Despite the fact that Korean-style carrots are a separate dish, they have recently become a fairly common ingredient in many salads. Korean carrot salads are popular not only at everyday dinners, but also at festive feasts. They are always fragrant, bright and expressive, thanks to the variegated color of carrots, therefore they become a real decoration of any table.
Korean carrots and smoked chicken are an unusual combination, but the salad with such a duet turns out to be very tasty. Carrots can be used both purchased and prepared independently from fresh root crops. The salad can be made at any time of the year, since all its components are quite versatile.
Ingredients:
Smoked chicken - 200 gr.
Korean carrots - 150 gr.
Fresh cucumber - 1 pc.
Egg - 2 pcs.
Salad mayonnaise - 2 tablespoons
Parsley - bunch
Salt to taste
How to cook:
Prepare the required ingredients according to the list. Use only high quality and fresh ingredients.
Boil the eggs in advance until cooked in slightly salted water. After cooling them, peel them, cut the inside into strips using a knife or vegetable peeler.
All salad ingredients are cut the same way, but you can use a different type of shredder if you want.
Free the smoked breast from the protective dense film, trim in the same way.
Rinse the cucumber, wipe the moisture with a towel, remove the tails from both sides. Cut the vegetable into longitudinal slices, then into thin oblong strips. If the skin is bitter, be sure to cut it off.
Load the chopped food into one spacious container, add Korean-style carrots to them, having previously squeezed them out of the marinade in which they were. Rinse the parsley, tear off the leaves from the branches, chop finely, add to the main composition.
Season the mixture of ingredients with salad mayonnaise, add salt according to personal preference. But keep in mind that Korean carrots already have their own flavor, so don't overdo it with the addition of spices.
Stir well. Cover the container with the contents with cling film, place in the refrigerator for 30 minutes so that the dish is soaked and cooled slightly.
Smoked chicken and Korean carrot salad is ready.
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