The sharp Korean carrot so much to taste in Russia, that now it is eaten and just like that, and as a side dish to meat dishes, and in the form of a variety of salads.

One of the most popular snacks - simple and light salad   from korean carrots  and cucumber.

The combination of ingredients in this dish is very good.

Carrot and cucumber perfectly combine not only with each other, but with other possible components - meat, vegetable and even fruit.

It was in the crushers of Berner, they are like knives. It was in Berner's armor, they look like knives. We present to you the 3 most delicious chicken salad. They are prepared simply and quickly, being fragrant, fresh and sour. Choose your favorite salad and serve it at a family dinner or even at a feast. Enjoy your loved ones with a delicious, consistent and appetizing snack.

Salad with chinese cabbage and chicken

Add the croutons before serving so that they do not soften. For the aroma, add the carrots, sliced ​​into a pan, a small onion and a bay leaf. Boil the eggs. Throw them small. Mix the ingredients. Fill the salad with salt and ground black pepper. Add the mayonnaise and mix.

Layered salad with Korean carrots

  Carefully cut them and lay on a mushroom layer with onions. Sprinkle a little salt and moisten with mayonnaise. The third layer: boil the chicken breast. Cut out the small pieces and place them on the egg layer. Fourth layer: Organize carrots into korean style  and grease them with mayonnaise. Fifth layer: sprinkle the salad with chopped cheese.
  • Cut the cucumber with a thin strawberry.
  • Cut the chicken broth.
  • Press garlic and mix it with mayonnaise.
  • Put the cheese through the grater.
  • Mix all the ingredients for the salad.
  • If desired, you can use soup for other dishes.
  • Slice the Chinese cabbage and spring onions.
  • Cut the straw cucumber.
  • Cut the meat into small cubes.
  • You can prepare a salad on a large plateau or on two small plates.
  • First layer: wash and cut mushrooms.
  • Fry the mushroom onion in a fried butter pan.
  • Sprinkle a little salt and season with mayonnaise.
  • Second layer: boil the eggs.
You can add more ingredients, and you can use the sauce for other dishes.

Varied taste of ham, chicken breast, beef, crab sticks, egg, onion, eggplant, oranges.

Salad with Korean carrots and cucumbers can be filled with traditional - cold sauce "Mayonnaise" or soy sauce. Prepare a dish is very simple, the main thing - to learn how to make Korean carrots. Or buy ready, but only from a reliable manufacturer.

Ingredients Korean salad in a jar

If you like spicy and Asian food, "Sinerena" salad in a jar - perfect recipe  for you! Carrots from onions.

How to cook a Korean salad recipe in a jar

  Put all the ingredients in a blender and mix. Boiling stomachs boil after instructions on the package. Carrots are cleaned and put on a chopper. Mix the vegetables in a bowl. Place the sauce in a jar, about two fingers. Put the vegetables, and then the plate of noodles. Close the jar and put it in the refrigerator. The contents of the can can be undone in a bowl or mixed with a fork.

Salad with Korean carrots and cucumbers - general principles of cooking

The secret of the correct Korean carrots is in onion oil, chopped garlic and the correct proportion of spices. If the farm has a special grater for cooking dishes in Korean, then to prepare a basis for a salad with Korean carrots and cucumber is absolutely not difficult.

Carrots, tomatoes and papaya are important dietary sources of β-carotene and lycopene. The main objective of this study was to compare the bioavailability of carotenoids from these food sources in healthy people. A total of sixteen participants were recruited for a randomized, cross-sectional study. Test dishes containing raw carrots, tomatoes and papaya, have been adjusted to deliver an equal amount of β-carotene and lycopene. Bioavailability of β-carotene from papaya was approximately three times higher than that of carrots and tomatoes, while differences in the bioavailability of β-carotene from carrots and tomatoes were negligible.

Half a kilo of already grated carrots should be taken:

Large white onion bulb;

Three cloves of garlic;

Three tablespoons of oil for frying;

Two tablespoons of 9% vinegar;

Half a spoonful of ground coriander seeds;

Salt to taste (half a teaspoonful);

The same amount of ground chili;

A pinch of black ground pepper.

Similarly, lycopene was about 6 times more bioavailable from papaya than from tomatoes. In addition, it was shown that the bioavailability of β-cryptoxanthin from papaya is 9 and 3 times higher than in other β-carotenes of papaya and lycopene potassium, respectively. It was assumed that chromoplast morphology and physical form of carotenoid precipitation play an important role in the differences observed in the bioavailability of carotenoids from the products under study. In particular, it has been found that the liquid-crystal deposition of β-carotene and the storage of lycopene in very small crystalloids in daddies is associated with their high bioavailability.

Garlic cloves should be cut into small cubes with a knife. Push through the press - bad taste. The taste of crushed garlic is completely different, in any case, native Koreans say exactly so. Coriander seeds can be ground in a mortar or rolled with a rolling pin.

Carrots filled with spices and garlic, mix. Then finely chop the onion and fry it in oil until the onion is dark brown. Use a spoon or a special spoon to remove the onion, throw it away, and pour the carrots with boiling oil.

In conclusion, papaya has been shown to provide highly bioavailable β-carotene, β-cryptoxanthin and lycopene and can be an easily accessible dietary source of provitamin A to reduce the incidence of vitamin A deficiency in many subtropical and tropical developing countries.

Key words: β-carotene, lycopene, β-cryptoxanthin, bioavailability. Many fruits and vegetables contain highly active carotenoids, which are of the greatest interest for maintaining human health. For example, β-carotene precursor of vitamin A is an important source of vitamin A in the human diet. Carotenoids, such as lycopene, do not turn into vitamin A, but they can still have health-improving properties.

It is important not to allow the oil to cool down. It should seem like a scalding garlic, and then he will give the dish all its taste qualities. Then fill the carrots with vinegar and let it brew in the refrigerator for several hours.

All other components for the salad are grinded arbitrarily. Chicken and eggs should be boiled beforehand. Wash vegetables, clean. Salad with Korean carrots and cucumbers can be made mixed or puffed.

The bioactivity of carotenoids requires a prior release from the food matrix and subsequent absorption. However, the bioavailability of carotenoids is not yet fully understood due to the wide variety of factors that influence this process, which was discussed in detail earlier. For example, the basic chemical structure of the carotenoid has a direct effect on its bioavailability. Moreover, the effects of interaction between different carotenoids and the total dose of carotenoids on bioavailability were discussed earlier, since carotenoids can compete for absorption.

Salad with Korean carrots, cucumber and ham

The simplest version of a salad with Korean carrots and cucumber, which can be cooked almost instantly. You can serve the dish with boiled potatoes - it will be very tasty and satisfying.

Ingredients:

Two hundred grams of ready-made Korean carrots;

Medium fresh cucumber (grams at 120 weight);

Salad with Korean carrots and cucumber - tips and tips

However, the initial physical state of the carotenoid in the plant cell is often a neglected factor that can play a role in the release and subsequent absorption of carotenoids. Low bioavailability of carotenoids from raw green vegetables is explained by their complexation in protein-pigment complexes of photosystems located in chloroplasts. It is assumed that in yellow, orange and red fruits and vegetables, chromoplast morphology has a great influence on the bioavailability of carotenoids.

Three hundred grams of ham;

Two hundred grams of semi-solid cheese;

Two chicken eggs;

Two spoons of mayonnaise.

Cooking method:

The ham is cut into thin beautiful straws.

Cheese rub large or medium.

Cucumber, too, grate on a large grater and leave for a while.

Boiled eggs cut into cubes smaller.

Carrot root cells contain relatively large crystalline aggregations of β-carotene, while nanosized substructures of lipid dissolved and liquid crystal β-carotene can be found in papaya fruits. At the same time, crystalloid accumulations of lycopene have been identified both in daddies and in tomatoes. However, the size of the crystals of lycopene is much less in daddies than in tomatoes.

Bioavailability of lycopene from papaya to tomatoes was compared. Thus, bioavailability of β-cryptoxanthine was also evaluated. Exclusion criteria included any history of chronic diseases of the gastrointestinal tract, the use of drugs that affect lipid metabolism, the regular use of supplements containing carotenoids, and frequent use of alcohol. Since the study was conducted at the University of Costa Rica, all subjects were Hispanic. Informed consent is signed.

Put on the dish in layers, promazyvaya each layer with a small amount of mayonnaise.

The first layer is a cheese cushion.

The second layer is ham straw.

From the grated cucumber, drain the liquid and put half on the ham.

Repeat the layers.

The last layer to lay out Korean carrots (mayonnaise is not needed).

Garnish with greens or ringlets of sliced ​​olives.

The dose of lycopene delivered every day was set to 0 mg. Thus, the volume of tomato and papaya fed was adjusted to deliver the same dose of lycopene. In addition, the amount of carrots fed is selected for the dose-compatible β-carotene present in a fixed amount of papaya. Because of the natural heterogeneity of the content of carotenoids in the plant products used, the size of the test dishes varied slightly from one clinical day to the next. Papayas, tomatoes and carrots were used after washing, peeling and cutting into equally small pieces.

Salad with Korean carrots, cucumber and chicken

Juicy sweet and sour carrots in Korean perfectly combined with a dryish chicken breast. It turns out an independent very tasty dish.

Ingredients:

Half a boiled large chicken fillet (if the breast is small, take both halves);

250 grams of carrots in Korean;

Along with food for carotenoids, 150 grams of low fat yogurt enriched with soybean oil were included in the test dishes, to a total lipid content of 10% and two slices of anhydrous white fat. Participants were instructed to refrain from consuming foods rich in lycopene, β-carotene and β-cryptoxanthine two weeks before their second, third and fourth clinical visits. A list containing these products and a variety of local fruits and vegetables rich in carotenoids, such as sapot and guava, was provided.

After a randomized cross design, each participant once consumed a papaya, tomato or carrot test. The order during which the clinical visit of participants who consumed test meals was randomized. In the last two groups, two participants could not plan another day for a clinical visit. Participants starved for overnight for 12 hours before attending the School of Medicine. After collecting the basic sample of blood, participants consumed test meals under observation for 20 minutes.

150 grams of semi-solid cheese;

Three eggs;

Medium cucumber;

Mayonnaise.

Cooking method:

Boiled chicken cut into small cubes or thin straws.

Steep eggs grate medium or finely.

Cut into small cubes of cucumber, leave in a bowl to separate the liquid.

Piece of cheese to grate large.

Participants were instructed to chew at least fifteen times per bite. During the study, no harm or side effects were observed. Briefly, 5 ml of plasma was transferred to thin-walled polyalomeric tubes, which were pre-conditioned with 5% polyvinyl alcohol solution.

Analysis of carotenoids in test methods

The fruits of papaya and carrots used to make test flour were cut by half, and representative samples were taken and combined. For the analysis of carotenoids in tomatoes, at least five randomly selected fruits of each batch were analyzed. After filtration, extraction of the reduced solid was repeated three times with 25 ml of the above extraction mixture. After the filtrates were mixed, the organic phase was removed and washed with deionized water and evaporated to dryness at room temperature under reduced pressure.

Lay out layers, lubricating each layer with mayonnaise to taste.

The first layer is chopped chicken.

The second layer is Korean carrots.

The third layer is egg.

The fourth layer of cucumber (the liquid must be drained).

The last layer is cheese.

Make a mesh of mayonnaise, decorate with greens.

Salad with Korean carrots and cucumber "Juicy freshness"

A juicy hot salad with Korean carrots and cucumber will be obtained if you include a fleshy tomato. A special shade will give the dish a smoked chicken.

The saponified extracts were transferred to a separatory funnel and the upper fraction was separated and washed twice with deionized water. The remaining residue was dissolved in 2 ml of dichloromethane and then adjusted to 10 ml using acetonitrile. Carotenoids were monitored at 450 nm, and the injection volume was 10 μl. For the quantitative evaluation, external calibration curves of lycopene and β-carotene were used. Analysis of α-carotene in carrots and esters of β-cryptoxanthin in papaya fruits was conducted at Ohio State University after sending samples to dry ice.

Ingredients:

Two hundred grams of finished carrot;

A large cucumber;

One large or two medium tomato;

Medium-sized fillet of smoked chicken breast;

Mayonnaise.

Cooking method:

Cut the smoked meat very finely.

Juicy tomatoes cut into small pieces without peeling.

Statistical analysis of absorption efficiency

The extraction method described above was used. Authentic standards for α-carotene and β-cryptoxanthine were used for identification and quantification. The total lycopene is the sum of α-Lipocene and α-isomers. The normality and homogeneity of the variance were verified using Kolmogorov-Smirnov and Leven tests. The participant was implemented as a hierarchical subordinate sequence. The results are expressed as means with their standard errors, unless otherwise specified.

Cucumber cut into cubes.

Combine all ingredients with the finished carrots.

Fill salad with one or two tablespoons of mayonnaise (juice of tomatoes and cucumbers dilute a thick cold sauce, so it will take a little), mix.

Put on lettuce leaves in a large salad bowl and serve.

Salad with Korean carrot and cucumber "East Wind"

Unusual, but very delicious salad  with Korean carrots and cucumber is obtained from crab sticks. Special chic gives the dish a fragrant green onion and fresh dill.

Ingredients:

One hundred grams of semi-solid cheese;

Two hundred grams of quality crab sticks;

A small cucumber;

Cloves of garlic;

Four boiled eggs;

Salt, black pepper;

For fifty grams of green onions and dill;

Mayonnaise.

Cooking method:

Cut the Korean carrot less often.

Grate a piece of cheese large or medium.

Dice the eggs.

Cut the cucumber (wait for the juice, drain the liquid).

Knife with garlic.

Finely chop the green onions and dill.

Mix all the ingredients, flavored with mayonnaise.

Sprinkle with pepper, if you want a dish sharper.

Stir well and serve.

Salad with Korean carrots and cucumber "Lady's whim"

Fried aubergines with Korean carrots and juicy vegetables create an excellent taste composition. Delicious taste and minimum calories - a recipe for an ideal dinner.

Ingredients:

Three medium aubergines;

Two tomatoes;

Medium cucumber;

A bunch of parsley;

A little mayonnaise;

Vegetable oil for frying;

Salt, black pepper.

Cooking method:

With eggplants cut the peel and cut into rings.

The point is add and leave for fifteen minutes alone.

Cut the tomatoes into half rings.

Cucumber, too, cut into rings, only very thin. If the vegetable is large, cut each slice in half.

Chop the parsley.

Eggplants get soaked with a paper towel.

Spread the oil, fry the eggplant rings on both sides.

Put the fried eggplants on a new paper towel to leave the excess fat.

Lay out layers, promazyvaya each layer of mayonnaise: aubergines, ready-made Korean carrots, tomato rings, slices of cucumber.

Lubricate the top with mayonnaise.

Cover with parsley.

Salad with Korean carrots and cucumber "Soft breeze"

Delicious and very substantial salad with Korean carrots and cucumber can be the main dish for dinner. The absence of mayonnaise should be noted for those who follow the figure.

Ingredients:

Two hundred grams of beef pulp;

A large cucumber;

Large bulb;

Three hundred grams of Korean carrots;

Two spoons of good soy sauce;

Oil for frying pan.

Cooking method:

Cucumber cut into strips, a little bit left to leave.

Bulb shredded less.

Cut the meat into thin plates, beat off from both sides, and then cut into thin strips.

To grate the frying pan.

Quickly, within ten minutes fry the meat strips.

Meat should not allow juice, so do not cover the frying pan with a lid.

When the meat is ready, add the onions to it and fry for about five to seven minutes until the vegetable is ready. Be sure to stir.

With a cucumber, drain the liquid.

In the bowl, mix the carrots, cucumbers, meat.

Sprinkle with pepper, add salt, pour in soy sauce.

Stir and serve.

Salad with Korean carrots and cucumber "Original taste"

A special refined taste is given to a salad with Korean carrots and cucumber, sweetened sweet corn. In combination with salami and high-quality chips, delicious dish, which can become a highlight of the table. Serve and eat it right away, so that the chips do not have time to get wet.

Ingredients:

Two hundred grams of Korean carrots;

Average cucumber;

Three hundred grams of good salami;

Jar of canned corn;

Qualitative chips;

Mayonnaise.

Cooking method:

Select large potato chips of regular shape, the same size. They will become the petals of an edible "flower", so you need to try on a dish so that the "petals" are enough for the entire perimeter.

The remaining chips are broken. Not necessarily everything - to taste.

Cut the cucumbers into cubes.

So do with the salami.

Mix all ingredients with carrots.

Season with mayonnaise.

Put the salad in the dish.

Make petals out of chips.

Salad with Korean carrots and cucumber

Delicious nourishing dish can be prepared for festive table. Salad with Korean carrots and cucumbers is complemented with fried fresh mushrooms and a delicate liver.

Ingredients:

A pound of chicken liver;

Three hundred grams of Korean prepared carrots;

One cucumber;

Three hundred or four hundred grams of fresh champignons or forest mushrooms;

Fresh dill;

Medium bulb;

Vegetable oil for a frying pan;

Mayonnaise;

A little milk (not necessarily).

Cooking method:

Liver to wash, clean from grease and films, pour milk for half an hour.

Cut the onion into thin half-rope.

Dill cut into smaller pieces.

Mushrooms are washed or wiped with a dry cloth, cut.

Shake the frying pan, fry the liver for five to seven minutes. It is important not to overexpose the by-product in the pan, otherwise the liver will become tasteless, dry and stiff.

Separately fry the onions.

Lay the onion, add butter and fry the mushrooms (about ten to fifteen minutes) until cooked. The juice must be completely evaporated.

Mix all the ingredients with carrots, salt to taste.

Add one or two tablespoons of mayonnaise, stir.

Serve the salad with Korean carrots and cucumber to potatoes or meat.

Salad with Korean carrots and cucumber - tips and tips

    If you do not separate the juice from fresh cucumbers, he can spoil the salad, make the dish too watery. Therefore, the sliced ​​vegetable should be slightly poured, and after twenty or thirty minutes, drain the liquid.

    Puff lettuces (except salad with chip-petals) should be infused in the refrigerator before serving. After soaking, they will become more delicious, juicier and more tender.

    You can vary the amount of a component, based on your own preferences. So you can achieve different taste: vegetable, meat, smoked.

Salad with Korean carrots will suit both on a holiday and on a normal day, we always want to surprise guests and the family with something special. But it is not always possible to use exotic products. In such cases carrots are very handy in Korean. It would seem that nothing special, ordinary carrots, but added to her seasonings make her taste unusual and give the salad some special feature.

Carrots in Korean are very easy to find and the price is available to everyone. It has gained popularity not so long ago, but has already become one of the most popular ingredients of holiday salads.

The recipe for real Korean carrots does not include onions and garlic. This recipe  includes only salt, pepper and spices.

A fairly simple salad, which can be cooked for a holiday, and every day.

Ingredients:

  • Liver - 500 gr
  • Carrots in Korean - 300 gr
  • Onion - 150 gr
  • Fresh mushrooms (champignons) - 400 gr
  • Vegetable oil, salt, mayonnaise, dill, milk - to taste

Preparation:

Onion cut into half rings and fry in vegetable oil. The liver is cleaned of films, cut into small cubes and soaked in slightly salted milk. Add the liver to the fried onion and cook until cooked. Then fry the mushrooms and mix them with the liver, carrots and chopped dill. Cover with mayonnaise and allow to stand for a while.

The liver needs to be soaked in milk before cooking to make it softer and extra bitterness has gone. Soak is 10-15 minutes.

Highly an interesting recipe  a tasty and light salad.


Ingredients:

Preparation:

Cook the chicken and cut into cubes. Cheese grate on a large grater and mix with chicken. Pepper and cut into strips. Add chicken and cheese to pepper, carrots and corn. Before serving, pour mayonnaise and mix.

A very tasty salad, which will be an excellent decoration of your festive table.


Ingredients:

  • Chicken fillet - 200 gr
  • Carrots in Korean - 100 gr
  • Hard cheese - 100 gr
  • Eggs - 4 pieces
  • Mayonnaise and greens - to taste

Preparation:

Boil the chicken and eggs. Then, chopped meat finely chopped, chop the carrots and grate the cheese on a fine grater. Lay all layers: 1st layer - chicken fillet, 2nd - carrots, 3rd layer - grated egg yolks, 4th layer - cheese. Each layer must be lubricated with mayonnaise. Top with yolk and decorate with greens.

Delicious salad with a rich mushroom flavor.


Ingredients:

  • Champignons - 200g
  • Cheese hard - 100g
  • Onion - 1 pc.
  • Eggs - 4 pieces
  • Chicken fillet boiled - 300g
  • Korean carrot - 200g
  • Mayonnaise, salt - to taste

Preparation:

Boil the chicken and eggs. Champignons and onions well fry. Eggs and chicken cut into cubes, carrot slightly chop. Bottom dish for salad grease with mayonnaise, and on top lay out mushrooms. Then spread the chicken on top of the mushrooms and grease with mayonnaise. Then lay eggs and also lubricate with mayonnaise. The final layer is a Korean carrot, which is also smeared with mayonnaise. From above decorate the salad with grated cheese.

Very fast and delicious salad.

Ingredients:

  • Onions - ½ pc.
  • Corn canned - ½ cans
  • Carrots in Korean - 100 gr
  • Smoked chicken fillet - 150 gr
  • Rusk - 100 gr
  • Mayonnaise - to taste

Preparation:

Chopped onions and scalded with boiling water. Chop the chicken into cubes and mix with carrots and corn. Then add the onion. Before serving, pour the salad with mayonnaise and sprinkle with croutons.

Salad has a very unusual, but pleasant combination of ingredients.


Ingredients:

  • Hard cheese - 150 gr
  • Chicken fillet - 1 piece
  • Carrots in Korean - 200 g
  • Oranges - 1 piece
  • Egg - ¾ pcs
  • Mayonnaise - to taste

Preparation:

Cook chicken and eggs. Then cut the meat and the orange into cubes, and grate cheese and eggs on a grater. Salad laid out layers: 1st layer - meat, 2nd layer - Korean carrots, 3rd layer - orange, 4th layer - eggs, 5th layer - cheese. Each layer, except cheese, is smeared with mayonnaise.

Unusual combination and unique taste.


Ingredients:

  • Chicken fillet - about 400-450 grams
  • Kiwi - 2 pieces
  • Eggs - 5 pieces
  • Apples - 2 pieces of medium size
  • Cheese - about 250 grams
  • Korean carrots - about 200 grams
  • Mayonnaise - about 350 grams

Preparation:

Boil the chicken and eggs. Finely chop the meat. Then we separate the yolks from the proteins. Peeled kiwi cut into thin quarter-rings. Carrots should also be finely chopped. Cheese and apples grate on a large grater.

We spread the first layer of salad - meat and grease with mayonnaise. The second layer - kiwi, you do not need to lubricate. Then rub the squirrels and grease with mayonnaise, followed by apples and also with mayonnaise. Then grated cheese and grease with mayonnaise, and for cheese Korean carrots, grease with mayonnaise. The last layer is grated egg yolks. They serve as decoration and mayonnaise are not smeared.

The preparation of this salad takes no more than 15 minutes The combination of products gives a unique taste, which can not not like.


Ingredients:

  • Crab sticks - 130 g
  • Sea kale  - 200 gr
  • Carrots in Korean - 150 g
  • Cucumbers - 2 pieces
  • Olive oil  - taste

Preparation:

Crab sticks and cucumbers cut into thin strips. Mix all the ingredients and pour in the olive oil.

The time spent for preparing the salad will not pass in vain. You will be satisfied with the cooked dish.


Ingredients:

  • Marinated mushrooms - 1 can
  • Boiled sausage  - 300 gr
  • Carrots in Korean - 200 g
  • Hard cheese - 200 gr
  • Potatoes - 3 pieces
  • Pickled cucumbers - 3 pieces
  • Green onions - 1 beam
  • Dill - 1 bunch
  • Mayonnaise - to taste

Preparation:

For a salad you need utensils with straight walls. At the bottom lay the mushrooms with the hats down. Top spread the sliced ​​greens. At the top of the greenery, put the chopped boiled potatoes and grease with mayonnaise. We spread the sliced ​​cucumbers on potatoes and also grease with mayonnaise. Next, too, do the same with sausage, and then carrots. The final layer is grated cheese.

We turn the dishes over and put them on the table.

If you need to cook potatoes faster - add a little bit of butter to the boiling water.

The appearance of the salad combined with an unrivaled taste will amaze the guests.


Ingredients:

  • Chicken thigh - 2 pcs
  • Fried mushrooms  - 100 gr
  • Hard cheese - 100 gr
  • Carrots in Korean - 200 g
  • Olives, mayonnaise, salt, pepper, greens - to taste

Preparation:

Cook boiled meat and carrots finely chopped. A little carrots left for decoration. Cheese is divided into two unequal parts: most of the three for the large, and the smaller on the small grater. Carrots, mushrooms, meat and large cheese are mixed with mayonnaise, salt and pepper, if necessary. On a flat dish we form a hedgehog salad. The head is sprinkled with fine cheese, and the body is carrots. Spines, eyes and a nose are made from olives. Green decorate the dish.

Fast, delicious and original salad  on every day.


Ingredients:

  • Potatoes - 6 pcs.
  • Carrots in Korean - 100 gr
  • Smoked meat - 150 gr
  • Mayonnaise - to taste

Preparation:

Potatoes are boiled and cut into cubes, and the meat is cut into thin strips. Mix all ingredients and season with mayonnaise.

An unusual salad, which can be called even exotic due to its composition.


Ingredients:

  • Mussels - 500 gr
  • Tomatoes - 18 pieces
  • Gherkin - 10 pieces
  • Carrots in Korean - 450 gr
  • Salad leaves and tartar sauce - to taste

Preparation:

Salad leaves are laid on a plate. Then the top is laid out diced tomatoes and watered with sauce. From the top of the tomato we put mussels and thin circles of gherkin. From above in the form of a cap spread carrots. The "cap" should hide all other ingredients. If desired, you can add salt and pepper.

The recipe for this salad is very popular on the Internet.


Ingredients:

  • Crab sticks - 200 g
  • Carrots in Korean - 200 g
  • Hard cheese - 100 gr
  • Eggs - 4 pieces
  • Garlic cloves - 1 pc
  • Greenery - 20 gr
  • Salt, pepper, mayonnaise - to taste

Preparation:

Boiled eggs and crab sticks  cut into cubes. We add carrots, crushed herbs and garlic. Add salt, pepper and pour mayonnaise, stir.

Funchoza is a dish of Asian cuisine, which is prepared from dry noodles. It is also called glass noodles.


Ingredients:

  • Carrots in Korean - 270 g
  • Rice noodles - 200 g
  • Red onions - 1 pc.
  • Ground chilli - to taste
  • Chili pepper - 1 pc
  • Garlic - 1 piece
  • Olive oil - 2 tbsp. l.
  • Cilantro, dill, sea salt, ground black pepper - to taste

Preparation:

Cut the onions into thin rings, add to it finely chopped cilantro and dill, and chopped clove of garlic. Season vegetables with fresh and dry chili. Rice noodles  pour boiling water and leave until it becomes soft (5-7 minutes). Mix the vegetables with feces and carrots, mix well. Add salt and pepper to taste, insist 10-15 minutes and serve to the table.

The rice will not boil and will not stick together if the water in which it is boiled, add a couple of spoonfuls of cold milk.

Salad is mixed immediately before serving.


Ingredients:

  • Carrots in Korean - 200 g
  • Canned corn  - 1 bank
  • Smoked sausage  - 300 gr
  • Cucumbers - 300 gr
  • Mayonnaise - 300 gr
  • Chips - to taste

Preparation:

Chips to break, all the products cut into thin strips and put them in the form of chamomile. Top with mayonnaise and serve to the table.


Ingredients:

  • Smoked chicken breast  - 150-200 gr.
  • Korean carrots - 200-250 gr.
  • Corn - 100-150 gr.
  • Bulb - 1-2 pcs.
  • Bag of crackers

Preparation:

Cut the onions into small cubes and scald with boiling water. Chop the chicken into cubes and mix with the chopped carrots. Then add corn and mix. Add the onions and mayonnaise, stir again. Before use add croutons and, after mixing, we serve to the table.