Korean carrot salad with surimi, cucumber and corn

Portions: 6 persons | Preparation: 17 minutes

The Korean is quick and easy to prepare and tastes crispy fresh with cucumber and corn. The carrot salad is a great addition to any meal and brings a certain pep with it.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Korean carrot salad with surimi
Korean carrot salad with surimi

Portions: 6 persons | Preparation: 17 minutes

The Korean is quick and easy to prepare and tastes crispy fresh with cucumber and corn. The carrot salad is a great addition to any meal and brings a certain pep with it.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

season: Autumn, Winter | region: Asia | preparation: Cook | menu: Salads, Vegetable dishes | cuisine: Korean recipes

Ingredients

  • 3 Eggs
  • 200g Crab Sticks
  • 2 Snack Cucumbers
  • 200g Korean Carrots
  • 150-200g Corn, canned
  • Salt, to taste
  • Mayonnaise, to taste
  • Dill, to taste

Instructions

  1. Hard boil the eggs, allow to cool and peel.
  2. Dice the eggs, crab sticks and cucumber.
  3. Add the carrots, corn, salt and mayonnaise.
  4. Stir the salad well.
  5. Add the chopped carrot salad when serving Garnish with dill.

Utensils

  • egg cooker
  • knife
  • cutting board
  • salad bowl
  • salad servers