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Kaleidoscope salad with Korean carrots

"Kaleidoscope" Salad with Korean-Style Carrots

A kaleidoscope of flavors and colors in one original salad! This bright, colorful salad will dress up any table — it looks appetizing and comes together fast. The name fits: it really is a striking mix of colors and flavors in a single dish.

Abigail

Recipe author

Composition / ingredients

Servings:

Beef (boiled)

200

Tomatoes

Bell pepper

Korean-style carrots

100

Hard cheese

100

Onion (or a bunch of green onion)

Mayonnaise

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 9 g

Fats 50 % 14 g

Carbohydrates 18 % 5 g

184 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make "Kaleidoscope" salad with Korean-style carrots? The ingredients.
Step 2:

Grate the cheese on the coarse side of a grater.
Step 3:

Dice the bell pepper.
Step 4:

Dice the tomatoes.
Step 5:

Boil the beef and let it cool. Cut the cooked meat into cubes.
Step 6:

Cut the onion into small cubes.
Step 7:

Arrange the cooked beef, tomatoes, bell pepper, cheese, and Korean-style carrots on a platter in separate mounds, leaving an empty spot in the center. Spoon the mayonnaise into the center and top it with the chopped onion. Toss it together right at the table, just before eating.

It's better to make your own mayonnaise — it's tastier and better for you. See some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayo, on their own or blended with mayonnaise in any ratio you like, which lightens the dish.
You can swap the beef for any other meat you prefer, but keep in mind that the cooking time, flavor, and calorie count will change. Pork and lamb are usually fattier than beef, while chicken or turkey breast are leaner. And cooking time depends not just on the type of meat but on the cut and how young or old it is.