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Salad with chicken liver and Korean carrots Zimushka

Chicken Liver and Korean Carrot Salad ("Zimushka")

When fresh vegetables are out of season, this is a great source of vitamins! This perfect, simple combination of ingredients made me fall for this salad — give it a try, and it just might become your favorite too!

nasstin

Recipe author

Salad with chicken liver and Korean carrots Zimushka

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Composition / ingredients

Servings:

Chicken liver

250

Korean carrots

200

Pickled cucumbers

150

Mayonnaise

Dill

Chicken eggs

Wheat flour

Vegetable oil (2 tbsp for the batter and 1 tbsp for frying)

Table 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 27 % 8 g

Fats 57 % 17 g

Carbohydrates 17 % 5 g

205 kcal

GI: 80 / 0 / 20

Cooking method

Cooking time: 20 min

Step 1:

How to make chicken liver and Korean carrot salad? Here's everything you'll need.
Step 2:

Rinse the chicken liver and trim off any bile ducts.
Step 3:

Add it to a blender.
Step 4:

Blend until smooth.
Step 5:

Add salt.
Step 6:

Add pepper.
Step 7:

Add the flour.
Step 8:

Add the egg.
Step 9:

Pour in 2 tablespoons of vegetable oil.
Step 10:

Mix well.
Step 11:

In a preheated, oiled skillet, cook the liver batter into thin pancakes.
Step 12:

Keep an eye on them — they cook fast.
Step 13:

The liver pancakes are done — set them aside to cool.
Step 14:

Cut the pickles into thin strips.
Step 15:

Chop the dill.
Step 16:

Cut the cooled liver pancakes into strips.
Step 17:

Add the Korean carrots.
Step 18:

Dress the salad with mayonnaise.
Step 19:

Toss to combine, and the salad is ready — a little vitamin boost even in the dead of winter.
Step 20:

Enjoy!