Salad with braid cheese and Korean carrots

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   How to make a salad with pigtail cheese and Korean carrots? Very simple! To begin, prepare the necessary ingredients according to the list. You can take Korean-style carrots from the store or make them yourself in advance. You can add the vegetable part to your liking. Instead of chechil, you can take suluguni, which you need to grate on a coarse grater, or another cheese to taste.

2. STEP 2

   

   Boil the eggs hard, cool, peel and cut into small cubes.

3. STEP 3

   

   Remove the Korean carrots from the marinade and dry. I squeezed the carrots lightly to prevent the salad from being watery.

4. STEP 4

   

   Unravel the cheese braid and cut it into strips. Chechil cheese can be used in the form of a braid, like mine, or in the form of straws. There are two types of this cheese - pickled white and smoked with a brownish crust. I took the pickled one.

5. STEP 5

   

   Drain liquid from canned corn and dry the grains.

6. STEP 6

   

   In a bowl, combine eggs, Korean carrots, cheese and corn. Season the salad with mayonnaise, salt and pepper to taste. Since Korean carrots and mayonnaise contain enough salt and spiciness, it is not necessary to add additional salt and pepper to the salad. Focus on your taste.

7. STEP 7

   

   Mix thoroughly. Add more mayonnaise if necessary.

8. STEP 8

   

   Place the salad in a beautiful salad bowl. Garnish with fresh herbs and serve. Bon appetit!

Comments on the recipe

Corason

23.08.2023

4.9

I liked the red salad with cheese, its color is so beautiful. I decided to make a salad with pigtail cheese and Korean carrots, but I decided to boil the carrots. I had the pigtail cheese in brine. I took frozen corn kernels and boiled them until tender in salted water. Peeled the carrots and boiled them until tender. I grated the carrots and eggs coarsely to make it more tender. Mixed everything and seasoned with mayonnaise. I didn’t add salt, the cheese was salty enough, and I added more pepper for spiciness. I also added a couple of cloves of garlic. Awesome salad. Everything fits together perfectly. It turned out to be a bright and very tasty salad for dinner. Served with the main course. We nicknamed the salad "chanterelle" because of its color. And next time I’ll add sausages to the salad and it will be a self-sufficient dish. Great recipe! I recommend it to everyone! Many thanks to the author for the new item in our menu!!!