Salad with liver, Korean carrots and pickled cucumbers
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:
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Ingredients:
Chicken liver – 300 g.
Korean carrots – 150 g.
Pickled cucumbers – 150 g.
Chicken egg – 2 pcs.
Onion – 1 pc.
Vinegar 9% – 50 ml.
Mayonnaise – 50 g.
Coriander seeds – 5 pcs.
Peppercorn mixture – 5 pcs.
Bay leaf – 1 pc.
Sugar – 1 tsp.
Salt – 0.25 tsp.
Dill and parsley – 10 g.
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!
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