Salad with Korean-style carrots
Description
The recipe won't take much time. This salad can be served on a plate or as a sandwich; you can also try it in lavash, I think it will turn out very tasty. For dressing, I use mayonnaise; it can be mixed with sour cream. I let it sit in the refrigerator for 20–30 minutes before serving, but you can also serve it immediately. Serve at the table.
Instructions
- 1
Step 1
1. Wash the chicken meat, transfer it to a pot, pour in water, and place on the stove. After boiling, cook for about 30 minutes.
- 2
Step 2
2. Remove the chicken meat from the pot, let it cool, then cut into small cubes.
- 3
Step 3
3. Boil the chicken eggs, let them cool, then chop them into cubes and add to the bowl with the chicken.
- 4
Step 4
4. I wash the cucumbers and peel them, then cut them into small pieces.
- 5
Step 5
5. Grate the hard cheese finely and add it to the bowl.
- 6
Step 6
6. Place the prepared Korean carrot, add mayonnaise to the salad, and season with salt to taste.
- 7
Step 7
7. Mix the salad well and refrigerate for 20-30 minutes.
- 8
Step 8
8. The salad is light and very interesting in flavor. If you're short on time, it can be served immediately after preparation.