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Fast and tasty
Salad with beans and Korean carrots

Bean and Korean-Style Carrot Salad

A vegetarian cold appetizer for vegetarians and those fasting! This salad with Korean-style carrots, beans, and croutons is simple, accessible, budget-friendly, light, and very tasty! It's good as a snack and as an addition to more elaborate main courses. It also works as a side dish for meat.

MariaS

Recipe author

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Composition / ingredients

Servings:

Korean-style carrots

150

Canned beans

200

Napa cabbage

100

Mayonnaise (eggless)

Croutons

Salt

Dry spices

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 35 % 11 g

Carbohydrates 52 % 16 g

180 kcal

GI: 25 / 0 / 75

Cooking method

Cooking time: 15 min

Step 1:

How do you make a bean and Korean-style carrot salad? Gather the main ingredients. You can use either canned or boiled beans, your choice. Either make the Korean-style carrots yourself (link below, under the recipe description) or buy them ready-made at the market or store.
Step 2:

Wash and dry the napa cabbage well. Cut it into thin strips. Transfer the cabbage to a roomy salad bowl.
Step 3:

Add the Korean-style carrots to the cabbage. Mix.
Step 4:

Drain the liquid from the canned beans (you can whip mayonnaise from it afterward). Tip the beans into a sieve so the excess liquid drains off. Put the beans in the salad bowl. Stir the salad.
Step 5:

Add the croutons to the salad. Again, you can either make them yourself or buy them - it's a matter of taste.
Step 6:

Salt the salad, dress it with mayonnaise, and add chopped dill. Keep in mind that the croutons soften fairly quickly, so it's better to serve it right away. Enjoy!

Here's a link to the catalog of homemade Korean-style carrot recipes. You can choose any one and make it in advance.
A hearty Korean-style carrot salad is a fertile field for experimenting with ingredients. The base is Korean-style carrots, canned or boiled beans, and mayonnaise for dressing. What else can you add? Optional components include corn, bell pepper, mushrooms... or croutons and napa cabbage, as in this version.
The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (strips, for example).
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.