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Salad Korean carrots beans cucumber tomatoes

Korean-Style Carrot, Bean, Cucumber, and Tomato Salad

A gorgeous salad with bright, juicy vegetables! This Korean-style carrot, bean, cucumber, and tomato salad is undoubtedly a great way to make a wonderful salad in literally a few minutes. That makes it a true "in a hurry" or "guests at the door" dish. Korean-style carrots are great on their own - a wonderful snack loved by many - but they're also a good base ingredient you can use to make a huge variety of bright, juicy salads.

MariaS

Recipe author

Salad Korean carrots beans cucumber tomatoes

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Composition / ingredients

Servings:

Korean-style carrots

150

Cucumbers

Tomatoes

Mayonnaise

100

Canned beans

200

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 3 g

Fats 48 % 11 g

Carbohydrates 39 % 9 g

143 kcal

GI: 44 / 0 / 56

Cooking method

Cooking time: 20 min

Step 1:

How do you make a Korean-style carrot, bean, cucumber, and tomato salad? Gather the ingredients you'll need. Wash the cucumbers and tomato, and tip the canned beans into a strainer to remove excess liquid.
Step 2:

Put the Korean-style carrots in a large salad bowl. Ideally the juice should be drained off the carrots beforehand, as with the beans. Excess liquid in the salad is highly undesirable.
Step 3:

Add the canned beans.
Step 4:

Cut the cucumbers into small pieces of any shape. Add them to the rest of the ingredients in the bowl. Mix.
Step 5:

Add the tomato, cut into small slices. Don't forget to remove the stem end.
Step 6:

Add the mayonnaise to the salad and salt to taste. Add any spices you like. Mix the salad and serve.

You can use any mayonnaise as a dressing for a Korean-style carrot salad. Use whichever fits your list of acceptable foods: low-fat, vegetarian, and so on. For a lighter version, you can dress the salad with a simple vinaigrette of vegetable oil and lemon juice with spices. Ground black pepper, for example, is a very versatile choice. It's nice to round out a Korean-style carrot salad with fresh herbs: parsley, dill, cilantro. Just wash the herbs, shake them dry, chop them finely, and add them to the salad. It's better to use the tough stems for other dishes - soup, borscht, gravy, sauce, and so on. The quantity and lineup of these salad ingredients isn't set in stone. You can (and should) round out the dish with vibrant additions to your taste.
It's better to make the mayonnaise yourself - it's tastier and better for you. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like - this will cut the dish's calories.