Salads with Korean carrots and crab sticks. Recipe with photo

Ingredients

• Korean carrots - 100 g
• Crab sticks - 100 g
• Hard cheese - 100 grams
• Chicken eggs - 2 pcs.
• Mayonnaise - 80-100 g
• Green onions, parsley - bunch
• Salt, pepper - to taste

Cooking time: 10 minutes

Yield: 4 servings

If you eat crab sticks, you can prepare a salad with crab sticks and Korean carrots for dinner in a few minutes. The recipe with photos will tell you step by step how to prepare this light, beautiful and tasty salad. It can be prepared either in layers or by mixing all the ingredients and seasoning them with mayonnaise.

The base recipe uses mayonnaise as a dressing, but if you are on a diet, try replacing it with low-calorie kefir, yogurt or low-fat sour cream. Don't forget to season this dietary dressing with salt and spices.

How to prepare a salad with Korean carrots and crab sticks and egg

Prepare all ingredients. To prepare crab salad with Korean carrots, you only need to first prepare the eggs by boiling them hard. The remaining ingredients can simply be removed from the refrigerator. Korean carrots can be purchased at the market or supermarket, or you can prepare them yourself; there are many recipes on the Internet and culinary magazines.

This salad has several serving options. The photos will tell you step by step how to prepare a layered crab salad with carrots, but the same salad can be mixed and placed using a cooking ring in a beautiful form.

So, place a springform pan or cooking ring on a plate and grate the eggs onto the bottom of the plate. You can lay out only the white, and use the yolk to decorate the salad.

Lightly salt the eggs and apply a mayonnaise layer. If you want to use a little mayonnaise, put it in a cornet or plastic bag and squeeze it onto the surface of the salad through a very small hole.

Thaw the crab sticks completely, remove the packaging and grate them on top of the eggs with mayonnaise using a coarse grater. Instead of crab sticks, you can use crab meat, and our salad will only benefit in taste.

Grate the hard cheese into thin shavings using a grater and place on top of the crab sticks. Apply a mayonnaise layer.

Place Korean carrots on top as the last layer. I usually cook Korean carrots with medium heat, since children also eat them. These carrots are perfect for this salad.

That's all, the salad of crab sticks and carrots is ready. Carefully lift the cooking ring so as not to dislodge the layers. Decorate the salad as you wish. I used finely chopped greens for the sides; they are healthy and necessary for the body at any time of the year.

Apply a “path” of yolk on top, frame it with green onion feathers.

Korean-style salad with crab sticks, cheese and carrots, as you already know, is beautifully served in layers. You can lay it out in layers as in the photo recipe above, using a cooking ring. You can arrange layers of salad in a glass bowl.

But you can simplify your task, and at the same time reduce the time you spend in the kitchen. How? Simply mix all the ingredients in a deep bowl, season the salad and place portions on appetizer plates using the same smaller diameter cooking ring. Fast, beautiful and tasty - isn’t this what we want when we start cooking?

Salad with Korean carrots and crab sticks is a healthy and delicious dish. It is suitable even for those on a diet if seasoned with olive oil or low-fat sour cream.

The main components are harmonized with seafood: kelp, herring, shrimp, squid. Often sweet dessert corn, eggs, and thick slices of cucumber are added.

The composition of high-quality sticks is dominated by minced surimi fish.

The ingredients are crumbled into cubes or cut into strips. You can mix the ingredients or carefully lay them out in layers. Preparation takes less than 15 minutes.

How to prepare a salad with Korean carrots and crab sticks - 15 varieties

A simple recipe with a traditionally spicy taste.

Ingredients:

• Carrots, sticks - 200 g;
• Cheese - 100 g;
• Eggs - 4 pcs.;
• Garlic - 1 clove;
• Greens - 20 g.
• Mayonnaise, salt, pepper.

Preparation:

Place the carrots in a salad bowl and grate the cheese. Sticks and eggs are cut into cubes. The greens and garlic are crumbling. The ingredients are mixed, sprinkled with salt and pepper, and seasoned.

An exquisite combination of salad with red fish will give anyone an exquisite taste sensation.

Ingredients:

• Sticks - 400 g;
• Salted red fish fillet - 200 g;
• Spicy loin - 300 g;
• Mayonnaise 72%.

Preparation:

The fish fillet is cut into slices. Crab sticks are unrolled, covered with fish slices and wrapped into rolls. Place in the refrigerator for 15 minutes.

Placing frozen crab sticks in water will not allow them to thaw properly - the water will penetrate into the flesh, worsening the taste of the semi-finished product.

The cooled rolls are shredded into rings 5 ​​mm thick or less. The carrots are chopped into straws up to 2 cm. Stirred to avoid destruction of the rolls and seasoned.

A simple choice for lovers of mild dishes.

Ingredients:

• Sticks, dessert corn - 150 g;
• Mild loin - 120 g;
• Sweet onion - 1 pc.;
• Cheese - 230 g;
• Mayonnaise 55%.

Preparation:

The components are stacked in layers:

The bottom is covered with chopped onions + mayonnaise mesh;

On top - loin in strips of 3-5 cm;

Again onions, corn, grated cheese.

If the top is not coated, the cheese will dry out and lose its unique flavor notes. Therefore, it is sprinkled with sauce.

Slightly frozen sticks are easier to grate.

A combination of ingredients in the spirit of traditional Korean cuisine.

Ingredients:

• Sea kale - 200 g;
• Sticks - 130 g;
• Loin - 140 g;
• Cucumbers - 3 pcs.;
• Nourishing olive oil for dressing - 60 g.

Preparation:

Seaweed and carrots are mixed. Rough strips of juicy cucumbers are added. The sticks are cut diagonally into long straws. Olive oil is added in parts. Add salt carefully, taking into account the salty taste of kelp.

The salad ingredients for this recipe are chopped into strips.

Ingredients:

• Carrots - 75 g;
• Cheese - 100 g;
• Eggs - 3 pcs.;
• Sticks - 150 g;
• Garlic - 1 clove;
• Green onions - 0.5 bunch;
• Mayonnaise, salt, pepper.

Preparation:

Cheese and eggs are grated. The sticks are cut crosswise and chopped into thin strips, and further disassembled. The onion is chopped. The ingredients are combined and garlic is grated on top. Sprinkle with spices and season.

An amazing combination of crab sticks and Chinese cabbage.

Ingredients:

• Beijing cabbage - 350 g;
• Loin - 120 g;
• Sticks - 240 g;
• Dessert corn - 400 g;
• Cucumbers - 2 pcs.;
• Onion feathers - 1 bunch;
• Mayonnaise 40% fat - to taste, can be replaced with butter.

Preparation:

Peking cabbage is shredded as thin as possible, sprinkled with salt and kneaded by hand. Be sure to use pastry gloves when doing this. If they are not there, crush the cabbage with a spoon.

Cucumbers are chopped into rough slices, otherwise they release excess juice and are not felt.

The sticks are cut lengthwise, diagonally and into pieces. Cucumbers are peeled if the skin is rough or immediately cut into straws.

Corn, loin, and feather rings are added to the salad bowl along with the prepared products. A little sauce is poured on top.

An incredibly spicy dish inspired by Eastern India.

Ingredients:

• Sticks - 200 g;
• Spicy loin - 140 g;
• Raw eggs - 4 pcs.;
• Hot garlic - 3 cloves;
• Oil for refueling - 2 l.;
• Mayonnaise 40%.

Preparation:

The eggs are broken, sprinkled with salt, beaten and fried with a pancake. It cools and is cut into strips. The sticks are chopped into strips.

The ingredients are combined with carrots, crushed or grated garlic. Add salt and season.

In this recipe, the salad is prepared for serving on the holiday table. It is placed in layers in bowls.

Ingredients:

• Carrot - 100 g;
• Sticks - 5 pcs.;
• Peas from a jar 4-6 tbsp. l.;
• Cheese - 60 g;
• Processed cheese - 1 pc.;
• Green onions, lettuce - 3-4 pcs.;
• Fresh dill - 0.25 bunch;
• Tomato - 1 pc.;
• Boiled egg - 1 pc.;
• Mayonnaise.

Preparation:

Lettuce leaves are torn at the bottom of the bowls and carrots are placed on top. The next layer is peas, diced tomato. Lubricated with a little mayonnaise.

In a separate bowl, mix the filling for crab rolls: grated egg, chopped dill, mashed cheese. The sticks are unrolled, smeared with filling and wrapped. The rolls are cut into discs and placed in bowls.

The top of the dish is sprinkled with hard cheese and herbs.

This salad combines products in an original way; for example, in everyday life, chips are rarely eaten with olives.

Ingredients:

• Fresh tomatoes - 2 pcs.;
• Sticks - 100 g;
• Carrots - 100 g;
• Eggs - 3 pcs.;
• Cheese - 100 g;
• Ham - 150 g;
• Olives -90 g;
• Mayonnaise, salt, pepper;
• Chips - 1 pack.

Preparation:

The cheese and egg whites are crushed using a coarse grater, and the yolks using a fine grater. Ham and crab sticks are chopped into thin straws, tomatoes into cubes. Olives are cut lengthwise.

The salad is laid in layers:

Loin with mayonnaise mesh, sprinkled with salt;

Ham coated with mayonnaise + pepper and salt;

Tomato cubes + mayonnaise + spices;

Crab sticks with grated cheese + mayonnaise mesh and pepper, salt;

Proteins + cheese, topped with mayonnaise and salt and pepper.

The top is covered with yolk and olives are placed on top. Chips are placed around the dish.

It’s just that “carrot-cha” and semi-finished crab products have invaded the classic recipe for herring “Shuba”.

Ingredients:

• Korean carrots and beets - 250 g each;
• Sticks - 350 g;
• Heavily salted herring - 1 pc.;
• Mayonnaise 67% fat - to taste.

Preparation:

The herring is chopped and wrapped in crab sticks. The rolls are sent to a cold place for half an hour.

You can easily reduce the spiciness of the salad by combining hot and mild carrots.

The bottom of the salad bowl is covered with carrots in Korean style. Thin rings of rolls are placed on top and a thick mayonnaise mesh is applied. The next layer is beets + mayonnaise.

The top is decorated with grated crab sticks and rings of herring rolls.

The salad has a spicy taste and appetizing aroma.

Ingredients:

• Sticks - 200 g;
• Carrots - 200 g;
• Mayonnaise, sour cream - 1.5 tbsp. l;
• Eggs 2 pcs.;
• Olives - 150 g;
• Black olives, parsley - 2-3 pcs.;
• Pepper.

Preparation:

A few olives and part of the loin are set aside for decoration. The sticks are chopped into thin strips. Green olives are cut into slices. The eggs are passed through an egg slicer.

Mayonnaise and sour cream are mixed in a separate saucer. The salad is dressed, sprinkled with pepper to taste and mixed.

A detachable form is placed into the festive dish, and the salad is placed inside. The mold is removed and a smaller mold for Korean carrots is placed on top. The rest of the components decorate the top.

A selection of seafood goes perfectly in a salad.

Ingredients:

• Sticks - 300 g;
• Carrots - 130 g;
• Small shrimps - 250 g;
• Squid - 250 g;
• Boiled eggs - 5 pcs.;
• Cheese mayonnaise.

Preparation:

The squid is heat treated: chopped into rings, dipped in salted boiled water, and cooked for no more than one and a half minutes from the moment it boils again. Shrimp are boiled in separate containers. Boiled products are cooled before use and dried in a colander.

The whites are separated and cut into strips. Halves of crab sticks are chopped into strips.

The salad bowl contains shrimp, eggs, squid, and carrots. The dish is seasoned and sprinkled with crumbled yolk.

Guests will love this delicate salad for a long time.

Ingredients:

• Sticks - 250 g;
• Mild loin - 1 tbsp.;
• Cucumber - 3 pcs.;
• Corn - 100 g;
• Lemon - 0.5 pcs.;
• Eggs - 3 pcs.;
• Onion feathers;
• Mayonnaise.

Preparation:

Halves of crab sticks are cut into strips the thickness of strips of Korean carrots. Cucumbers are peeled and chopped into strips. The eggs are chopped into strips. The onion is chopped into half rings.

The prepared ingredients are placed in a salad bowl, and corn without marinade is poured on top. The dish is sprinkled with the juice of half a lemon, mixed, and seasoned.

The special feature of the recipe is cutting the main ingredients into cubes. This brings out their true taste.

Ingredients:

• Sticks - 200 g;
• Garlic - 1-2 cloves;
• Cheese - 150 g;
• Fresh herbs - 50 g;
• Carrots - 200 g;
• Egg - 4-5 pcs.;
• Salt, pepper, mayonnaise.

Preparation:

Cheese, sticks, eggs are chopped into cubes. The ingredients are mixed with Korean carrots, finely chopped garlic and herbs. The dish is sprinkled with salt and black pepper and seasoned.

This recipe is famous for the large size of its components and the abundance of mayonnaise.

Ingredients:

• Sticks - 250 g;
• “Carrot-cha” - 250 gr.;
• Cucumber - 1 pc.;
• Boiled eggs - 3 pcs.;
• Sweet corn - 450 g;
• Mayonnaise 67%.

Preparation:

Korean carrots and cucumbers are chopped into short straws, and the sticks are chopped into half rings. The eggs are crushed. The ingredients are mixed with corn and mayonnaise. The top is randomly decorated with mayonnaise.

Korean carrots (also called “cha”) are an excellent tasting and very affordable food product today. It is quite cheap, and eating it in its natural form as a separate dish has already become a habit among a wide range of our fellow citizens. The oriental dish is also popular as one of the components for preparing some snacks. For example, a salad with Korean carrots and crab sticks looks presentable and original; it will certainly be an excellent decoration for any table - both festive and everyday. Its simple recipe opens up wide scope for housewives for kitchen creativity. Well, have you already decided to cook? Then let's begin!

Three basic principles

Salad with Korean carrots and crab sticks includes several components. The fish component (yes, we remember that sticks are made mainly from fish) is usually cut into cubes or rings, sometimes into strips. But do not forget that very small pieces will lose their taste in the overall “canvas” of the dish.

Korean-style carrots are suitable both store-bought and homemade; before adding them to the appetizer, remove excess moisture from them (you can squeeze them out with your hands or put them on a sieve and press down a little with a large spoon). We add this ingredient in its original form, without additional cutting; only if the strips are too long, we shorten them to acceptable dimensions. It is better to take a version that is not too spicy, almost neutral, otherwise the taste of the spices will overwhelm all other components of the dish.

Of the other ingredients, you can safely add fresh cucumbers, canned (sweet) corn, boiled chicken eggs, and scrambled eggs to a salad with Korean carrots and crab sticks.

• The spiciness of the salad with Korean carrots and crab sticks can be adjusted by mixing a spicy preparation with a mild one, and the juiciness of the dish can be adjusted using strained marinade.
• As a rule, mayonnaise is used as a dressing (the fat content of this product is selected according to individual preferences). Store-bought mayonnaise can easily be replaced with homemade mayonnaise.
• And for those who are watching their figure (although this dish obviously cannot be called dietary), you can try the “light” version. For dressing, use 15% sour cream plus a drop of mayonnaise sauce, the fat content of which will not exceed 25-30%; replace regular vegetable oil with flaxseed or cold-pressed olive oil.

Salad “Crab sticks with Korean carrots”: a simple recipe

To prepare it, we need to take: semi-finished crab products - 250 grams, the same amount of Korean carrots, three eggs, half a jar (or also 250 grams) of canned sweet corn, a medium-sized fresh cucumber (in winter, a greenhouse version is also suitable), mayonnaise "Provencal" or an analogue, prepared with your own hands. Let’s immediately make a reservation that in this article we will not talk about how to prepare “cha” carrots and mayonnaise at home - it’s worth devoting special time to this.

Cooking is easy!

1. A salad of Korean carrots, corn, and crab sticks can be prepared in one, two, or three times. If necessary, chop Korean carrots, cut the cucumber into strips, and crab sticks into rings. All this will take you literally a few minutes.
2. At this time, cook hard-boiled eggs. Cool and peel the shell. Wash, dry and chop finely.
3. Combine the ingredients in the prepared container, adding corn (decant the liquid), mixing thoroughly.
4. Season the almost finished salad with Korean carrots and crab sticks (see photo below) with mayonnaise to taste. To decorate the dish, you can use mayonnaise, sprinkled figuratively, grated cheese, pieces of yolk, and herbs.

Original salad “Crab sticks with Korean carrots”: step-by-step recipe

You should prepare the following ingredients: sticks with real crab meat - 250 grams, peeled krill - the same amount, peeled squid carcass - 250 grams, Korean carrots not too spicy - 150 grams, five eggs, mayonnaise to taste.

Let's cook simply!

1. Cut the squid into rings, boil lightly salted water, put the product in there and cook, but no more than a minute (the count starts from boiling again). We carefully monitor the clock, otherwise the ingredient will be overcooked and become rubbery.
2. Boil the krill in a separate container (if it is already boiled and frozen, then you can only pour boiling water over it in a colander).
3. Separately, boil hard-boiled eggs.
4. All cooked salad components must be thoroughly cooled before use. Remove excess liquid from squid and krill, drying slightly with a towel and colander.
5. Peel the eggs and remove the yolks. Cut the whites into small strips. We will leave the yolks for decoration of the dish.
6. Cut the sticks crosswise, chopping them into small pieces, like eggs.
7. Add chopped squid and Korean carrots to all other ingredients. Add a couple of spoons of mayonnaise and mix. Taste and add more if necessary. But we’re not in a hurry to add salt; first, let’s take a sample.
8. Transfer the “Original” salad into a festive bowl, sprinkling some egg yolk crumbs on top. If desired, you can add grated hard cheese. It will not interfere, but on the contrary, it will even add piquancy to the dish.

Salad with cheese - “Buffet”

In this case, cheese is included in the main ingredients. Let's take equal parts of canned corn, semi-finished crab products, hard but not sharp cheese, Korean carrots (for example, only 200 grams each). You will also need one sweet onion, mayonnaise, and ground chili pepper.

Preparation

1. Line the bottom of a small container with a layer of chopped onions and make a mesh of mayonnaise on top.
2. The second layer is carrots, if the strips are long, then cut into pieces.
3. On top there are a layer of chopped crab sticks and a mayonnaise mesh.
4. Next, onions and sweet corn again. The layers should be clearly separated, as in the case of “Herring under a fur coat.”
5. On top is the last layer of cheese. This product must be coarsely grated. If desired, you can also add a layer of egg white from hard-boiled eggs.
6. As a rule, the top of the dish is not coated with additional mayonnaise, but to prevent the cheese from drying out, it is slightly moistened with it.
7. Decorate the puff salad with figuratively cut eggs, a mayonnaise mesh, and sprigs of fresh herbs.

Bon appetit everyone!

Step-by-step recipes for preparing crab salad with Korean carrots and other ingredients

2018-01-20 Natalia Danchishak

Grade
recipe

10061

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

5 gr.

15 gr.

Carbohydrates

6 gr.

187 kcal.

Option 1. Classic salad recipe with crab sticks and Korean carrots

Crab salad is traditionally prepared with rice. In fact, you can make many delicious and original snacks from crab sticks. Salad with crab sticks and Korean carrots is one of the options that is distinguished by its piquancy and unique taste.

Ingredients

• fresh greens;
• dessert corn - can;
• Korean carrots - 200 g;
• table salt to taste;
• boiled eggs - four pcs.;
• mayonnaise - small package;
• crab meat sticks - 200 g;
• garlic - two cloves.

Step-by-step recipe for crab salad with Korean carrots

Remove the crab sticks from the freezer in advance and defrost in the refrigerator. Remove the protective shell from each stick. Cut lengthwise and chop finely.

Boil the eggs until hard-boiled. Remove the shells from the cooled eggs and chop into pieces.

Rinse and chop the greens. In a deep container, combine crab meat sticks with eggs and herbs. Open the can of corn, drain the liquid, and add the contents to the rest of the food. Send Korean carrots here too. Peel the garlic cloves and squeeze them through a garlic press directly into the salad. Add mayonnaise, salt and mix thoroughly.

Depending on your preferences, you can use spicy or mild Korean carrots for cooking. Dress the salad before serving to prevent it from dripping.

Option 2. Quick recipe for crab salad with Korean carrots

For the holiday, we always strive to prepare as many varied and tasty dishes as possible. I want it to take a minimum of time to prepare. This salad option is from a series of quick dishes. It will take no more than ten minutes to prepare.

Ingredients

• small package of crab sticks;
• kitchen salt;
• 150 g Korean carrots;
• mayonnaise;
• two boiled eggs;
• half a can of pitted olives.

How to quickly prepare a salad with crab sticks and Korean carrots

Remove the protective shell from the defrosted crab sticks and cut them into pucks.

Remove the olives from the marinade and cut into rings. Cool hard-boiled eggs and peel them. Chop into small cubes.

Combine all the chopped ingredients in a deep bowl, add Korean carrots and mayonnaise. Stir, taste, adjust the taste with salt. Serve the appetizer in a beautiful salad bowl or serving bowl.

Olives can be taken green or black. If you want to make a snack less high in calories, use sour cream for dressing.

Option 3. Crab salad with Korean carrots and tomatoes

Vegetables make the salad healthy, juicy and light. We will form the appetizer in portioned bowls or tall glasses. The main condition for a tasty snack is a fresh and high-quality crab product.

Ingredients

• ¾ pack of mayonnaise;
• 100 g crab sticks;
• Korean carrots - 100 g;
• fresh cucumber;
• one pod of bell pepper;
• one fresh tomato.

How to cook

Place Korean-style carrots on the bottom of the bowls, lightly compact them and coat with mayonnaise.

Rinse the bell pepper. Cut it open and remove the stem. Clean the seeds thoroughly. Cut the vegetable into thin strips. Place on top of the carrots, smooth and cover with mayonnaise.

Thaw crab sticks in the refrigerator. Remove the film from each. Disassemble the sticks into fibers and cut them in half. Place on a layer of pepper and spread with mayonnaise. Lightly salt.

Wash the cucumber and tomato. Wipe the vegetables with a napkin. Chop the tomato into small slices. Spread over crab sticks and brush with mayonnaise. Cut the peel off the cucumber. Crumble it into thin strips and spread over a layer of fresh tomato. Decorate with a thick mesh of mayonnaise.

You can arrange the salad on a plate using a cooking ring. Place it on a flat dish and lay out the ingredients in layers, compacting them tightly. Then carefully remove the ring.

Option 4. Salad with crab sticks and Korean carrots “Valeria”

A lot of greens are used for preparation, which makes the salad healthy and beautiful.

Ingredients:

• crab sticks or rolls - 200 g;
• onion and dill greens - a bunch;
• four chicken eggs;
• a pinch of ground black pepper and salt;
• cheese - 100 g;
• 160 g mayonnaise;
• garlic clove;
• 200 g Korean carrots.

Step by step recipe

Place the eggs in a saucepan with water and cook for eight minutes. Then cool them in ice water, peel and finely chop.

Grind the cheese on a grater into large sections. First remove the crab sticks from the freezer and defrost them at room temperature. We peel them from the protective film and cut them into cubes.

We combine the chopped products in a deep salad bowl. Add Korean carrots. Wash the green onions and dill, dry and finely chop. We send to other products. Pepper and salt. Peel a clove of garlic and pass it through a garlic press into a salad bowl. Season with mayonnaise and stir well.

If the Korean carrots are long, cut them into smaller strips. It is better to salt and pepper the salad at the end, as the spices contained in the carrots may be sufficient.

Option 5. Crab salad with pickled cucumbers and Korean carrots

Crab meat goes well with pickled carrots. Pickled cucumber adds a nice kick, while sweet corn and boiled eggs balance out the balance of flavors and spices.

Ingredients:

• seven crab sticks;
• salt;
• one pickled cucumber;
• 125 g mayonnaise;
• 100 g Korean carrots;
• 100 g dessert corn;
• two large eggs.

How to cook

Place the eggs in a small saucepan with drinking water and cook for about eight minutes. Drain the boiling water. Cool the eggs in ice water and remove the shells. Cut the peeled product into small slices.

Remove the cucumber from the marinade. Chop the pickled vegetable into small pieces. Remove the thawed crab product from the packaging and cut into circles.

Place sticks cut into circles, chopped pickled cucumber and boiled eggs in a deep salad bowl. Add sweet corn here, after draining the syrup from it, and Korean carrots. Lightly salt and add mayonnaise. Stir.

You can replace crab sticks with meat. When purchasing crab sticks, pay attention to expiration dates and the condition of the packaging. It should not be damaged. Fresh crab sticks will be juicy and tender.

Option 6. Crab salad with Korean carrots and seafood

Crab salads are often prepared with seafood. It could be shrimp, mussels or squid. The latter can be used fresh or canned. The snack will be light, healthy and tasty.

Ingredients

• 300 g crab sticks;
• mayonnaise "Provonsal";
• 250 g small shrimp, krill;
• chicken eggs - five pcs.;
• 250 g small squid carcasses;
• 130 g mild Korean carrots.

Step by step recipe

We clean the squid and cut it into rings. Place them in boiling water, lightly salt it, and cook for about two minutes. Remove with a slotted spoon. In a separate bowl, boil the peeled shrimp until tender. We throw them into a colander. Boil the eggs hard, cool and peel them.

Separate the yolks from the whites. We cut the latter into small strips. Leave the yolks whole.

Remove the protective film from the sticks. We cut them crosswise and then chop them lengthwise into small strips.

Place seafood in a deep bowl, add Korean carrots, boiled eggs and crab product. Add mayonnaise and stir. Let's take a sample. If necessary, add some salt. Place the appetizer in a salad bowl and decorate with crumbled yolk.

It is advisable to remove excess liquid from Korean carrots. To do this, place it on a sieve and leave for some time.

Salad with Korean carrots and crab sticks Today it has more than several dozen varieties. And all because salads based on Korean carrots and crab sticks are delicious, and they are easy and simple to prepare. In addition to these two important components, salads may include canned corn, peas, boiled meat, sausage, eggs, tomatoes, mushrooms, cheese, pineapples, cucumbers, and so on. As for appearance, the salad with crab sticks and Korean carrots can be either layered or mixed. Today we will look at several options for cooking in Korean.

Ingredients for two servings:

• Crab sticks - 200 gr.,
• Korean carrots - 100 gr.,
• Olives - 7-10 pcs.,
• Eggs – 2 pcs.,
• Hard cheese - 100 gr.,
• Fresh cucumber – 1 pc.,
• Salt,
• Mayonnaise,
• Parsley for decoration.

Salad with Korean carrots and crab sticks - recipe

Grate the boiled eggs on a coarse grater.

On the same grater, grate both fresh cucumber and hard cheese.

Cut the olives lengthwise into thin rings. They will be used to decorate the salad.

Since the salad with Korean carrots and crab sticks is prepared in layers, it can be decorated in different ways - put it in a bowl or bowl, form it using a ring, or arrange it in a slide, like a classic herring salad under a fur coat. You can choose any of the methods. I'll show you how to prepare a salad with Korean carrots and crab sticks using the first method.

Place a layer of crab sticks on the bottom of the bowl. Pour mayonnaise over them.

The next layer is boiled grated eggs and mayonnaise. This layer of salad can be lightly salted.

Place fresh cucumbers on eggs. Lightly salt them.

Top with mayonnaise.

The next layer of salad with crab sticks and Korean carrots will be grated cheese sprinkled with mayonnaise.

Cover the salad with a layer of Korean carrots. All that remains is to decorate it.

Place a sprig of parsley in the center of the salad and arrange circles of olives in a circle. Before use salad with crab sticks and Korean carrots It is recommended to keep in the refrigerator for about 1 hour. Once soaked, it will become more juicy and fully reveal its taste. Enjoy your meal. I will be glad if this salad recipe is useful to you.

Salad with Korean carrots and crab sticks. Photo

Below are other types of salads with a similar theme.

Salad with Korean carrots and crab sticks and cheese

Ingredients:

• Crab sticks - 200 gr.,
• Eggs - 2 pcs.,
• Hard cheese - 150 gr.,
• Dill - 10 gr.,
• Green onions - 20 gr.,
• Mayonnaise.

Preparation

Cut the crab sticks into cubes. Cut the boiled eggs into cubes. Grate hard cheese on a coarse grater. Finely chop the green onions and dill. In a bowl, combine Korean carrots, eggs, crab sticks, herbs and cheese. Pour mayonnaise over the salad. The salad does not need to be salted, since Korean carrots, cheese and crab sticks are already salty.

Salad with Korean carrots and crab sticks “Flower”

Ingredients:

• Crab sticks - 1 pack,
• Eggs - 2 pcs.,
• Korean carrots - 100 gr.,
• Canned corn - 100 gr.,
• Canned pineapples - 100 gr.,
• Potato chips - 1 pack,
• Mayonnaise,
• Salt.

Preparation

Boil hard-boiled eggs. Cut them into cubes. Chop crab sticks and canned pineapple rings into cubes. Place a layer of crab sticks on the bottom of a flat plate. Top with mayonnaise.

The next layer of salad is Korean carrots plus mayonnaise. Place eggs on carrots. Pour mayonnaise over the salad. Add some salt. Add pineapple cubes. Sprinkle the salad with corn. Garnish the salad with potato chips in a circle. Serve the salad with Korean carrots and Flower crab sticks an hour after cooking.

Salad with Korean carrots and crab sticks and croutons

Ingredients:

• Crab sticks - 200 gr.,
• Chicken eggs - 2 pcs.,
• Rye crackers - 80-100 gr.,
• Olives - 50 gr.,
• Korean carrots - 100 gr.,
• Mayonnaise.

Preparation

Salad with Korean carrots and crab sticks and croutons belongs to the category of “guests on the doorstep” salads or salads popularly called minute. It will take 10 minutes to prepare the salad, provided that you have boiled eggs, ready-made Korean carrots and croutons.

Cut the olives into slices. Cut crab sticks and eggs into cubes. Place crab sticks, eggs, olives, croutons and Korean carrots in a bowl. Season the salad with mayonnaise. No need to add salt.

Stir. A bright and tasty quick salad with Korean carrots, crab sticks and croutons is ready. It turns out no less tasty.