Spicy juicy carrots, sold under the brand name "Korean", has already firmly taken a place in the menu, both by itself and as a component of salads.
There is no need to talk about the second ingredient.
From the variety of sausages, it becomes difficult to choose the right variety. But to neglect such a combination is not worth it.
A little spicy "introductory" appetizer, whetting an appetite, or a juicy handful of lettuce with a "little white" - you can serve the dish in different ways, but first, let's cook it!
Salads from Korean carrots with sausage - general principles of preparation
• Mixed or puff salads are prepared from Korean carrots and sausages. Such a snack dish can be both everyday and festive. It all depends on the original design.
• Korean carrots can be purchased ready-made or prepared independently, which will allow you to adjust its pungency and taste. Before adding to the salad, the carrots are well dried from the marinade. If this is not done, the dish will turn out to be excessively watery, which is undesirable, especially when tomatoes or cucumbers are added to it.
• When choosing a sausage, it is best to dwell on slightly smoked low-fat or cooked, fat-free products. They are cut into very thin strips to preserve the overall picture of the dish.
• In salads from Korean carrots with sausage, canned corn and beans, fresh and pickled cucumbers, tomatoes, pickled and hard cheeses, eggs serve as additional ingredients. In puff salads, pickled carrots are often layered with boiled potatoes or pickled mushrooms.
• The surface of the dish is decorated at your discretion or according to the description proposed by the recipe: crackers, sesame seeds, fresh herbs, chips or specially laid out pickled mushrooms.
• Serve such salads as an appetizer.
Korean carrot salad with sausage - "Venice"
Ingredients:
• large fresh cucumber;
• 200 gr. Korean carrots
• one jar of canned corn;
• cheese, varieties "Dutch" - 200 gr.;
• for dressing - low fat mayonnaise;
• boiled "Doctor's" sausage - 200 gr.
Cooking method:
1. Cucumber and "Doctor" cut a long, thin strips and transfer to a salad bowl.
2. Add medium-grated cheese and pickled carrots.
3. From a can of corn, strain the marinade and pour it over to the rest of the ingredients.
4. Season the finished snack with mayonnaise, adjust the quantity yourself.
Korean carrot salad with sausage, cheese and eggs
Ingredients:
• non-greasy smoked sausage - 155 gr.;
• spicy Korean carrot - 120 gr.;
• sweet pepper - 1/3 of the average pod;
• two eggs, boiled;
• a few feathers of a young onion;
• cheese, varieties "Russian" - 120 gr.;
• low-calorie mayonnaise - to taste.
Cooking method:
1. Put in the salad bowl carrot dried from the marinade.
2. Add the smoked sausage chopped into thin strips and the chopped pepper.
3. Finely chop the eggs with a knife and immediately transfer to the salad bowl to the rest of the ingredients.
4. There, add large cheese chips.
5. Several times, from the bottom up, turn over, and season with mayonnaise.
6. Sprinkle chopped onion greens on top.
Korean carrot salad with sausage, red beans and feta cheese
Ingredients:
• 150 gr. smoked Cervelat;
• Korean carrot - 150 gr.;
• 200 gr. canned colored beans;
• head of salad onions;
• branches of dill;
• 100 gr. feta cheese
• a jar of canned corn;
• three spoons of any mayonnaise.
Cooking method:
1. Put the corn kernels from a can in a colander and rinse well with warm water. When all the liquid has come off, transfer the corn to a salad bowl.
2. Do the same with canned beans, and combine them with corn.
3. Cut the “Cervelat” into small cubes, chop the onion and dill as finely as possible.
4. Cut the feta cheese into small cubes and, together with the onion and dill, transfer to a salad bowl.
5. Add the finished carrot, mayonnaise and mix thoroughly all the ingredients.
6. Allow the appetizer to cool in the refrigerator for at least an hour before serving.
Korean Carrot Puff Salad with Sausage and Chips - Orchid
Ingredients:
• pickled champignons - 100 gr.;
• 100 gr. mild Korean carrots;
• three boiled eggs;
• cheese, varieties "Edam" or "Dutch";
• 200 ml of medium-fat mayonnaise;
• a small pack of potato chips without flavors (with salt);
• sausage "Doctor", boiled - 200 gr.
Cooking method:
1. Mushrooms and "Doctor" cut into thin strips. Crush the chips into small crumbs.
2. Cut the carrot strips shorter and put the first layer on a flat dish. Put a rare mesh of thin mayonnaise strips on the carrot layer and gently spread it with a spoon throughout the carrot.
3. Top the mushrooms and sprinkle them with chopped chips. Coat the mushroom layer with mayonnaise. Use not all chips, leave 12 whole slices of various sizes for decoration.
4. Then put the sausage layer and sprinkle it with grated cheese on a medium grater.
5. On top, evenly distribute coarsely grated eggs, but not all. Put half of one egg aside. Smear the egg layer with mayonnaise and decorate the salad.
6. Take the three largest slices of chips and lay out a flower in the center of the salad. In its center sprinkle some eggs, crushed on a fine grater. The same flowers, but from smaller chips lay out along the edges of the dish.
7. Let the salad stand for a while in the cold for impregnation, and only then serve.
Festive puff salad of Korean carrots with sausage - "Mushroom Glade"
Ingredients:
• mushrooms, pickled - a jar of 350-400 ml .;
• 300 gr. sausages, without fat, cooked;
• 200 gr. spicy Korean carrots;
• three small pickled cucumbers;
• four medium potatoes;
• a bunch of onions;
• a bunch of dill;
• sparse low-fat mayonnaise;
• cheese, varieties "Kostroma" - 200 gr.
Cooking method:
1. Rinse potato tubers, fill with cold water and boil until cooked. Then cool and peel.
2. Lift the detachable shape of a small diameter from the inside with cling film so that it can cover the entire container from the outside. You can take any other suitable dishes with straight, not narrowed down walls.
3. Remove the mushrooms from the marinade and lay them on the bottom of the container, legs up.
4. Chop green onions with dill with a knife, mix and sprinkle them with plenty of mushrooms.
5. From above, spread the boiled potatoes cut into small cubes in an even layer. Squeeze (squeeze) the potato layer with a spoon and grease it well with mayonnaise.
6. Cut the pickled cucumbers into small pieces and squeeze them slightly so that the excess juice is gone. Put the cucumbers on the potatoes and gently smooth them over the entire surface.
7. Close the cucumbers, chopped into thin strips, sausage and grease it with mayonnaise.
8. Next, lay the pickled carrots, which is also smeared with mayonnaise. Unnecessarily long strips of carrots, previously cut into pieces.
9. Cover the carrot layer with grated cheese. Cheese chips should not be small, it is advisable 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 saturated and all the components are tightly interconnected.
11. Remove from the refrigerator and cover the pan with a flat dish, bottom up and turn over, remove the container.
12. Such a salad does not require additional decoration; it is immediately served on the table.
Korean carrot cocktail salad with sausage and cheese
Ingredients:
• a small onion;
• hard cheese - 100 gr.;
• boiled, low-fat sausage ("Milk") - 150 gr.;
• Korean carrot - 150 gr.;
• boiled eggs - 2 pcs.;
• tablespoon tablespoon 9% vinegar;
• two small chips of granulated sugar;
• half a spoon of sesame seed;
• three tablespoons of the most fat mayonnaise;
• a spoonful of mild mustard.
Cooking method:
1. Depending on the size, cut the onion into halves or quarters of half rings. Pour boiling water and immediately cool with running water.
2. Put the onion strips in a deep plate. Add sugar, pour vinegar and mix. After a quarter of an hour, wash the onions from the marinade in cold water and pat dry.
3. Sausage and cheese, cut into thin short strips, cut the peeled eggs into halves and finely chop each across.
4. Combine mayonnaise with mustard and stir until smooth.
5. At the bottom of a wide salad glass, put boiled eggs, and pickled onions on them.
6. Gently spread the sausage straw from above.
7. Then on one side of the previous layer lay the carrots, and next to it, carefully lay the strips of hard cheese.
8. In the center, put a mustard-mayonnaise dressing in the center and sprinkle everything with sesame seed.
Korean carrot salad with sausage, tomatoes and crackers
Ingredients:
• 300 gr. purchased or homemade Korean carrots;
• three small red tomatoes;
• 300 gr. smoked sausage or ham;
• to taste - fresh herbs, mayonnaise;
• a couple of slices of loaf or bread.
Cooking method:
1. Prepare crackers. To do this, rub the bread slices well on all sides with garlic and cut into thin strips. Dry the slices lightly in a dry frying pan or in the oven. A microwave is available. So that slices of bread do not crumble and are easier to cut, it is best to take dense, slightly stale, slightly blackened bread.
2. Wash the tomatoes and cut the stems from them. Cut each lengthwise into halves or quarters and carefully select the seeds. Cut the pulp into a neat thin straw and transfer it to a salad bowl.
3. Cut the ham into a short thin straw and send it to the tomatoes.
4. Add the pickled carrots, season the dish with mayonnaise, sprinkle with cooked crackers. With a lack of time to prepare homemade crackers, you can take purchased ones.
Korean carrot salads with sausage - cooking tricks and useful tips
• For use in puff salads, it is advisable to chop the long straws of the finished pickled carrots. This will simplify the distribution of the salad, and its layered structure will not be violated.
• To better decant the marinade from carrots, put it in a colander for a while and be sure to squeeze it slightly.
• Any mixed salad of Korean carrots with sausage can be laid out in layers and vice versa - turn the puff into mixed.
• It is not necessary to take mayonnaise for dressing. It is completely replaced by sour cream mixed with mustard and salt. For greater severity, a little pepper or minced garlic can be added to such a dressing.
• Any Korean carrot salad with sausage should be kept in the fridge for a short time before serving. The dish is better saturated with dressing, and additional components will absorb all the aromas of spices and spices added to Korean carrots.
