Zesty Braid Cheese and Korean Carrot Salad

Spicy, refreshing, fast, bright, spicy! Salad with braid cheese and Korean carrots will appeal to those who love dishes with bright flavors. Eggs, juicy corn and Caucasian cheese slightly soften the spiciness of Korean carrots. The salad turns out to be nourishing and unusual in taste.
cook time: 25 min
Ivy Ramsay
Zesty Braid Cheese and Korean Carrot Salad

Nutrition Facts (per serving)

212
Calories
17g
Fat
8g
Carbs
7g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Ground black pepper to taste
Eggs 2 pc
Mayonnaise 2 tbsp
Canned corn 100 g
Korean carrots 150 g
Cheese braid (chechil) 100 g

Recipe instructions

Step 1

Step 1
How to make a salad with braid cheese and Korean carrots? Very simple! To begin, prepare the necessary ingredients according to the list. You can use Korean-style carrots ready-made from the store or make them yourself in advance. You can add vegetables to your taste. Instead of chechil, you can take suluguni, which you need to grate on a coarse grater, or another cheese to taste.

Step 2

Step 2
Boil the eggs hard, cool, peel and cut into small cubes.

Step 3

Step 3
Remove the Korean carrots from the marinade and dry. I squeezed the carrots lightly to prevent the salad from being watery.

Step 4

Step 4
Unbraid the cheese braid and cut into strips. You can use Chechil cheese in the form of a braid, like mine, or in the form of a straw. There are two types of this cheese — pickled white and smoked with a brownish crust. I took the pickled one.

Step 5

Step 5
Drain liquid from canned corn and dry the grains.

Step 6

Step 6
In a bowl, combine eggs, Korean carrots, cheese and corn. Season the salad with mayonnaise, salt and pepper to taste. Since Korean carrots and mayonnaise contain enough salt and spiciness, it is not necessary to add additional salt and pepper to the salad. Focus on your taste.

Step 7

Step 7
Mix thoroughly. Add more mayonnaise if necessary.

Step 8

Step 8
Place the salad in a beautiful salad bowl. Garnish with fresh herbs and serve. Bon appetit!

Additional rubrics

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