Main Page
Fast and tasty
Chanterelle salad with Korean carrots

"Little Fox" Salad with Korean-Style Carrots

A simple but very tasty salad for a holiday table! This bright, colorful salad makes a beautiful centerpiece for any celebration, and it shakes up the menu on ordinary days too. There are several different recipes for the salad known as "Little Fox" (Lisichka), and all of them share one essential ingredient — Korean-style carrots, which give the salad the reddish color of a fox. Together with the green radish, the carrots lend it a pleasant kick and a piquant flavor.

Snezhana

Recipe author

Composition / ingredients

Servings:

Korean-style carrots

100

Radish (green)

Onion (red)

Chicken fillet

150

Mayonnaise

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 8 g

Fats 38 % 9 g

Carbohydrates 29 % 7 g

141 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

How do you make "Little Fox" salad with Korean-style carrots? Gather the ingredients. You can adjust the amounts and mix-ins to taste. The salad comes together very quickly and easily if everything is prepped ahead of time — for example, it's best to boil the chicken fillet in advance.
Step 2:

Boil the chicken (any part works) in salted water until tender. If you cooked a whole chicken, pull the meat off the bones, let it cool, and finely chop it for the salad.
Step 3:

You can use store-bought Korean-style carrots or make your own — the process is quite simple, though it takes time for them to marinate. Homemade carrots, of course, come out fresher and tastier, and you can season them to suit everyone's taste.
Step 4:

Peel the green radish and grate it. This vegetable should be fresh and juicy for a full, pleasant flavor. For a neat, attractive salad, it's best to grate all the ingredients on a Korean-carrot grater.
Step 5:

A sweet red onion is best here — it improves the flavor and makes the salad even brighter and more colorful. Peel the onion and cut it into strips or half-rings. Some cooks add pickled cucumbers for extra zing, but the Korean carrots and green radish already give the salad plenty of kick, so the pickles are optional.
Step 6:

Put all the ingredients in a deep bowl, add salt to taste, and dress with mayonnaise. If you like, swap the mayonnaise for another sauce, or for lemon juice and olive oil, to make the salad lighter. Toss the salad and let it sit in the refrigerator for a couple of hours to soak. Serve it in the same bowl or in individual portions. The salad comes out juicy, light, and delicious.
Step 7:

You can garnish the salad with a sprig of fresh parsley and serve it with wheat or rye bread and fresh herbs. Enjoy!

It's best to make the mayonnaise yourself — it'll be tastier and better for you. See our collection for great homemade mayonnaise recipes. You can also use something other than mayonnaise for the dressing: sour cream or plain yogurt, either on their own or mixed with mayo in whatever ratio you like — it cuts down on calories.
The salad will look neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).