Corn and korean carrot salad

Korean carrot salad contains vitamins and trace elements in their natural form, and corn enriches the salad with protein. Since Korean carrot is spicy and spicy, it’s better not to eat such a salad on an empty stomach. The salad has a very savory taste, it should be eaten freshly prepared: after an hour it will start to lose its taste and can quickly turn sour.

Corn and Korean Carrot Salad

Salad with corn and Korean carrot Read more: http://womeninahomeoffice.com.ru/kulinariya/kulinarnye-recepty/salatyi/salat-s-kukuruzoj-i-korejskoj-morkovyu

Composition:

  1. 200 g Korean carrot
  2. 1b. canned corn
  3. 1 green apple
  4. 1 fresh cucumber
  5. 200 g of ham
  6. parsley
  7. mayonnaise

Cooking:

  • If the Korean carrot juicy, throw it back for 10 minutes on a sieve, let the excess juice drain. Crumble carrots themselves in half, put in a salad bowl. Wash the apple, peel and cut into strips. Cucumber can be put as desired, if the skin is bitter or sluggish, it is better to peel, cut the cucumber into strips. Take the ham tender, not very sharp, cut it into cubes.
  • Drain the corn, make sure that there are no bad grains and add to the salad. Mix all add 2 tbsp. olive mayonnaise.
  • If you make a portion of the salad, lay it out with a beautiful pyramid: put a little salad on it with a fork each time reducing the volume, put a drop of mayonnaise on top, cover with corn and garnish with a sprig of parsley.

Remember that this salad is not stored for a long time. Therefore, immediately begin a meal, especially since the taste of the salad is exquisite and incomparable.

Enjoy your meal!

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