Victoria salad with Korean carrots

First, let's cook the carrots in Korean:

Wash the carrots and grate them on a carrot grater in Korean. Sprinkle the carrots with salt and lightly mash with your hands. Leave for 30-40 minutes, so that the carrots let the juice.

After the specified time, drain the resulting liquid, and then add garlic cloves passed through the press to the carrot mass, pour in vinegar and add all the additives: coriander, sugar, red and black ground pepper.

After removing the husk, cut the onion into arbitrary pieces. Put the chopped onion on a hot frying pan with any refined vegetable oil. Stand on moderate heat for about 10-12 minutes (until the onion pieces become sufficiently golden).Remove all the onions from the pan.

Pour hot flavored oil into the carrots. Carefully mix the mass. If necessary, add salt and pepper.
Leave the carrots in the refrigerator for 2-3 hours.

Salad preparation:

Boil the eggs in water until tender, drain the water and pour cold water over them so that they cool down. Peel the cooled eggs from the shell and slice. Put it in a deep bowl.

Defrost crab sticks at room temperature. Remove from the package and cut into cubes. Add to the salad bowl to the eggs.

Wash the fresh cucumber, cut off the edges and cut into small squares. Add to the dishes to the previously prepared products.

Open the tin of canned corn carefully, drain the liquid. Spoon the right amount of corn into a salad bowl.

Carrots in Korean can be cooked at home. If there is no time for this, then you can buy a ready-made one in the store. Remove the carrots from the package and add the right amount to the salad.

Add salt to taste, season with mayonnaise and mix. The salad can be served in a salad bowl, or it can be offered individually to everyone using a serving ring. To decorate the salad, it is recommended to use fresh herbs.