Simple and delicious layered salad. Korean carrots and pickled onions are enough to make the dish juicy. I prefer not to use mayonnaise, I just add a little vegetable oil after each new layer.
Ingredients
- Beef (boiled) – 350 g
- Chicken eggs (boiled) – 4 pieces
- Green peas - 300 g
- Korean carrots - 300 g
- Onion - 2 pieces
- Wine vinegar - 1 tbsp.l.
- Vegetable oil - 2 art.l.
- Ground black pepper - to taste
- Sugar - 0,5 tsp.
- Salt - to taste
Step-by-step cooking recipe
Chop beef, peeled eggs and onion.
Flip the green peas into a colander and rinse.
Mix onion with sugar and wine vinegar. Cover with cling film and set aside for 15 minutes.
Lay out the salad in layers in the following order: eggs, beef, pickled onions, green peas and Korean carrots. After each layer, add a little salt, pepper and lightly sprinkle with oil.
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