Salads with Korean carrots and bell peppers are distinguished by their spicy taste and lightness.
Today, Korean carrots can be purchased at any supermarket or store. Those who prefer home-cooked foods can always make Korean carrots on their own. To do this, you will need vegetable oil, seasonings for Korean carrots and, in fact, the carrots themselves. Some add onions or garlic to it.
Salad with Korean carrots and bell peppers - the basic principles of preparation
Carrots are crushed on a special grater. But if you don’t have such a tool, you can rub the carrots on a large segment of the grater so that you get long, wide strips. Grated carrots sprinkled with spices. The oil is heated until light smoke appears, and the carrot is poured onto it. Stirred and left for some time under oppression.
Some do not like fresh bell peppers. In this case, it can be baked in the oven. It will turn out just as tasty as with a fresh vegetable.
Recipe 1. Salad with Korean carrots, bell peppers with salami
Ingredients
Korean carrots - half a kilogram;
mayonnaise - 60 ml;
salami - 300 g;
yellow and red bell pepper.
Cooking method
1. Rinse the bell peppers, remove the tail and scrub the seeds and partitions. Cut in half and chop into strips.
2. Clean the salami from the film. Cut the sausage into thin sticks.
3. Put Korean carrots in a deep bowl, add pepper and salami to it. Pour in mayonnaise and mix. Salting and pepper salad with Korean carrots and bell peppers is not necessary. Enough of those spices that contains carrots and sausages. Do not overdo it with mayonnaise, as carrots will give a sufficient amount of juice.
Recipe 2. Salad with Korean carrots, bell peppers and chicken
Ingredients
chicken fillet - half a kilogram;
finely ground salt;
Chinese cabbage - 100 g;
high-calorie mayonnaise - 150 g;
fleshy red and yellow bell peppers;
processed cheese - 300 g;
Korean carrot - 100 g;
chopped walnut kernels - 30 g.
Cooking method
1. Peel the walnuts and put them in a heated, dry frying pan. Dry slightly until a roasted nut aroma appears. Chop them into small pieces.
2. Wash the chicken fillet and remove any excess. In a pot of water, put peppercorns, a few branches of dill and bay leaves. Dip the meat into it and boil with spices until tender. Remove the chicken from the broth and cool. Cut it into strips.
3. Squeeze the carrots slightly from the marinade. Cheese coarsely.
4. Chop the Beijing cabbage with thin noodles and gently crush it with your hands.
5. Rinse bell peppers and wipe with a paper towel. Cut the ponytails and clean from partitions and seeds. Cut the peppers in half and chop into thin strips.
6. Lay the salad in layers in the following order:
- cheese chips;
- Chinese cabbage;
- chopped bell pepper;
- chopped nuts;
- boiled chicken;
- Korean carrot.
Make a small hole in the bag with mayonnaise and cover each layer with a mesh of this sauce. Place the salad with Korean carrots and bell peppers in the refrigerator for a while.
Recipe 3. Salad with Korean carrots, bell peppers and beef
Ingredients
200 g of beef fillet;
70 g of onion;
100 g of Korean carrots;
80 g of fresh cucumbers;
90 g of bell pepper.
Cooking method
1. Strip beef from films and grease. Put the meat in a pan, fill it with water, add spices and herbs and boil until soft. Remove the beef from the broth, cool and cut into small pieces.
2. Rinse the bell pepper, dry and cut the stem. Scrub partitions and seeds. Crumble into thin strips.
3. Peel the onion, and chop in half rings, trying to make them as thin as possible.
4. Put all prepared foods in a deep bowl, add Korean carrots and mix. Salad does not need to be refilled; marinade from carrots is enough. Serve a salad with Korean carrots and bell peppers as an appetizer.
Recipe 4. Salad with Korean carrots, bell peppers and tomatoes
Ingredients
smoked chicken breast;
mayonnaise;
two multi-colored bell peppers;
a bunch of green onions;
cheese - 100 g;
two fleshy tomatoes;
Korean carrots - 200 g;
greens for serving.
Cooking method
1. Remove the skin from the smoked breast, remove the bones and cut the meat into strips.
2. Rinse the bell peppers, wipe with a napkin and cut the tail. Clean out seeds and septa. Chop the peppers into thin strips.
3. Grate the cheese coarsely. Wash tomatoes, dry with disposable towels and cut into slices. Remove seeds and juice, and cut pulp into strips.
4. Sort out the onion greens, rinse and dry slightly. Finely chop.
5. Put all the products in a transparent salad bowl in layers:
- smoked chicken;
- bell pepper;
- cheese chips;
- Korean carrot;
- tomatoes;
- green onions.
Pour each layer with mayonnaise. Garnish a salad with Korean carrots and bell peppers with sprigs of herbs.
Recipe 5. Salad with Korean carrots, bell peppers, crab sticks and mushrooms
Ingredients
100 g of Korean carrots;
100 g of bell peppers;
100 g of crab sticks;
100 g of champignons.
Cooking method
1. We take sweet pepper of different colors. Rinse it, remove the tail and clean the seeds. Dry the peppers and cut into quarters. Now chop the pepper with thin quarter rings.
2. Defrost crab sticks. Slice them along the long noodles.
3. Fresh mushrooms are cleaned, put in a colander and washed under running water. We spread them in boiling water and cook until tender. We discard the ready-made mushrooms on a sieve and leave the glass to water. Cut boiled mushrooms into thin plates.
4. Put the Korean carrots in a sieve, and express the juice in a separate bowl. Subsequently, we will use it as a gas station.
5. At the bottom of a deep dish with transparent walls, spread the fried mushrooms, a quarter-ring of bell pepper, julienne crab sticks and Korean carrots. Pour juice from carrots and mix. Leave to soak for a while, and serve a salad with Korean carrots and peppers as a snack to any side dish.
Recipe 6. Fish salad with Korean carrots and bell pepper
Ingredients
100 g of mayonnaise;
3 potatoes;
2 bell peppers;
a can of pink salmon in oil;
two fresh cucumbers;
150 g of Korean carrots.
Cooking method
1. Wash the potatoes and boil until soft in their uniforms. Cool the boiled potatoes and peel it. Grate coarsely and spread evenly on a flat dish.
2. Open the canned food, put in a plate and mash with a fork. Lay on the potatoes and make a grid of mayonnaise on top.
3. Put Korean carrots on a sieve to stack excess juice. Put it evenly on top of canned fish. Lubricate with mayonnaise.
4. Wash cucumbers, wipe with a napkin and grate for Korean salads. Put evenly on carrots and pour with mayonnaise.
5. Chop peeled and washed peppers in thin strips. Spread it in the last layer.
Recipe 7. Salad with Korean Carrots, Baked Peppers and Smoked Turkey
Ingredients
200 g of red bell pepper;
80 g of mayonnaise;
100 g of yellow sweet pepper;
finely ground salt;
200 g Korean carrots;
pepper and herbs;
200 g of smoked turkey breast.
Cooking method
1. Rinse the peppers, wipe them with a napkin and put on a deco. Bake in the oven for 20 minutes at a temperature of 200 C. Transfer the peppers to the pan, cover and cool slightly. Peel the peppers and cut the flesh into strips.
2. Put hot Korean carrots in a deep bowl, add slices of baked pepper to it.
3. Cut the breast of the turkey into small pieces and lay out to the carrots with pepper.
4. Rinse greens, dry and finely stitch.
5. Add mayonnaise and chopped greens to the salad. Season with salt and pepper. Stir and leave for half an hour in a cool place. Serve a salad with Korean carrots and bell peppers to any side dish.
Salad with Korean carrots and bell peppers - tips and tricks from the chef
- Korean carrot marinade can be used as a dressing.
- For the salad, use peppers of different colors to make the dish look bright.
- If you don’t like raw pepper, you can bake it in the oven or blanch for a few minutes.
- If the carrots are too sharp, you can rinse them and put them in a sieve to get rid of excess moisture.
