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Salad with Korean carrots and crackers

Salad with Korean-Style Carrots and Croutons

The fastest, most last-minute salad — even a kid can make it! This salad with Korean-style carrots and croutons is super simple and takes no more than 5 minutes to put together. But it delivers on flavor — the carrots bring heat, the cucumber adds a fresh note, and the croutons bring a satisfying crunch.

katushafin

Recipe author

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Composition / ingredients

Servings:

Korean-style carrots

300

Cervelat

300

Cucumbers

Croutons (rye)

100

Garlic (to taste)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 7 g

Fats 51 % 20 g

Carbohydrates 31 % 12 g

256 kcal

GI: 42 / 0 / 58

Cooking method

Cooking time: 5 min

Step 1:

How do you make a salad with Korean-style carrots and croutons? Gather the ingredients. You can use store-bought Korean-style carrots or make your own. Instead of cervelat, you can use any other smoked sausage or ham. It's best not to use boiled sausage — it's too neutral in flavor, and the sausage should add a note of its own.
Step 2:

Wash the cucumbers well and trim the ends. Be sure to taste them — bitter ones will ruin the whole salad. If the skin isn't thick, you can leave it on, but it's best to peel older cucumbers. Cut the prepared cucumbers into strips.
Step 3:

Remove the casing from the sausage. Cut it into the same strips as the cucumbers.
Step 4:

Put the sliced cucumbers and sausage in a salad bowl, then add the carrots and croutons. Rye croutons are best for this salad. You can use store-bought or homemade ones. If you use store-bought, pay attention to their flavor so it harmonizes with the other ingredients. You can also add a minced garlic clove — I left it out.
Step 5:

Add the mayonnaise to the bowl and toss the salad. Serve it right away, since the croutons will soften and lose their crunch over time. If you're making the salad ahead, don't add the croutons until just before serving. You can serve the salad in a regular bowl or plate it with a cooking ring. Enjoy!

The salad will look neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Since everyone's tolerance for saltiness, sweetness, bitterness, sharpness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).
It's better to make your own mayonnaise — it'll be tastier and healthier. Check out our interesting recipes for homemade mayonnaise. You can also use sour cream or plain yogurt as a dressing instead of mayonnaise, either on their own or mixed with mayonnaise in any ratio you like — this will cut down on calories.