Koyash salad

10 servings
2 hours 30 min

We start making salad by making dough for pancakes from the products shown in the photo. Beat the egg, pour milk, 1 tbsp. vegetable oil, add salt, pour in the sifted flour, mix thoroughly until homogeneous. You should get a batter for pancakes. Bake pancakes on a hot frying pan, lubricating its bottom with a thin layer of vegetable oil. From this portion of the dough, I got 4 pancakes.

The foods needed to make Koyash salad. Pancakes are cooled. Dill is gone, washed. Walnuts are pre-fried in a pan without oil and cooled. Chicken fillet and beef boiled, cooled. Chicken eggs boiled, shelled, cooled. Korean carrots can be bought, or you can cook yourself. I cooked it as described by me in the recipe for Squid Salad with Korean carrots posted on this site.

If the onion is large, cut it into quarter-rings, if the middle - half-rings.

Fry the onion until golden in the same pan where the pancakes were baked in vegetable oil.

Cut the beef and chicken fillet into straws.

Cut pickled or pickled cucumbers, eggs into straws, and grind dill. Cucumbers are pressed a little to remove excess juice.

We cut small walnuts, prepare sour cream and Korean carrots.

In a deep bowl, mix all the ingredients except the pancakes. We taste it. If necessary, add salt. Mix.

Each pancake is cut into strips of about the same width, then roll up the rolls from them and decorate the finished salad with them a little later.

Put the finished Koyash on the dish, sprinkle it with crushed nuts.

We decorate the salad on top with pancake rolls. The salad seemed pale to me in this form, so I added dill and stripes cut out of tomato. If you want to cover the whole surface of the salad with pancake rolls, make 2 servings of pancake dough. That's it, Koyash is ready! It's especially good a little chilled. Treat yourself to a pleasant appetite!