Salad with chicken liver and Korean carrots. Salad with liver and Korean carrots: recipes Korean chicken liver and carrot salad

step by step recipe with photo

Korean-style chicken liver and carrot salad is quite light and tasty in itself, which makes it a worthy candidate for the holiday table. Spicy Korean-style carrots and sweet pickled onions add a touch of freshness to the salad, eggs and liver make it more satisfying. In fact, the salad can be called protein, and if you are on a diet, you can season it not with mayonnaise, but with sour cream or Greek yogurt. It is better to dress the salad just before serving, as it contains a lot of very juicy ingredients.

Ingredients

  • 250 g chicken liver
  • 1 large onion
  • 100 g Korean-style carrots
  • 3 chicken eggs
  • 2 tbsp. l. mayonnaise
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • frying oil
  • 0.5 tsp Sahara
  • 1 tsp table vinegar

Cooking

1. First of all, you need to pickle the onion so that it does not taste bitter. To do this, remove the husk and cut the vegetable into halves of the rings. Shake it well so that the onion starts juice, and then mix it with sugar and vinegar with your hands. After 15 minutes, pickled onions will be ready.

2. It is better to use chicken or turkey liver - it is more tender, does not have a pronounced specific taste, and there is less trouble with it. Rinse the liver and cut into strips.

3. In a frying pan over high heat, fry the liver pieces in oil, stirring almost continuously. At the very end of frying, salt and sprinkle with black ground pepper, and you need to fry for about 5-7 minutes. Send the finished fried liver to a salad bowl.

4. Boil chicken eggs, cool them, peel and cut into cubes. Add eggs to the liver, put Korean-style carrots and pickled onions there.

A delicious salad with liver and Korean carrots can be prepared for your family for breakfast or dinner. You can use any liver, I took turkey liver. With beef or pork liver, the taste of the salad will be slightly different, but it will still be delicious. Salad is also suitable for a festive table.

To prepare a salad with liver and Korean carrots, prepare the necessary products according to the list. Put the liver and eggs to boil. Boil the liver in salted water for 30-40 minutes, until soft.

Cut the onion into quarter-rings, put in a bowl. Add some salt and sugar, as well as a tablespoon of 9% vinegar. Pickle the onion until the liver is cooked.

In the meantime, we'll work on the rest of the products. Cucumbers cut into strips.

As soon as the eggs are cooked, they need to be cooled, peeled and also cut into strips.

Put cucumbers, eggs, Korean carrots and pickled onions in a bowl.

Cut the cooked liver into strips. Chop the parsley. Add parsley and liver to the salad bowl, salt and pepper.

Mix all the ingredients, add mayonnaise and mix again.

Serve salad with liver and Korean carrots in a beautiful salad bowl. Decorate to your liking.

Bon Appetit!

The liver is a storehouse of nutrients, so nutritionists recommend including dishes with this offal in the diet 1-2 times a week. We offer you a selection original recipes salad with liver and Korean carrots. They will help to diversify the daily menu and will please even the most fastidious guests at the festive table.

Korean carrots are traditionally considered a separate dish, but they are great for making appetizers and salads. The spices that are added to Korean-style carrots perfectly emphasize the liver taste.

The salad turns out to be very satisfying thanks to the fried liver and spicy due to the spicy carrots. Ingredients for it can be found at any time of the year. Instead of beef liver, you can use chicken, then the taste will be more delicate.

Cooking time: 1 hour
Servings: 5-6

Ingredients:

  • beef liver (500 g);
  • milk (for soaking the liver, 500 ml);
  • carrots in Korean (300 g);
  • onion (150 g);
  • mayonnaise (3 tablespoons);
  • parsley (to taste);

Cooking:

  1. To begin with, we prepare the liver: we wash it well and soak it for 20-30 minutes in milk, then carefully remove the films and cut into small cubes.
  2. Heat the vegetable oil in a frying pan, put the onion there and fry for 4-5 minutes until slightly golden.
  3. Then add the liver to the pan and fry until tender for 5-7 minutes. Salt and pepper at the end of cooking. Let cool completely.
  4. In the meantime, we drain the excess liquid from the Korean-style carrots and cut the long straws into small pieces (2-3 cm each).
  5. In a bowl, mix the fried liver with onions and carrots, season with mayonnaise.
  6. Garnish with washed and chopped parsley.
If you want to add even more oriental flavor to the salad, replace the parsley with cilantro.

The dish is ready, serve it immediately to the table!

We offer you to watch a step-by-step video recipe for liver and Korean carrot salad:

An unusual combination of liver, mushrooms and walnuts is guaranteed to surprise your loved ones. An ideal dish for dinner in the cold season. Liver for salad, you can take both chicken and beef or pork.

Cooking time: 35 minutes
Servings: 8

Ingredients:

  • chicken liver (500 g);
  • Korean carrots (500 g);
  • champignon mushrooms (300 g);
  • pickled cucumbers (200 g);
  • walnuts, dried, peeled (100 g);
  • refined sunflower oil (for frying, 2 tablespoons);
  • mayonnaise (3 tablespoons);
  • boiled chicken egg (for decoration, 1 pc.);
  • parsley (50 g);
  • salt, black pepper (to taste).

Cooking:

  1. Wash mushrooms, dry and cut into large pieces.
  2. Peel the onion and chop into small cubes.
  3. We thoroughly wash the liver, dry it and fry in a pan with 1 tbsp. l. sunflower oil until tender (5-7 minutes). At the end, salt, pepper and let cool completely.
  4. On the vegetable oil fry the onion until transparent, add the chopped mushrooms and simmer until the liquid has completely evaporated. Season with salt and pepper to taste. Let cool completely.
  5. Cucumbers cut into small cubes, squeeze out excess liquid.
  6. Wash parsley, dry with paper towels, finely chop.
  7. Cut the cooled liver into cubes.
  8. Finely chop the nuts with a knife.
  9. In a bowl, mix the liver, fried mushrooms, cucumbers, nuts and Korean carrots. We dress the salad with mayonnaise. We decorate with parsley sprigs and a flower cut out of protein (an example of design is in the photo for the recipe).

This salad is perfect for a festive dinner. If you lay out the ingredients in layers, it will look beautiful in portioned bowls or on a common dish.

This salad is a great example of how you can make a festive dish from simple, affordable products that will definitely surprise your guests. Cheese with a delicate taste like gouda, Russian, cheddar or suluguni is suitable for him.

Cooking time: 35 minutes
Servings: 7-8

Ingredients:

  • chicken liver (500 g);
  • Korean carrots (400 g);
  • hard cheese (200 g);
  • hard-boiled chicken egg (4 pcs.);
  • mayonnaise (100 g);
  • green onions, feathers (50 g);
  • salt, pepper (to taste).

Cooking:

  1. We thoroughly wash the liver, boil until tender in salted water. Cool down.
  2. We clean the eggs and separate the whites from the yolks. We rub the proteins on a coarse grater, knead the yolks with a fork.
  3. We rub the cheese on a fine grater.
  4. We clean the cooled liver from films, rub it on a coarse grater.
  5. My onion feathers, dry with a towel, finely chop.
  6. Put the ingredients on a serving dish in layers, smearing them with mayonnaise.
    The first layer is Korean carrots.
    The second is the liver.
    The third is grated cheese.
    Fourth - proteins
  7. Sprinkle the salad on top with yolks and decorate with green onions.

Before serving the salad, it is better to brew in the refrigerator for 1-2 hours.

We offer you to watch a video salad recipe with similar ingredients:

Enjoy the extraordinary taste!

Inexpensive and hearty salad with an original taste, which lovers of Korean carrots will definitely appreciate. For it, you can use any liver (beef, pork, chicken, turkey). And if you are on a diet, instead of frying, boil the liver. You get a milder taste.

Cooking time: 30 minutes
Servings: 6-7

Ingredients:

  • beef liver (500 g);
  • Korean carrots (300 g);
  • onion (300 g);
  • green peas, canned (1/2 can);
  • mayonnaise (3 tablespoons);
  • parsley (for decoration, to taste);
  • salt, black pepper to taste.

Cooking:

  1. We pre-wash the liver, dry it with a paper towel, remove the films and cut into long bars.
  2. We clean the onion and chop it in half rings.
  3. In vegetable oil, first fry the onion for 3-4 minutes, then add the liver and cook over medium heat for 5-7 minutes (until the liver is ready). At the end, salt, pepper to taste and let cool completely.
  4. Wash parsley, dry and cut into small leaves.
  5. FROM canned peas and Korean carrots drain the liquid.
  6. In a bowl, mix the liver, peas, Korean carrots and mayonnaise. Decorate with parsley on top.

The salad is served immediately.

Watch a detailed video recipe for a salad with liver and Korean carrots:

The most delicious such salad is obtained with beef liver. It can be soaked and boiled in advance, then you will spend only a few minutes preparing the dish. To give lightness, the dressing in this salad consists of mayonnaise mixed with kefir. Great solution for a quick dinner.

Cooking time: 30 minutes (plus 2-3 hours for preliminary preparation of the liver)
Servings: 6

Ingredients:

  • beef liver (500 g);
  • kefir (for soaking the liver, 400 g and for salad dressing, 100 g);
  • Korean carrots (300 g);
  • pickled cucumbers (200 g);
  • onion (medium, 1 pc.);
  • mayonnaise (2 tablespoons);
  • refined vegetable oil (for frying, 2 tablespoons);
  • green onion (for decoration, 50 g);
  • salt, black pepper (to taste).

Cooking:

  1. To begin with, we prepare the liver: we wash it, soak it for 1-2 hours in kefir (if desired, it can be replaced with milk). Then we wash it again and boil it in salted water until tender (30-35 minutes - the liver is ready when clear juice is released after piercing with a knife). Let cool completely.
  2. We clean the onion, chop it in half rings and fry in vegetable oil until golden brown.
  3. Wash green onions, dry and finely chop.
  4. Cucumbers cut into strips, squeeze out excess liquid.
  5. Cut the chilled liver into strips or rub on a coarse grater.
  6. In a bowl, mix the liver, Korean carrots, cucumbers, onions, mayonnaise and kefir. Salt and pepper to taste.
  7. Decorate with herbs before serving.

Salad can be served immediately. If you want to prepare this dish for the holiday, lay out the ingredients in layers, smearing them with mayonnaise dressing mixed with kefir, and then let the salad brew for 1 hour in the refrigerator.

We wish you bon appetit!

Text: Olga Gonchar

5 5.00 / 8 votes

Found a mistake in the text? Select it and press Ctrl + Enter.

Salad with liver and carrots originates from the 80s. Previously, this salad was called "Lenin" and its recipe has not changed over time - it still contains carrot-onion frying and liver, all components are seasoned with mayonnaise. One of the main advantages of this salad is the budgetary ingredients that are present in the refrigerator of every family. Saving time on cooking is also very important, because the hostess can serve part of the boiled liver with frying along with a side dish as a main course, and adding a little mayonnaise to the remaining ingredients will get a delicious snack.

The main stereotype among hostesses is that any liver should be soaked in milk. This is not true! For example, it is not necessary to soak chicken liver or the liver of a young animal. If the liver is pork or beef and bought in a supermarket, it is really worth soaking it in milk. To do this, fill the defrosted liver with milk so that it covers the offal to the top and set aside for three hours. The cookie will become very tender.

Any liver is perfect for this salad. The only point is that if family members have problems with high cholesterol, pork liver should be discarded. Chicken liver should be brown or burgundy. If the liver is light in color, the animal was clearly sick and the use of such a liver is dangerous to health. When you buy a whole pork liver - look at the weight, a healthy pig liver will weigh at least 2 kilos. If you stick a knife into the chilled liver of an animal, scarlet blood should flow, brown blood indicates that the offal has been lying on the counter for a long time. Any dark coating on offal signals that they are not fresh!

Carrots for salad can be taken not only boiled, but also pickled. If you want a spicy salad - Korean carrots are ideal. You can even make it at home! For a kilogram of grated fresh carrots, take a glass of vegetable oil and a bag of seasonings for marinating carrots in Korean. We mix the ingredients and put under the weighting agent for a day. Salt, pepper, done! Feel free to add it to a salad.

How to cook a salad with liver and carrots - 15 varieties

A simple salad for winter evenings when you want even an appetizer to be very satisfying. The salad will appeal to all lovers of oriental cuisine for a mix of fried mushrooms and spicy carrots.

Ingredients:

  • Liver - 250 grams
  • Testicles - 4 pieces
  • Onion - 1 piece
  • Mushrooms - 200 grams
  • Mayonnaise - for dressing
  • Salt - to taste

Cooking:

Boil the liver and cut into strips. Boil the eggs, peel, cut into cubes. Finely chop the onion with mushrooms and fry in butter until tender. Carrot in Korean, if necessary, cut into small pieces. Mix all ingredients with mayonnaise.

The combination of fried ingredients and juicy sweet canned corn is always a win-win! This can be easily seen by preparing this salad.

Ingredients:

  • Liver - 200 grams
  • Carrot - 1 piece
  • Onion - 1 piece
  • Testicle - 1 piece
  • Canned corn - 1 can
  • Vegetable oil - for frying
  • Mayonnaise - for dressing

Cooking:

Boil the liver until cooked and cut into strips. We turn the egg into an omelet and also cut into strips. Chop the onion into rings and fry in butter until tender. Three carrots on a grater and fry. Drain juice from corn. We put the salad in layers, spreading each layer with mayonnaise. We start with an omelette, then a carrot, followed by a turn of corn, then a liver and decorate everything with an onion.

A stable combination of liver and carrots cannot be spoiled by anything! But adding interesting notes with the help of additional ingredients is definitely worth a try!

Ingredients:

  • Liver - 200 grams
  • Korean carrot - 300 grams
  • Onion - 300 grams
  • Canned peas - 1 can
  • Vegetable oil - for frying
  • Mayonnaise - for dressing
  • Salt, pepper - to taste

Cooking:

Chop the onion with the liver and fry in butter until tender. At the end of frying, salt and pepper the liver. Carrot in Korean, if necessary, cut into smaller pieces. Drain juice from peas. Mix all ingredients with mayonnaise.

A quick salad that can be prepared in a couple of minutes. It will help out a lot when you need to have a quick lunch, preferably without prejudice to the figure.

Ingredients:

  • Liver - 200 grams
  • Carrot - 1 piece
  • Cabbage - 300 grams
  • Beets - 1 piece
  • Onion - 1 piece
  • Garlic - 3 cloves
  • Mayonnaise - for dressing
  • Salt - to taste

Cooking:

Boil the liver until cooked and cut into strips. We chop carrots, cabbage, beets into strips, fry each type of vegetable separately. Cut the onion into half rings, also fry in butter until tender. Pass the garlic through a press. Mix all the ingredients with mayonnaise, add salt if necessary.

This salad can really be made according to the principle of vinaigrette - replace fresh cabbage with sauerkraut and boil all vegetables, not fry. If desired, add canned peas. For dressing, it is better to choose mayonnaise or dietary mayonnaise sauce.

A wonderful salad with a fresh taste of pickled cucumbers. It is very simple to make it, the ingredients are the most common, so this salad can be safely attributed to the daily menu.

Ingredients:

  • Chicken liver - 500 grams
  • Carrot - 200 grams
  • Pickled cucumbers - 200 grams
  • Testicle - 3 pieces
  • Onion - 1 piece
  • Mayonnaise - for dressing
  • Salt - to taste

Cooking:

Fry the chopped liver with onion until tender. Whisk an egg and make an omelette. Boiled carrots, scrambled eggs, pickled cucumbers chop straws. Mix all the ingredients with mayonnaise, add salt if necessary.

Everyone who loves unusual combinations in salads will definitely appreciate the appetizer. Hearty liver and rice, combined with a light sweet and sour apple, will delight your loved ones.

Ingredients:

  • Liver - 300 grams
  • Carrot - 1 piece
  • Rice - 100 grams
  • Apple - 2 pieces
  • Onion - 1 piece
  • Vegetable oil - for frying
  • Mayonnaise - for dressing
  • Salt - to taste

Cooking:

Sliced ​​liver with onion fried in vegetable oil. Boil rice until tender. Chop the boiled carrot and apple into small cubes. Mix all the ingredients with mayonnaise, add salt if necessary.

The salad will become tastier if the onion is marinated. To do this, mix in a glass of water 2 tablespoons of sugar and a spoonful of table salt. Add 40 milliliters of vinegar. Pour the chopped onion with the marinade and after two hours it will still be possible to add to the salad.

Most hostesses believe that a delicious appetizer or salad does not have to consist of many ingredients. Delicious doesn't have to be complicated! And tasting this salad, once again you are convinced of this!

Ingredients:

  • Liver - 500 grams
  • Carrot - 2 pieces
  • Beans - 500 grams
  • Onion - 2 pieces
  • Greens - to taste
  • Mayonnaise - for dressing
  • Salt, red pepper, black pepper - to taste

Cooking:

We make a frying of chopped onions and grated carrots. Boil the beans until tender. Finely chop the greens. Sliced ​​liver fried in vegetable oil. Mix all the ingredients with mayonnaise, add salt if necessary.

If you don’t have time to boil beans, don’t worry. Buy canned red beans in their own juice for this salad. It's perfect for this appetizer.

Despite the fact that the ingredients contain a fairly satisfying liver, the salad turns out to be surprisingly light and airy. It is perfect as a full dinner for lovely ladies.

Ingredients:

  • Chicken liver - 500 grams
  • Carrot - 4 pieces
  • Apple - 2 pieces
  • Testicle - 3 pieces
  • Garlic - 2 cloves
  • Mayonnaise - for dressing
  • Salt - to taste

Cooking:

Boil the liver until cooked and cut into strips. Boiled carrots, peeled apple and three eggs on a grater. Pass the garlic through a press. Mix all the ingredients with mayonnaise, add salt if necessary.

There are very few indifferent to salads with walnuts, and those who love them cannot live without them for more than a week. For such adherents of nuts, there is another amazing recipe and it is in front of you!

Ingredients:

  • Beef liver - 350 grams
  • Carrot - 1 piece
  • Onion - 1 piece
  • Testicle - 2 pieces
  • Walnut (chopped) - 1 handful
  • Mayonnaise - for dressing
  • Salt, pepper - to taste

Cooking:

Cut the liver into small pieces and fry. Separately, we will make a frying of chopped onions and grated carrots. We make omelettes from beaten eggs, which we then cut into strips. Mix all ingredients, including walnuts, with mayonnaise.

A great salad option for the holiday table. It will look especially impressive in portioned bowls.

Ingredients:

  • Liver - 400 grams
  • Carrot - 1 piece
  • Champignons - 200 grams
  • White onion - 1 piece
  • Testicles - 3 pieces
  • Pickled or pickled cucumber - 2 pieces
  • Processed cheese - 1 piece
  • Mayonnaise

Cooking:

Boil the liver until tender and chop into strips. We mix it with fried champignons - this will be the first layer that needs to be smeared with mayonnaise. Grated pickles will go in the second layer, coat with mayonnaise. The third layer behind the finely chopped white onion, coat with mayonnaise. The fourth layer - grated processed cheese, coat with mayonnaise. The fifth layer - grated boiled carrots, coat with mayonnaise. The final layer will be boiled and grated testicles.

The salad will become a real lifesaver for mothers who do not know how to decorate snacks for a children's party. The most important thing is that the ingredients for it are very simple!

Ingredients:

  • Liver - 300 grams
  • Carrot in Korean - 150 grams
  • Testicles - 2 pieces
  • Cheese - 150 grams
  • Prunes - for decoration
  • Mayonnaise

Cooking:

The first layer is boiled liver, grated. The second layer is Korean-style carrots. The third layer is the testicles, peeled and grated. Pour all three layers with mayonnaise. The final layer is grated cheese. You can leave the salad like this, or you can make it in the form of a hedgehog. To do this, we form all the layers of lettuce in the form of a pear - the plumpest part will be the body of the hedgehog, and the narrow one will be its head. Its shape does not affect the order of the layers, we do everything according to the same scheme. The only moment - we break the carrot in Korean into two parts. One half will leave us with the second layer, and from the second half we will make a “fur coat” of a hedgehog. The eyes and mouth of a hedgehog can be made from prunes, olives, mushrooms, and any suitable ingredients.

The most delicate salad for lovely ladies, as well as for all connoisseurs of gourmet cuisine. It's definitely worth a try!

Ingredients:

  • Liver - 300 grams
  • Potatoes - 2 pieces
  • Pickled cucumbers - 4 pieces
  • Testicles - 3 pieces
  • Carrot - 2 pieces
  • Mayonnaise - for dressing

Cooking:

The first layer is boiled and diced potatoes, coat with mayonnaise. The second layer will be boiled liver, grated. Coat with mayonnaise. The third layer is pickled cucumbers, grated, smeared with mayonnaise. The fourth layer will be the turn of boiled carrots, grated. We also coat with mayonnaise. The final layer is boiled and grated eggs.

  • carrots in Korean - 200 gr;
  • onion - 1 pc;
  • chicken liver - 200 gr;
  • egg - 1 pc;
  • flour - 3 tbsp. l. with a slide;
  • salt - to taste;
  • mayonnaise - 3 tbsp. l;
  • pickled cucumbers - 1-2 pcs;
  • vegetable oil - 1 tbsp. l;
  • green onion - 3-4 shoots.

For Korean carrots:

  • fresh carrots - 1 large;
  • garlic - 3 large cloves;
  • ready-made seasoning for carrots - 0.5 tbsp. l;
  • chili pepper - 1/3 tsp;
  • ground black pepper - 2 pinches;
  • sugar - to taste;
  • vinegar 9% - 1 tbsp. l;
  • vegetable oil - 2 tbsp. l.

How to cook Zimushka salad

Let's start cooking with Korean carrots, as it needs time to infuse and acquire a rich spicy taste. We rub one large carrot with a short straw using a special grater or a suitable nozzle. Chop the garlic, add all the seasonings.

We heat the oil in a frying pan. Pour boiling oil over carrots with spices. After mixing, add sugar and vinegar. We cover, we remove to infuse. In the process of insisting, we try, bring to the desired taste.


For liver pancakes / pancakes, we prepare the dough from raw liver scrolled in a meat grinder, one egg and flour. Salt to taste.


Pour a little oil into the pan, spread the dough in the form of pancakes or bake small pancakes. Fry one side, then the other side for about two to three minutes, until golden brown.


After cooling, cut the liver pancakes into short wide strips. Put into a bowl.


We cut the pickled cucumber into long thin strips.


Chop the onion with thin feathers. Green onion cut into rings. Add to salad.


Korean carrots are added to the salad without marinade. We season with mayonnaise. Mix, cover and leave to infuse. Before serving, check for salt / spiciness / juiciness, make adjustments if something does not suit you.


Serve the Zimushka salad slightly chilled, putting it in a salad bowl or a deep plate. Decorate with slices of pickled cucumber and herbs. Bon Appetit!