Beef salad with Korean carrots is perfect for a holiday meal or as an everyday dish. It has an interesting taste, in addition, it contains many components that are beneficial to the body. For example, carrots contain fiber and carotene, and meat is rich in proteins. How to prepare this tasty and nutritious dish is discussed in the sections of the article.
Salad with beef, Korean carrots and cheese
In order to prepare such a dish, the housewife will need the following ingredients:
1. 300 grams of beef.
2. 150 g of hard cheese.
3. Eggs (four pieces).
4. 150 grams of Korean carrots.
5. Fresh cucumber (two pieces).
6. Salt.
7. Mayonnaise.
8. Pepper.
Beef is boiled in water with added salt. Let it cool. Eggs also need to be boiled and cooled. Cut into slices. In a large bowl, mix Korean carrots and eggs. Add sliced meat, salt and pepper, mayonnaise. Mix all the ingredients and leave the salad for two hours in a cool place. Then add thinly sliced cheese and cucumber. Mix all ingredients again. Salad with beef, Korean carrots and cheese can be served.
This is a simple, savory and nutritious dish that many people enjoy.
and greens
To prepare this dish, you need the following products:
1. Boiled beef (three hundred grams).
2. 100 g Korean carrots.
3. Fresh cucumber.
4. Onion.
5. 10 grams of parsley.
Boil the meat. Cool and slice thinly. Wash the cucumber. Cut into slices. Peel the onion. Cut into rings. Place all ingredients in a deep plate. Add parsley, Korean carrots. Mix all ingredients. Leave the dish to sit for twenty minutes. Korean carrot salad with beef and cucumber can be served.
Hot dish option
The peculiarity of this salad is the presence of fried meat in it. Since the dish is quite nutritious, it can be served as a hot dish. To prepare this salad with beef and Korean carrots, you will need the following ingredients:
1. Meat.
2. Korean-style carrots.
3. Potatoes.
4. Salad.
5. Greens.
6. Pickled cucumbers.
7. Eggs.
8. Green peas.
9. Soy sauce.
10. Sour cream.
11. Sunflower oil.
12. Mayonnaise.
13. Salt and pepper (to taste).
Boil the beef, cut into slices. Fry in sunflower oil.
Mix meat, carrots and diced potatoes in a salad bowl. Add soy sauce, parsley, salt and pepper.
To prepare the salad dressing, you need to chop green peas and cucumbers using a blender. Mix them with herbs and sour cream. Add finely chopped egg, salt and pepper. Place the resulting dressing in a dish. ready.
Recipe with champignons
To make the dish more original and interesting, you can add some additional ingredient to it. To prepare a salad with beef, Korean carrots and champignons, you need the following components:
1. 200 grams of meat.
2. 50 g mayonnaise.
3. Champignons (five to six pieces).
4. Korean carrots (200 grams).
5. Salt.
Mushrooms are finely chopped and fried in a frying pan with a small amount of vegetable oil. The beef is boiled and cooled. Then cut into slices. All ingredients are placed in a deep salad bowl, carrots and mayonnaise are added. Mix the ingredients thoroughly and leave the salad to brew. The dish is ready.
conclusions
There are many different recipes for salad with beef and Korean carrots. This dish can be prepared with mushrooms, cheese, eggs, herbs, fresh and pickled cucumbers. Some people add other ingredients to it: potatoes, corn, beets. This salad is both delicious and nutritious. And most importantly, it is universal: great for celebrations and for everyday meals. The dish can be made either hot or cold. The salad is quite easy to prepare, it is nutritious and contains many vitamins and healthy substances.
We present to your attention a dish with a simple composition of ingredients and a funny name - “Obzhorka” salad with beef. We boldly declare that in this case the name is fully justified, because due to nutritious foods, saturation occurs quite quickly, although it is difficult to deny yourself another portion of an appetizing and tempting meat salad!
So, lovers of tasty and satisfying food, replenish your culinary notebook - we are preparing the “Obzhorka” salad with beef according to the recipe with photo.
Ingredients: 
- beef - 300 g;
- carrots - 2 pcs. (large);
- onion - 1 large (or 2 medium);
- salted (or pickled) cucumbers - 150-200 g;
- garlic - 1-2 cloves;
- vegetable oil - 3 tbsp. spoons;
- parsley (optional) - several sprigs;
- mayonnaise - to taste;
- salt, pepper - to taste.
“Obzhorka” salad with beef recipe with photos step by step
How to prepare “Obzhorka” salad with beef
- Boil the meat until fully cooked in salted water. Then cool and cut into strips or separate into fibers by hand.
- Having gotten rid of the husks, chop the onion into thin half rings.
- Cut the peeled carrots into thin strips. If you have a special Korean carrot grater, you can use it.
- In a clean frying pan, heat 1 tbsp. a spoonful of oil, then add the onion and fry over medium heat, stirring. There is no need to bring the thin half rings to darkening and deep frying: we need to get a soft, translucent onion with a light golden tint. This will take approximately 3-5 minutes.
- In a separate frying pan, heat 2 tbsp. spoons of oil and fry the carrots over medium heat for about 5-7 minutes. Keep in mind that the carrots in the salad should not be too soft!
- Remove the cucumbers from the marinade, if necessary, peel the thick peel, and then cut into thin and long strips (length about 3-4 cm, thickness - 1-2 mm).
- Now all that remains is to gather the prepared ingredients together. To do this, put meat, cucumbers, as well as onion half rings and carrot shavings that have cooled to room temperature in a deep salad bowl. Salt, pepper and season the “Obzhorka” with mayonnaise mixed with garlic cloves, previously peeled and passed through a press. We recommend using it instead of store-bought - this way the finished dish will be no less tasty and without chemical additives!
- Let “Obzhorka” brew for a while before serving so that all components of the dish are thoroughly soaked in mayonnaise. Serve, garnishing each serving with a sprig of fresh parsley.
The “Obzhorka” salad with beef, despite the simple composition of the ingredients, turns out very tasty! Enjoy your meal!
General principles for preparing beef and carrot salad
Meat for salad should be fresh and of high quality, light red in color.
It is better to place beef for preparing salad in boiling water (you can add soy sauce). Because when the meat is cooked, it will become a particularly tender and juicy ingredient for the future salad.
To add flavor and freshness to the salad, it is better to add young carrots.
It is better to choose mayonnaise for salad that is not fatty, especially if oil is intended to be used in the salad. Or, if desired, mayonnaise can be replaced with some mixture of sour cream and soy sauce.
Also, all the necessary vegetables in the salad should be used in ripe and ripe form. This is the kind of look that should arouse any person’s appetite and desire to eat a beef and carrot salad.
Recipe 1. Salad with beef and carrots – “Dietary”
Ingredients:
Beef (boiled) – 200 gr.
Garden onions – 2 pcs.
Carrots – 4 pcs.
Vegetable oil.
Salt and pepper – not for everyone.
Cooking method:
Grate the peeled young carrots, lightly salt them, and simmer in vegetable oil.
Boiled beef must be chopped using a food processor. Mix all ingredients, pepper and place in a salad bowl, garnish with green leaves.
Recipe 2. Salad with beef and carrots “Appetizing”
Ingredients:
Beef pulp (boiled) – 0.4 kg.
Onion (medium size).
Carrots (fresh) – 2 pcs.
Cucumbers (salted) – 2 pcs.
Mayonnaise – 150 gr.
Pepper (ground) - on the tip of a teaspoon.
Salt is not for everyone.
Vegetable oil).
Greenery.
Cooking method:
The onion must be peeled and finely chopped. Cut carrots and pickled cucumbers (without peel) into strips. The onion must be fried for 7-8 minutes until translucent.
Separately, using vegetable oil, you need to fry the carrots, stirring them occasionally. The finished salted boiled meat must be cut into small cubes.
In a separate bowl, mix the following ingredients:
Meat, cucumbers, carrots and onions.
All components must be mixed and poured with mayonnaise. Mix everything again and put it in the refrigerator to steep for 30 minutes.
Afterwards, you need to put the mixed ingredients in a salad bowl, level them and decorate with herbs.
Recipe 3. Salad with beef and carrots – “Forget-me-not”
Ingredients:
Beef (boiled) – 0.3 kg.
Carrots (Korean style) – 150 gr.
Mushrooms (marinated) – 100 gr.
Cheese (hard) – 50 gr.
Bullseye.
Mustard and salt are not for everyone.
Mayonnaise.
Cooking method:
Cut the boiled beef into strips. Grate the apple using a grater and sprinkle with lemon juice (to prevent the product from darkening).
Chop the mushrooms. Place chopped apple, chopped beef on a lettuce leaf, and sprinkle layers of carrots and mushrooms on top. Next, pour all the ingredients with mayonnaise mixed with mustard and decorate the resulting salad with grated cheese.
Recipe 4. Salad with beef and carrots “Eastern”
Ingredients:
Minced beef – 200 gr.
Onion – 2 pcs.
Carrots – 2 pcs.
Cucumbers – 2 pcs.
Tomato paste.
Vegetable oil.
Garlic.
Salt, pepper.
Greenery.
Vinegar (9%).
Coriander and other spices.
Cooking method:
In a heated frying pan using vegetable oil, first fry the meat and then the onion. Then add tomato paste and fry the existing ingredients a little more.
Peeled and cut into strips carrots, salt, coriander, salad spices, pepper and vinegar to Al dente condition.
Turning off the heat under the frying pan, you need to add chopped cucumbers, garlic, herbs to the existing ingredients, and cover it all with a lid and leave to infuse for 25-30 minutes.
Recipe 5. Salad with beef and carrots “Fruit”
Ingredients:
Boiled beef 0.25 gr.
Boiled egg.
Potatoes (boiled) – 3 pcs.
Carrots (Korean style) – 100 gr.
Bulb.
White wine – 1 glass.
Pomegranate (seeds) – 50 gr.
Cooking method:
Boiled beef must be cut into small cubes. Boil the potatoes and eggs and chop them into small cubes.
Peel the onion, chop it and soak it a little in vinegar for more piquancy.
Recipe 6. Salad with beef and carrots “Korean”
Ingredients:
Beef (boiled) – 0.25 g.
Onion (large).
Carrots – 3 pcs.
Vegetable oil).
Vinegar (9%) – 1 tbsp.
Salt and sugar are not for everybody.
Seasoning for Korean carrots.
Cooking method:
Cut the beef pulp into thin strips if possible and marinate in vinegar for 6 hours.
Grate the carrots on a special Korean grater and add peeled and chopped onion, cut into small rings.
Remove the meat from the brine, wash and add to the carrots. Sprinkle all ingredients generously with Korean seasoning and pour hot oil into the mixture and stir quickly.
This salad can be served warm or cold.
Important! If a person prefers not to eat half-raw meat, it can be dipped in boiling oil for a few minutes.
Recipe 7. Hot salad with beef and carrots
Ingredients:
Beef.
Carrot.
Potato.
Greens (dill and parsley).
Cucumbers (salted).
Green peas).
Sauce (soy)
Sour cream.
Mayonnaise.
Vegetable oil)
Salt and pepper – not for everyone.
Cooking method:
Boiled meat is cut into long strips. The chopped meat is fried in a heated frying pan using vegetable oil. The carrots are peeled, and the boiled potatoes are cut into small cubes.
Meat, carrots, potatoes are mixed in a cup with the addition of soy sauce, chopped parsley, salt and pepper.
For the sauce:
In a blender glass you need to put green peas, finely chopped dill, cucumbers, sour cream - and mix all these ingredients. Finely chop the egg, add salt and pepper and add to the sauce.
You can decorate this delicious dish with lettuce leaves.
Recipe 8. Salad with beef and carrots “Estonian”
Ingredients:
Boiled meat (beef) – 400 gr.
Boiled carrots – 2 pcs.
Bulb.
Eggs (hard-boiled) – 3 pcs.
Cheese (hard) – 100 gr.
Cucumbers (pickled) – 2 pcs.
Apple – 1 pc.
Green onion (finely chopped) – 60 gr.
Mayonnaise – 200 gr.
Sour cream – 60 gr.
Ketchup – 60 gr.
Lemon juice – 1 tsp.
Vegetable oil).
Chopped dill and lettuce leaves.
Salt, pepper - according to taste.
Cooking method:
Boiled meat, carrots, cucumbers, boiled eggs and peeled apples must be cut into small cubes.
The onion must be peeled, chopped into cubes and fried in a frying pan with the addition of vegetable oil. Cool the onion gently before adding to the salad.
Chop the lettuce leaves and grate the cheese.
Mix all the above components in a cup.
Mix mayonnaise, sour cream, ketchup and lemon juice and season the resulting sauce with the products in the cup, if desired, add salt and pepper.
Place all the mixed ingredients in a salad bowl, sprinkle with chopped dill and decorate the salad with beef and carrots called “Estonian” with cucumbers and tomatoes.
Recipe 9. Salad with beef and carrots in baskets
Ingredients:
Beef – 250 gr.
Carrots – 2 pcs.
Bulb.
Garlic.
Cucumbers (salted) – 3 pcs.
Thyme (chopped) – 1 tsp.
Mayonnaise – 100 gr.
Dough (puff pastry).
Salt and pepper – not for everyone.
Olive oil).
Cooking method:
Cut the beef meat and peeled carrots into long strips, chop the onion and pickles into small cubes. Chop the garlic.
Lightly simmer the onion in a hot frying pan in oil until transparent, add the carrots and cook for a few more minutes. Next, add thyme leaves to the pan, pour in half a glass of water and simmer for 15 minutes until the carrots are completely cooked.
Then add chopped beef to the products and that’s it, stir and cook the dish for another 10 minutes. After adding sour cream and garlic to the ingredients, you need to reduce the heat to a minimum and simmer the food for another 10 minutes.
At the end of the stewing process, you need to add pickles to the dish and remove it from the heat. Then the future salad must be salted, peppered and set aside to infuse.
Preparing the baskets:
Preheat the stove in advance, bringing the temperature to 200 degrees. Roll out the puff pastry to 3mm thickness. Using a glass, cut out circles from the dough and place half of them on a baking sheet.
The other half of the circles must be used to make rims using a mold with a diameter of 2-2.5 mm.
Fill the baskets with salad and serve.
Small tricks and useful tips for preparing beef and carrot salad
To preserve the vitamin in vegetables, they must be boiled without peeling.
It is better to peel vegetables thinly, since under the peel there are also many vitamins necessary for a healthy lifestyle.
It is better to cook vegetables in different vessels so that they do not lose their own taste and color.
Most often, onions and carrots are fried in oil. But this action can be excluded from the cooking process by simply scalding the onions with boiling water, and boiling the carrots or using them raw.
Raw meat pulp, if the recipe specifies 400 g (boiled), must be purchased in a weight of 500 g, since during its preparation the meat ingredient is boiled down.
You should also always remember that the salad must have time to brew before serving to obtain a piquant and delicate taste.
In winter, you want more vegetable dishes, prepare a salad with meat and carrots, it is prepared very simply and with available ingredients. It turns out light and at the same time satisfying. Having tasted a spoon, you will feel the pleasant taste of fried meat, the sharpness of pickled cucumber, and the crunch of vegetables. The salad is dressed with original dressing, and not with regular mayonnaise. We will make it from vegetable oil, lemon juice and mustard. This dressing is very healthy and it combines all the ingredients perfectly. The dish is prepared quite quickly, time will only have to be spent on frying the meat, and the rest of the products will only need to be chopped. You can prepare it for a snack or as an addition to a family dinner.
Ingredients
- Beijing cabbage – 200 g.
- Fresh carrots – 1 pc.
- Pork – 200 g.
- Madder cucumber – 2 pcs.
- Green onions – 2 sprigs
- Vegetable oil – 5 tbsp
- Lemon juice – 1 tbsp
- Mustard beans – 1 tbsp
- Salt - a pinch
How to make Chinese cabbage and carrot salad
It is advisable to choose Chinese cabbage with green leaves, then it will be softer and more tender. Let's chop it finely.
Wash the carrots under running water, peel them and use a vegetable peeler, cut them into slices; the sweeter and juicier they are, the tastier the dish will be. If you don't have a vegetable peeler, you can grate it.
Cut the pork into small pieces, place it in a hot frying pan, season it with spices and fry until done. Then, wait for the pork to cool and chop it.
Cut the pickled cucumbers into small pieces, finely chop the green onions.
Now we will season our dish, pour in vegetable oil, lemon juice, add mustard seeds, salt and mix, taste, if you are missing something, then add it.
We serve our salad on the table; it can be for a snack or serve as a side dish for meat. If you want to serve it beautifully, then simply add a spoonful of mustard, a slice of lemon and a sprig of herbs. After all, a beautifully presented dish attracts attention. Bon appetit!
1. You can use any meat for this appetizer: chicken, beef, or sausage.
2. If there is no mustard grains, you can add regular mustard or horseradish for spiciness.
3. Instead of pickled cucumbers, you can take sour or zucchini.
5. A dressing made from yogurt or sour cream is also suitable here, the main thing is that the dairy products are not sour.
6. Do not add too much Chinese cabbage, so that the salad does not turn out tasteless.
7. You can add the following products: tomatoes, bell peppers, boiled eggs, cheese, smoked meat, peas, radishes.
A salad with meat and carrots will help you out when you need to quickly and tasty feed your household.
“Spicy” carrot salad with meat in Korean
Ingredients:
one kilogram of carrots;
500 grams of white sweet onion;
250 ml soybean oil, can be replaced with refined vegetable oil;
250 grams of lean young pork;
1 tsp. refined sugar;
eight cloves of hot garlic;
15 ml vinegar 9%.
Add to taste:
black and red pepper;
salt;
soy sauce without additives.
Cooking method:
1. Grate peeled and washed root vegetables with a special vegetable grater “for Korean carrots.” If it is not there, you can simply chop it with a thin sharp knife into long strips, no thicker than 3 mm. Add salt, sugar, mix and lightly press with your hands to release the juice.
2. Mix the vinegar well with the garlic crushed in a press. To add flavor, add black pepper crushed in a mortar, and red pepper for spiciness, and place the resulting mixture in the main bowl. Mix everything well again and let it brew a little.
3. During this time, sauté the onions, cut into small pieces, in well-heated soybean oil until transparent. Add the meat cut into thin strips and continue frying until done.
4. When the meat is cooked, transfer the contents of the frying pan into a container with carrots, mix all the ingredients thoroughly and place in a cool place to cool.
Carrot salad with meat “Obzhorka”
Ingredients:
four large carrots;
half a lemon;
two medium onions;
300 gr. fresh veal pulp;
three small cloves of hot garlic;
100 grams of vegetable oil;
table salt and peppercorns crushed by hand mill.
Cooking method:
1. Dry the meat, rinse well under cold water, cut into thin pieces and fry in hot oil until tender golden brown.
2. Then pour a little water into the pan and simmer until the moisture has completely evaporated and the meat becomes soft. Salt and pepper a little to your taste and cool.
3. In a clean frying pan, lightly fry the onion, cut into thin half rings, until lightly browned and mix it with the meat.
4. Chop the carrots into thin strips, pour the juice squeezed from the lemon over it and leave to stand for up to a quarter of an hour.
5. Drain off the excess juice and add crushed garlic, add the meat and fried onions here, add a little salt and pepper and mix well.
6. Let it brew and soak for an hour to two.
Carrot salad with meat “Male Joy”
Ingredients:
1 kg of carrots, juicy varieties;
bulb;
350 gr. boiled lean veal or beef;
vegetable oil;
black, hand-ground pepper;
salt;
refined sugar;
vinegar 6%.
Cooking method:
1. Coarsely grate fresh, peeled carrots.
2. Cut the onion into four parts and chop not very thinly. Add a teaspoon each of fine salt and refined sugar, pour in a little hot water so that it completely covers the onion and, adding a tablespoon of vinegar, leave to marinate for ten minutes. Afterwards, drain the marinade and transfer the onions to a colander.
3. Cut the pre-boiled, cooled beef into strips as thin as possible and, combining with pickled onions, let stand for half an hour.
4. Add grated carrots, season to your taste with pepper, salt, and pour a little oil, stir.
Carrot salad with meat and pickled champignons “Sunflower”
Ingredients:
300 gr. white chicken meat;
three hard-boiled eggs;
250 grams of pickled champignons;
a small head of leek;
For decoration:
a small pack of chips;
400 grams of canned sweet corn.
Cooking method:
1. Boil thoroughly washed peeled carrots in water with added sugar until tender.
2. Meanwhile, cut the chicken fillet into small cubes and fry in oil until a tender golden crust forms. Be careful not to overdry it.
3. Drain the water from the carrots, and transfer the finished chicken meat to a separate bowl and cool.
4. Cut the pickled mushrooms into medium-sized cubes, remove the skins from the leeks and cut into half rings.
5. Place the chilled chicken meat on a flat serving dish, grate the boiled carrots on top and generously brush with mayonnaise.
6. Then spread the chopped champignons and onion half rings in a thin layer, and after grating the eggs on top of the onion on a coarse grater, brush with mayonnaise and salt again.
7. Decorate the dish by placing the corn on its surface, thick side up, and place chips around it. You can replace the corn with pitted olives, cut in half.
Korean carrot salad with meat and processed cheese - “Granny’s Garden”
Ingredients:
400 grams of chicken breast;
two eggs;
a couple of orange slices;
one processed cheese “Dutch”, “Friendship”, etc.;
mayonnaise 40%;
chips for serving.
Cooking method:
1. Boil the chicken fillet in salted water in one piece and, after cooling, cut into small cubes.
2. Finely chop or grate the hard-boiled eggs.
3. Remove the films from the orange slices and cut them thinner.
4. Layer the salad out of the prepared ingredients: boiled chicken meat, a thin layer of mayonnaise, carrots (leave a little for decoration), chopped orange, mayonnaise again, grated eggs, grate processed cheese on top and mayonnaise again.
5. Decorate with chips, placing them in the center, and lay a net of carrots around.
Carrot salad with meat, prunes and nuts “Orange mosaic”
Ingredients:
550 grams of fresh carrots;
two small onions;
a jar (0.5 l.) of pickled non-sour honey mushrooms;
120 grams of pitted prunes;
150-200 grams of mayonnaise, low-fat;
two cloves of garlic, small;
half a glass of walnut kernels.
Cooking method:
1. In different frying pans in clean hot oil, fry thin carrot strips and onion half rings until tender.
2. Place everything in a colander, and after the excess oil has drained, mix gently.
3. Add honey mushrooms cut into small strips. They need to be fried in the oil left over from frying the vegetables. Nuts chopped with a knife and prunes soaked in water and cut into strips will also go there.
4. Half an hour before serving, add garlic crushed in a mortar and season the salad with mayonnaise, salt, taking a sample.
Carrot salad with meat and egg omelet “Light”
Ingredients:
250 grams of boiled pork;
three large carrots;
two eggs;
two cloves of mild garlic;
mayonnaise without additives, for salad dressing;
salt;
curry;
black pepper;
for frying the omelet, a little pure vegetable oil. oils
Cooking method:
1. Add pepper and curry to coarsely grated carrots to your taste, add salt and let it brew.
2. While the salad base absorbs the aromas of the added spices, fry a thin pancake in a frying pan using scrambled, slightly salted eggs. When the omelette has cooled, cut it into narrow strips and add to the carrots.
3. Add boiled meat cut into thin long strips, chopped garlic in any way, mayonnaise and stir everything well.
4. After about half an hour, serve, during which time the salad will be sufficiently soaked.
Diet carrot salad with smoked chicken and beans “Slim waist”
Ingredients:
250 grams of smoked chicken breast;
canned red beans;
200 grams of “Korean” carrots;
optional fresh parsley, dill.
Cooking method:
1. Place smoked chicken cut into cubes in a container prepared for salad.
2. Add canned beans, drained of sauce or brine, chopped herbs, a few sprigs can be left for decoration and pickled carrots.
3. Stir and sprinkle with herbs on top.
4. This salad is not seasoned with oil or mayonnaise; it also does not require salt.
Warm carrot salad with meat
Ingredients:
two large carrots;
100 grams of lean pork;
small onion;
garlic clove;
red hot and black peppercorns (ground) to taste;
50 ml plant. oils
Cooking method:
1. Place fresh carrots, cut into short, thin strips (about 3 mm), into boiling water.
2. When the water boils again, reduce the heat and continue to simmer for three minutes.
3. Place the carrots blanched in this manner in a colander to remove excess water.
4. Quickly brown the pork, cut into strips of approximately the same size, in oil and, adding a little boiling water, bring to readiness. Do not add too much water; when the meat is cooked, there should be no liquid remaining.
5. Sauté onion strips until translucent in a separate frying pan and combine with blanched carrots and meat.
6. Add, taking into account your taste, peppers, table salt and heat well on the lowest heat for about three minutes.
7. Serve warm.
