12 Salads With Korean Carrots

Carrots in Korean very quickly took root on our tables. This dish can be served as a light snack, side dish, or you can add even more interesting ingredients to make a hearty and colorful salad.

Carrots in Korean very quickly took root on our tables. This dish can be served as a light snack, side dish, or you can add even more interesting ingredients to make a hearty and colorful salad. How to diversify an already interesting product?

Introducing 12 delicious salads with Korean carrots.

 

1. Salad with Korean carrots and cold smoked chicken.

The salad is prepared very quickly, but this does not negate its awesome taste. You will need cold-smoked chicken (breast is best), canned corn, Korean-style carrots, a couple of garlic cloves, mayonnaise or yogurt. We cut the chicken into cubes, add carrots, corn without water to it, squeeze a couple of cloves of garlic and season with mayonnaise / yogurt.

2. Salad with Korean carrots and bell peppers.

We also take carrots and cold-smoked chicken as the basis of the salad, cut them into cubes and mix with carrots. We chop the bell pepper in thin strips, it can be fried a little in olive oil, add to the salad, add a little salt and season with mayonnaise.

3. Salad with Korean carrots and smoked sausage.

 

We cut the smoked sausage into thin slices, fry a little in a pan and let it cool a little. We cut the pickled cucumber, send it to the carrots, squeeze the garlic. Mix all the ingredients, season with yogurt and season a little to taste with salt and pepper.

4. Salad with Korean carrots, pickled cucumber, radish.

This salad is very simple, does not require a lot of time and ingredients. Cut the pickled cucumber into slices (if it is not available, you can use fresh), grate the radish or also cut it, mix the products with Korean carrots, squeeze the garlic, season with olive oil, add a couple of drops of lemon juice. You can add greens in the form of parsley, dill, green onions.

5. Salad with Korean carrots, beans and eggs.

This salad is hearty, perfect for a festive table. Boil the eggs, prepare the cold smoked chicken and cut them into cubes. Canned beans (do not forget to drain the water) add to the carrots, send eggs and chicken there, then a little garlic, salt, pepper, season with mayonnaise.

6. Salad with Korean carrots, crab sticks and peas.

 

Cut crab sticks into thin strips, put in a salad bowl with Korean-style carrots, add canned peas (without water), a spoonful of capers (if any), season everything with mayonnaise and salt.

7. Salad with Korean carrots, cold-smoked chicken and croutons.

Cut the chicken into cubes, cut the red onion into half rings, pour hot water over it to remove excess bitterness, and mix with Korean carrots. Dress the salad with mayonnaise, season with salt / pepper, and just before serving, add croutons, mix well.

8. Salad with Korean carrots and squid.

For this salad, you will first need to clean the squids and boil them in water with salt, about 2-3 minutes, no more, since squids are very easy to digest. Finely chop the shallot or regular red onion, fry it in a pan until golden. Mix squid and onion with Korean carrots, and use soy sauce with garlic squeezed into it for dressing.

9. Salad with Korean carrots and chicken hearts.

 

Rinse chicken hearts in cool water, peel off excess films, cut in half. In vegetable oil, fry the onion, finely chopped garlic, send the hearts there and fry until fully cooked. Cool the finished hearts, mix with Korean carrots, dress the salad with mayonnaise and salt.

10. Salad with Korean carrots, chicken and eggs.

Finely chop the chicken, marinate in a small amount of soy sauce, garlic and red pepper. Fry the chicken in vegetable oil until fully cooked, boil hard-boiled eggs. While the chicken is cooling, finely chop the eggs, rub the Cheddar cheese on a fine grater. When all the ingredients are ready, mix them together, add Korean carrots and dress the salad with mayonnaise or sour cream.

11. Salad with Korean carrots, chicken and pineapple.

Boil the chicken in salted water until cooked through, let it cool and chop finely. Take canned pineapples, drain (if you want to remove the sweetness, dip each piece of pineapple in cool water), cut into small cubes. Mix chicken, pineapple, Korean carrots, add pine nuts to the salad, season with mayonnaise, salt and mix well.

12. Salad with Korean carrots, chicken and canned champignons.

 

Boil the chicken in salted water, cool and finely chop. Boil eggs, grate cheese, fry finely chopped onions in vegetable oil. Canned champignons cut into medium slices, mix with Korean carrots and other ingredients, season the salad with mayonnaise and salt.