Salad
Description
Perfect for everyday meals. The salad should be mixed directly at the table, just before serving onto plates. The salad turns out light yet fairly filling thanks to the chicken and potatoes. If desired, it can be dressed with sour cream, natural yogurt, or mayonnaise. Garnish to taste and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Tornado" salad. Rinse the vegetables and dry them, rinse the chicken and pat it dry with a paper towel.
- 2
Step 2
Cut the chicken fillet into short strips, season with salt and pepper, and fry in hot vegetable oil until cooked through. Transfer the chicken to a plate and let it cool.
- 3
Step 3
Peel the potatoes, rinse, and grate on a Korean-style carrot grater. Heat vegetable oil and fry the potatoes in small batches until golden and crispy. Transfer the cooked potato straws onto a paper towel to remove excess oil.
- 4
Step 4
Peel the carrots, rinse and grate on a coarse grater or using a Korean-style carrot shredder. Cut the cucumber and cabbage into thin strips. Arrange the cucumber, carrots, and cabbage on a serving plate.
- 5
Step 5
Grate the peeled beet on a coarse grater, thinly slice the celery across the stalk. Arrange the beet, celery, potato, and fried chicken on a serving platter.
- 6
Step 6
Slice the red onion into half-rings and place in the middle of the salad. Season everything with salt, drizzle with vegetable oil, and serve.
- 7
Step 7
Done.