:

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

Cooking method:

Cut the meat into small pieces, cheese and asparagus into 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 herring preserves
• 150 g Korean carrots
• 2 green apples
• ½ onion
• parsley
• mayonnaise

Preparation:

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

Korean-style squid salad with carrots

Ingredients:

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

Preparation:

Remove the squids from the jar, drain the liquid, chop finely. Grate the cheese on a coarse grater. Grate the zest on a fine grater, mix with mayonnaise. Put squid, carrots, cheese in layers in a salad bowl. Salt 1.3 layers, brush with a mixture of mayonnaise and zest. Decorate with herbs.

Egg salad with carrots

Ingredients:

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

Cooking method:

Boil eggs hard-boiled, peel, grate on a coarse grater. Cook beans in salted water, cut. Chop the garlic. Peel the onion, cut into half rings, soak in vinegar for 20 minutes. Combine prepared eggs, beans, carrots, garlic. Add spices, salt, mayonnaise. Place in a salad bowl, garnish with half rings of onion and basil.

Korean carrot and sausage salad

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.

Preparation:

Wash and cut the cucumber and tomato into strips. Do the same with the sausage. Chop the herbs. Mix all the ingredients with the Korean style carrots. Salt, season with mayonnaise.

Caprice salad

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

For cooking you will need:

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

Cooking method:

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

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

Korean carrot, cucumber and ham salad

The simplest option salad with Korean carrots and cucumber that 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. ready-made Korean carrots;
• medium 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. Grate the cheese coarsely or medium. Grate the cucumber too, leave for a while. Cut the boiled eggs into smaller cubes. Put on a dish in layers, smearing each layer with a little mayonnaise. The first layer is a cheese pillow. The second layer is ham straws. Drain the liquid from the grated cucumbers, then put half on the ham. Put the carrots in the last layer (mayonnaise is not needed). Decorate with herbs or sliced ​​olives.

Salad with Korean carrots, ham and chips

This original crispy salad is an excellent snack for beer or cognac. And also a wonderful self-catering dish for dinner. The list of his fans usually includes children, and adults do not lag behind them, because fragrant and hearty recipes treats does not leave anyone indifferent. It is very simple to prepare such a treat, you do not 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) - small pack;
• Salted mushrooms - 1 jar;
• Korean carrots - 110 grams;
• Eggs - 3 pcs.;
• Cheese - 140 grams;
• Mayonnaise - 1 sachet;
• Salt;
• A mixture of peppers, ground - ½ tsp.

Preparation

1. First, salt the marinade from our mushrooms, discard them on a sieve. When the thick brine is completely drained, chop them into thin slices or straws
2. Peel the ham of artificial film, cut into thin rings. Then chop each of them finely-finely into ribbons or cubes
3. Boil the eggs, cool and clean, as expected. Let's chop them up smaller
4. Put the carrots on a paper towel or napkin, dry slightly with oil. Let's cut it a little shorter than it is
5. Pass the cheese through a grater to make cheese air shavings
6. Exists various recipes similar dishes from these ingredients, in most of them the products are simply mixed. However, in our case, we will compose puff salad... First, put the Korean carrots in a deep bowl and sprinkle with mayonnaise sauce. Next, lay out the mushrooms, season with filling again. On top of them we chop most of the package of chips. And we leave a few whole slices for decoration.
7. This is followed by a layer of ham with mayonnaise impregnation, on top of which we spread the cheese (also pouring over the sauce). The top tier will consist of grated eggs. It is not necessary to fill it with mayonnaise, but you can make a thin mesh if you want.

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

Culinary notes

Carrots are best taken packed in plastic or glass jars or in trusted retail outlets by weight, asking for certificates for the product. Bulk carrots should be sold in trays covered with lids. This ensures that the product contains only carrots, oil, seasonings, and not various incidental impurities.

Bon Appetit!

If you have to work hard, then no more than 10-15 minutes. Below are unusual and hearty options salads with chicken, sausage, squid, liver, corn, mushrooms and even an orange.

Ingredients:

● 300 g of Korean carrots;
● 200 g of canned corn;
● mayonnaise - to taste.

Preparation:
Separate the meat from the bones and cut into cubes. Pour the liquid out of the corn jar. Combine these ingredients with Korean-style carrots. Season the salad with mayonnaise and let it brew for half an hour.

Salad with Korean carrots, chicken and bell pepper

Cooking time: 10 minutes.

Ingredients:

● 400 g of boiled or smoked chicken breast;
● 300 g of Korean carrots;
● 3 large bell peppers;
● salt and mayonnaise to taste.

Preparation:
Highly quick salad if there is cooked chicken breast in the fridge. If the chicken has to be boiled, the cooking time will increase to 40 minutes.

Wash the pepper, remove the seeds. Lifehacker has already talked about how to do it quickly. Cut the peppers and chicken into strips. Mix with Korean carrots. Season with salt, add mayonnaise and stir.

Korean carrot and sausage salad

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.

Preparation:
Wash and cut the cucumber and tomato into strips. Do the same with the sausage. Chop the herbs. Mix all the ingredients with the Korean style carrots. Season the salad with salt and mayonnaise.

Korean carrot, cucumber and radish salad

Cooking time: 10 minutes.

Ingredients:

● 100 g of Korean carrots;
● 2 cucumbers;
● 1 radish;
● 1 bunch of green onions;
● 1 bunch of parsley;
● 2 tablespoons of olive oil;
● 1 tablespoon of lemon juice;
● ½ teaspoon of mustard;
● salt to taste.

Preparation:
Wash vegetables and herbs. Cut the cucumber and radish into strips or grate for Korean carrots. Chop the greens finely. Combine all ingredients, salt, season olive oil, lemon juice and mustard. Stir well and serve.

Korean carrot and bean salad

Ingredients:

● 200 g canned red beans;
● 100 g of Korean carrots;
● 100 g of smoked chicken leg;
● 3 eggs;
● mayonnaise - to taste.

Preparation:
While the eggs are boiling, drain the beans and combine them in a deep bowl with Korean-style carrots. Add the diced legs (can be substituted for smoked sausage).

Cut the eggs into cubes and send to the rest of the ingredients. Season the salad with mayonnaise. Salt if necessary.

Korean carrot salad with crab sticks

Cooking time: 15 minutes.

Ingredients:

● 200 g of Korean carrots;
● 200 g of crab sticks;
● 100 g of hard cheese;
● 100 g of mayonnaise;
● 3 eggs;
● 1 clove of garlic;
● 1 bunch of green onions;
● 1 bunch of dill;
● salt and black pepper - to taste.

Preparation:
Boil the eggs. While they are cooling, cut the crab sticks into thin strips, and grate the cheese on a coarse grater.

Original salad with Korean carrots

Cut the eggs into strips or large cubes. Rinse and chop the herbs. Peel and press the garlic through a press.

Combine all ingredients, add mayonnaise, salt and mix well.

Canned corn can be added to this salad if desired.

Salad with Korean carrots and croutons

Cooking time: 15 minutes.

Ingredients:

● 200 g of Korean carrots;
● 100 g of smoked sausage;
● 2 eggs;
● 1 pack rye croutons;
● salt and mayonnaise to taste.

Preparation:
While the eggs are boiling, cut the sausage into strips. Ready eggs chop into large cubes or strips. Combine sausage, eggs and Korean carrots. Season with salt and croutons. Better to take oblong bacon flavored.

Season the salad with mayonnaise and serve.

Korean carrot and squid salad

Cooking time: 15 minutes.

Ingredients:

● 500 g squid;
● 500 Korean carrots;
● 1 small onion;
● 3 cloves of garlic;
● 3 tablespoons of soy sauce;
● 1 teaspoon of sugar;
● 1 teaspoon of ground coriander;
● ½ teaspoon of ground black pepper;
● ½ teaspoon of red ground pepper;

Preparation:
Gut the squid, peel off the skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.

While the squids are cooling, fry the chopped onions in vegetable oil. Peel and press the garlic through a press. Cut the cooled squid into strips and place in a bowl.

Add Korean carrots, garlic, onions, and all other spices. Season with soy sauce.

The salad will be tastier if it is infused a little.

Korean carrot and liver salad

Cooking time: 25 minutes.

Ingredients:

● 500 g of beef liver;
● 300 g of Korean carrots;
● 3 large onions;
● salt and mayonnaise - to taste;
● vegetable oil for frying.

Preparation:
Peel and cut the onion into half rings. Then fry it in a little vegetable oil. Wash, peel and finely chop raw beef liver... Add it to the onion, season with salt and fry for another 10 minutes. When the onions and liver have cooled, mix them with the Korean carrots and season the salad with mayonnaise.

Korean carrot and chicken salad

Cooking time: 40 minutes

Ingredients:

● 300 g chicken fillet;
● 200 g of hard cheese;
● 150 g of Korean carrots;
● 2 eggs;
● salt and mayonnaise to taste.

Preparation:
Boil chicken fillet in salted water. Boil hard boiled eggs. While they are cooling, grate the cheese on a coarse grater. Cut the chicken and eggs into cubes.

Combine the prepared ingredients and season with mayonnaise. Or lay out in layers: chicken, carrots, cheese, eggs. Coat each layer, except for the last, with mayonnaise.

Korean carrot and orange salad

Cooking time: 40 minutes.

Ingredients:

● 200 g chicken fillet;
● 200 g of Korean carrots;
● 150 g of hard cheese;
● 3 eggs;
● 1 orange;
● mayonnaise and salt to taste.

Preparation:
Boil the chicken in salted water. If there is already a cooked fillet, the cooking time will be reduced to 10 minutes. Cut the cooked chicken and peeled orange into large cubes. Boil the eggs and grate them on a coarse grater with the cheese.

Spread the salad in layers, smearing each with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad has stood a little and soaked, it will be even tastier.

Korean carrot and mushroom salad

Cooking time: 50 minutes.

Ingredients:

● 300 g chicken fillet;
● 200 g of pickled mushrooms;
● 200 g of Korean carrots;
● 100 g pitted olives;
● 100 g of hard cheese;
● 2 eggs;
● greens for decoration;
● salt and mayonnaise to taste.

Preparation:
Boil the chicken fillet in salted water. Hard boil the eggs. While it cools, rinse and dice the mushrooms.

Cut the chicken as well and place it in a drop-shaped dish on a large dish. Brush with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. The fourth - eggs, grated on a coarse grater and smeared with mayonnaise. The fifth layer is grated cheese.

Place the Korean carrots on top so that the sharp end of the drop remains uncovered. Use the olives to make the eyes and nose for the hedgehog. Decorate the salad with herbs and let stand for a while.

Bon Appetit!

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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 some dishes.

Korean carrot salads recipes.

Korean carrot and ham salad.

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

Preparation:
1. Grate the cheese, cut the ham into thin strips.
2. Grate the cucumber, drain the resulting liquid.
3. Boil eggs hard-boiled.
4. Put the salad on a dish in the following order:
- shredded cheese
- ham, cut into strips
- grated cheese
- ham
- fresh cucumber
- Korean carrot

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

Chicken salad with Korean carrots.

Ingredients:
- chicken fillet - 1 pc.
- Korean carrots - 220 g
— hard cheese- 155 g
- eggs - 3 pcs.
- mayonnaise

Preparation:
1. Boil chicken fillet, cut into strips or cubes.
2. Hard-boiled eggs, grate 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 sequence:
- meat
- Korean carrot
- orange slices
- grated eggs
- grated cheese

Lubricate 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 the carrots to the cooled beans.
3. Steam the prunes with boiling water, let it stand. Drain the liquid, cut it into strips.
4. Add prunes to the rest of the food.
5. Sprinkle with chopped herbs, season with mayonnaise. Salad with prunes and Korean carrots is ready!

Salad with Korean carrots and eggplant.

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

Preparation:
1. Rinse the eggplants, remove the skin, cut into rings, salt, let them stand for a while.

Korean carrot salads

2. After 20 minutes, rinse the eggplants in water, dry on a towel.
3. Fry the eggplants in oil, leave on a towel, letting the fat drain.
4. Put eggplants on a plate, brush with mayonnaise, put Korean carrots, brush with mayonnaise again.
5. When serving, let the lettuce brew, decorate to taste.

Try also hot salad with eggplant.

Caprice salad.

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

Preparation:
1. Wash the pepper, cut out the seed capsule, cut into strips.
2. Boil 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-style carrots will let the juice flow, so there is no need to season the salad.
6. Add herbs 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 carrots - 155 g
— onion- ½ pcs.
- yolk
- mayonnaise

Preparation:
1. Grate 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 meat and beets separately with mayonnaise.
5. Lay the salad in layers: potatoes, mayonnaise, carrots, meat, onions, beets, garnish with grated yolk.

Straw salad.

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

Preparation:
1. Boil the chicken, cool, disassemble into fibers.
2. Cut the cucumbers into small cubes, add the Korean carrots, mix with the garlic pressed through a press.
3. Stir the salad, put 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 the chicken fillet cold water, boil until soft, salt, dry, cool, cut into small cubes.
2. Chop Chinese cabbage into thin strips.
3. Grate the cheese.
4. Combine the prepared ingredients, add canned corn and Korean carrots.
5. Season the salad with mayonnaise.

You will also like the salad with Chinese 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 carrots - 100 g
- mayonnaise
- cheese - 165 g
For decoration:
- a tomato
- eggs
- parsley

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

Salad with Korean carrots, oranges and chicken.

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

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

Use the leftover 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 cheese (coarse).
2. Cut the ham into strips.
3. Grate the cucumber, drain the released juice.
4. Boil eggs hard-boiled.
5. Put the salad on a dish, alternating layers:
- cheese
- ham
- cheese
- ham
- cucumber
- Korean carrot
Brush the salad with mayonnaise and wedges of boiled eggs.

Salad from Korean carrots, corn and chicken "Ryzhik".

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
- hen

Preparation:
1. Peel the chicken, cut into cubes.
2. Add the bell pepper cubes.
3. Cut the Korean carrots and add to the salad bowl.
4. Add garlic, corn.
5. Pepper, salt, add mayonnaise.
6. Top the salad with chips when serving. Korean carrot corn salad ready!.

Salad with croutons, processed 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

Preparation:
1. Grate the carrots, add salt and black pepper.
2. Pour vegetable oil into a frying pan, add vinegar, heat well.
3. Pour the mixture into a carrot, season with garlic, refrigerate for about an hour.
4. Processed cheese grate.
5. Prepare the croutons. To do this, cut the loaf into equal cubes. Preheat the oven to two hundred degrees, put the cubes of bread 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 - a tablespoon
- salt - a teaspoon
- cloves of garlic - 3 pcs.
- onions - 500 g
- vinegar - 2 tbsp. spoons
- coriander - ½ tsp
- paprika, chili pepper - 1 teaspoon each
- vegetable oil - 5 tbsp. spoons

Preparation:
1. Peel the carrots, grate, add oil, spices, garlic.
2. Clean the squid from the films, remove the chitinous plates, rinse the carcasses.
3. Boil the squid carcasses: boil the 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. Once they are cooked, they will become voluminous and "inflated". Put the carcasses on a plate, cool, cut into strips or rings, put on Korean carrots.
4. Mix all components well, close the lid, send to the refrigerator for marinating.
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
- Bulgarian pepper - 200 g
- walnuts - 5 pcs.
- mayonnaise

Preparation:
1. Chicken breast put in a saucepan, cover with water, salt, cook for half an hour. Separate the skin from the meat, cut the meat into small pieces.
2. Bell pepper cut into half rings.
3. In chicken salad with Korean carrots add Korean carrots.
4. Spread the nuts, cut into small pieces, add to the dish, stir.
5. Season the salad with mayonnaise, put on portioned plates (see. Korean carrot salad photo).

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. 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 all the ingredients in layers in the shape of a hedgehog: chicken fillet, mushrooms, a net of mayonnaise, onions, eggs, mayonnaise, grated cheese and Korean carrots.
6. Make the eyes and nose of the hedgehog from peppers or olives, spines from Korean carrots, sprinkle the muzzle with cheese.
7. Place the herbs around the hedgehog.

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

salad with Korean carrots in heaps

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Capital salad a la "Tashkent"

Ingredients

• Radish - 1 pc.
• Eggs - 3 pcs.
• Meat (beef) - 300 g.
• Onions - 1 pc.
• Salt to taste.

Cooking method

• Step 1 Boil the meat, cool and cut into thin strips.
• Step 2 Boil the eggs, cool, peel and cut into strips.
• Step 3 On korean grater grate a juicy, vigorous radish up a hill of long threads. Sprinkle the radish liberally with salt and stir. It begins to intensively release juice under the salt. When the radish is already floating in own juice, squeeze it out. Put the squeezed radish into a cup.
• Step 4 Fry onions, large onions in a sufficient amount of heated vegetable oil until light golden brown.
• Step 5 In a deep bowl, combine the meat, eggs, radish and black peppercorns. Salt carefully - the radish has absorbed some salt. Add the sautéed onions. To mix everything. Put in the refrigerator - brew.

Bon Appetit!…

Korean carrot salad

Ingredients

• Korean carrots - 250g;
• Cucumbers (fresh) - 2 pcs.
• Tomatoes - 2 pcs.
• Green onions - 1 bunch.
• Cheese - 150 g.
• Meat (beef) - 250 g.
• Mayonnaise - 200 g.
• Greens - parsley, dill.

Cooking method

• Step 1 Boil the meat, cool and cut into strips.
• Step 2 Chop the tomatoes, cucumbers, green onions as well.
• Step 3 Grate the cheese on a coarse grater.
• Step 4 Mix all the ingredients, season with mayonnaise.
• Step 5 Decorate with herbs.

Bon Appetit!…

Festive Kiwi Salad

Ingredients

• Chicken breast - 500 g.
• Eggs - 3 pcs.
• Kiwi - 3 pcs.
• Apple - 1 pc.
• Korean carrots -200-300 g.
• Garlic - 1-2 cloves.
• Mayonnaise - 350 g.

Cooking method

• Step 1 Boil the chicken breast, cool and cut into cubes.
• Step 2 Boil the eggs, cool, peel and grate on a coarse grater.
• Step 3 Grate the garlic and mix with mayonnaise.
• Step 4 Peel the kiwi and cut into half rings.
• Step 5 Peel the apple as well, grate it on a coarse grater, sprinkle with lemon juice so that it does not darken.
• Step 6 Spread the salad in layers, grease each one with mayonnaise: chicken breast, garlic with mayonnaise, kiwi, eggs, half a carrot, grated apple, eggs.
• Step 7 Decorate the kiwi salad with Korean carrots.

Bon Appetit!…

Salad "Basket with flowers"

Ingredients

• Chicken fillet or veal - 300 g.
• Mushrooms (champignons) - 300 g.
• Butter - 1 tablespoon
• Onions - 1 pc.
• Korean carrots - 300 g.
• Refueling:
• Sour cream - 1 tablespoon
• Mayonnaise - 1 tablespoon
• Mustard - 1 tsp
• Salt and pepper to taste.
• For decoration:
• Hard cheese of two varieties - 150 g each, preferably different in color.
• Radish - 2-3 pcs.
• Quail eggs - 1-2 pcs.
• Cherry tomatoes - 2-3 pcs.
• Carrots - 1 pc.
• Greens - 1 bunch.
• Olives - 3-5 pcs.

Cooking method

• Step 1 Chop the mushrooms and fry in oil with finely chopped onions.
• Step 2 Boil the meat, cool and cut into small cubes. Boil eggs, cool, peel.
• Step 3 Mix with Korean carrots and dressing. Dressing - mix mayonnaise, sour cream, mustard, salt and pepper to taste.
• Step 4 Place the salad on a platter. Lay out a basket from the cheese, cut into cubes.
• Step 5 From vegetables, herbs and eggs - flowers.
• Step 6 Turn on your imagination and you will get a beautiful bouquet.

Bon Appetit!…

Chrysanthemum salad

Ingredients

• Smoked chicken breast - 350 g.
• Fresh mushrooms (champignons) - 400 g.
• Onions - 2 pcs.
• Korean carrots - 200 g.
• Prunes - 80 g.
• Eggs - 4 pcs.
• Olive oil - 2-3 tablespoons
• Mayonnaise - 300 g.
• Salt to taste.
• For decoration:
• Korean carrots - 50 g.
• Beets - 1 pc.
• Green apple - 1 pc.

Cooking method

• Step 1 Separate the chicken from the bones and chop finely.
• Step 2 Chop the mushrooms and onion and fry in olive oil.
• Step 3 Boil eggs, cool, peel. Separate the whites from the yolks. Finely chop the whites. Grate the yolks on a medium grater.
• Step 4 Finely chop the prunes.
• Step 5 Now combine the prepared ingredients, except for the yolks, season with mayonnaise.
• Step 6 Then sprinkle with egg yolks.
• Step 7 Decorate the salad with chrysanthemums: from Korean carrots, from grated (grated for Korean carrots) beets and apples.

Bon Appetit!…

Fire-breathing dragon salad

Ingredients

• Korean carrots - 2 pcs.
• Eggs - 2 pcs.
• Herring - 200 g.
• Potatoes - 2-3 pcs.
• Mayonnaise - 200 g.
• Korean beetroot - 1 pc.
• Bulgarian red pepper - 1 pc.
• Green peas - 2-3 tablespoons

Cooking method

• Step 1 Boil potatoes, eggs, cool, peel and grate. Peel the herring of entrails and bones, cut into cubes.
• Step 2 Korean beets and carrots are prepared a day before preparing the salad as follows: Chop two carrots and beets on a Korean grater, pour a glass of vegetable oil, half a glass of vinegar 9%, add garlic, black pepper, a tablespoon of salt. We put the containers with vegetables under oppression and send them to the refrigerator for a day. But you can also buy.
• Step 3 Spread the salad in layers on a dragon-shaped dish: spicy carrots, eggs, mayonnaise, herring, potatoes, mayonnaise, Korean beetroot.
• Step 4 Decorate with bell peppers and peas, shaping the crest, mouth and legs. We make eyes from olives.

Bon Appetit!…

Puff pastry salad

Ingredients

• Herring fillet - 1 pc.
• Korean carrots - 100 g.
• Onions - 1 onion.
• Potatoes - 1-2 pcs.
• Eggs - 2 pcs.
• Garlic - 1 clove.
• Vinegar - 2 tsp
• Mayonnaise - 200 g.
• Salt, black pepper to taste.

Cooking method

• Step 1 Cut the herring fillet into strips.

  Carrot salad, Korean salads

• Step 2 Cut the peeled onion into half rings, add salt, sprinkle with black pepper, pour with 1 teaspoon of vinegar - mix. Leave for 10 minutes too.
• Step 3 Prepare French fries - cut into cubes and fry in vegetable oil, add salt.
• Step 4 Boil eggs, cool, peel and cut into strips.
• Step 5 If there is no ready-made Korean carrot, here is the recipe: Grate the carrots on a special grater for Korean carrots, salt and pepper with black pepper, add 1 chopped garlic clove, add 1 teaspoon of vinegar and mix. Pour 1-2 tbsp. tablespoons of heated vegetable oil and leave for 10 - 15 minutes.
• Step 6 On a prepared plate lined with lettuce leaves, lay out our ingredients in layers in the following sequence: potatoes, herring, onions, eggs, Korean carrots.
• Step 7 Smear each layer a little with mayonnaise, and decorate the salad with Korean carrots. Drizzle lightly with mayonnaise - mesh or to your taste.
• Step 8 The French fries can be replaced with boiled fries and soaked.

Bon Appetit!…

Liver salad

Ingredients

• Liver (beef) - 500 g.
• Eggs - 2 pcs.
• Carrots - 4-5 pcs.
• Bulb onions - 1 pc.
• Mayonnaise - 250-300 g.
• Salt, pepper, herbs - to taste.

Cooking method

• Step 1 Cut the liver into longitudinal pieces and fry. Cool down. Cut into strips.
• Step 2 Grate the carrots on a coarse grater - preferably in strips, as for "Korean carrots".
• Step 3 Finely chop the onion. Boil eggs, cool, peel and grate.
• Step 4 Mix everything and season with mayonnaise.

Bon Appetit!…

Salad "Faster nowhere"

Ingredients

• Cheese - 100 g.
• Sausage "salami" - 150 g.
• Carrots - 1 pc.
• Garlic - 1-2 cloves.
• Egg pancakes (4 eggs and 1.5 tablespoons of starch).
• Salt to taste.
• Mayonnaise - 200 g.

Cooking method

• Step 1 First fry the pancakes. To do this: beat eggs with starch, add a pinch of salt. It turns out about 5 pancakes. Cut the pancakes into strips.
• Step 2 Hard cheese and raw carrots grate for Korean carrots.
• Step 3 Cut the sausage into thin strips.
• Step 4 Mix everything. Season with mayonnaise, add garlic to taste. Decorate green onions... And let the salad brew.

Bon Appetit!…

"Whisk" salad

Ingredients

• Carrots - 1 pc.
• Beets - 1 pc.
• White cabbage - 400 g.
• Apple - 1 pc.
• For refueling:
• Dill and parsley.
• Garlic - 1 clove.
• Olive and linseed oil-1-2 tbsp
• Seasoning for "Knorr" salad - 1 tsp.
• Lemon juice or light balsamic vinegar - 1 tablespoon
• Salt and pepper to taste.

Cooking method

• Step 1 Peel and grate the carrots and beets.
• Step 2 Finely chop the cabbage, lightly salt.
• Step 3 Peel the apple and cut into strips.
• Step 4 Prepare the dressing. Chop the herbs, crush the garlic and chop finely, add oil, lemon juice, seasoning, salt, pepper and mix everything well.
• Step 5 Add dressing to vegetables and mix everything.
• Step 6 If the salad is standing and soaked in the dressing and vegetable juice, it will become even tastier.

Bon Appetit!…

We sincerely hope that the Korean Carrot Salad - the selection of recipes on this page - is exactly what you wanted to find. Everyone is able to learn how to cook well.

Highly delicious salads with Korean carrots

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 some dishes.

Korean carrot salads recipes.

Korean carrot and ham salad.

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

Preparation:

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

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

Lubricate each layer with low-fat mayonnaise. Decorate the finished salad with boiled eggs, figuratively cut out. You can also add a sweet and sour apple or crab sticks to the salad. Use the leftover ham to make the ham pancakes.

Chicken salad with Korean carrots.

Ingredients:
- chicken fillet - 1 pc.

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

Preparation:
1. Boil chicken fillet, cut into strips or cubes.
2. Hard-boiled eggs, grate 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 sequence:
- meat
- Korean carrot
- orange slices
- grated eggs
- grated cheese

Lubricate each layer with mayonnaise.

Korean chicken and carrot salad is ready!

Korean carrot and prune salad.

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 the carrots to the cooled beans.
3. Steam the prunes with boiling water, let it stand. Drain the liquid, cut it into strips.
4. Add prunes to the rest of the food.
5. Sprinkle with chopped herbs, season with mayonnaise. Salad with prunes and Korean carrots is ready!

Salad with Korean carrots and eggplant.

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

Preparation:

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

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

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

4. Put eggplants on a plate, brush with mayonnaise, put Korean carrots, brush with mayonnaise again.
5. When serving, let the lettuce brew, decorate to taste.

Also try the hot eggplant salad.

Caprice salad.

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

Preparation:
1. Wash the pepper, cut out the seed capsule, cut into strips.
2. Boil 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-style carrots will let the juice flow, so there is no need to season the salad.
6. Add herbs and a little salt to the salad.

Prepare pork rolls with mushrooms from the remaining mushrooms.

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 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 meat and beets separately with mayonnaise.
5. Lay the salad in layers: potatoes, mayonnaise, carrots, meat, onions, beets, garnish with grated yolk.

Straw salad.

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

Preparation:
1. Boil the chicken, cool, disassemble into fibers.
2. Cut the cucumbers into small cubes, add the Korean carrots, mix with the garlic pressed through a press.
3. Stir the salad, put 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 chicken fillet with cold water, boil until soft, salt, dry, cool, cut into small cubes.

2. Chop Chinese cabbage into thin strips.

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

You will also love the Chinese cabbage and ham salad.

Korean style salad with mushrooms and carrots "Three Flowers".

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

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

Salad with Korean carrots, oranges and chicken.

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

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

Use the leftover 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 cheese (coarse).
2. Cut the ham into strips.
3. Grate the cucumber, drain the released juice.
4. Boil eggs hard-boiled.
5. Put the salad on a dish, alternating layers:
- cheese
- ham
- cheese
- ham
- cucumber
- Korean carrot
Brush the salad with mayonnaise and wedges of boiled eggs.

Salad from Korean carrots, corn and chicken "Ryzhik".

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
- hen

Preparation:
1. Peel the chicken, cut into cubes.
2. Add the bell pepper cubes.
3. Cut the Korean carrots and add to the salad bowl.
4. Add garlic, corn.
5. Pepper, salt, add mayonnaise.
6. Top the salad with chips when serving.

Korean carrot corn salad ready!.

Salad with croutons, processed 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

Preparation:
1. Grate the carrots, add salt and black pepper.
2. Pour vegetable oil into a frying pan, add vinegar, heat well.
3. Pour the mixture into a carrot, season with garlic, refrigerate for about an hour.
4. Grate the processed cheese.
5. Prepare the croutons. To do this, cut the loaf into equal cubes. Preheat the oven to two hundred degrees, put the cubes of bread 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 - a tablespoon
- salt - a teaspoon
- cloves of garlic - 3 pcs.
- onions - 500 g
- vinegar - 2 tbsp. spoons
- coriander - ½ tsp
- paprika, chili pepper - 1 teaspoon each
- vegetable oil - 5 tbsp. spoons

Preparation:

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

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

3. Boil the squid carcasses: boil the 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. Once they are cooked, they will become voluminous and "inflated". Put the carcasses on a plate, cool, cut into strips or rings, put on Korean carrots.

4. Mix all components well, close the lid, send to the refrigerator for marinating.
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
- Bulgarian pepper - 200 g
- walnuts - 5 pcs.
- mayonnaise

Preparation:
1. Put the chicken breast in a saucepan, cover with water, salt, cook for half an hour. Separate the skin from the meat, cut the meat into small pieces.
2. Cut the bell peppers into half rings.
3. In chicken salad with Korean carrots add Korean carrots.
4. Spread the nuts, cut into small pieces, add to the dish, stir.
5. Season the salad with mayonnaise, put on portioned 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, 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 all the ingredients in layers in the shape of a hedgehog: chicken fillet, mushrooms, a net of mayonnaise, onions, eggs, mayonnaise, grated cheese and Korean carrots.
6. Make the eyes and nose of the hedgehog from peppers or olives, spines from Korean carrots, sprinkle the muzzle with cheese.
7. Place the herbs 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 have fried champignons)
eggs
grated cheese
coat all layers with mayonnaise
put green onions on top.