Korean salad with crab sticks and carrots
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:
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Ingredients:
Crab sticks – 200 g.
Chicken eggs – 3 pcs.
Korean carrots – 200 g.
Canned corn – 200 g.
Fresh cucumber – 150 g.
Mayonnaise – 50 g.
Salt – 0.5 tsp.
Ground black pepper – 0.25 tsp.
Fresh parsley – 20 g.
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!
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