Salads with Korean carrots and bell peppers are distinguished by a spicy taste and lightness.
Today, Korean carrots can be purchased at any supermarket or store. Those who prefer homemade products can always make Korean carrots on their own. To do this, you will need vegetable oil, seasonings for Korean carrots and, in fact, carrots themselves. Some add onions or garlic.
Korean carrot and bell pepper salad - basic cooking principles
Carrots are ground on a special grater. But if you do not have such a tool, you can grate carrots on a large segment of the grater so that you get long, wide strips. Grated carrots sprinkled with spices. The oil is heated until light smoke appears, and the carrot is poured over it. Stir and leave for some time under the yoke.
Some do not like fresh pepper. In this case, it can be baked in the oven. It will turn out just as tasty as with a fresh vegetable.
Recipe 1. Salad with Korean carrots, bell peppers with salami
Ingredients
Korean carrot - half a kilo;
mayonnaise - 60 ml;
salami - 300 g;
yellow and red bell pepper.
Method of preparation
1. Wash the bell peppers, remove the tail and clean the seeds and partitions. Cut in half and crumble into strips.
2. Clean the salami from the film. Cut the sausage into thin slices.
3. Put Korean carrot in a deep bowl, add pepper and salami to it. Pour in mayonnaise and mix. Salt and pepper salad with Korean carrots and peppers is not necessary. Enough of those spices that contains carrots and sausage. Do not overdo it with mayonnaise, as carrots will give a sufficient amount of juice.
Recipe 2. Korean carrot salad, bell pepper and chicken
Ingredients
chicken fillet - half a kilo;
finely ground salt;
Chinese cabbage - 100 g;
high-calorie mayonnaise - 150 g;
meaty red and yellow bell peppers;
processed cheese - 300 g;
Korean carrot - 100 g;
chopped walnut kernels - 30 g.
Method of preparation
1. Peel the walnuts and place on a heated, dry frying pan. Dry lightly until aroma of roasted nuts. Chop them into small pieces.
2. Wash and clean the chicken fillet. In a pot of water, put peas, a few branches of dill and bay leaves. Dip the meat in it and boil with spices until tender. Take the chicken out of the broth and cool. Cut it into strips.
3. Slightly wring the carrots from the marinade. Coarsely grate cheese.
4. Peking cabbage chop thin noodles and slightly crush hands.
5. Rinse the bell peppers and wipe with a paper towel. Cut tails and strip off partitions and seeds. Cut the peppers in half and chop into thin strips.
6. Put the salad layers in the following sequence:
- cheese chips;
- Chinese cabbage;
- chopped bell pepper;
- chopped nuts;
- boiled chicken;
- Korean carrot.
Make a small hole on the bag of mayonnaise and cover each layer with a net of this sauce. Place the salad with Korean carrots and bell peppers in the refrigerator for a while.
Recipe 3. Korean carrot salad with bell pepper and beef
Ingredients
200 g of beef fillet;
70 g onions;
100 g Korean carrot;
80 g fresh cucumbers;
90 g paprika.
Method of preparation
1. Strip the beef from the films and fat. Put the meat in a saucepan, cover with water, add spices and herbs and boil until soft. Remove the beef from the broth, cool and cut into small bars. 2. Rinse the paprika, dry and cut the stalk. Clean out partitions and seeds. Crumble into thin strips.
3. Peel the onions and chop the semirings, trying to make them as thin as possible.
4. Put all prepared products in a deep bowl, add Korean carrots and mix. In the salad dressing does not need, quite enough marinade from carrots. Serve a Korean carrot and bell pepper salad as a snack.
Recipe 4. Salad with Korean carrots, peppers and tomatoes
Ingredients
smoked chicken breast;
mayonnaise;
two colored bell peppers;
bunch of green onions;
cheese - 100 g;
two fleshy tomatoes;
Korean carrot - 200 g;
greens for serving.
Method of preparation
1. Remove the skin from the smoked breast, remove the bones and cut the meat into strips.
2. Rinse the bell peppers, wipe with a napkin and cut the tail. Clean out the seeds and partitions. Chop the peppers into thin strips.
3. Coarsely grate cheese. Wash tomatoes, dry with disposable towels and cut into chunks. Remove the seeds and juice, and cut the pulp into strips.
4. Enumerate the onions, rinse and lightly dry. Finely chopped.
5. Put all products in a transparent salad bowl in layers:
- smoked chicken;
- Bulgarian pepper;
- cheese chips;
- Korean carrot;
- tomatoes;
- green onions.
Each layer pour mayonnaise. Decorate the salad with Korean carrots and peppers with greens.
Recipe 5. Salad with Korean carrots, bell peppers, crab sticks and mushrooms
Ingredients
100 g Korean carrot;
100 g of Bulgarian sweet pepper;
100 g of crab sticks;
100 g of champignons.
Method of preparation
1. Take a sweet pepper of different colors. Rinse it, remove the tail and clean the seeds. Drain peppers and cut into quarters. Now shred the pepper in thin quarter-rings. 2. We defrost crab sticks. Cut them along long noodles.
3. Fresh champignons clean, put in a colander and wash under running water. Put them in boiling water and cook until done. We throw the ready-made mushrooms on a sieve and leave water to the glass. Cut boiled champignons into thin plates.
4. Put Korean carrot in a sieve, and decant the juice in a separate bowl. Subsequently, we will use it as a gas station.
5. At the bottom of a deep dish with transparent walls lay out fried mushrooms, quarters of Bulgarian pepper, chopped crab sticks and Korean carrots. Pour juice from carrots and mix. Leave to soak for a while, and serve the salad with Korean carrots and peppers as a snack to any side dish.
Recipe 6. Fish salad with Korean carrots and bell peppers
Ingredients
100 g of mayonnaise;
3 potatoes;
2 bell peppers;
jar of pink salmon in oil;
two fresh cucumbers;
150 g Korean carrot.
Method of preparation
1. Wash the potatoes and boil until soft in uniforms. Cool the boiled potatoes and remove the skin. Coarsely grate and lay an even layer on a flat dish.
2. Open the canned food, put in a plate and mash with a fork. Arrange the potatoes and make a grid of mayonnaise on top.
3. Put the Korean carrot on a strainer to stack extra juice. Put it evenly over the canned fish. Brush with mayonnaise.
4. Wash cucumbers, wipe them with a napkin and grate for Korean salads. Spread evenly on carrots and pour with mayonnaise.
5. Peeled and washed pepper chop into thin strips. Lay it out with the last layer.
Recipe 7. Korean carrot salad baked with pepper and smoked turkey
Ingredients
200 g red bell pepper;
80 g of mayonnaise; 100 g of yellow sweet pepper;
finely ground salt;
200 g carrots in Korean;
pepper and greens;
200 g smoked turkey breast.
Method of preparation
1. Rinse the peppers, wipe them with a napkin and put them on the deco. Bake in the oven for 20 minutes at 200C. Transfer the peppers to the pan, cover and cool slightly. Peel the peel and cut the pulp into strips.
2. Put spicy Korean carrot in a deep bowl, add pieces of baked pepper to it.
3. Slice the turkey breast into small pieces and place in carrot and pepper.
4. Rinse greens, dry and finely stitch.
5. Add mayonnaise and chopped greens to the salad. Season with salt and pepper. Stir and leave for half an hour in a cool place. Serve a salad with Korean carrots and bell peppers to any side dish.
Salad with Korean carrots and bell peppers - tips and tricks from the chef
- Marinade from Korean carrots can be used as a dressing.
- For the salad, use peppers of different colors to make the dish look bright.
- If you do not like raw pepper, you can bake it in the oven or blanch it for a few minutes.
- If the carrot is too hot, you can wash it and put it in a sieve to get rid of excess moisture.
