Korean carrot salad with corn crumbs

4 servings
15 min

How to make a salad with Korean carrots, crackers and corn? Prepare all the products that are listed in the recipe. Crackers can be used purchased. I made them myself from a few pieces of toaster bread.

So, cut white bread into small cubes of the same size. You can dry bread in the oven. To do this, cover the baking sheet with baking paper, lay out an even layer of bread cubes and send to a pre-heated one to 180 degrees. oven for 15-20 minutes (consider the possibilities of your oven, you may need less or more time).

I made breadcrumbs in an aerogrile. To make the pieces evenly brown, I periodically opened the aerogril and shook the crackers. I baked bread for about five minutes at a temperature of 200 degrees.

Peel the onions from the husks, rinse and dry. Cut into small cubes. In a frying pan, heat a small amount of vegetable oil and fry the onions over medium heat until golden. Do not forget to stir so that nothing burns.

Drain the juice from the canned corn. Send corn, Korean carrots and cooled fried onions to a deep, suitable bowl.

Pour in the crackers.

Add the mayonnaise and mix everything well. Mayonnaise can be used more to your liking. Taste it and add extra salt if necessary.

Sprinkle the salad with the greens, chopped finely. Dill or young green onions are good.

Salad with Korean carrots, crackers and corn is ready. It can be served immediately if you like to feel the crunch of crackers in salads.

I like a salad like that when it's infused in the fridge for about half an hour. Outside, the breadcrumbs are soaked in mayonnaise, while inside they remain crisp. I also like to sprinkle salad before serving with black ground pepper.