"Guest Delight" Salad with Korean Carrots and Oranges - Guests Are Amazed

Country kitchen

This salad with Korean carrots and oranges is rightfully called "Guest Delight"—bright, appetizing, and with a perfectly crafted combination of ingredients, it's sure to catch the eye, even among a wide variety of holiday appetizers.

To avoid hours of cooking, it's best to boil the chicken and eggs and prepare the Korean carrots ahead of time. However, you can simplify and speed up the preparation even further by replacing the chicken with ham or other boiled meat and using pre-cooked Korean carrots.

As for the dressing, this step-by-step recipe with photos follows a traditional holiday salad dressing—the layers are coated with homemade mayonnaise. Instead of mayonnaise, you can use natural yogurt or thick sour cream, mixed with mustard, lemon juice, salt, and ground pepper (all seasonings to taste).

Ingredients:

Korean-style carrots – 150-200 g;
boiled chicken breast fillet – 200 g;
orange – 1 small;
boiled eggs – 3 pcs;
hard cheese – 100 g;
mayonnaise, sour cream or yogurt – to taste;
salt, pepper, prepared mustard – if necessary.

How to make the "Guests' Delight" salad

If you're making Korean carrots at home, make them a day or a few hours before you plan to make the salad, allowing them time to marinate. Grate the carrots into short strips using a Korean grater or shredder. Add three large cloves of minced garlic, black and red pepper, coriander, salt, and sugar to taste.

Add a tablespoon of vinegar. Heat two tablespoons of vegetable oil in a frying pan, pour the hot oil over the carrots, and stir well. Transfer to a jar and refrigerate.

Peel the orange, remove the white veins, and seeds. Cut the pulp into small pieces.

Cool the cooked fillet without removing it from the broth to keep it juicy. Cut the meat into small cubes or use a fork to separate it into short, not very large strands.

Lightly freeze a piece of cheese and grate it using a coarse grater.

Grate hard-boiled eggs using a fine or coarse grater. You can grate just the whites, then crumble the yolks with a fork and reserve them for sprinkling on top of the salad.

Place the chicken fillet in a salad bowl or cup. Spread mayonnaise on this and the remaining layers.

Place orange slices on the chicken fillet and cover with a mayonnaise mesh.

Next comes the Korean carrots. This layer is quite juicy, so you can use less dressing or spread it on the next layer. Sprinkle the egg whites and yolks together, or just the whites, over the carrots.

Generously brush the egg layer to help it soak up the flavors. Sprinkle the top with grated cheese, cover, and let the salad sit for at least an hour. Serve slightly chilled, garnished with herbs before serving. Enjoy!