Korean carrot salad, sausage and pickled cucumbers

A simple salad with a spicy taste for a festive table! There are many different recipes for salad with Korean carrots and sausage. The main thing remains the basis – Korean carrots and sausage, the rest of the ingredients are changed, supplemented. If there is a homemade one in the house, then we can say that by any holiday you will no longer need to think about what to cook for the table, a couple of simple and "quick" salads can definitely be made from it. In addition, the taste of salad from such a homemade preparation will definitely be predictable and successful, and the holiday will not be spoiled.

Snezhana

Recipe author

Korean carrot salad, sausage and pickled cucumbers

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Composition / ingredients

servings:

Korean carrots

150

Boiled sausage

200

Cucumbers

Pickled cucumbers

Chicken eggs

Hard cheese

120

Mayonnaise

Green onion

Salt

to taste

Dill (for registration)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 9 g

Fats 60 % 18 g

Carbohydrates 10 % 3 g

186 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
Preparing the ingredients. Only chicken eggs are subjected to heat treatment. We cook them hard-boiled and cool them. The rest of the ingredients are ready for the salad. Boiled eggs are cut into large pieces, it will be more beautiful if they are small triangles.
Step 2:
Cut the boiled sausage into thin strips. If desired and to taste, you can use smoked or semi-smoked sausage, it will give the salad a smoked flavor.
Step 3:
Hard cheese, it is better to take a saltier variety of cheese (not unleavened), also cut into thin strips.
Step 4:
For this salad, a green onion feather is perfect, it refreshes the taste of the salad and, unlike onions, does not interrupt the spicy taste of Korean carrots.
Step 5:
Cut the fresh cucumber into thin halves of slices. Although we use fresh cucumber in the salad, you can add finely chopped or grated pickled cucumber to the salad. It will give a pleasant sourness to the salad and soften the contrast between spicy Korean carrots and other ingredients. The main thing is not to overdo it with pickled cucumbers, so that they do not clog the taste of other ingredients.
Step 6:
Korean carrots. Of course, it is better to use self-made, unlike ready-made store-bought, it will definitely not spoil the taste of the salad. Korean carrots, of course, that are sold in the store, are also delicious, but it is not known when and under what conditions they were cooked. We combine all the ingredients in one salad bowl. Lightly salted, but not much, since Korean carrots and pickled cucumber contain enough salt.
Step 7:
Fill with mayonnaise. Decorate with a quarter of boiled egg, a sprig of fresh dill and serve to the table. Unlike layered salads, this salad does not need to stand, giving time for impregnation, you can eat right away. Bon appetit!