Festive Yeralash Salad with Korean Carrots, Fries, and Meat

Bright, elegant, beautiful and tasty salad as if created for a holiday! This salad looks so spectacular on the table! He is bright, cheerful, beautiful. Itʼs also very tasty. As a supporter of a healthier diet, I say: yes, one can doubt the benefits of this salad. After all, despite the vegetables we need, rich in nutrients, such as carrots, beets, cabbage, the salad contains mayonnaise, French fries and fried meat. These foods contain "extra" fat. But what can I do, my family loves fried potatoes and meat, and I so rarely indulge them with such “unhealthy things”, offering healthier food in return... But you don’t have to prepare this salad every day! And sometimes, for example, on holidays, why not treat yourself and your family to not-so-healthy goodies, well, as an exception! :))))) By the way, the salad does not have to be mixed at the end. Then those who are on a diet can exclude foods that are not healthy for themselves, putting on their plate only what they like or according to their diet... And mayonnaise can be replaced with low-fat sour cream or natural yogurt. The salad is not difficult to prepare. I wish you success and pleasant impressions!
cook time: 1h
Zoe Kendrick
Festive Yeralash Salad with Korean Carrots, Fries, and Meat

Nutrition Facts (per serving)

149
Calories
10g
Fat
10g
Carbs
5g
Protein

Ingredients (8 portions)

Basic:

Salt to taste
Ground black pepper to taste
Potato (weight indicated before frying) 500 g
Beef (weight after frying) 250 g
Beet 200 g
White cabbage 200 g
Bulb onions 1 pc
Dry spices to taste
Mayonnaise 200 g
Greenery (I have dill and parsley) 0.25 g
Korean carrots 200 g

Recipe instructions

Step 1

Step 1
Ingredients for preparing Yeralash salad. You can take raw beets and simply grate them, mixing them with chopped garlic. Or you can buy ready-made carrots and beets in Korean. I prepared them the day before myself. Meat for salad can be cooked until cooked or fresh raw, and then deep-fried. I just wanted to fry the meat, but given the intense heat, I brought it in a saucepan in water to a boil, boiled it for about 20 minutes, then I’ll fry it

Step 2

Step 2
Cut the meat into strips, chop the herbs, cut the onion into rings.

Step 3

Step 3
Shred the cabbage and cut the potatoes into strips. Then sprinkle the potatoes with a small amount of starch or keep them in cold water. Then it will not stick together during frying and will brown more evenly.

Step 4

Step 4
In a bowl, mix cabbage with herbs and add salt to taste.

Step 5

Step 5
Take a wok (cauldron or deep frying pan), fry the potatoes in portions, adding salt to each one (I got 3 portions) in deep fat until golden brown, turning occasionally with a spatula.

Step 6

Step 6
Now fry the meat in a wok until golden brown. You can pepper, salt, and season the meat with meat seasonings.

Step 7

Step 7
Then deep fry the onion rings until golden brown.

Step 8

Step 8
Then place deep-fried potatoes and meat mixed with onions in separate containers on napkins to remove excess fat.

Step 9

Step 9
Now we place our salad on a large dish in sectors: Korean carrots, French fries, beets, cabbage. Place the meat in the center of the salad. Decorate the salad with mayonnaise. And the final touch — I decorated it with red currants. Thatʼs it, Yeralash is ready! Place it in the refrigerator to cool for an hour or two. In this form we serve it on the table. If there are no people on a diet among the guests or family members, mix all the ingredients with two forks. Bon appetit!

Additional rubrics

Related recipes