Kaleidoscope salad with Korean carrots

Kaleidoscope of flavors and colors in the original salad! This bright and colorful salad will decorate any table, it will look delicious and cook quickly. No wonder it was called "Kaleidoscope", this is really an amazing mix of colors and flavors in one salad.

Abigail

Recipe author

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Composition / ingredients

Servings:

Beef (boiled)

200

Tomatoes

Bell pepper

Korean carrots

100

Hard cheese

100

Onion (or a bunch of green)

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

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make a Kaleidoscope Salad with Korean carrots? Ingredients.
Step 2:
Grate the cheese on a coarse grater.
Step 3:
Dice the bell pepper.
Step 4:
Dice tomatoes
Step 5:
Boil the beef and cool it. Cut the boiled meat into cubes
Step 6:
Cut the onion into small cubes
Step 7:
Put boiled beef, tomatoes, bell peppers, cheese, Korean carrots on a dish in heaps, leaving an empty place in the center of the plate. Put the mayonnaise in the center and sprinkle it with chopped onions on top. Mix directly when serving on the table, before use.

It is better to prepare mayonnaise yourself. It will be tastier and healthier. See here interesting recipes for homemade mayonnaise.
Also, as a dressing, you can use not only mayonnaise, but also sour cream or natural yogurt. They can be taken separately or mixed with mayonnaise in any proportion to your taste - this will reduce the calorie content of the dish.

Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.