Victoria salad with korean carrots

6 servings
15 min

First, prepare the carrots in Korean: Rinse the carrots and grate them on a carrot grater in Korean. Sprinkle the carrots with salt and lightly knead with your hands. Leave for 30-40 minutes to let the carrots juice. After the indicated time, drain the resulting liquid, and then add garlic cloves passed through the press to the carrot mass, pour in the vinegar and add all the additives: coriander, sugar, red and black ground pepper. After removing the husk, cut the onion into arbitrary pieces. Place the chopped onions in a hot pan with any refined vegetable oil. Hold on a moderate heat for about 10-12 minutes (until the onion pieces are quite golden). Remove all the onions from the pan. Pour hot flavored oil into carrots. Mix the mass diligently. If necessary, add salt, pepper. Leave the carrots in the refrigerator for 2-3 hours. Salad preparation: Boil eggs in water until tender, drain and pour cold water to cool them. Clean the cooled eggs from the shell and chop. Fold into deep dishes. Defrost crab sticks at room temperature. Remove from the package and cut into cubes. Add to the salad to the eggs. Wash the fresh cucumber, cut the edges and cut into small squares. Add to the dishes to the previously prepared products. Carefully open the tin of canned corn, drain the liquid. Spoon the right amount of corn into the salad bowl. Korean carrots can be made at home. If there is no time for this, then you can buy ready-made in the store. Remove the carrots from the package and add the required amount to the salad. Add salt to taste, season with mayonnaise and mix. The salad can be served in a salad bowl, or it can be offered individually to everyone using a serving ring. It is recommended to use fresh greens to decorate the salad.