Main Page
Fast and tasty
Smoked chicken salad Korean carrot pepper without mayonnaise

Smoked Chicken, Korean-Style Carrot, and Pepper Salad (No Mayo)

Juicy, crunchy, light, filling, and low in calories. This salad comes together fast, since all you have to do is chop the ingredients. The pairing of smoked chicken and spicy, fragrant Korean-style carrots is so good it has become the base for countless variations.

Sineglazaya

Recipe author

Smoked chicken salad Korean carrot pepper without mayonnaise

Composition / ingredients

Servings:

Smoked chicken (1 leg)

300

Korean-style carrots

100

Canned corn

280

Lettuce leaves (4-5 leaves, any kind you like)

Napa cabbage (3 large leaves; I used purple, but regular works too — the taste is almost the same)

190

Cucumbers (1 large)

250

Bell pepper (1/2 large red pepper)

Onion (1 medium, not too sharp)

Fresh herbs (a sprig each of dill and parsley and a couple of green onions, or to taste/availability)

Vegetable oil

Lemon juice (optional / if available)

Salt (a couple of pinches)

Mixed ground peppers

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 35 % 6 g

Carbohydrates 35 % 6 g

92 kcal

GI: 43 / 57 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a smoked chicken salad with Korean-style carrots and bell pepper, without mayonnaise? Gather the ingredients. Wash the vegetables. All the ingredients you plan to add should be at the same temperature. You can use smoked breast or leg meat — it doesn't really matter.
Step 2:

Remove the skin and bones from the chicken and tear it into a large bowl, pulling the meat into shreds, or cut it into strips. Tear the lettuce leaves in there too. Cut the napa cabbage into medium cubes and the bell pepper and cucumber into strips. Cut the onion into very thin slivers. Add the carrots and well-drained corn.
Step 3:

Salt and pepper to taste and mix well.
Step 4:

Add the finely chopped herbs. Drizzle with lemon juice (optional) and dress with oil. Use any salad oil, unrefined or odorless — it's a matter of taste, up to you.
Step 5:

That's it! A beautiful, healthy salad is ready!

You can dress salads like this with various oils, mayonnaise, or sauce, which certainly makes it easier to find just the flavor you want. There's plenty of room for choice in the ingredients, too: you can add beans, eggs, ham, peas and corn, cheese, croutons, tomatoes, cucumbers — and not just fresh ones.
If you're not serving the salad right after making it, it's best to cover it and refrigerate it without dressing or seasoning. Otherwise it will soon turn watery and lose its good looks. The combination of ingredients here is very harmonious and appeals to many; its simplicity and speed have made it a favorite with home cooks, and the ingredients are easy to swap — all good reasons to make this salad not just on weekdays but for a holiday table too. You can make Korean-style carrots yourself in advance. The recipe is simple: grate the carrot into long, thin strips (using a special grater). Put the carrots in a bowl, sprinkle them with spices, and press in garlic. Fry onion in vegetable oil until golden, then lift the onion out with a slotted spoon and discard it, and pour the hot oil over the carrots. Then dress the carrots with sugar and vinegar and let them sit. But if you don't have the time or desire to fuss with making this Korean appetizer, you can buy the carrots at any supermarket. This salad is very forgiving of experiments — try it and find your own flavor!