Korean Chicken and Carrot Salad (No Mayo)

Nourishing and bright, with a sweet and sour taste! Chicken and Korean carrot salad without mayonnaise is prepared as simply and uncomplicated as possible, but the result is excellent! Suitable as an addition to everyday meals and even as an independent dish.
cook time: 40 min
Zoe Kendrick
Korean Chicken and Carrot Salad (No Mayo)

Nutrition Facts (per serving)

160
Calories
12g
Fat
4g
Carbs
10g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Ground coriander 1 tsp
Ground hot pepper to taste
Chicken breasts 200 g
Carrot (Large size) 1 pc
Bulb onions 1 pc
Sunflower oil 3 tbsp
Apple vinegar 1 tbsp

Recipe instructions

Step 1

Step 1
How to make chicken and Korean carrot salad without mayonnaise? Prepare all the necessary ingredients. Peel the onions. Wash the carrots under running water, rubbing the skins with a stiff brush. Then peel it using a vegetable peeler. Chicken breast is best suited for this salad. It needs to be washed and dried with paper towels so that when frying it does not stew, but fry. Apple cider vinegar can be replaced with white wine vinegar.

Step 2

Step 2
Cut the chicken breast into thin long strips, salt and pepper. Add apple cider vinegar and dried ground coriander. You don’t need to add coriander, but in my opinion, this is exactly the seasoning that is ideal for Korean carrots. Mix the ingredients, cover the bowl with cling film and leave to marinate at room temperature for 20-30 minutes.

Step 3

Step 3
Meanwhile, chop the vegetables. Chop the carrots into thin, long strips. The thinner the carrots are cut, the softer they will be after frying. If you have a special grater for Korean carrots, you can use it. Cut the onion into thin half rings.

Step 4

Step 4
Fry the vegetables until soft in a non-stick frying pan with 1 tbsp. vegetable oil. It may take different times for the vegetables to become completely soft inside depending on how large of a cut you choose. I sautéed the vegetables for about 7 minutes. Stir the vegetables occasionally during cooking to prevent them from burning. When the carrots and onions are ready, transfer them to a separate bowl and set aside for a while.

Step 5

Step 5
In a separate non-stick frying pan, heat 2 tbsp. sunflower oil and fry the chicken over medium heat until golden brown. I fried the chicken uncovered for about 10 minutes.

Step 6

Step 6
Combine fried vegetables and chicken in a salad bowl and stir. At this stage, you can add additional salt to the salad, if necessary, and add more sunflower oil.

Step 7

Step 7
The finished salad can be sprinkled with sesame seeds and garnished with fresh cilantro.

Additional rubrics

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