Korean-style carrot salad with chicken and bell peppers

Spicy Korean carrots are not only delicious on their own, but they also make a great base for a variety of interesting appetizers. Try this Korean carrot salad with chicken and bell pepper.

This cold appetizer, made step by step according to this simple recipe with photos, is very filling and incredibly delicious. All ingredients are chopped and layered. For a more appealing and convenient presentation, you can use a transparent salad bowl or a removable mold. This interesting salad looks stunning on even the most generous holiday table. If you want to serve this appetizer with spicy Korean carrots for dinner, it's best to skip the side dish.

To prepare this salad, you'll need chicken drumsticks or half a breast. Pre-bake or boil the meat. Boil the eggs and potatoes until tender. Marinate the onions in a water and vinegar solution, if desired. When choosing mayonnaise, choose those from reputable brands, but be sure to check the expiration date and ingredients. If you can't find natural mayonnaise, make your own—it's not difficult at all, and you'll be absolutely sure of its quality.

Ingredients:

How to make Korean-style carrot salad with chicken and bell peppers

Cut the chicken drumstick into small pieces. Place them in the bottom of the prepared dish or on a plate with a ring for attractive presentation. Make a small hole in the mayonnaise tube and spread a light layer.

Finely chop the peeled onion and place it on the mayonnaise sauce.

Boil the potatoes until soft, drain, and let cool. Peel and grate. Add another layer, season with a little salt, and coat with more mayonnaise.

Place the eggs in warm water and hard-boil. Cool, then peel and grate them coarsely. Place the egg shavings on top of the shredded potatoes and season with a little salt.

Squeeze the marinade out of the hot carrots and arrange them in an even layer. Top generously with mayonnaise.

Wash the paprika, cut into strips and use to decorate the appetizer.

Serve after a few hours. Remove the springform pan or ring just before serving.

Bon appetit!