Korean carrot salad has an unusual, piquant taste. It can be prepared both for the dinner table and for a holiday. Chicken meat, if desired, can be replaced with smoked pork.
Ingredients:
- 200-250 g chicken fillet;
- 4 potato tubers;
- 1 onion;
- Korean carrots - 150 g;
- 1 beet;
- 1 egg;
- mayonnaise (you can use homemade);
- salt.
Preparation:
- Wash vegetables thoroughly, put in a saucepan, add water and put on fire. In this case, salt should not be put into water. If you want the beets to retain their bright color, then add quite a bit of granulated sugar to the saucepan.
- After the potatoes and beets are cooked, they will need to be removed from the water and allowed to cool. After that, peel off the vegetables. Take 2 cups and rub the boiled potato tubers into one of them, and the beets into the other.
- If you are using raw chicken meat, then first you need to wash it thoroughly, put it in a pot of water and boil until tender. You can use smoked chicken or pork if you like.
- When the chicken is cooked, it must be taken out of the water. After the meat is warm, it is cut into small enough cubes with a sharp knife.
- Then you need to peel the pre-cooked chicken eggs. They should also be chopped with a coarse grater.
- Cut the peeled onion into very small cubes. Then it needs to be poured with freshly boiled water to get rid of strong bitterness. After 2-3 minutes, the water can be drained off.
- This salad consists of layers, each of which should be coated with mayonnaise and, if desired, slightly salted.
- So, put potatoes on the bottom of the salad bowl, and Korean carrots on it. Then comes chicken, onion and beets. The egg is used as a decoration and this finishing layer should not be smeared with mayonnaise.
After you make the salad, you need to put it in a cool place, for example, in the refrigerator for a couple of hours. After that, it can be served.
