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Koyash salad

Koyash Salad

Hearty, mouthwatering, and one of a kind. This salad will dress up your table! It gets a piquant kick from Korean-style carrots and pickled cucumbers. Its signature touch is the topping of little pancake rolls, which give the dish an elegant, distinctive look. It's quite filling, thanks to the beef and chicken, eggs, and pancakes. Some cooks add chopped dill to the salad itself, others to the pancake batter — go with whatever you prefer. Not everyone puts boiled eggs in this dish, since eggs are already in the pancake batter, but I like them in the salad too; they make it more tender. There's one more variation: some cooks cut part of the pancakes into ribbons and mix them into the salad, while others use the pancake rolls only as a garnish on top. Either way, this salad is delicious and nourishing. By the way, the name translates from Tatar as "Sun" or "Sunny." Try Koyash salad, and your mood is sure to warm up right along with it!

mom of sweet tooth

Recipe author

Composition / ingredients

Servings:

Chicken fillet

200

Beef

200

Eggs (small; if large, use 2)

Korean-style carrots (you can make your own and season them exactly to your taste)

300

Onion (large)

Vegetable oil (for sautéing the onion)

Garlic (if your Korean carrots are spicy, you can skip the garlic — that's my case)

Pickled cucumbers

Walnuts

Dill

0.5

Sour cream

200

Salt

Flour

0.25

Milk

0.5

Eggs

Vegetable oil

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 7 g

Fats 43 % 9 g

Carbohydrates 24 % 5 g

119 kcal

GI: 80 / 0 / 20

Cooking method

Step 1:

Start the salad by making the pancake batter from the ingredients shown in the photo. Beat the egg, pour in the milk and 1 tablespoon of vegetable oil, add salt, sift in the flour, and stir thoroughly until smooth — you want a thin pancake batter. Cook the pancakes in a hot skillet greased with a thin film of oil. This amount of batter made 4 pancakes for me.
Step 2:

Here's everything you need for the Koyash salad. The pancakes have cooled. The dill is picked over and rinsed. The walnuts are toasted in a dry skillet and cooled. The chicken fillet and beef are boiled and cooled. The eggs are boiled, peeled, and cooled. You can buy the Korean-style carrots or make your own — I made mine the way I describe in the Squid Salad with Korean Carrots recipe on this site.
Step 3:

If the onion is large, cut it into quarter-rings; if medium, into half-rings.
Step 4:

Sauté the onion in vegetable oil until golden, in the same pan you used for the pancakes.
Step 5:

Cut the beef and chicken fillet into strips.
Step 6:

Cut the pickled cucumbers and the eggs into strips too, and chop the dill. Gently squeeze the cucumbers to remove excess juice.
Step 7:

Finely chop the walnuts, and get the sour cream and Korean carrots ready.
Step 8:

In a deep bowl, combine all the ingredients except the pancakes. Taste and add salt if needed. Mix well.
Step 9:

Cut each pancake into strips of roughly equal width, then roll them up so you can garnish the finished salad with them a bit later.
Step 10:

Mound the finished Koyash on a plate and scatter the chopped nuts over it.
Step 11:

Top the salad with the pancake rolls. It looked a little plain to me this way, so I added dill and a few strips cut from a tomato. If you'd like to cover the whole surface with pancake rolls, make a double batch of pancake batter. And that's it — Koyash is ready! It's especially good slightly chilled. Help yourself and enjoy!