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Korean-Style Chicken Heart and Carrot Salad

A tasty Korean-style salad—great for a party or a weeknight! This chicken heart and carrot salad couldn't be easier to make, and it comes out excellent, with all the ingredients working in harmony. It doesn't claim to be authentic, but anyone who loves Asian flavors is sure to enjoy it. Serve it as a side on a busy weeknight to liven up the usual family menu, or set it out for guests.

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Salad with hearts and carrots
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 6 g
Fats 47 % 8 g
Carbohydrates 18 % 3 g
104 kcal
GI: 67 / 0 / 33
  • Making this tasty Asian-style salad isn't complicated. First, prep your ingredients. Start with the chicken hearts: rinse them well under running water, put them in a small pot, cover them completely with water, and salt it lightly. Cook the hearts, covered, until tender—about 35–40 minutes. Drain off the liquid and spread the hearts on a wide flat plate to cool completely. Peel the onion, rinse it under cool water, and pat it dry with a clean towel. Halve the onions, then slice each half into thin half-moons. Put half of the sliced onion in a bowl, sprinkle with sugar, and add the water and rice vinegar. Let it pickle for 15 minutes. Wash and peel the carrots, then cut them into matchsticks. Cut the cooled chicken hearts into matchsticks of about the same size. Put both the carrots and hearts in a large salad bowl. Peel the garlic and finely chop it with a knife. Add the garlic to the bowl with the carrots and hearts. Squeeze the pickled onion dry and add it, too. Sprinkle everything with salt, sugar, and paprika, and add the coriander seeds. Stir well, then pour in the rice vinegar and drizzle the oyster sauce over everything. Stir well again. Set a small skillet over medium heat, pour in the vegetable oil, and heat it. When it's hot, add the remaining (raw) onion and fry until soft and translucent. Pour the salad onto the hot onion, scrape in the rest of the oil, and mix everything well. Chill the salad overnight—or, if you don't have the time (or the patience ;), at least 40–60 minutes. Then it's ready to serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Paprika - 289  kcal/100g
  • Chicken heart - 159  kcal/100g
  • Rice vinegar - 20  kcal/100g
  • Oyster sauce - 121  kcal/100g

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