Salad in heaps with Korean-style carrots
Description
Minimum effort — excellent result. Korean-style carrots for salad can be prepared in advance and stored in a closed container in the refrigerator, so other foods don't absorb the garlic aroma. Slice cucumbers, onions, and tomatoes right before serving. Can be served immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use red or white pickled onions.
- 2
Step 2
Peel the carrots and onions and rinse them in water. Grate the carrots on a Korean-style carrot grater. Peel the garlic cloves. Heat vegetable oil in a skillet, add the grated carrots and press the garlic cloves into the skillet. Add Korean-style carrot seasoning and a pinch of salt. Sauté for 1–2 minutes, no longer, so that the carrots retain their shape.
- 3
Step 3
Let the carrots cool and place them on a plate. Slice the boiled meat into pieces or strips and arrange it on the plate next to the carrots.
- 4
Step 4
Rinse cucumbers and tomatoes in water, cut off the stems from cucumbers, and remove green cores from tomatoes. Slice or cut into strips. Slice red onion into thin half-rings. Arrange the chopped ingredients alternately on a plate.
- 5
Step 5
Divide each pile with mayonnaise, squeezing it out of a bag. Place a little more mayonnaise in the center. Season the sliced meat, tomatoes, and cucumbers with salt.
- 6
Step 6
Garnish the salad with fresh herbs and serve.