Salad with Korean carrots and chicken and beans

We lay out the potatoes as the first layer, and make a mayonnaise mesh on top. A delicious appetizer with smoked chicken and carrots in Korean
This salad is unusual in that sautéed onions and fresh cucumbers are added to it. Some people lay it out in layers, but this salad turns out tastier if all the ingredients are mixed.

Compound:

3-4 chicken eggs;

250 g smoked chicken fillet;

1-2 fresh cucumbers;

onion head;

150 g Korean carrots;

mayonnaise;

green onion;

salt and pepper mixture.

Preparation:

Peel the onion, cut into small cubes and saute until tender. The onion should have a nice golden hue.
Cut the chicken into medium cubes.
Wash the cucumbers, dry them, and then cut them into thin strips.
The eggs need to be boiled, peeled, and then chopped into small cubes.
Now all that remains is to mix all the prepared ingredients, not forgetting to add the Korean carrots.
Season the salad with mayonnaise, add a mixture of peppers and salt to taste, mix well.
Place the salad on a plate in a heap, and arrange finely chopped green onions around it. You can serve an appetizer to the table.

Quick colorful salad

And this salad will help you out if guests arrive unexpectedly. It is prepared quickly and turns out quite tasty. And if you have bell peppers of different colors in your refrigerator, the salad will also turn out very colorful.

Compound:

250 g smoked chicken meat;
150 g Korean carrots;
2-3 bell peppers;
mayonnaise;
salt and pepper mixture.

Preparation:

Cut the chicken meat into medium cubes.
We wash the bell pepper, cut it and clean the center. Cut it into strips.
In a salad bowl, mix peppers, chicken and Korean carrots.
Season our salad with mayonnaise, lightly pepper and salt, mix well. You can serve it to the table.

Salad with beans, chicken and carrots

How would you feel about a salad with beans and chicken in tartlets? This option may seem unusual to some, but it is very tasty and looks impressive. Pomegranate, chicken, nuts... Mmm...

Grocery list:

200 grams of boiled chicken fillet;
100 grams of pomegranate seeds;
2 cloves of garlic;
50 grams of beans;
1 small carrot;
60 grams of walnuts;
10 tartlets;
5 grams of hops-suneli;
100-150 ml mayonnaise.

How to assemble the salad:

Cut the chicken meat into very small pieces.
Dry the nuts in a dry frying pan and when cool, chop finely with a knife.
Peel the garlic and put it through a press.
Rinse the beans well and chop them finely.
Peel the carrots and boil until soft.
Cool the root vegetable and then grate it.
Combine chicken, beans, garlic, carrots, nuts and suneli hops, add mayonnaise. It’s good to combine all the ingredients with smooth movements and put them in tartlets.
Garnish each tartlet with pomegranate seeds.

For the tartlets you will need:

200 grams of flour;
100 grams of butter;
7-8 grams of sugar.

How to prepare the dough:

The oil should be at room temperature. When this temperature has already been reached, then knead it with flour into crumbs.
Add sugar, a little salt and knead the dough.
Place the dough in the refrigerator for twenty minutes.
After the time has passed, remove the dough and divide into balls.
Roll out the balls to a thickness of no more than 5 millimeters and place in molds. If the dough is very thin, the tartlets will be very dry. And if it’s thick, then the dough can burn on the bottom and still be raw on top.
Bake the tartlets at 200 degrees for about twenty-five minutes. Everything, as always, depends on the oven. But be guided by color. They should be slightly golden.
You can put the filling into the cooled tartlets.

Salad with Korean carrots, cucumbers and beans

Salad from Korean cuisine. Cucumbers with spices make the recipe unusual.

Ingredients:

Cucumbers – 2 pcs.
Canned beans – 1 can
Korean carrots – 300 g
Red hot pepper – 1/3 pcs.
Garlic – 2 cloves
Vinegar
Vegetable oil
Salt, pepper, seasonings
Soy sauce

Preparation:

First you need to pickle the cucumbers. To do this, they are cut into 4 parts and filled with vinegar. Add pepper and leave in the refrigerator for an hour.

Hot pepper and garlic are crushed. When the cucumbers are ready, you need to mix all the ingredients. Pour soy sauce over the salad, add seasonings and vegetable oil.

The salad will be even tastier in a few days, when the cucumbers and other ingredients are infused.

Salad with beans, chicken and Korean carrots

A salad with mushrooms and meat will always be tastier than just one with meat. This is strange, because mushrooms are 90% water, but the fact remains. The salad will be assembled in layers and presented, incredibly, appetizingly.

Grocery list:

1 chicken fillet;
150 grams of beans;
300 grams of mushrooms;
2 potatoes;
4 chicken eggs;
50 grams of cheese;
1 onion;
1 large carrot;
2 cloves of garlic;
30 ml apple cider vinegar;
150-200 ml mayonnaise;
50 grams of pomegranate seeds;
10 grams of dry spices.

Sequencing:

Preheat the oven to 180 degrees.
Wash the eggs and boil for fifteen. They will have a firm yolk. Cool and peel.
Wash the potatoes and boil them in their skins. The potatoes should become soft. You can check it with a knife.
When the potatoes are ready, remove them from the water and cool. Then peel and grate.
Wash the meat and inspect for the presence of films and fat. If there are any, remove them with a knife.
Salt the chicken on both sides and roll in dry spices.
Place the chicken in a baking dish and place in the oven for half an hour to forty minutes.
Remove the baked meat immediately; you don’t want it to dry out in the oven at high temperature.
Peel the onion, cut off the stalk and wash.
Next, cut into half rings and place in a bowl. Pour vinegar, pepper and add a little salt. Pour boiling water over and do not touch for twenty minutes.
After the time has passed, squeeze the onion a little.
Wash the carrots, peel and grate or cut into strips.
Rinse the mushrooms under running water, peel and cut into slices.
Heat a frying pan with oil and fry the plates until cooked (that is, until the moisture evaporates from the mushrooms).
Transfer the finished mushrooms to a colander.
Cut the chicken into slices.
Rinse the beans well.
Grate the cheese.
Now lay out the salad in the following layers: chicken; carrot; mushrooms; onion; beans; potato.
All layers must be lubricated with mayonnaise.
Place eggs in the next layer. They need to be grated and placed on top of the salad.
Now sprinkle everything with grated cheese and garnish with pomegranate seeds.

Bean, Korean carrot and chicken salad

A little saltiness never hurts a salad with corn and beans. We think so too, so we decided to add mayonnaise to the next salad. The rest of the products are not so high in calories, but the salad will still be satisfying.

Grocery list:

500 grams of chicken breast;
1 can of corn;
100 grams of carrots;
1 can of beans;
4 cloves of garlic;
150 ml mayonnaise.

Preparing the salad:

Wash the chicken meat, clean it, and then boil it until fully cooked.
During cooking, the meat will release foam (the protein that coagulates), which must be skimmed off with a slotted spoon or a regular spoon.
Spices can be added to the water to add flavor to the meat.
Cook the meat for about half an hour, and then simply remove from the stove. Let it cool right in the broth.
Cut the cooled meat into cubes.
Peel the garlic and put it into a press.
Wash the carrots, peel and grate.
Rinse the beans well.
Open the corn and drain in a colander.
In a salad bowl, combine chicken, peppers, garlic, beans, carrots and corn.
Season the salad with mayonnaise and spices to taste. Mix.

Salad with Korean carrots, beans and celery

When choosing this recipe, you need to buy hotter and spicy carrots. The salad is similar to dishes from oriental cuisine.

Ingredients:

Korean carrots – 300 g
Canned beans – 1 can
Celery root – 300 g
Greenery
Vegetable oil – 2 tbsp

Preparation:

First you need to cut the celery into long strips. You can use a grater for Korean carrots. Then combine it with carrots and let stand for 20 - 30 minutes so that the celery takes over the marinade.

Chop the greens. Combine all ingredients and pour in oil.

Bean salad, Korean carrots, chicken

Prunes are quite often added to all kinds of salads. Dishes with this ingredient are very healthy. Everyone knows that dried fruits retain all vitamins and, thus, are irreplaceable components of any salad.

Grocery list:

500 grams of chicken fillet;
300 grams of beets;
50 grams of prunes;
1 carrot;
50 grams of beans;
2 chicken eggs;
3 potato tubers;
1 peeled large pomegranate;
150-200 ml mayonnaise.

Assembling the salad:

To prepare this salad, you must first boil half the ingredients. Therefore, wash the potatoes, carrots and beets.
Send all the root vegetables to cook until fully cooked over medium heat.
You can check the readiness with the tip of a knife. Root vegetables should become soft. Keep an eye on them as the carrots will likely cook first. Then potatoes and only at the end beets. By the way, you can cook everything in separate pans. Then such problems should not arise.
Remove the finished root vegetables from the water and cool. Peel everything.
Cut the potatoes into small cubes, and chop the carrots and beets with a grater.
Wash the eggs and also boil until tender. That is, until the yolk becomes hard. This is about ten minutes from the moment the water began to boil.
Peel the finished and cooled eggs and grate them on a small grater.
Wash and chop the prunes.
Rinse the beans well.
Wash and clean the chicken. This is only necessary if you do not like fatty layers. Cut the meat into cubes.
Heat a frying pan and place on the stove. Add chicken pieces into heated but not hot (!) oil.
Until the meat has set, add your favorite spices and fry until golden brown.
Remove the finished chicken and cool. Then cut into slices.
The salad is assembled in layers, let's start: potatoes; beans; chicken; prunes; carrot; eggs; beet.
Each layer must be greased with mayonnaise and seasoned with pepper and salt. Place a layer of pomegranate seeds on the very top.
Remove the salad to soak for a couple of hours.

Bean salad, Korean carrots, chicken

If you want a little crunch, you've come to the right place. In this recipe we made the crackers at home and they are much tastier than the ones sold in the store. Trust us and spend a little more time preparing the croutons. You definitely won’t regret making bean salad with breadcrumbs.

Grocery list:

400 grams of boiled chicken breast;
1 can of beans;
3 slices of rye bread;
1 can of corn;
100 grams of hard cheese;
300 grams of pickled mushrooms;
2 medium carrots;
50 ml olive oil;
2 cloves of garlic;
150-200 ml mayonnaise.

How to prepare the salad:

Cut the chicken into small cubes.
Grate the cheese.
Drain beans and corn in a colander.
Peel and grate the carrots.
Cut the mushrooms into small pieces. If they are small, you can leave them whole or cut them into halves.
Cut the bread into cubes.
Peel the garlic and put it through a press.
Combine garlic with oil and roll bread cubes in this oil.
Place the crackers to brown in a dry frying pan or oven.
Combine chicken, cheese, beans, corn, carrots, mushrooms and season with mayonnaise and spices to taste. Mix.
Sprinkle salad with beans and chicken and carrots with croutons before serving.

All of our five salads can be prepared not only on a weekday, but also in honor of a holiday. They are not complicated, but each is special in its own way. Experiment with dressings and you will get a completely new dish with a new taste. Bon appetit.

How to prepare a salad with Korean carrots and beans - 15 varieties

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Salad with Korean carrots, cucumbers and beans
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Salad with fried potatoes, Korean carrots and red beans
Salad with Korean carrots, beans and Chinese cabbage
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Salad with Korean carrots, mushrooms and beans
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Step-by-step cooking recipe with photos

Prepare all the necessary ingredients

Rinse green beans.
In a frying pan greased with butter, fry the green beans for 15 minutes
Salt

Boil chicken fillet
Cut into small strips

Grind Korean carrots into strips the length of green beans

Chop the onion (finely or into rings)

In a frying pan greased with butter, fry the onion until golden brown.

Mix fried green beans, chicken fillet, Korean carrots
Season the salad with mayonnaise. Place on a plate. Garnish with fried onions (if desired, you can simply mix the onions with the rest of the ingredients).