Quick and Easy Venice Salad with Sausage and Korean Carrots

Bright, simple and delicious, made from affordable ingredients! Venice salad with sausage and carrots in Korean is very convenient to prepare because you don’t need to boil anything in advance. It can be prepared immediately before serving or when guests unexpectedly arrive!
cook time: 20 min
Ivy Ramsay
Quick and Easy Venice Salad with Sausage and Korean Carrots

Nutrition Facts (per serving)

243
Calories
20g
Fat
7g
Carbs
9g
Protein

Ingredients (3 portions)

Basic:

Hard cheese 50 g
Mayonnaise 50 g
cucumbers 1 pc
Canned corn 150 g
Korean carrots 150 g
Sausage (You can take any sausage you like, I used smoked sausage) 200 g

Recipe instructions

Step 1

Step 1
How to make Venice salad with sausage and Korean carrots! Prepare the necessary ingredients for this. Open the jar of corn and drain the liquid from it. Wash the cucumber. You can use any hard cheese, as long as it is easy to grate.

Step 2

Step 2
Cut the sausage into thin slices and then into cubes.

Step 3

Step 3
This salad can be laid out in layers or simply mixed in a salad bowl. I will layer the salad in a serving ring. Place the sliced sausage in the first layer and grease this layer (and all subsequent ones) with a little mayonnaise. Press the sausage down tightly.

Step 4

Step 4
Place a second layer of canned corn on the sausage.

Step 5

Step 5
Also cut the fresh cucumber into small cubes.

Step 6

Step 6
Place the sliced cucumber in a third layer of salad over the canned corn.

Step 7

Step 7
Cut the Korean carrots a little smaller than they are.

Step 8

Step 8
Place carrots in the next layer.

Step 9

Step 9
Sprinkle the top of the salad with grated cheese. Press down a little so that all the ingredients are closer together. Remove the serving ring from the salad. The salad can be cooled a little. The finished salad can be decorated to your taste and served. Bon appetit!

Additional rubrics

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