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Victoria salad with Korean carrots

A simple salad with Korean-style carrots. There are countless salad recipes, and that's exactly what makes them so good — by taking familiar ingredients you know go well together and adding something new to the mix, you can get a completely different taste and a whole new salad. Corn, cucumber, crab sticks, and egg is familiar enough — but add just a bit of Korean carrots and the result is something else entirely.

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Victoria salad with Korean carrots
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 3 g
Fats 55 % 12 g
Carbohydrates 32 % 7 g
149 kcal
GI: 86 / 14 / 0
  • First, make the Korean-style carrots: Wash the carrots and grate them on a julienne (Korean-carrot) grater. Sprinkle the carrots with salt and gently knead them with your hands. Leave them for 30 to 40 minutes so they release their juice. After that, drain off the liquid, then add the garlic cloves (pressed), pour in the vinegar, and add all the seasonings: coriander, sugar, and red and black ground pepper. Peel the onion and cut it into rough pieces. Put the chopped onion in a hot skillet with any refined vegetable oil. Cook over moderate heat for about 10 to 12 minutes (until the onion pieces are nicely golden). Remove all the onion from the pan. Pour the hot flavored oil over the carrots. Mix everything well. Add salt and pepper if needed. Leave the carrots in the fridge for 2 to 3 hours. To assemble the salad: Boil the eggs until done, drain the water, and cover them with cold water to cool. Peel the cooled eggs and chop them. Put them in a deep bowl. Thaw the crab sticks at room temperature. Take them out of the package and cut them into cubes. Add them to the salad bowl with the eggs. Wash the fresh cucumber, trim the ends, and cut it into small squares. Add it to the bowl with the rest. Carefully open the can of corn and drain the liquid. Spoon as much corn as you like into the salad bowl. You can make the Korean carrots at home; if you don't have time, you can buy them ready-made at the store. Take the carrots out of the package and add as much as you like to the salad. Add salt to taste, dress with mayonnaise, and mix. You can serve the salad in a bowl, or plate it individually using a serving ring. To garnish, fresh herbs are recommended.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Fresh cucumbers - 15  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Crab sticks - 73  kcal/100g
  • Vici juicy crab sticks - 73  kcal/100g
  • Crab sticks meridian snow crab - 140  kcal/100g
  • Miramar crab sticks - 140  kcal/100g
  • Crab sticks santa bremor snow crab - 70  kcal/100g
  • Salad mayonnaise of 50 % fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Canned sweet corn - 79  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Korean carrots - 134  kcal/100g

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