Korean carrot salad, sausage and pickled cucumbers

Name: Korean carrot salad, sausage and pickled cucumbers
Total time: 50 min
Yield: 2
Ingredients: 150 g Korean carrots; 200 g Boiled sausage; 1 Cucumbers; 50 g Pickles; 3 Chicken eggs; 120 g Hard cheese; 3 tablespoon Mayonnaise; 50 g Green onions; to taste Salt; 2 g Dill

A simple salad with a spicy taste for the holiday table! There are many different recipes for salad with Korean carrots and sausage. The main thing remains the base - Korean carrots and sausage, the remaining ingredients are changed and supplemented. If you have something prepared at home in your house, then we can say that for any holiday you will no longer need to think about what to prepare for the table; you can definitely make a couple of simple and “quick” salads from it. In addition, the taste of a salad made from such a homemade preparation will definitely be predictable and successful, and the holiday will not be ruined.

67

8931

Stella Garcia

Recipe author

Korean carrot salad, sausage and pickled cucumbers

Calories

873kcal

Protein

40g

Fat

79g

Carbs

13g

*Nutrition per serving

Ingredients

Servings: 2

150g

200g

1

50g

3

120g

3tablespoon

50g

to taste

2g

Step-by-step preparation

Cooking time: 50 mins

STEP 1
Preparing the ingredients. Only chicken eggs are subjected to heat treatment. Boil them hard and cool. The remaining ingredients are ready for the salad. Cut the boiled eggs 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 taste.
STEP 3
Hard cheese, it is better to take a saltier type of cheese (not bland), also cut into thin strips.
STEP 4
Green onions are perfect for this salad; they refresh the taste of the salad and, unlike onions, do not interrupt the spicy taste of Korean carrots.
STEP 5
We cut the fresh cucumber into thin halves. Although we use fresh cucumber in the salad, you can add finely chopped or grated pickled cucumber to the salad. It will add a pleasant acidity to the salad and soften the contrast between the spicy Korean carrots and other ingredients. The main thing is not to overdo it with pickled cucumbers, so that they do not overwhelm the taste of other ingredients.
STEP 6
Korean carrots. Of course, it is better to use your own preparation, as opposed to ready-made store-bought; it will definitely not spoil the taste of the salad. Korean carrots, of course, that are sold in the store can also be tasty, but it is not known when and under what conditions they were prepared. Combine all ingredients in one salad bowl. Add some salt, but not much, since Korean carrots and pickled cucumber contain enough salt.
STEP 7
Season with mayonnaise. Decorate with a quarter of a boiled egg, a sprig of fresh dill and serve. Unlike layered salads, this salad does not need to stand, giving it time to soak, you can eat it right away. Bon appetit!