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Yeralash salad with Korean carrots

Yeralash Salad with Korean Carrots, Fries, and Beef

Bright, festive, gorgeous, and delicious — this salad seems made for a celebration! It looks so spectacular on the table: colorful, cheerful, and beautiful. And it tastes wonderful, too. As someone who leans toward healthier eating, I'll be honest: you could question how "good for you" this salad really is. Yes, it's built on nutritious vegetables like carrots, beets, and cabbage, but it also has mayonnaise, french fries, and fried meat. Those add plenty of "extra" fat. But what can I say — my family loves fried potatoes and meat, and I so rarely spoil them with indulgences like this, usually steering them toward lighter fare instead. You don't have to make this every day! But every now and then, on a holiday, why not treat yourself and your family to something a little decadent, just this once? :) By the way, you don't have to toss the salad at the end. That way, anyone watching what they eat can skip the richer parts and pile only what suits them onto their plate. And you can swap the mayonnaise for low-fat sour cream or plain yogurt. It's not hard to make. Wishing you good luck and a good time in the kitchen!

Mom of Sweet Tooths

Recipe author

Composition / ingredients

Servings:

Korean carrots

200

Beef (weight after frying)

250

White cabbage

200

Beets

200

Potatoes (weight before frying)

500

Onion

Mayonnaise

200

Fresh herbs (I used dill and parsley)

0.25

Dried spices

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 5 g

Fats 40 % 10 g

Carbohydrates 40 % 10 g

149 kcal

GI: 90 / 0 / 10

Cooking method

Step 1:

The ingredients for the Yeralash salad. You can use raw beets, simply grated and tossed with minced garlic. Or you can buy Korean-style carrots and beets already made. I made mine from scratch the day before. For the meat, you can use it boiled until done, or start with fresh raw meat and deep-fry it. I'd planned to just fry the meat, but with the heat that day I first brought it to a boil in a pot of water, simmered it for about 20 minutes, and then fried it.
Step 2:

Cut the meat into strips, chop the herbs, and slice the onion into rings.
Step 3:

Shred the cabbage and cut the potatoes into matchsticks. Then dust the potatoes with a little cornstarch or soak them in cold water — this keeps them from sticking together as they fry and helps them brown more evenly.
Step 4:

In a bowl, toss the cabbage with the herbs and salt to taste.
Step 5:

Using a wok (or a Dutch oven or deep skillet), deep-fry the potatoes in batches until golden, salting each batch (I ended up with 3 batches) and turning them now and then with a spatula.
Step 6:

Now fry the meat in the wok until browned. Feel free to season it with pepper, salt, and your favorite meat seasonings.
Step 7:

Then deep-fry the onion rings until golden.
Step 8:

Transfer the deep-fried potatoes and the meat-and-onion mixture to separate paper-towel-lined containers so the excess oil drains off.
Step 9:

Now arrange the salad on a large platter in wedge-shaped sections: Korean carrots, french fries, beets, cabbage. Pile the meat in the center. Drizzle mayonnaise over the top. For a final touch, I garnished mine with red currants. That's it — the Yeralash is ready! Chill it in the fridge for an hour or two, then serve it just like that. If no one at the table is watching their diet, toss all the ingredients together with two forks. Enjoy!