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Venice salad with sausage and Korean carrots

Venice Salad with Sausage and Korean-Style Carrots

Bright, simple, and tasty, from easy-to-find ingredients! Venice salad with sausage and Korean-style carrots is so convenient because you don't have to boil anything ahead of time. You can make it right before serving, or when guests show up unexpectedly!

Julia M.

Recipe author

Venice salad with sausage and Korean carrots

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Composition / ingredients

Servings:

Sausage (Use any sausage you like; I'm using smoked sausage)

200

Korean-style carrots

150

Cucumbers

Canned corn

150

Hard cheese

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 9 g

Fats 56 % 20 g

Carbohydrates 19 % 7 g

243 kcal

GI: 43 / 57 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make Venice salad with sausage and Korean-style carrots? Gather the ingredients. Open the can of corn and drain off the liquid. Wash the cucumber. You can use any hard cheese - the main thing is that it grates easily.
Step 2:

Cut the sausage into thin rounds, then into cubes.
Step 3:

You can layer this salad or simply toss it in a bowl. I'll be layering it in a serving ring. For the first layer, add the diced sausage and brush this layer (and every layer after) with a little mayonnaise. Press the sausage down firmly.
Step 4:

Put the canned corn on top of the sausage as the second layer.
Step 5:

Cut the fresh cucumber into small cubes as well.
Step 6:

Lay the diced cucumber over the canned corn as the third layer.
Step 7:

Chop the Korean-style carrots a bit smaller than they come.
Step 8:

Add the carrots as the next layer.
Step 9:

Sprinkle the top of the salad with grated cheese. Press down a little so all the ingredients hold together. Remove the serving ring. You can chill the salad a bit. Decorate the finished salad however you like and serve. Enjoy!

Make salads only from fully chilled ingredients. Made from warm ones, a salad can spoil quickly.
It's better to make the mayonnaise yourself - it'll be tastier and better for you. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as the dressing - on their own or mixed with mayonnaise in any ratio you like, which lowers the calorie count.
How do you buy good canned corn? Always check the expiration date on the can. If it's a glass jar, look closely at the kernels - they should be uniform in size and color, whole, and unblemished. The ingredient list shouldn't include dyes, preservatives, or flavor enhancers.