Korean carrot salad, sausage and pickled cucumbers

2 servings
50 min

We prepare the ingredients. Only chicken eggs are heat treated. We cook them hard and cool them down. The rest of the ingredients are ready for salad. We cut boiled eggs into large pieces, it will be more beautiful if they are small triangles.

Cut the boiled sausage into thin straws. If desired and to taste, you can use smoked or semi-smoked sausage, it will give the salad a smoked taste.

Hard cheese, it is better to take a saltier cheese variety (not fresh), cut also into thin straws.

For this, the salad is perfect for a green onion pen, it refreshes the taste of the salad and, unlike onions, does not interrupt the savory taste of Korean carrots.

Cut fresh cucumber into thin halves of lobes. Although we use fresh cucumber in the salad, you can add finely cut or grated pickled cucumber to the salad. It will give a nice sour salad and soften the contrast between spicy Korean carrots and other ingredients. The main thing is not to overdo it with pickled cucumbers so that they do not clog the taste of other ingredients.

Korean carrots. Of course, it is better to use your own preparation, unlike the ready-made store, it will definitely not spoil the taste of the salad. Korean carrots, of course, that are sold in the store, are also tasty, but it is not known when and in what conditions it was prepared. We combine all the ingredients in one salad bowl. We sit down slightly, but a little, since Korean carrots and pickled cucumber contain enough salt.

Fill with mayonnaise. We decorate with a quarter of boiled egg, a sprig of fresh dill and serve it to the table. Unlike layered salads, this salad does not need to stand, giving time to soak, you can immediately eat. Enjoy your meal!