Even those who do not like liver eat my salad with chicken liver and Korean carrots

The salad according to this recipe turns out to be very satisfying, while not very high in calories. In addition to the liver, the main component of the dish will be Korean carrots. Its dense and crispy texture, as well as a spicy, slightly tangy taste perfectly complement the offal.

Carrots can be prepared in advance on their own, or you can purchase a ready-made product in Korean. We take chicken liver, from which the salad is very tender, but if desired, you can use beef or pork. We do not take too many additional products, so as not to overshadow the main ingredients. Season the salad with mayonnaise and serve immediately after preparation.

Ingredients:

Chicken liver - 300 gr.
Korean carrots - 150 gr.
Pickled cucumbers - 2 pcs.
Onions - 2 pcs.
Vegetable oil - 2 tablespoons
Mayonnaise - 2 tablespoons
Salt, pepper - to taste
Greens - for serving

Prepare all the foods on the list.

Cut the veins off the liver. Rinse it, put it to boil in salted water. Cook for no more than 15 minutes with a slow simmer.

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Cool the boiled liver, cut into medium-sized cubes.

Peel the onion, cut into strips or squares.

Put a frying pan on the fire, pour in the oil, after heating, add the onion slices. Fry over medium heat for 3-5 minutes, until golden brown.

Cut the pickled cucumbers into even cubes.

When the onions and liver are completely cool, transfer them to a salad bowl. Add Korean style cucumber and carrots. It is better to cut long strips of carrots into several parts before use for ease of use. Season the salad with mayonnaise.