Layered salad with Korean-style carrots
Description
The salad is quick and easy to prepare. This layered salad with Korean-style carrots will appeal to those who enjoy spicy and hearty dishes. Using canned fish is an excellent idea here, as it not only creates a wonderful flavor combination but also saves considerable time—especially valuable during pre-holiday rush. The salad is ready to serve.
Instructions
- 1
Step 1
1. To save time, you can boil, cool, and peel the potatoes and eggs in advance. Here you have all the ingredients that will go into this simple layered salad with Korean-style carrots.
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Step 2
2. Place the potatoes, grated on a coarse or medium grater, in an even layer on the bottom of the salad bowl. Lightly season with salt and spread a thin layer of mayonnaise on top.
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Step 3
3. Next, place the chopped fresh herbs. In this case, it's only scallion greens, but you can use any combination you prefer.
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Step 4
4. Another small layer of potatoes, brushed with mayonnaise and salted to taste.
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Step 5
5. The next layer will be the fish. This layered salad recipe with Korean-style carrots uses cod, but tuna would also work perfectly.
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Step 6
6. Separate the egg whites from the yolks. Grate the whites and place them on top of the fish.
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Step 7
7. Cut the carrots into bite-sized pieces for easier eating and spread them out in an even layer. Make a thin mayonnaise lattice, then carefully spread it evenly. Don't overdo the mayonnaise, so the salad isn't too greasy.
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Step 8
8. The layered salad with homemade Korean-style carrots is ready. Refrigerate it for 1-2 hours to let it marinate. Before serving, sprinkle with grated egg yolk and garnish with herbs or small tomatoes, if desired.