Composition / ingredients
Step-by-step cooking
Step 1:
How to make chicken and Korean carrot salad without mayonnaise? Prepare all the necessary ingredients. Peel the onion from the husk. Wash the carrots under running water, rubbing the peel with a stiff brush. Then peel it with a vegetable peeler. Chicken breast is best suited for this salad. It needs to be washed and dried with paper towels so that when frying it is not stewed, namely fried. Apple cider vinegar can be replaced with white wine vinegar.
Step 2:
Cut the chicken breast into thin long strips, season with salt and pepper. Add apple cider vinegar and dried ground coriander. You don't have to add coriander, but in my opinion, this is exactly the seasoning that is ideal for Korean carrots. Mix the ingredients, tighten the bowl with cling film and leave to marinate at room temperature for 20-30 minutes.
Step 3:
Meanwhile, chop the vegetables. Chop the carrots into thin, long strips. The thinner the carrots are sliced, the softer they will turn out after roasting. If you have a special grater for Korean carrots, then you can use it. Cut the onion into thin half rings.
Step 4:
Fry the vegetables until soft in a non-stick frying pan with 1 tbsp vegetable oil. It may take different times for the vegetables to become completely soft inside, depending on how large the slicing you have chosen. I fried the vegetables for about 7 minutes. Stir the vegetables periodically during cooking so that they do not burn. When the carrots and onions are ready, put them in a separate bowl and set aside for a while.
Step 5:
In a separate frying pan with a non-stick coating, heat 2 tablespoons of sunflower oil and fry the chicken over medium heat until golden brown. I fried the chicken, uncovered, for about 10 minutes.
Step 6:
In a salad bowl, combine the fried vegetables and chicken, mix. At this stage, you can add additional salt to the salad, if necessary, and add more sunflower oil.
Step 7:
The finished salad can be sprinkled with sesame seeds and decorated with fresh coriander greens.
Personally, I didn't have enough sourness in this salad, and I added more apple cider vinegar. Coriander gives the salad interesting, deep notes. And fried onion - mmm, just lovely!
Bon appetit!
If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Chicken breast - 113 kcal/100g
- Ground coriander - 25 kcal/100g
