Main Page
Festive table
Korean carrot salad, sausage and pickled cucumbers

Korean Carrot, Bologna, and Pickle Salad

A simple salad with a little zing, perfect for a party spread! There are tons of variations on the Korean-carrot-and-sausage salad theme. The constant is the base — spicy Korean carrots and sausage — while everything else gets swapped in or added on. If you keep a batch of homemade Korean carrots on hand, you'll never be stuck wondering what to put on the table for a get-together: a couple of quick, easy salads come together in no time. Better yet, with a homemade batch you know exactly how it'll taste, so there are no surprises to spoil the party.

Snezhana

Recipe author

Korean carrot salad, sausage and pickled cucumbers

Composition / ingredients

Servings:

Korean carrots

150

Bologna

200

Cucumber

Pickles

Eggs

Hard cheese

120

Mayonnaise

Green onion

Salt

Dill (for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 9 g

Fats 60 % 18 g

Carbohydrates 10 % 3 g

186 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

Get your ingredients ready. The eggs are the only thing that needs cooking — hard-boil them and let them cool. Everything else is ready to go straight into the salad. Cut the cooled eggs into large pieces; little triangles look especially nice.
Step 2:

Cut the bologna into thin matchsticks. If you like, use a smoked or semi-smoked sausage instead — it'll give the salad a nice smoky note.
Step 3:

Cut the hard cheese into thin matchsticks too. A sharper, saltier cheese works better here than a mild one.
Step 4:

Green onion is perfect for this salad — it brightens everything up and, unlike raw onion, doesn't overpower the spicy kick of the Korean carrots. Slice it thin.
Step 5:

Cut the fresh cucumber into thin half-moons. Even though we're using a fresh cucumber, you can also add some finely chopped or grated pickle. It adds a pleasant tang and softens the contrast between the spicy carrots and the other ingredients. Just don't overdo the pickles, or they'll drown out everything else.
Step 6:

Now the Korean carrots. Homemade are best — unlike the store-bought kind, they definitely won't let the salad down. Store-bought Korean carrots can be tasty too, but you never really know when or how they were made. Combine everything in one bowl. Add a light sprinkle of salt, but go easy — the Korean carrots and pickles already bring plenty.
Step 7:

Dress with mayonnaise. Garnish with a quarter of hard-boiled egg and a sprig of fresh dill, then serve. Unlike layered salads, this one doesn't need to sit and soak — you can dig in right away. Enjoy!