Yeralash salad with Korean carrots, French fries and meat

Bright, elegant, beautiful and delicious salad as if created for a holiday! This salad looks so spectacular on the table! He is bright, cheerful, beautiful. Also very tasty. As a supporter of a healthier diet, I say: yes, you can doubt the benefits of this salad. After all, despite the vegetables we need, rich in nutrients, such as carrots, beets, cabbage, mayonnaise, French fries and fried meat are present in the salad. These products contain "excess" fat. But what to do, my family loves fried potatoes and meat, and I so rarely pamper them with such "non-useful" things, offering more healthy food in return... But you don't have to cook this salad every day! And sometimes, for example, on holidays, why not treat yourself and your family with not very useful goodies, well, as an exception! :))))) By the way, it is not necessary to mix the salad at the end. Then those who are on a diet can exclude foods that are not useful for themselves by typing on their plate only what they like or according to the diet... And mayonnaise can be replaced with low-fat sour cream or natural yogurt. The salad is not difficult to prepare. I wish you success and pleasant impressions!

mom of sweet tooth

The author of the recipe

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Composition / ingredients

servings:

Korean carrots

200

Beef (weight after frying)

250

White cabbage

200

Beetroot

200

Potatoes (weight specified before frying)

500

Onion

Mayonnaise

200

Greenery (I have dill and parsley)

0.25

Spices are dry

to taste

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 5 g

Fats 40 % 10 g

Carbohydrates 40 % 10 g

149 kcal

GI: 90 / 0 / 10

Step-by-step cooking

Cooking time: 1 h

Step 1:
Products for making salad Yeralash. You can take raw beets and just rub it on a grater, mixing it with chopped garlic. And you can buy ready-made carrots and beets in Korean. I made them myself the day before. Meat for salad can be taken cooked to readiness or fresh raw, then to deep fry it. I only wanted to fry the meat, but given the intense heat, I brought it to a boil in a saucepan in water, boiled for 20 minutes, then I will fry
Step 2:
Cut the meat into strips, chop the greens, cut the onion into rings.
Step 3:
Shred the cabbage, cut the potatoes into strips. Then sprinkle the potatoes with a small amount of starch or soak in cold water. Then it will not stick together during frying and will be browned more evenly.
Step 4:
In a bowl, mix cabbage with herbs, salt to taste.
Step 5:
Take a wok (cauldron or deep frying pan), fry the potatoes in portions, salting each, (I got 3 servings) deep-fried until golden brown, periodically turning over with a spatula.
Step 6:
Now fry the meat in a wok until it is ruddy. You can pepper the meat, add salt, and season it with seasonings for meat.
Step 7:
Then deep fry the onion rings until golden brown.
Step 8:
Then we put deep-fried potatoes and meat mixed with onions in separate containers on napkins so that excess fat goes away.
Step 9:
Now we put our salad on a large dish in sectors: Korean carrots, French fries, beets, cabbage. In the center of the salad we put the meat. Decorate the salad with mayonnaise. And the final touch - I decorated it with red currants. That's it, Eralash is ready! We put it in the refrigerator for cooling 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!