An excellent basis for salad is Korean carrot with sausage. Korean carrot salads with sausage and other ingredients

An excellent basis for salad is Korean carrot with sausage. Korean carrot salads with sausage and other ingredients

Spicy juicy carrot, sold under the Korean brand, has already firmly taken its place on the menu, both by itself and as a component of salads.

On the second ingredient and can not speak.

From the variety of sausages it becomes difficult to find the right variety. And you should not neglect such a combination.

Slightly spicy “introductory” snack, whetting appetite, or a juicy handful of lettuce under “little white” - you can serve a dish differently, but first, let's cook it!

Korean carrot salads with sausage - general principles of cooking

• Korean carrots and sausages are made with mixed or layered salads. This snack dish can be both everyday and festive. It all depends on the originality of the design.

• Korean carrots can be purchased already prepared or prepared on their own, which will allow you to adjust its sharpness and taste. Before adding to the salad, carrots are well dried from the marinade. If this is not done, the dish will turn out to be too watery, which is undesirable, especially in the case when tomatoes or cucumbers are added to it.

• When choosing a sausage, it is best to stop on slightly smoked low-fat or cooked, fat-free products. They are cut into very thin straws to preserve the overall picture of the dish.

• In Korean carrot salads with sausage, additional ingredients are canned corn and beans, fresh and pickled cucumbers, tomatoes, pickled and hard cheeses, eggs. In puff salads, pickled carrots are often mated with boiled potatoes or pickled mushrooms.

• The surface of the dish is decorated at its own discretion or according to the description suggested by the recipe: crackers, sesame seed, fresh greens, chips or specially laid out pickled mushrooms. • Serve such salads as a snack dish.

Korean carrot salad with sausage - “Venice”


• large fresh cucumber;

• 200 gr. Korean carrots;

• one jar of canned corn;

• “Dutch” cheese, 200 gr .;

• for filling - mayonnaise of low fat content;

• boiled “Doctor's” sausage - 200 gr.

Cooking Method:

1. Cucumber and “Doctor's” cut into long, thin straws and put in a salad bowl.

2. Add cheese grated on a medium grater and pickled carrots.

3. From the jar of corn, scrape the marinade and transfer it to the other ingredients.

4. Refill the finished snack with mayonnaise, adjust the amount yourself.

Korean carrot salad with sausage, cheese and eggs


• lean smoked sausage - 155 gr .;

• acute Korean carrot - 120 gr .;

• sweet pepper - 1/3 medium pod;

• two boiled eggs;

• a few feathers of young onions;

• cheese, varieties “Russian” - 120 gr .;

• Low-calorie mayonnaise - to taste.

Cooking Method:

1. Put the carrot in the salad bowl, dried from the marinade.

2. Add smoked sausage sliced ​​into thin strips and chopped pepper.

3. Finely chop the eggs with a knife and immediately transfer them to the remaining ingredients.

4. Add the same large cheese chips.

5. Several times, from bottom to top, turn over and season with mayonnaise.

6. Sprinkle with chopped onion greens.

Korean carrot salad with sausage, red beans and cheese


• 150 gr. smoked “Servelata”;

• Korean carrot - 150 gr .;

• 200 gr. canned colored beans;

• head of salad onions;

• Dill sprigs;

• 100 gr. sheep cheese;

• a jar of canned corn;

• three spoons of any mayonnaise.

Cooking Method:

1. Place the corn kernels out of the jar in a colander and rinse well with warm water. When all the liquid is gone, put the corn in the salad bowl. 2. In the same way do with canned beans, and connect it with corn.

3. Cut “Servelat” into small cubes, chop onion and dill as small as possible.

4. Cut the cheese into small cubes and transfer them to a salad bowl along with the onions and dill.

5. Add the finished carrot, mayonnaise and mix all ingredients thoroughly.

6. Before serving, allow the snack to cool in the refrigerator for at least an hour.

Korean carrot layered salad with sausage and chips - “Orchid”


• marinated champignons - 100 g;

• 100 gr. non-acute Korean carrot;

• three boiled eggs;

• cheese, varieties “Edamsky” or “Dutch”;

• 200 ml of medium-fat mayonnaise;

• a small pack of flavored potato chips (with salt);

• Doctor's sausage, boiled - 200 gr.

Cooking Method:

1. Mushrooms and “Doctor's” cut into thin strips. Crumble the chips into small crumb.

2. Slice the carrot strips in a shorter shape and place in the first layer on a flat dish. Apply to the carrot layer a rare mesh of thin mayonnaise strips and gently spread it with a spoon over the entire carrot.

3. Spread the mushrooms on top and sprinkle them with chopped chips. Mushroom layer as well promagte mayonnaise. Use not all chips, leave 12 whole slices of various sizes for decoration.

4. Then lay out the sausage layer and sprinkle with grated cheese on a medium grater.

5. From above evenly distribute coarsely grated eggs, but also not all. Half of one egg set aside. Grease the egg layer with mayonnaise and decorate the salad.

6. Take the three largest slices of potato chips and place a flower in the center of the lettuce. Put a little egg shredded on a fine grater in the middle of it. The same flowers, but from smaller chips and put on the edges of the dish.

7. Let the lettuce stand for a while in the cold for impregnation, and only then serve.

Festive Korean carrot puff salad with sausage - “Mushroom Glade”


• marinated mushrooms - jar of 350-400 ml .;

• 300 gr. sausage, bacon, boiled;

• 200 gr. spicy korean carrot;

• three small pickled cucumbers;

• four medium potatoes;

• bunch of onions;

• a bunch of dill;

• Low fat free mayonnaise;

• cheese, varieties “Kostromskoy” - 200 gr.

Cooking Method:

1. Rinse the potato tubers, cover with cold water and boil until ready. Then cool and peel.

2. Split the small diameter of the shape of the inside of the food film, so that it can fit the entire container and the outside. You can take any other suitable dishes with straight, not narrowed downward walls.

3. Remove the mushrooms from the marinade and place them on the bottom of the tank, legs up.

4. Chop the green onion with dill with a knife, stir and sprinkle the mushrooms abundantly.

5. Lay the boiled potatoes, cut into small cubes, in an even layer on top. Lightly press (tamp) the potato layer with a spoon and brush it well with mayonnaise.

6. Cut the pickled cucumbers into small pieces and squeeze them slightly to get the extra juice out. Put the cucumbers on the potatoes and gently smooth them over the entire surface.

7. Close the cucumbers, chopped straw, sausage and grease it with mayonnaise.

8. Next, put the pickled carrots, which also promazte mayonnaise. Unnecessarily long strips of carrot, pre cut into pieces.

9. Cover the carrot layer with grated cheese. Cheese chips should not be fine, it is desirable to use a grater with medium cells.

10. When the dish is fully formed, put it in the refrigerator for two hours. This is done so that it is well soaked and all the components are tightly connected to each other.

11. Remove from the refrigerator and cover the form with a flat dish, bottom up and turn it over, remove the container.

12. This salad does not require additional design, it is immediately served on the table.

Korean carrot cocktail salad with sausage and cheese


• small onion;

• hard cheese - 100 gr .;

• boiled, lean sausage (“Dairy”) - 150 gr .;

• Korean carrot - 150 gr .;

• boiled eggs - 2 pcs .;

• Tablespoon of tablespoon 9% vinegar;

• two small pieces of sugar;

• half a spoon of sesame seed;

• three spoons of the fattest mayonnaise;

• A spoon of unsharp mustard.

Cooking Method:

1. Depending on the size, cut the onion into halves or quarters of half-rings. Pour with boiling water and immediately cool with running water.

2. Put onion strips in a deep plate. Add sugar, pour in vinegar and mix. After a quarter of an hour, wash the onion from the marinade in cold water and pat dry.

3. Cut the sausage and cheese into thin short straws, cut the peeled eggs into halves and finely chop each side.

4. Mix mayonnaise with mustard and stir until smooth.

5. Put boiled eggs on the bottom of a wide salad glass, and pickled onions on them.

6. Top gently lay out the sausage straw.

7. Then, on one side of the previous layer, place the carrot, and next to it, carefully lay strips of hard cheese.

8. Place a mustard-mayonnaise dressing in the center of the slit and sprinkle the whole with sesame seed.

Korean carrot salad with sausage, tomatoes and crackers


• 300 gr. purchased or homemade Korean carrot;

• three small red tomatoes;

• 300 gr. smoked sausage or ham;

• to taste - fresh greens, mayonnaise;

• A couple of slices of loaf or bread.

Cooking Method:

1. Prepare the croutons. To do this, rub the slices of bread well with garlic on all sides and cut into thin strips. Slightly dry the pieces in a dry frying pan or in the oven. You can use the microwave. To make the slices of bread not crumbling and easier to cut, it is best to take a dense, slightly stale, slightly stale bread. 2. Wash the tomatoes and cut the stalks from them. Cut each into halves or quarters, and carefully select the seeds. Cut the flesh into a neat thin straw and transfer it to a salad bowl.

3. On a short thin straw, cut the ham and send it to the tomatoes.

4. Add the marinated carrots, season the dish with mayonnaise, sprinkle with cooked croutons. With a shortage of time to prepare homemade crackers, you can take the purchased ones.

Korean carrot salads with sausage - cooking tricks and helpful tips

• For use in puff salads, it is advisable to chop long straws of the finished pickled carrots. This will simplify the distribution of the salad, and its layered structure will not be disturbed.

• To better decant the marinade from the carrot, place it in a colander for a while and be sure to squeeze it slightly.

• Any mixed Korean carrot salad with sausage can be laid out in layers and vice versa - turn the puff into mixed.

• For refueling it is not necessary to take mayonnaise. It is completely replaced by sour cream mixed with mustard and salt. For greater sharpness, you can add a little pepper or chopped garlic in such a dressing.

• Any Korean carrot salad with sausage before serving is desirable to withstand a short time in the refrigerator. The dish is soaked with dressing better, and additional ingredients will absorb all the flavors of spices and spices added to the Korean carrot.

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