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Anastasia salad with Korean carrots

Anastasia Salad with Korean Carrots

A hit with grown-ups and kids alike — tasty, hearty, and colorful! Anastasia salad with Korean carrots is a harmonious, delicious cold appetizer. Ham and chicken make it filling, the Korean-style carrots add a spicy kick, napa cabbage adds freshness, and a thin egg crepe adds variety!

Maria

Recipe author

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Composition / ingredients

Servings:

Beijing Chinese cabbage

500

Chicken fillet

300

Korean carrots

250

Ham

250

Mayonnaise

100

Walnuts

Eggs

Flour

Water

Vegetable oil

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 9 g

Fats 50 % 13 g

Carbohydrates 15 % 4 g

164 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 50 min

Step 1:

How do you make Anastasia salad with Korean carrots? Gather the ingredients from the list. Start with the egg crepe. It's best to sift the flour. Use large, select eggs.
Step 2:

In a bowl, combine the eggs, the sifted flour, water, and salt.
Step 3:

Mix well, breaking up any lumps. If you can't avoid lumps, press the mixture through a sieve.
Step 4:

Heat the vegetable oil in a skillet over low heat. Pour in the egg mixture and fry the crepe, covered, on both sides until set. The smaller your pan, the thicker the crepe and the longer it takes to cook through — so use a wide pan.
Step 5:

Transfer the finished crepe to a plate and let it cool.
Step 6:

Then cut it into thin strips.
Step 7:

Now prepare the ingredients for the salad base. You can use store-bought Korean carrots (a spicy marinated carrot salad) or make your own. You can swap the chicken breast for chicken thigh, but note the salad's calorie count will change.
Step 8:

Boil the chicken breast in salted water until done. Take it out of the broth, cool it, and cut into small pieces or pull it into shreds by hand.
Step 9:

Cut the ham into strips. Use whatever ham you like. You can swap it for smoked pork neck, ham, or carbonade (cured pork loin).
Step 10:

Shred the napa cabbage thinly. You can use Savoy cabbage instead.
Step 11:

Toast the walnuts in a dry skillet for 2 minutes and chop them with a knife. If you like, grind them in a blender.
Step 12:

In a bowl, combine the chicken, ham, napa cabbage, Korean carrots, and the sliced egg crepe.
Step 13:

Dress the salad with mayonnaise and toss gently.
Step 14:

Transfer the finished salad to a platter and sprinkle with chopped walnuts. Enjoy!

You can swap the chicken for turkey or any other meat you like, but note that the cooking time and calorie count will change.
Since everyone's preferred level of salt, sweetness, bitterness, sharpness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
It's better to make the mayonnaise yourself — it'll be tastier and healthier. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, on their own or mixed with mayonnaise in any ratio you like, which cuts the calories.