Smoked Chicken and Korean Carrot Salad
A quick salad for the holiday table with smoked chicken, crisp cucumber, and Korean carrots. It comes out colorful and hearty with no cooking required.
- Time
- 15 min
- Serving
- 436 kcal
- Ingredients
- ≈ $2.36
- Protein
- 27 g
Ingredients
- 1 Smoked chicken breastpack 300 g ≈ $4.50 70 g
- 2 Korean-style carrot saladpack 300 g ≈ $3.00 60 g
- 3 Canned sweet cornpack 340 g ≈ $1.00 45 g
- 4 Cucumbers≈ $3.67 per kg 60 g
- 5 Hard cheesepack 200 g ≈ $2.70 25 g
- 6 Mayonnaise 18 g
- 7 Garlic≈ $10.00 per kg 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the smoked1 chicken into thin strips or small cubes.
Cut the cucumber4 into strips, drain the corn in a sieve, and let the liquid drain off.
Grate the cheese on the large holes of a grater, and finely grate or crush the garlic7.
Mix the chicken, carrots, corn, cucumber4, cheese, garlic7, and mayonnaise.
Season with pepper, toss, and let stand for 5–10 minutes before serving.
Tips
- Why it works
- Slice the smoked chicken thin so it stays moist and soaks up the mayonnaise evenly. Thick slices turn out tough and dry.
- Substitutions
- Instead of Korean carrot, use fresh grated carrot fried with sugar and salt. Replace the mayonnaise with sour cream for a lighter salad.
- Common mistakes
- If you skip the 5-10 minute rest, the cucumber releases water and goes soft. Check by eye: if the salad looks wet, wait longer.
- Storing and reheating
- Keep in the fridge for up to 2 days. Stir before serving so the cheese doesn't separate. Don't freeze.
- Serve with
- Serve with rye bread and kvass at a family celebration or a get-together with friends.
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