Composition / ingredients
Step-by-step cooking
Step 1:
How to make a salad with Korean carrots and cheese? Prepare the necessary ingredients for this. Korean carrots can be cooked by yourself or bought ready-made. Choose the cheese according to your taste, the main thing is that it can be easily grated.
Step 2:
To prepare a salad, eggs must be boiled in advance. To do this, fill them with cold water, put them on fire and boil in boiling water for 7-8 minutes. Then drain the hot water and cool the eggs in cold water. Peel the cooled eggs from the shell.
Step 3:
In a bowl, grate the eggs on a coarse grater.
Step 4:
Then grate the cheese on a coarse grater immediately into the bowl to the eggs.
Step 5:
Drain the juice from the carrot in Korean and put it in a bowl with the salad. If desired, you can cut the carrots a little smaller. Season the salad with mayonnaise. For flavor, add a couple of garlic cloves passed through a press. To taste, you can add salt and ground pepper. When adding salt, keep in mind that the mayonnaise is already salty. Mix all the ingredients together until smooth.
Step 6:
Salad with Korean carrots and cheese is ready! Transfer it to a salad bowl and serve it to the table. Before serving, I recommend cooling the salad a little so that all the ingredients become the same temperature. Enjoy your meal!
A suitable recipe for homemade carrots in Korean can be found here .
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting
recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.
How to properly replace different types of cheeses in dishes read in this article.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Salt - 0 kcal/100g
- Korean carrots - 134 kcal/100g
