Let’s make a delicious and juicy salad with chicken liver, Korean carrots and pickled cucumbers. The recipe for this delicious and hearty salad is perfect for offal lovers. Tender chicken liver goes well with spicy Korean carrots, crispy pickled cucumbers and piquant pickled onions. You can use homemade mayonnaise, natural thick yogurt or sour cream to dress the salad.

Chicken or turkey liver is best for this recipe. I recommend leaving beef or pork offal for other recipes, they will not be as tender and juicy. Korean carrots can be prepared in advance yourself, you can find a delicious and proven recipe for this appetizer on the website.

Liver and carrot salad in Korean style is tasty, spicy and nutritious, it can easily replace a full meal. The recipe will help to diversify the daily menu, the whole family will surely like it!

Ingredients for preparing a salad with liver, Korean carrots and pickled cucumbers:

Recipe for preparing a salad with liver, Korean carrots and pickled cucumbers

Step-by-step instructions:

1. Wash the chicken liver, clean it from films and veins, put it in a ladle or a small saucepan. For flavor, add bay leaf, a few pieces of onion, sprigs of dill and parsley to the offal. Pour cold water over the chicken liver and put it on the fire. Remove the foam that forms with a slotted spoon, cook the offal over low heat for 10 minutes. Then take the liver out of the pan and cool to room temperature.

2. Peel the onion, cut into thin half rings. Put the vegetables in a deep bowl, add sugar, coriander seeds and a mixture of peppers. Pour 9% vinegar mixed with water in equal proportions over the onions. Stir, leave the onions for 10 minutes to marinate.

3. Boil the chicken eggs hard, cool in cold water, peel, cut into strips. Place the eggs in a deep salad bowl.

4. Cool the chicken liver to room temperature, cut into strips, add to the boiled eggs.

5. Peel the pickled cucumbers, cut into strips, add to the salad.

6. Strain the Korean carrots from the marinade, cut into short segments and add to the remaining ingredients.

7. Drain the marinade from the onions, add the vegetables to salad.

8. Wash the dill and parsley, dry off excess moisture, chop finely, and pour into a salad bowl.

9. Season the salad with a small amount of mayonnaise. Salt to taste.

10. Gently mix the salad until all the ingredients are combined. Cover the salad bowl with a lid or cling film and refrigerate for 30 minutes.

11. When the salad has cooled and infused, serve it, garnished with a sprig of fresh herbs.

Bon appetit!

Try cooking:

Salad “Mushroom Basket”

Salad “Mimosa Branch”

Salad “Crab Fantasy”

Many people unfairly underestimate the benefits of cauliflower. And in vain, because it is much healthier than white cabbage and contains one and a half times more proteins. Cauliflower is rich in vitamins and microelements. Due to its ability to improve the functioning of the gastrointestinal tract, it has become one of the main components of dietary nutrition.

Cauliflower can be fried, stewed, boiled, baked, steamed or eaten raw. And it also makes delicious salads, I will share the recipe for one of them with you today. Cauliflower salad with green beans and eggs turns out very tasty, satisfying and healthy. Hard cheese gives the dish a piquant note and a creamy taste. For dressing, you can use sour cream or natural yogurt mixed with French mustard.

The recipe is simple, affordable and quick to prepare. The combination of tender cauliflower with juicy green beans and hard cheese makes this salad delicious and original. Be sure to try it!

Ingredients for making cauliflower salad with green beans and eggs:

Recipe for making cauliflower salad with green beans and eggs

Step-by-step instructions:

1. Pour water into a ladle or small saucepan and bring to a boil. Place the green beans in boiling water and cook for 3 minutes. Then discard the beans in a sieve and transfer to a container with ice water to preserve the beautiful green color of the beans.

2. Separate the cauliflower into small florets and place in boiling salted water. Add bay leaf and allspice to the cabbage for flavor. Cook the vegetables for 3 minutes, then discard in a colander.

3. In a deep bowl, mix the green beans and cauliflower, cooled to room temperature.

4. Boil the chicken eggs hard, cool, peel, and grate on a coarse grater. Add the eggs to the salad.

5. Coarsely grate the hard cheese and add to the other ingredients.

6. Wash the green onions and dill, chop finely, and add to the salad.

7. Dress the cauliflower salad with mayonnaise. Salt to taste and season the ingredients with ground black pepper.

8. Mix the cauliflower salad with green beans and eggs. Serve the finished dish immediately after cooking or pre-cool in the refrigerator for 30 minutes.

You can use both fresh and frozen vegetables for this recipe. Bon appetit!

Try cooking:

Cauliflower Quiche

Cauliflower casserole with kefir in the oven

Radish contains a lot of vitamins and microelements that our body needs. To preserve the maximum amount of useful properties, it is best to eat radish raw. Therefore, I suggest making a tasty, juicy and healthy salad from these root vegetables. For the recipe, I used watermelon radish. It has earned great popularity in cooking due to its slight bitterness, as well as its bright and juicy core.

Watermelon radish salad with green peas and fried onions is a great treat for the whole family. It will be a wonderful addition to meat dishes or baked chicken. For the recipe, you can use fresh, frozen or canned green peas.

Be sure to try making this spicy and crispy radish salad, which will decorate any feast.

Ingredients for making watermelon radish salad with green peas and fried onions:

Recipe for watermelon radish salad with green peas and fried onions

Step by step instructions:

1. Place green peas in boiling water and cook for 3-5 minutes until soft. Then put the peas in a sieve, transfer to a container with ice water for 2 minutes. In this way, we stop the heat treatment process and preserve the beautiful green color of the legumes.

2. Peel the onion and cut into thin half rings. Place the vegetables in a frying pan with heated vegetable oil. Stir occasionally and sauté the onion over medium heat until golden brown.

3. Wash the watermelon radish, peel it, and chop it into thin, long strips using a Korean vegetable grater.

4. Add the sautéed onion to the watermelon radish.

5. Pour green peas into the salad.

6. Wash the dill, dry off excess moisture, chop finely and add to the other ingredients. Salt the salad to taste and season with ground black pepper.

7. Pour a small amount of vegetable oil over the radish salad. You can use sunflower, olive, corn or pumpkin seed oil for the recipe. Mix the salad thoroughly.

8. Serve the ready-made watermelon radish salad with green peas and fried onions immediately after preparation.

9. Despite the simplicity of preparation and the minimum of ingredients, the salad turns out very tasty, it perfectly combines the spiciness of the radish with the freshness of the green peas and the piquant note of the fried onions. Bon appetit!

Try cooking: Salad with radish, apple and hard cheese

Crab sticks and grapes are an unusual but very interesting combination. Add canned corn and boiled eggs to them and you will get new taste sensations. In modern cooking, such salads have become increasingly popular.

Sweet and sour grapes add an original refreshing note to the dish, making the salad tasty and juicy. Salted crab sticks are perfectly complemented by sweet corn. Boiled eggs have a neutral taste, they act as an additional nutritious ingredient. The salad turns out very bright, juicy and tasty, it is prepared quickly and easily. For dressing, you can use homemade mayonnaise or natural yogurt.

Salad with grapes and crab sticks will surely appeal to true gourmets, be sure to try making this recipe!

Ingredients for preparing a salad with crab sticks, corn and grapes:

Recipe for preparing a salad with crab sticks, corn and grapes

Step-by-step instructions:

1. Defrost the crab sticks at room temperature, peel them from the packaging, cut them into 3 mm thick rings.

2. Wash the grapes. Separate the berries from the twigs, cut them in half, remove the seeds.

3. Boil the chicken eggs hard, cool in cold water, peel, cut into small cubes.

4. Combine chopped crab sticks and grapes in a deep bowl.

5. Add chopped boiled eggs, strained canned corn from the marinade and finely chopped dill to the resulting mixture.

6. Season the salad with a small amount of mayonnaise. Add salt and ground black pepper to taste.

7. Gently mix the salad so that all the ingredients are combined with the dressing.

8. Cover the salad with a lid or cling film, put it in the refrigerator for 30 minutes.

9. The salad with crab sticks, corn and grapes is ready! Serve it in a common salad bowl or in portions, garnished with parsley. Bon appetit!

Try cooking:

Salad with crab sticks, fried mushrooms and rice

Korean salad with crab sticks and carrots

When you’re tired of the classic salad with crab sticks, try cooking it with fried mushrooms. It is best if it is champignons. They have a neutral taste and go well with the rest of the ingredients.

The salad can be formed in layers, or you can simply mix all the ingredients in a deep bowl. The combination of crab sticks and fried mushrooms is very reminiscent of the taste of boiled squid, so you get the impression that the salad is made with squid. Try it too!

Use quality crab sticks from a proven manufacturer. The taste of the whole dish will depend on them. It is quite quick to prepare the salad, the main thing is to wait for the rice and mushrooms to cool down. It is important that all the ingredients are at room temperature, otherwise the dish can spoil quickly.

Ingredients for making a salad with crab sticks, fried mushrooms and rice:

Recipe for salad with crab sticks, fried mushrooms and rice

Step-by-step instructions:

1. Wash the rice thoroughly under running water, pour it into a ladle, pour 500 ml of cold water. Add salt to taste, boil the groats until ready over low heat. Throw the finished rice on a sieve, cool to room temperature.

2. Peel the onion and cut it into small cubes. Put the vegetables in a pan with heated oil. While stirring, saute the onion over medium heat until a light golden hue.

3. Wash fresh mushrooms, cut into medium-sized cubes. Add mushrooms to onions. We mix the ingredients, continue to fry them together until the mushrooms are ready.

4. At the end of cooking, add salt and ground black pepper to taste. Cool the mushrooms and onions to room temperature.

5. Mix the boiled rice with a small amount of mayonnaise, spread it in an even layer in a salad bowl or a culinary ring set on a flat serving plate.

6. Remove the crab sticks from the packaging, cut them into small cubes, put them on the rice. Apply a mesh of mayonnaise on top.

7. Grind the hard cheese on a grater into large shavings, distribute evenly over the crab sticks. Spread the salad layer with mayonnaise.

8. Spread fried mushrooms with onions on top. Apply a mesh of mayonnaise.

9. Hard-boil the chicken eggs, cool them in cold water, and peel them. Separate the proteins from the yolks. Grind the egg whites on a large grater, put them in a cooking ring. Add salt to taste, grease the layer with a small amount of sauce.

10. Grind the chicken yolks on a fine grater, put them in the salad as the last layer. It is not necessary to add mayonnaise on top.

11. Cover the salad with cling film, put it in the refrigerator for 1 hour. Carefully remove the cooking ring and serve the salad, garnishing it with dill.

Bon appetit!

Try to cook:

Salad “Mushroom Basket”

Korean salad with crab sticks and carrots

From a minimal set of products, very healthy and tasty! Broccoli salad with hard cheese and corn is a great option for a light dinner. The salad turns out to be quite filling, but not too high in calories and very tasty. It is prepared quickly and easily, it can be served for a holiday or every day.

Broccoli and corn are the perfect combination! We will add nutrition due to chicken eggs and hard cheese, garlic and fresh herbs will not be superfluous. For dressing, you can use sour cream or natural yogurt, they are less caloric.

For the recipe, you can use frozen broccoli florets, so this salad will please you at any time of the year. Minimum calories, maximum taste and bright colors!

Ingredients for making broccoli salad with hard cheese and corn:

Recipe for making broccoli salad with hard cheese and corn

Step-by-step instructions:

1. Wash broccoli, separate into small florets, put in a ladle with boiling water. Blanch the cabbage for 5 minutes, then place it in a sieve and plunge it into ice water to stop the cooking process and preserve the beautiful green color of the vegetables.

2. Boil the chicken eggs hard, cool them in cold water, peel them, and cut them into small cubes. Grind the hard cheese in the same way and add it to the salad bowl with the boiled eggs.

3. Add the blanched broccoli to the salad.

4. Pour the canned corn, strained from the marinade, into the salad. Wash the dill, dry it from excess moisture, chop it finely and add it to the other ingredients.

5. For the salad dressing, mix mayonnaise, mustard seeds, and a clove of garlic passed through a press. Mix the ingredients until smooth.

6. Add the prepared dressing to the salad. Salt the dish to taste, season with ground black pepper.

7. Gently mix the broccoli salad with hard cheese and corn so that all the ingredients are combined.

8. The delicious and healthy broccoli salad is ready. It can be served immediately after preparation or pre-cooled in the refrigerator for 30 minutes.

Bon appetit!

Try cooking:

Salad with radish, apple and hard cheese

Salad “Mushroom Basket”

In early spring, bright bunches of juicy radishes appear on the shelves of markets and shops. This healthy and budget-friendly vegetable is a real storehouse of vitamins and microelements. It contains a lot of vitamin C, B vitamins, vitamin PP, as well as potassium, magnesium, iron, phosphorus and other useful substances.

In my opinion, the most common radish dishes are salads. I suggest preparing a light, tasty and healthy radish salad with apple and hard cheese. The spicy Dijon mustard dressing gives the dish a special piquant note. This appetizing salad is perfect for a diet. It will be a wonderful addition to a juicy steak or baked chicken.

A fragrant, crispy and tasty salad will not only fill you up, but also enrich it with vitamins. To preserve maximum beneficial microelements, I recommend preparing the salad immediately before consumption.

Ingredients for preparing salad with radishes, apples and hard cheese:

Recipe for salad with radish, apple and hard cheese

Step-by-step instruction:

1. Wash the radishes, cut off the tails, cut the vegetables into strips. Wash the sweet and sour apple, cut it in half, remove the core and seeds. Cut the fruit into strips and sprinkle with lemon juice to prevent the apples from darkening. Cut the hard cheese into cubes the same size as the rest of the ingredients.

2. Transfer the radish, apple and hard cheese into a deep salad bowl.

3. Wash the lettuce leaves, dry them from excess moisture with paper napkins, cut into strips and add to the salad.

4. Dress the salad with a small amount of sour cream and Dijon mustard. If desired, sour cream can be replaced with Greek yogurt. Add salt and ground black pepper to taste.

5. Gently stir the salad so that all ingredients are combined with the dressing.

6. Decorate a juicy and crispy salad of radishes, apples and hard cheese with fresh parsley and serve. Additionally, you can add pine nuts or walnuts, dried in a dry frying pan, to the salad.

Bon appetit!

You may like:

Radish salad with carrots and apple

The tasty and appetizing “Mushroom Basket” salad will decorate any holiday table; it looks very elegant and appetizing. The salad turns out very tasty and satisfying, all the ingredients go well together, complementing each other. Processed cheese adds a creamy touch to the dish. Pickled cucumbers make the salad juicy and perfectly highlight the taste of the other ingredients. If desired, the ham can be replaced with boiled pork or smoked chicken fillet.

“Mushroom Basket” can be served in portions in bowls or wide glasses. I prepared the salad using a cooking ring with a diameter of 18 cm.

The classic combination of ham and mushrooms is wonderfully complemented by fresh herbs. This salad will definitely be remembered by your guests!

Ingredients for preparing the “Mushroom Basket” salad:

Recipe for “Mushroom Basket” salad

Step-by-step instruction:

1. Wash the potatoes, peel them, and boil them in salted water until tender. To make the vegetables aromatic, add bay leaves and black allspice to the water during cooking. Cool the boiled potatoes to room temperature and grate them using a coarse grater. Place a cooking ring with a diameter of 18 cm on a flat plate. Place the grated potatoes and grease them with a small amount of mayonnaise.

2. Cut the pickled cucumbers into small cubes, squeeze out excess liquid and place on top of the potatoes. Apply a thin mesh of mayonnaise on top.

3. Boil chicken eggs hard, cool in cold water, peel, and chop on a coarse grater. Place the grated eggs into the cooking ring. Add salt and ground black pepper to taste. Lubricate the layer with a small amount of mayonnaise.

4. Cut the ham into small cubes, place on top of the eggs, tamping the salad a little with a spoon. Apply a mayonnaise mesh on top.

5. Grind the processed cheese on a grater with a large blade. Distribute the grated cheese evenly over the ham. To make the processed cheese easier to grate, you can pre-chill it in the freezer for 20 minutes. Apply a mayonnaise mesh over the cheese layer.

6. Wash the dill, parsley and green onions, dry them to remove excess moisture, and chop them finely. Add greens to the salad.

7. Place honey mushrooms, strained from the marinade, on top.

8. Cover the culinary ring with the salad with cling film. Place the “Mushroom Basket” salad in the refrigerator for 2 hours to soak and cool. Before serving, carefully remove the cooking ring and serve the salad to the festive table.

Bon appetit!

Pay attention to the recipes for delicious salads:

Korean salad with crab sticks and carrots

Salad “Mimosa Branch”

Korean carrots are not only a great snack, but also a popular ingredient for preparing salads, spring rolls, shawarma and other dishes. Juicy and spicy, it adds a piquant note to any dish, a pleasant aroma of garlic and spices. I suggest preparing a very tasty and bright salad with Korean carrots and crab sticks. It is suitable for both an everyday table and a festive feast.

Thanks to corn, cucumbers and carrots, the Korean salad turns out juicy and aromatic. Crab sticks and boiled eggs make the dish filling. If desired, you can additionally add grated hard cheese to the salad. Cooking does not take much time and does not require special culinary skills. You can prepare Korean carrots yourself in advance or purchase a ready-made snack. For dressing we will use mayonnaise from a trusted manufacturer. If desired, it can be replaced with full-fat sour cream, natural yogurt or homemade sauce.

An appetizing salad with crab sticks and Korean carrots is best served immediately after cooking, as over time the vegetables will release their juice. For serving, it is convenient to use small bowls, wide glasses or portioned salad bowls.

Ingredients for preparing a salad with crab sticks and carrots in Korean:

Recipe for salad with crab sticks and carrots in Korean

Step-by-step instruction:

1. Wash the cucumber and cut into strips. If you are using young cucumbers with thin skins, the vegetables do not need to be peeled first. Remove the crab sticks from the refrigerator in advance to defrost. Clean the crab sticks from the packaging, cut into thin strips and add to the cucumbers.

2. Boil chicken eggs hard, cool in cold water, peel, cut into strips and add to the rest of the ingredients.

3. Strain the Korean carrots from the marinade. Cut long strips of vegetables into short segments. This will make the prepared salad more convenient to eat. Add pickled carrots to the salad bowl.

4. Strain the canned corn from the marinade and add to the rest of the ingredients.

5. Season the salad with a small amount of mayonnaise, yogurt or full-fat sour cream. Salt the dish to taste, season with ground black pepper. Keep in mind that Korean carrots can also be spicy.

6. Gently mix the salad with crab sticks and Korean carrots so that all the ingredients come together.

7. Serve the finished salad immediately after preparation, garnishing it with fresh parsley leaves. Other seafood, such as squid or shrimp, will also work harmoniously in the salad.

Bon appetit!

Delicious salad recipes:

Salad “Mimosa Branch”

Radish salad with carrots and apple

Delicious and very appetizing salad “Mimosa Branch” will create a sensation on the holiday table! Thanks to the unusual design in the form of a mimosa sprig, the dish looks elegant and original.

All the ingredients in it combine well with each other, making the taste of the salad delicate and harmonious. The classic trio of chicken fillet, fried champignons and hard cheese is perfectly complemented by pickled cucumbers and canned green peas. They make the dish juicy and spicy. The salad is easy to prepare, simple, and most importantly, it turns out very tasty and satisfying.

The dish can be served in a beautiful transparent salad bowl or decorated with a culinary ring. You can also use a springform baking pan of suitable diameter for this purpose. This way all layers of the salad will be visible, emphasizing the beauty of the finished dish.

Ingredients for making “Mimosa Branch” salad:

Recipe for “Mimosa Branch” salad:

Step-by-step instruction:

1. Wash fresh champignons and cut into small cubes. Place the mushrooms in a frying pan with heated vegetable oil. Stirring occasionally, fry the champignons over medium heat until golden brown. At the end of cooking, add dried Italian herbs, ground black pepper and salt to taste. Mix the ingredients and cool the mushrooms to room temperature.

2. Place a cooking ring with a diameter of 20 cm on a flat plate. Place the fried champignons in the first layer. Apply a mayonnaise mesh on top.

3. Peel the onions and cut them into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions over medium heat until golden brown. Cool the vegetables to room temperature.

4. Place half of the sautéed onions on top of the mushroom layer.

5. Peel the pickled cucumbers and cut into small cubes. After squeezing out excess juice from the vegetables, place them on top of the onions. Lubricate the layer with a small amount of mayonnaise.

6. Wash the chicken fillet, remove fat and films. Boil the meat in a whole piece until tender in salted water with the addition of bay leaf and black allspice. Cool the chicken fillet in the broth to room temperature. Cut the meat into small cubes and place in a salad bowl. Add ground black pepper to taste. Apply a mayonnaise mesh on top.

7. Place the second half of the sautéed onion on top of the chicken fillet.

8. Grind the hard cheese on a grater with a large blade. Place grated cheese in a salad bowl on top of the remaining ingredients. Lubricate the layer with a small amount of mayonnaise.

9. Strain the canned green peas from the marinade and add to the salad. Apply a mayonnaise mesh on top.

10. Boil chicken eggs hard, cool in cold water, and peel them. Carefully separate the chicken whites from the yolks. Grind the boiled whites on a grater with a large blade. Place them on top of the canned peas. Add salt to taste. Lubricate the layer with a small amount of mayonnaise.

11. Now all that remains is to decorate the finished salad. Place sprigs of fresh dill on the layer of chicken whites. Sprinkle them with finely chopped boiled yolks, imitating a sprig of mimosa.

12. Cover the finished “Mimosa Branch” salad with cling film and place it in the refrigerator for 1-2 hours to soak. Before serving, carefully remove the cooking ring. Serve the salad to the festive table.

Bon appétit!

Another delicious salad for your consideration:

Radish salad with carrots and apple