Salad Yeralash. Classic recipes with Korean carrots, French fries, chips, beets, meat

Home Mixed salads

Yeralash salad is a great opportunity to feed everyone a healthy dish, and its composition depends on your own imagination and financial capabilities. The obvious advantage of the dish is its extraordinary presentation.

Fried beef in a salad will not leave any man indifferent, regardless of the other ingredients. You can surprise girls with a dietary variation of the salad: boiled meat, fresh vegetables and low-percentage yogurt as a sauce. There is a children's party ahead - the Yeralash salad will come to your aid here. The salad ingredients laid out in the shape of a flower will delight the children, who will be able to season it and mix it themselves.

If you don’t have any of the salad ingredients in your refrigerator according to the recipe, don’t despair, because it’s not for nothing that the word “jumble” means “mixture, confusion”; pork can easily be replaced with other types of meat or ham, and vegetables can be used only those that in stock. Cut into cubes and fry yesterday's bread, add croutons to the salad for originality.

The Yeralash salad will undoubtedly take the main place on your holiday table.

Salad "Yeralash" with croutons

This interpretation of the Yeralash salad will appeal to both adults and children. The crispy component will give the salad an original taste, your guests will ask for more and more.

Ingredients:

• Cucumbers – 2 pieces
• Tomatoes – 2 pieces
• Canned corn – 1 can
• Cabbage – 400 grams
• Ham – 300 grams
• White crackers – 150 grams
• Salt and pepper - to taste
• Mayonnaise – 200 grams

Preparation:

We cut the tomatoes into slices, and the cucumbers into strips.

Finely chop the cabbage, add some salt and mash with your hands for a minute.

Cut the ham into strips.

Place all components on a flat plate in heaps, next to each other. And you need to put crackers in the center.

Pour mayonnaise into a gravy boat and serve at the same time as the salad.

Salad "Yeralash" - variation of "Goat in the garden" with chips

Since the appearance of the Yeralash salad, housewives have come up with all sorts of names for it. And this type of recipe has been renamed. The salad option is very budget-friendly, all ingredients are easily accessible and every housewife has it in the refrigerator. The salad can be prepared in 40 minutes without prolonged boiling of vegetables or meat.

Ingredients:

• Chicken fillet – 300 grams
• Fresh cucumber – 140 grams
• Carrots – 140 grams
• Beetroot – 140 grams
• Cabbage – 140 grams
• Chips – ½ pack with neutral taste
• Mayonnaise – half a pack
• Vegetable oil – 2 tablespoons
• Salt and ground black pepper to taste.

Preparation:

Wash the chicken fillet, cut into small pieces, salt and pepper to taste. Then fry in a preheated frying pan with olive oil for 15 minutes.

We clean the carrots and beets, wash them and grate them on a coarse grater or cut them into strips.

Finely chop the white cabbage and cut the fresh cucumbers into strips.

Place chicken fillet in the center of the dish that we will serve, and around it we place pre-prepared beets, carrots, cabbage, cucumber and chips in separate parts. Season the ingredients and mix immediately at the moment of the feast, right before consumption.

Original holiday snack

The unusual, bright, juicy Yeralash salad can compete with many traditional appetizers both in terms of taste and presentation. If you are tired of the usual Olivier and Shuba on the festive table, then this salad is what you need, all guests will be delighted with such an unexpected and tasty dish.

There is no standard recipe for the Yeralash salad; each chef prepares it in his own way. You can make it from any products that you have on hand, but they must be different in color and texture. These can be boiled or fresh vegetables, such as beets or carrots, bell peppers and cucumbers, as well as meat ingredients such as sausage, ham, boiled pork, boiled or smoked meat.

The Yeralash salad with meat will be an excellent stand-alone dish, while vegetable options can replace a side dish for a hot dish. Fans of spicy and savory snacks can make the “Jumble” salad with Korean carrots.

Another mandatory ingredient of the Yeralash salad, or rather its classic recipe, is fried potatoes, which makes the dish more satisfying. It could simply be potato slices or chips fried in a frying pan or deep-fried. “Jumble” with chips will especially appeal to children, so such a snack should be present on the table on a birthday, especially since it looks original and festive.

A step-by-step recipe with photos will help you prepare the Yeralash salad even for those who have never made it. To do this, you just need to prepare all the suitable products, cut them beautifully and place them in neat piles in the shape of a circle on a flat dish.

In the classic Yeralash salad, the ingredients are laid out so that there is free space in the center, and a round gravy boat with dressing is placed in it. Mayonnaise is usually used as the latter, which can be supplemented with herbs, mustard, spices or chopped garlic.

Every housewife should definitely try to make the colorful and extraordinary “Yeralash” salad, decorating it as in the photo, and each time changing the ingredients to her taste in order to delight and surprise her household and guests on any convenient occasion.

General principles of cooking

Features and rules for preparing Yeralash salad:

• There are various options for snacks; each cook prepares it in his own way. The dish is prepared from available ingredients, the main thing is that they differ in texture and color combination.
• When preparing the food, fresh colorful vegetables (carrots, cucumbers, beets, bell peppers) and meat products (smoked or boiled meat, ham, boiled pork or sausage) are used.
• Fans of spicy taste add Korean carrots to the composition.
• In many versions of the delicacy, space is left in the center of the dish for a gravy boat.
• The salad serves as an independent dish or as a light snack.
• The technology for preparing the culinary masterpiece Yeralash consists of preparing the selected products, followed by cutting them and laying them out in the form of slides on a flat plate.
• The vitamin treat is prepared quite simply, and all its components are inexpensive.

With ham

To make a quick version without heat treatment, you will need the following components:

• 300 g ham;
• 1 carrot root;
• ¼ fork each of white and purple cabbage;
• 150 g green pot (fresh or canned);
• 150 g mayonnaise sauce;
• 200 g beets;
• 30 g of any greens;
• 1 tsp. paste mustard.

Procedure:

1. Chop both types of cabbage into thin strips.
2. Grate raw beets and carrots on a grater with large holes.
3. Cut the sausage into cubes.
4. Place a gravy boat in the middle of the serving dish. Then put mixed mustard and mayonnaise into it.
5. Place the prepared components in the form of “piles” around the vessel so that there are 2 heaps of each product.
6. At the end, decorate the treat with chopped herbs.

With chips

There is a recipe with chips.

To create a tasty and satisfying snack you will need the following products:

• 2 carrots;
• 1 beet;
• 300 g boiled sausage;
• 200 potato chips;
• 1 can of canned green peas;
• 200 g fresh gherkins;
• greens and lemon for decoration;
• salt and ground red pepper to taste;
• 200 g mayonnaise sauce.

Procedure:

1. Boil carrots and beets (about 20 minutes). Then cool the vegetables, peel and grate in a fine shredder.
2. Cut the sausage into thin strips.
3. Chop the washed cucumbers into halves of rings.
4. Rinse the parsley under running water and chop finely.
5. Strain the liquid from the jar of peas.
6. Place prepared foods in heaps on a large flat dish.

Decorate the delicacy with herbs and lemon slices, and place a gravy boat in the center and pour mayonnaise into it.

Cooking Instructions

This salad is from my childhood. Mom often prepared the “Yeralash” salad for guests, and it was always festive, bright, and juicy! This beautiful salad has always taken center stage among appetizers. The ingredients are very simple, but “Yeralash” looks very impressive, a real festive dish. Of course, mayonnaise used to be real. You can make a lighter dressing for this salad, but I decided not to deviate from the recipe. This salad is perfect for a festive table for Easter, because lean meat and vegetables, and even served in this version, will certainly delight family and guests.

So, let's boil a piece of beef in advance. As for beets, you can grate them fresh, or you can boil them. The same goes for carrots. I decided to use boiled beets and fresh carrots. Use an apple as desired, I grated half and mixed with cabbage for juiciness and taste. These are the ingredients we need for the Yeralash salad.

Let's set the eggs to boil, but for now let's move on to other products. Shred the cabbage thinly.

Cut the beets into thin strips.

Grate the carrots on a fine grater.

Cut the meat into cubes.

Finely chop the green onions.

Let the eggs cool, peel and cut finely.

These are the colorful products we got.

Now let's assemble our salad. Place the ingredients on a large plate in petals, alternating them by color. Place the meat in the middle, green onions around it, then a layer of boiled eggs. Decorate with dill.

The Yeralash salad is ready, all that remains is to add the mayonnaise and stir it before serving at the table, when the guests have already enjoyed the spectacular appearance of the salad.

Help yourself to your health! The “Yeralash” salad turns out to be nourishing, juicy and tasty!

www.iamcook.ru

Description of preparation:

There is nothing easier to prepare than the Yeralash salad. With it you will definitely surprise your guests, and everyone will be delighted with its taste. I will share with you an idea on how to prepare the classic Yeralash salad. You can easily replace the ingredients depending on your taste preferences. Instead of mayonnaise, you can also choose an excellent dressing. You will definitely like it!

Purpose: For children / Inexpensive Main ingredient: Meat / Vegetables / Beef / Onion Dish: Salads Geography of cuisine: Russian cuisine

Salad Yeralash

In winter, we sometimes experience a lack of fresh vegetables, because it is not customary for us to eat inexpensive root vegetables raw. Yeralash salad will help correct this omission and prove that beautiful presentation and unexpected flavor combinations can make even raw carrots piquant and delicious. The recipe for Yeralash salad is extremely simple, and it takes literally half an hour to prepare.

If you have guests over after a working day, surprise them with this bright, simple and tasty dish.

1. Cut the pork across the grain into small pieces, no more than 3-4 cm long, season with salt and pepper. Peel the onion and cut into half rings. Pour a little sunflower oil into a preheated frying pan, add pork and onions, fry until done. Set the pan aside until it cools completely.
2. Peel the second onion and also cut into thin half rings. Prepare a marinade from hot water, vinegar, salt and sugar; if you like it spicy, add ground pepper. Marinate the onion for an hour. No time to wait? Take not just hot water, but boiling water; the onions will marinate for 15 minutes while you cook the rest of the vegetables..
3. Peel large beets and grate them using a Korean carrot grater. You can grate it on a regular grater, but long thin strips in a salad will look more impressive. Pour a spoonful of vegetable oil into the beets and stir. This is done so that the beet juice does not stain other vegetables, and the Yeralash salad looks more elegant. If desired, you can season the beets with seasonings for Korean carrots.
4. Peel the carrots and grate them into long, beautiful strips. Instead of regular raw carrots, you can take Korean carrots from the store or cook them yourself..
5. Finely chop the cabbage, add salt and mash lightly to release the juice. If you are using young cabbage, you do not need to squeeze it; the leaves are already quite tender.
6. Drain the marinade from the onions, open the jar of peas. Take a large flat dish and place the pork from the pan in a neat mound in the center. Around it, place onions, carrots, beets, cabbage and peas in the same slides in random order, garnish with mayonnaise and parsley. Yeralash salad is ready!.

Cooking time 30 minutes Difficulty Easy Servings 4 servings

Ingredients:

300 g Pork 2 pcs Onions 1 pcs Beets 2 pcs Carrots 1/2 head White cabbage 1 jar Canned peas 100 g Mayonnaise 1 bunch Parsley

Options

The fastest way to make the salad is “Yeralash” with boiled sausage, Korean carrots and chips.

1. For it you will need to boil the beets and cut them into thin strips, and chop the boiled sausage and fresh cucumber in the same way.
2. Drain excess liquid from carrots and canned green peas.
3. Place the ingredients in heaps on a flat plate around a gravy boat with mayonnaise in the following order: sausage, peas, chips, beets, carrots and cucumber.
4. It is best to sprinkle chopped herbs on top of the appetizer.

According to almost all recipes, the Yeralash salad is prepared with beets. The latter does not have to be boiled; it can also be used raw. But this bright ingredient can be replaced with other red vegetables, such as bell peppers or tomatoes. The Yeralash salad with fresh tomatoes is prepared very quickly, because the products do not need to be heat treated.

This dish will come in handy when guests suddenly arrive. For it you will need: tomatoes and cucumbers cut into slices, sweet pepper strips (yellow or orange) and ham. If desired, you can add grated cheese. A must in this appetizer are potato chips, which, like other foods, are placed in a heap on a plate. A mixture of sour cream with mustard, garlic and fresh herbs works well as a sauce.

Yeralash salad is always unexpected, so it’s not so important what exactly is included in it, experiment and surprise your loved ones. And a beautiful design will never be superfluous; in addition to herbs and sauce, various sour berries (cranberries, red currants), corn or pomegranate grains, etc. are suitable for this purpose.

With pomegranate seeds

A snack with pomegranate seeds will delight gourmets with its sweet and sour taste and will help nourish the body with vitamins in spring.

Required components:

• 1 medium sized pomegranate;
• 250 g chicken breast;
• 200 g cabbage;
• 150 g carrots (regular or Korean);
• 0.5 cans of canned corn;
• 50 g onion;
• salt;
• 150 g bread;
• 200 g mayonnaise sauce.

Cooking method:

1. To quickly peel a pomegranate fruit, you need to cut off its upper part with a knife, and then make cuts along the light partitions, as if separating the fruit into slices.
2. Carefully lay out the separated pieces and remove the grains.
3. Wash the meat and chop into cubes or strips.
4. Boil water, place the fillet there and boil it for about 20 minutes, add salt. Transfer the finished chicken pieces into a separate bowl and cool them.
5. Cut the bread into small squares, place in a frying pan and dry for 5 minutes. Allow time for the bread mixture to cool.
6. Grate the carrots coarsely, chop the onion and cabbage finely.
7. Strain the liquid from the corn.
8. Place a gravy boat in the center of a wide flat dish, pour mayonnaise into it, then arrange all the prepared products in a circle and add salt.

With Korean carrots

The bright component will delight fans of spicy taste and add piquancy to the snack.

Preparation next.

Required components:

• 2 tomatoes;
• 1 can of canned corn;
• 2 fresh gherkins;
• 150 g Korean carrots;
• 150 g cheese;
• 150 g beef;
• 100 g each of sour cream and mayonnaise sauce.

Registration procedure:

1. Boil the meat in one piece, then cut the flesh into small pieces and place in one layer on a flat plate.
2. Chop the tomatoes into squares and place them in a heap from the edge of the dish on top of the sliced ​​meat.
3. Chop the cucumbers into strips and place them behind the tomato pile.
4. Next, drain the liquid from the corn and place it in the next segment.

5. Coarsely grate the cheese and place it, alternating with carrots, behind the corn kernels.
6. Mix mayonnaise and sour cream and place them in the center of the food composition.
7. At the end, add salt to the Yeralash salad.

Yeralash salad: a classic recipe without meat

This salad is eye-catching; it not only looks bright and appetizing, but also has a delicious taste. By experimenting with dressings, you can add new shades to it and make the dish even more original.

Cooking time: 20 minutes Number of servings: 6

Ingredients:

• red/white/Beijing cabbage (small, 1 head);
• canned corn (200-300 g);
• Korean carrots (250 g);
• red bell pepper (2-3 pcs.);
• fresh cucumber (medium, 4 pcs.);
• green onions/onions (1 bunch/2 pcs.);
• radishes (for decoration, 5 pcs.);
• parsley/dill (1 bunch);
• olive oil/Greek yogurt/sour cream/mayonnaise (100 ml/150 g);
• ground black pepper (to taste);
• salt (to taste).

Preparation:

1. Wash the cabbage and chop finely.
2. Wash the bell peppers, remove the core and seeds. Cut the pulp into short strips.
3. Wash the cucumbers and cut off the stems. Cut one cucumber into thin slices (they are necessary for decoration). We cut the remaining part into strips.
4. Wash the onion, dry it with paper towels and chop it.
5. Wash the radishes, cut off the tails. To decorate, cut 2 pieces into slices and cut the rest into strips.
6. Open the can of corn and place it in a colander.
7. Wash the parsley, dry it with paper towels and finely chop it.
8. The dish is best served in portions in wide glasses or bowls, laying out the ingredients in layers in the following order - cabbage, bell peppers, cucumbers, Korean carrots, onions, parsley, corn, radishes. Drizzle the salad with vegetable oil and decorate with radish and cucumber slices.
9. The dish should be served chilled.

We invite you to watch the step-by-step video recipe for the meat version of the dish:

With crab sticks

The bright taste of the crab product will add piquancy to the dish; another advantage of this option will be the low cost of the ingredient.

Recipe ingredients:

• 150 g smoked sausage;
• 150 g crab sticks;
• 1 cucumber;
• 150 g bell pepper;
• 50 g pieces of dried bread;
• 100 g apples;
• 100 g mayonnaise sauce;
• 100 g sour cream.

Design technology:

1. Cut the sausage into strips.
2. The crabs need to be thawed and then chopped with a knife.

3. Chop the sweet peppercorns and cucumber into small cubes, and the unpeeled apple into thin strips.
4. Arrange all prepared elements into segments on a plate.
5. Next, combine sour cream with mayonnaise and place in the middle of the serving bowl.

Rainbow salad - recipe with Korean carrots, french fries and...

Already from the name it becomes clear that the Rainbow salad is a very colorful and beautiful dish. It will easily decorate any holiday table, but it will not be difficult to make even for those who are far from the world of cooking. For “Rainbow” you can use almost any ingredients, there is only one condition - they must be combined with each other.

We offer a selection of simple step-by-step recipes with photos, from which you will learn the most successful combinations of ingredients for the Rainbow salad. Everyone will like such a juicy, colorful and elegant snack - the main thing is to choose the cooking method that your loved ones like.

What we need:

• smoked chicken – 200 g;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• beets – 1 pc.;
• onion – 1 pc.;
• cabbage – 100 g;
• canned corn – 1/2 part of a can;
• mayonnaise – 200 g;
• salt - to taste.

Quantity: 4 servings.

Preparation time: 25 min.

Cooking time: 5 min.

How to make Rainbow salad with French fries

1. Peel the potatoes, cut into strips, fry in vegetable oil until golden crisp. Place the finished fries on a paper towel to absorb excess fat.
2. Cut the smoked chicken into small pieces.
3. Peel the carrots, rinse, and chop on a fine grater.
4. Remove the peel from the onion, rinse, and chop into thin half rings.
5. Peel the beets, wash them, grate them on a fine grater.
6. Finely chop fresh cabbage.
7. Place all prepared products and corn (without brine) in segments on a plate. Place mayonnaise in the middle.

It is more impressive to serve the Rainbow salad on the table in its original form, without mixing the ingredients.

It is better to mix all the ingredients with the dressing immediately before use.

Ksenia Ponomarenko

How to prepare Rainbow salad with carrots in Korean

1. We will cut all the ingredients into cubes and immediately place them in heaps on a serving plate. First, remove the bell pepper from the seeds and tail, wash and chop. Place it in a mound on one edge of the plate.
2. Slice the boiled chicken breast and place it in the center of the plate.
3. Cut a clean tomato and place it on the side opposite the pepper.
4. Next, finely chopped green onions - place them in a separate pile.
5. You can lay out the Korean carrots as is, or chop them more finely. Form another pile out of it.
6. And the last mound is grated cheese.
7. Add garlic passed through a press to mayonnaise. Stir.

When serving, place mayonnaise with garlic on the meat pile, and serve the appetizer in this form. Stir all the ingredients into the sauce during your meal.

Irina Eremeeva

Grocery list:

• fresh cucumber - 1 pc.;
• fresh tomato - 1-2 pcs.;
• crab sticks - 2-3 pcs.;
• chopped parsley - 2 tbsp;
• boiled egg - 1 pc.;
• canned corn - 3-4 tbsp;
• salt, freshly ground black pepper - to taste;
• mayonnaise - to taste.

Quantity: 2 servings.

Preparation time: 5 min.

Cooking time: 10 min.

How to cook Rainbow with crab sticks

1. We will cut all the vegetables into strips and place them on a plate. Wash the cucumbers, cut off the tails and chop. If desired, the skin of the fruit can be removed.
2. Cut the crab sticks into the same strips.
3. Wash the tomatoes and chop them into strips.
4. Finely chop the parsley.
5. Peel the egg and cut into strips.
6. Layer on a serving plate in an arc to look like a rainbow: cucumber; crab sticks; tomatoes; corn; parsley; egg.
7. Place dots of mayonnaise along the edge of the plate, and serve the elegant “Rainbow” on the table in this form.

Irina Eremeeva

Rainbow salad is a dish where you can show all your imagination. You can safely experiment by combining your favorite products. For example, chicken can easily be replaced with sausage, ham, boiled beef or turkey. Instead of French fries, you can make an appetizer with Pie Potatoes. Those who do not like mayonnaise can easily serve the dish with sour cream or a sauce based on it.

There is one more ingredient that can be included in any version of “Rainbow” - crackers. They are laid out on a plate in a separate slide. You can use homemade croutons, or store-bought ones, for example, a salad with kirieshka turns out very tasty.

A snack served with chips will be unusual. In this case, all the ingredients are laid out in a circle, and mayonnaise is applied between them in stripes. And the chips are placed in the center of the plate. They are eaten as a snack with salad - it turns out tasty, appetizing and original!

Bon appetit!

With fries

To prepare the version with potatoes you will need the following ingredients:

• 250 g chicken fillet;
• 200 g French fries;
• 1 bunch of green parsley;
• 2 tomatoes;
• 150 g prunes;
• 2 laurel leaves;
• 120 g of self-made mayonnaise;
• pepper and salt to taste.

Execution process:

1. Rinse the meat under running water and place it in a small saucepan. Pour water over the product, add salt, pepper and bay leaves.
2. Boil the chicken breast, then cool and cut into strips or tear into fibers with your hands.
3. Wash dried fruits in warm water and cut into small pieces.
4. Make your own fries and let them cool.
5. Wash the tomatoes and chop into small cubes. Then lightly salt them and let them release the juice. Before adding the tomato to the main composition, the liquid is drained.
6. Rinse the parsley, shake off moisture, then chop with a sharp knife.
7. Place mayonnaise in the center of a spacious round plate and place the remaining ingredients in sections around the sauce. Make 2 plots of potatoes. Sprinkle the delicacy with chopped herbs.

Salad "Yeralash"

Published: 03/04/2016 Posted by: Fairy of Dawn Calories: Not specified Cooking time: Not specified
I learned how to cook “Yeralash” salad from my mother, who cooks it perfectly to this day, however, playing with the ingredients, putting on the dish what is in refrigerator at the moment. I don’t even know who the author of this dish was, because the idea is very risky - to combine on one dish several products that are different in color, texture and taste, and most importantly, in terms of heat treatment. It is quite possible that this was some kind of breakthrough in the culinary art of those times, because such a “Yeralash” salad, a recipe with photos that will help you prepare it step by step, firmly won its place on the table with no less popular appetizers. I’ll say right away that salad has many names, I know at least 3-4, but I like this one better. I don’t even know why, probably because the presentation looks as fun and bright as a once-loved children’s film magazine. It is very similar to the Goat in the Garden salad. The taste of the Yeralash salad is simply magical; the combination of such different products is so harmonious and tasty that you want to cook it as often as possible. Moreover, it is quite simple, no special preparations are needed, you just need to chop the vegetables, meat base, add peas or sweet corn, you can chop fresh herbs. Fried potatoes or potato chips give a very interesting taste. This is a basic recipe, you can take it as a basis and then prepare it from different products. For example, you can also add raw beets (it will give the dish a beautiful color and bright taste), a sour apple, or take boiled or smoked meat instead of sausage. Having laid out all the ingredients on the dish in a certain order, and this can be in the form of a rainbow, a seven-colored flower, or simply in separate slides, we will also add beautiful mayonnaise, and then mix everything on the table.

Ingredients:
- sausage (smoked, boiled) - 300 g, - ripe tomatoes - 2 pcs., - ripe cucumber - 1 pc., - canned green peas - 200 g, - carrot root - 1 pc.
(I used Korean carrots - 100 g), - potato chips - 50 g, - salt, - mayonnaise. Step-by-step recipe with photos:

Cut the smoked sausage into thin strips. We also cut fresh green cucumbers into strips. Cut ripe tomato fruits into slices. Grind the peeled carrots on a coarse grater. Place the sliced ​​sausage in the center of a large platter.

And now we put them next to each other in a certain order: chopped cucumbers

tomato pieces

chopped carrots

green peas strained

potato chips

Sprinkle salt and spices on top, and also pour mayonnaise between the ingredients or directly on them.

Mix the products already on the table. You can get such a bright, appetizing “Yeralash” salad if you use the recipe with step-by-step photos. Bon appetit!

We also recommend making Cobb salad.

Useful tips and tricks

Useful tips for preparing the dish:

• If the products specified in the recipe are not available, then you can combine those that are available, because the word “jumble” means “confusion, jumble.” Pork pulp is replaced with ham or other types of meat; vegetables are taken from those that are currently available. It is recommended to cut the slightly dried bread into cubes and add the resulting croutons for originality.
• Season the snack immediately before eating, because the chips present in the composition tend to get soggy quickly. They are often replaced with finely shredded cabbage.
• Decorate the dish with chopped green onions or sprigs of herbs. They sprinkle the separation areas between food slides.
• The fastest version of the salad includes Korean carrots, boiled sausage and chips.
• It is advisable to serve the treat on a flat, wide plate.
• It is recommended to salt the composition before eating.

The unusual Yeralash salad, prepared according to a classic recipe, will attract the attention of guests with its chic appearance and taste. Its peculiarity is that the crushed products are not mixed with each other and, therefore, each person has the opportunity to do this with his own hands, putting the snack on a plate.

With chicken breast

The recipe with an unusual product combination contains 200 g of each ingredient:

• chicken breast;
• raisin;
• Korean carrot;
• canned corn;
• salted gherkins;
• hard cheese;
• onion;
• croutons, herbs and mayonnaise to taste.

Preparation method:

1. Boil the meat, cool and chop into small pieces, you can tear it into fibers with your hands.
2. Drain liquid from corn.
3. Chop the cucumbers into strips and the onion into thin rings.
4. Grate the cheese on a coarse grater.
5. On a large plate, place all the products one by one, leave room in the center for mayonnaise sauce, add salt.
6. Decorate the masterpiece with chopped herbs.

The budget snack option includes the following components:

• 300 g chicken fillet;
• 140 g fresh cucumber;
• 150 g each of beets and carrots;
• 140 cabbage;
• 0.5 packs of chips without a specific flavor;
• 100 g mayonnaise sauce;
• 2 tbsp. l. olive oils;
• pepper and salt to taste.

Step-by-step technology:

1. Rinse the meat, chop into small pieces, then pepper and add salt.
2. Next, fry the chicken mixture in a frying pan heated with oil for about 15 minutes.
3. Wash the peeled carrots and beets, then coarsely grate or cut into strips.
4. Finely chop the cabbage, cut the cucumbers into strips.
5. Place the fried chicken pieces in the middle of a spacious tray, and alternately place the prepared foods around them.
6. At the end, add salt and pepper to the treat and make a mayonnaise mesh on top.

Classic recipe

Yeralash salad (the classic recipe is simple) can be mastered even by a novice cook.

Salad Yeralash. Classic recipe.

For manufacturing you will need the following products:

Name	Unit of measurement	Quantity
White cabbage	head of cabbage	1/4
Potato tubers	G	200
Beef	kg	0,3
Carrot	PC.	1
Onion
Beet
Vegetable oil	ml	70
Parsley dill	G	30
Salt	taste
Vinegar	ml	20

Procedure:

1. Cut the peeled onion into halves of rings, sprinkle it with vinegar and set aside for pickling.
2. Wash the meat, cut into small pieces and fry in a frying pan heated with oil for 20 minutes.
3. Peel the potatoes, wash and cut into oblong cubes. Next, fry it in oil and add salt.
4. Peel the carrots and beets, then grate them coarsely or chop them into strips.
5. Finely chop the cabbage.
6. Arrange the prepared ingredients in heaps alternately around the perimeter of a flat dish, and place the beef in the center.
7. Sprinkle sunflower oil on top of the treat.

Tips for selecting ingredients for Yeralash salad:

• the treat combines not only fresh products, but also canned ones;
• beef is replaced with pork, boiled sausage or ham, and corn with canned beans or peas;

• instead of Korean carrots, boiled beets or carrots are added to the composition;
• for satiety, potato chips or fried potatoes (french fries) are added to the food;
• beets can be boiled or raw. Culinary experts advise replacing it with red ingredients - sweet peppers or tomatoes;
• Mayonnaise sauce or a mixture of mustard and sour cream is used as a sauce. They are supplemented with chopped fresh herbs, spices or garlic mass;
• olives are added to a salad that contains meat elements or croutons;
• the spicy taste of daikon goes well with the rest of the dish;
• Prunes are added to recipes that contain beets. They are laid out on a plate nearby.

Yeralash salad (a classic recipe liked by many gourmets) is prepared very easily and quickly.

How to cook, step by step recipe:

We clean the carrots and grate them on a Korean grater into not very long thin shavings. Add seasoning, salt and sugar. Grind the garlic on a fine grater. Add vinegar. Heat the oil in a frying pan until smoking. Pour boiling oil over the carrots, stir and set aside to steep for 15-20 minutes. If you have ready-made carrots in Korean, skip this step and immediately start preparing the salad.

Place Korean-style carrots in a deep bowl. Add onion, chopped into small cubes.

Cut the boiled chicken fillet into strips across the grain. Cut baked or smoked meat into cubes. Add to salad and season with ground black pepper to taste.

Strain the marinade from the corn and place the grains in the salad. Mix.

Add kirieshki. Crackers can be of any shape: cubes, cubes, strips. If they are long, break them into two or three parts.

After stirring, leave for a couple of minutes so that the crackers absorb the marinade from the Korean carrots. Then season with mayonnaise. Mix again and set aside for ten minutes.

To serve the salad, we take any greens: spinach, green onions, parsley, lettuce leaves.
We cut it finely. Place the salad on a plate and form a mound. We make a rim of chopped greens. Let's serve. Bon appetit! Yealash salad with meat and raw vegetables will also be delicious. Source

Calorie content of foods possible in the dish

• Jacket potatoes – 74 kcal/100g
• Fried potatoes – 192 kcal/100g
• Ripe potatoes – 80 kcal/100g
• Boiled potatoes – 82 kcal/100g
• Baked potatoes – 70 kcal/100g
• Mashed potatoes – 380 kcal/100g
• Beef – brisket – 217 kcal/100g
• Beef – shoulder – 137 kcal/100g
• Beef – lean roast – 200 kcal/100g
• Beef – sirloin – 380 kcal/100g
• Beef – ham – 104 kcal/100g
• Beef – ribs – 233 kcal/100g
• Beef tail – 184 kcal/100g
• Fatty beef – 171 kcal/100g
• Lean beef – 158 kcal/100g
• Corned beef – 216 kcal/100g
• Rendered beef fat – 871 kcal/100g
• Boiled ham – 269 kcal/100g
• Beetroot – 40 kcal/100g
• Boiled beets – 49 kcal/100g
• Dried beets – 278 kcal/100g
• Ground black pepper – 255 kcal/100g
• Mayonnaise “Provencal” – 627 kcal/100g
• Light mayonnaise – 260 kcal/100g
• Mayonnaise Provencal – 624 kcal/100g
• Salad mayonnaise 50% fat content – ​​502 kcal/100g
• Table mayonnaise – 627 kcal/100g
• Salt – 0 kcal/100g
• Onions – 41 kcal/100g
• Dry spices – 240 kcal/100g
• White cabbage – 28 kcal/100g
• Boiled white cabbage – 21 kcal/100g
• Greens – 41 kcal/100g
• Fresh frozen soup greens in packaging – 41 kcal/100g
• Korean carrots – 134 kcal/100g

Calorie content of foods: Korean carrots, Beef, White cabbage, Beetroot, Potatoes, Onions, Mayonnaise, Herbs, Dry spices, Salt, Ground black pepper

Snack option with meat and vegetables

Such an unusual snack can surprise and delight visiting guests, as well as all household members, with its spectacular appearance and unique taste. The main feature of the original dish is the processing of the main ingredients. Some people prefer vegetables raw, while others always cook them.

For cooking you will need the following products:

• meat – 350 g;
• potatoes – 3 pcs.;
• cheese – 120 g;
• cucumber – 2 pcs.;
• carrots – 1 pc.;
• cabbage – 250 g.

You need to start preparing the delicious Yeralash salad (there is a photo of the appetizer in the article) by preparing the meat. To do this, it should be boiled and cut into small squares. You can use both chicken and beef in the salad. It all depends on your preferences.

Potatoes need to be washed, peeled and cut into thin slices. Then fry in a frying pan in sunflower oil with added salt. Place the fried potatoes on a napkin to remove some of the fat. The onion should be cut into half rings and marinated in vinegar or lemon juice for 15 minutes.

The cheese must be grated using a coarse grater. Cut the prepared cucumber into strips. Wash the cabbage and chop finely. For this version of the Yeralash salad, both red and white cabbage are also used. Grate the carrots or cut into strips. Before this, the vegetable is boiled or used fresh.

Now it's time to create a delicious appetizer. Place all the prepared ingredients one by one on a large plate with a flat bottom. Then season the salad with mayonnaise or vegetable oil. If mayonnaise is your priority, it should be thoroughly mixed with each ingredient separately. You can simply pour sunflower oil on top of our appetizer, it will also be very tasty. Those who try it will definitely like the salad. The peculiarity of “Yeralash” is that the ingredients do not mix with each other, which means that everyone can make it on their own in their own plate.

With beef

This iron-rich vitamin snack is made from the following ingredients:

• 250 g beef without streaks;
• 250 g white cabbage;
• 2 chicken eggs;
• 1 can of canned green peas;
• 1 sour apple;
• 100 g carrots;
• 2-3 green onions;
• 20 g dill;
• 200 g mayonnaise sauce;
• a pinch of salt.

Procedure:

1. Boil the meat in one piece for 40 minutes, then add salt, cool and cut into small cubes. To keep the pulp soft, chefs recommend immersing it in boiling water in its entirety.
2. Boil carrots and beets, drain the liquid, cool the vegetables, then roughly grate or chop into strips.
3. Boil the eggs hard, cool and chop finely.
4. Peel the apple, then cut into small pieces and chop the greens.
5. Finely chop the cabbage.

6. Place a mound of beef in the middle of a flat, spacious plate, and arrange the prepared ingredients in segments around it in a circle.
7. Garnish the finished salad with onions and herbs.
8. Pour mayonnaise into a gravy boat and place it next to the food.

Salad "Yeralash" with smoked sausage

It's a great idea to serve the salad components separately, giving each guest the opportunity to prepare their own salad. This will especially appeal to allergy sufferers and picky teenagers who accompany any feast with the phrase “I don’t eat that.” You choose your favorite ingredients and create your own salad on your own plate.

Ingredients:

• Smoked sausage – 250 grams
• Cucumber – 200 grams
• Tomatoes – 250 grams
• Canned corn – ½ can
• Chips – ½ pack
• Mayonnaise – 200 grams

Preparation:

We clean the smoked sausage from the casing and cut it into long strips.

Wash the cucumbers and cut into strips.

Wash the tomatoes and, if possible, cut into oblong pieces.

We remove liquid from canned corn.

Place the chips in the center of a flat plate, then place the remaining ingredients in a circle, separating them from each other with mayonnaise. Serve to the table.

With shrimps

Yeralash salad (a classic recipe with the addition of shrimp) will delight you with its exquisite taste and will decorate any celebration.

To make it you will need the following components:

• 1 pack of frozen shrimp;
• 100 g crab flavored chips;
• 200 g cherry tomatoes;
• 2 gherkins;
• 1 can of canned corn;
• 0.5 cans of pineapple (canned);
• 150 g mayonnaise or special salad sauce.

Step-by-step description of the recipe:

1. Boil water and add shrimp there. Cook them for 2-3 minutes, then add salt to taste.
2. When the seafood has cooled, drain the broth. To prevent the product from becoming hard during cooking, it is recommended to first defrost it, then immerse it in boiling water for 2-3 minutes. and add salt at the end of cooking.
3. Wash the vegetables, cut the tomatoes into 4 pieces, chop the cucumbers into small cubes.

4. Strain liquid from pineapples and corn. If the fruit is cut into half rings, then it is crushed.
5. Pour the sauce into the center of a flat salad bowl and place the chips around it.
6. Place the remaining ingredients along the entire length of the plate.

Preparation

1. Start by preparing all the ingredients. Rinse the beets well, dry with a towel, wrap in foil and bake until soft. Can be boiled until done. Baked beets retain their color and do not boil over.

2. Chop the cabbage into small strips. Place in a bowl, add a little salt and press with your hands so that the cabbage straws become a little softer.

3. Peel fresh carrots and rinse. Grate on a medium grater. If desired, you can use boiled carrots.

4. Rinse fresh cucumbers and dry with a towel. Cut into thin bars or strips.

5. Rinse the eggs. Place in boiling salted water. Cook for about ten minutes. Then immerse in cold water for a few minutes. Peel and cut into small cubes.

6. Cool the beets, remove the peel. Grate on a medium grater.

7. Rinse the beef pulp and place it in a saucepan. Pour in cold water. Add a couple of pinches of salt. Send it to the fire. Cook over moderate heat for about an hour until soft. If desired, add bay leaves or black peppercorns. Cool the boiled beef and cut into cubes.

8. Rinse the green onions. The white part is not necessary. Chop finely.

9. All ingredients are ready. Select a suitable flat plate and place all the ingredients in small portions along the entire diameter of the plate according to the color scheme. Place the sliced ​​beef in the center. Garnish with chopped green onions.

10. Decorate with mayonnaise on top. Serve salt and ground black pepper separately. Yeralash salad is ready. Treat your family. The salad is mixed and seasoned with spices immediately before serving. Bon appetit!

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With beets

Yeralash salad (the classic recipe is popular) is created quite simply.

Ingredients for the dish:

• 200 g white cabbage;
• 3 beets;
• 2 carrots;
• 1 onion;
• 200 g of any meat (chicken, beef, sausage or pork);
• mayonnaise sauce;
• 3 tbsp. l. green peas;
• a pinch of salt.

Registration procedure:

1. Peel the carrots and beets, then grate coarsely on a Korean grater.

2. Finely chop the cabbage and then lightly crush it with your hands.
3. Boil the meat product and cut into small cubes.
4. Remove the skin from the onion and chop into small pieces.
5. Arrange all the ingredients around the perimeter on a serving plate and place the sauce in the center.

Yeralash festive salad from Yulia Vysotskaya

Ceviche

Ceviche, as a rule, is made spicy - its homeland is Latin America, and they love spicy food there. You can use any fish - white, red, or you can make ceviche from scallops, shrimp or tuna, the main thing is that it is a fresh product. The minimum marinating time is 30 minutes, you can leave it for 2-3 hours, but you shouldn’t marinate for more than 6 hours!

• 2 fillets of very fresh fish
• 2 tomatoes
• 1 orange
• 1 small red onion
• 1 lime
• 1 chili pepper
• small bunch of cilantro
• 1 tsp. sea ​​salt

Pour boiling water over the tomatoes, remove the skin, finely chop the pulp, removing excess juice.

Peel the onion and chop finely.

Cut the chili pepper pod in half, remove the seeds from one part and chop it finely, chop the other half along with the seeds.

Grate the lime and orange zest on a fine grater.

Squeeze juice from lime and half an orange.

Mix tomatoes, onions, chili peppers, lime and orange zest and juice, add salt.

Cut the fish into pieces, dip into the resulting marinade, mix and refrigerate for 30 minutes.

Chop the cilantro leaves.

Place ceviche on a plate and sprinkle with cilantro.

Creamy soufflé with green onions and thyme

Instead of green onions, you can use spinach or young cabbage.

• 3 eggs
• 2 large bunches of green onions
• 2 shallots
• 50−60 g hard cheese
• 50 g butter
• 1 clove of garlic
• small bunch of fresh thyme
• ½ glass of milk
• ½ cup cream
• 60 ml hot chicken broth
• 1 tbsp. l. olive oil
• 1 tsp. ground nutmeg
• pinch of freshly ground black pepper
• ¼ tsp. sea ​​salt

Preheat the oven to 180°C.

Peel the shallots and garlic and chop finely.

Chop the green onions.

Heat the olive oil in a frying pan and cook the shallots and garlic over low heat until translucent.

Pour in the hot broth and, stirring occasionally, let it boil, then add salt and pepper to the shallots and garlic.

Add thyme leaves and green onions to the pan and simmer for another 1-2 minutes, stirring continuously.

Pour in the milk and cream and simmer over very low heat until the onion is soft, then remove from the heat.

Grate the cheese on a coarse grater and put it in a frying pan, mix everything.

Separate the whites from the yolks.

Salt the whites and beat them into a strong foam.

Lightly beat the yolks with a fork, add to the pan, and then, stirring continuously, add the whipped whites.

Grease refractory molds with butter, fill them 2/3 full with the resulting mixture, and sprinkle with nutmeg on top.

Place the molds in a deep baking tray half filled with water and place in a preheated oven for 10-12 minutes.

Serve the soufflé hot!

Chocolate New Year's cake from Piedmont

Mascarpone can be replaced with any other cream cheese or even non-acidic sour cream, and instead of brown sugar, take 100 g of regular sugar and 50 g of honey.

• 300 g dark chocolate
• 6 eggs
• 180 g butter
• 150 g brown sugar
• 50 g almonds
• 50 g walnuts
• handful of hazelnuts
• pinch of sea salt

For the glaze:

• 100 g dark chocolate
• 1 tbsp. l. liquid honey

Preheat the oven to 190°C.

Place 170 g of butter, sugar and 300 g of chocolate broken into pieces in a small saucepan and melt in a water bath.

Grind almonds and walnuts in a blender into fine crumbs.

Separate the whites from the yolks.

Beat the egg whites with a pinch of salt into an elastic foam.

Beat the yolks with a mixer. Without stopping whisking, add the chocolate-cream mixture and add the chopped nuts. Then fold in the beaten egg whites bit by bit.

Grease the baking dish with the remaining butter, place the dough and place in a preheated oven for 25-30 minutes. If the cake is not baked, cover it with baking paper and return to the oven for another 5-7 minutes.

Grate the orange zest on a fine grater and squeeze out the juice.

Combine the zest with 2 tbsp. spoons of orange juice, add mascarpone, cinnamon, powdered sugar, pour in cognac and mix everything thoroughly.

Traditional and quick snack

In order not to waste a lot of time, you can make a very tasty and quick Yeralash salad. A recipe with Korean carrots will definitely look good on the table. To do this you will need the following ingredients:

• Potato chips - 200 g.
• Red, sweet pepper - 1 piece.
• Fresh cucumbers - 2 pieces.
• Korean carrots - 100 g.
• Canned peas.
• Ham or sausage - 300 g.
• Mayonnaise, salt, pepper and herbs.

Chop cucumbers and ham into strips, and tomatoes and peppers into cubes. You need to take a large dish, place the ham in the middle, and next to it - the rest of the ingredients for the salad in piles: chips, Korean carrots, cucumbers, peas, peppers.

Salt and pepper all vegetables. For each product you need to put a spoon of mayonnaise and sprinkle with herbs on top. Stir only when the salad is already on the table so that all guests can see this beauty.

Bright salads always look great on the table, attracting attention and making you want to try them. This is what we count on: a set table should provide not only satiety, but also the benefits and pleasure of a chic-looking snack.

Originally posted 2018-03-28 12:11:52.

Yeralash salad: recipe from the restaurant

Restaurants also appreciate this unusual salad and try to offer it as an appetizer. But if you use the list of ingredients used in the restaurant, this Yeralash salad can be prepared at home.

Compound:

• Meat – 300 g
• French fries – 200 g
• Onion – 1 pc.
• Cheese – 100 g
• Beets – 1 pc.
• Carrots – 1 pc.
• Mayonnaise and salt - to taste
• Sugar – 20 g.
• Vinegar – 1 tsp.
• Water – 100 ml
• Vegetable oil – 1 tsp.

Preparation:

1. Wash the meat. Take a saucepan, add water and let it boil. When the water boils, put the beef in there and skim off the foam, then turn the heat to low. Cook the meat for about 2 hours. If the meat is placed in boiling water, it will then turn out very juicy. To tell if the meat is ready, stick a fork in; it should go in easily if it's done. Remove the pan from the heat and set aside to cool. Do not remove the meat from the broth.
2. At the same time as the meat, cook the washed carrots and beets. When they become soft, drain the water and leave them to cool.
3. Now start preparing the onion marinade. Dissolve sugar and salt in water, then boil it. Pour vegetable oil and vinegar into hot water.
4. Peel the onion and cut into thin half rings. Pour hot marinade over it. When the marinade has cooled, the onions will be ready.
5. Cut the cooled beef into thin strips. Drain the marinade and squeeze the onion. Grate hard cheese.
6. Peel the potatoes and cut into strips. Heat the oil and prepare the French fries.
7. Take a wide dish and layer the salad on it. Start with pickled onions, then time for boiled beef, then add carrots, beets, coat each layer with mayonnaise, place potatoes on top and sprinkle everything with cheese. Place the finished salad in the refrigerator. Decorate it with olives and sprigs of herbs.

For the winter

The classic recipe for Yeralash salad is prepared not only fresh, but also closed for the winter.

Required components for the workpiece:

• 10 eggplants and multi-colored bell peppers;
• 10 onions;
• 5 garlic cloves;
• 10 tomatoes;
• 2 hot peppercorns;
• 4 tbsp. l. Sahara;
• 1 tsp. vinegar essence (70%);
• 2 tbsp. l. salt;
• 200 ml vegetable oil (odorless).

Cooking process:

1. Cut the unpeeled eggplants into 1 cm thick circles, then put them in salted water, let it boil and drain the liquid.
2. Chop sweet peppercorns into strips, hot ones into rings.
3. Squeeze the garlic through a press and cut the tomatoes into slices.

4. Combine all the vegetables, stir, add sugar, salt, butter and cook for 40 minutes.
5. In 10 min. Add vinegar before cooking is complete.
6. Place the resulting substance in sterilized jars and seal.
7. Cover the containers with a warm blanket and let stand for 6-7 hours.

Step-by-step preparation

1. Step 1:

   Ingredients for preparing Yeralash salad. You can take raw beets and simply grate them, mixing them with chopped garlic. Or you can buy ready-made carrots and beets in Korean. I prepared them the day before myself. Meat for the salad can be cooked until cooked or fresh raw, and then deep-fry it. I wanted to just fry the meat, but given the intense heat, I brought it in a saucepan in water to a boil, boiled it for about 20 minutes, then I will fry it

2. Step 2:

   Cut the meat into strips, chop the herbs, cut the onion into rings.

3. Step 3:

   Shred the cabbage and cut the potatoes into strips. Then sprinkle the potatoes with a small amount of starch or keep them in cold water. Then it will not stick together during frying and will brown more evenly.

4. Step 4:

   In a bowl, mix cabbage with herbs and add salt to taste.

5. Step 5:

   Take a wok (cauldron or deep frying pan), fry the potatoes in portions, adding salt to each one (I got 3 portions) in deep fat until golden brown, turning occasionally with a spatula.

6. Step 6:

   Now fry the meat in a wok until golden brown. You can pepper, salt, and season the meat with meat seasonings.

7. Step 7:

   Then deep fry the onion rings until golden brown.

8. Step 8:

   Then place deep-fried potatoes and meat mixed with onions in separate containers on napkins to remove excess fat.

9. Step 9:

   Now we place our salad on a large dish in sectors: Korean carrots, French fries, beets, cabbage. Place the meat in the center of the salad. Decorate the salad with mayonnaise. And the final touch - I decorated it with red currants. That's it, Yeralash is ready! Place it in the refrigerator to cool for an hour or two. In this form we serve it on the table. If there are no people on a diet among the guests or family members, mix all the ingredients with two forks. Bon appetit!