Name: Salad with Korean carrots, croutons, and corn
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Ukrainian
Ingredients: White bread - 200 g; Korean carrot - 200 g; Canned sweet corn - 150 g; Sunflower oil to taste; Onion to taste; Ground black pepper to taste

Unusually delicious, from the simplest ingredients! You can make a salad with Korean carrots, croutons, and corn in 15 minutes, which makes it the perfect snack or quick bite. It can be dressed with mayonnaise or sour cream. All the ingredients blend harmoniously together.

How to make a salad with Korean carrots, crackers and corn? Prepare all the products indicated in the recipe. Crackers can be purchased. I made them myself from a few pieces of toaster bread.

So, cut the white bread into small cubes of the same size. You can dry the bread in the oven. To do this, cover the sheet with baking paper, lay out the bread cubes in an even layer and send it to a preheated to 180 degrees. oven for 15-20 minutes (consider the capabilities of your oven, you may need less or more time).

I made crackers in an air grill. In order for the pieces to brown evenly, I periodically opened the air grill and shook the croutons. Baked the bread for about five minutes at a temperature of 200 degrees.

Peel the onion, wash and dry. Cut into small cubes. Heat a small amount of oil in a pan and fry the onion over medium heat until golden. Do not forget to stir so that nothing burns.

Drain the juice from the canned corn. Place the corn, Korean carrots and fried onions that have cooled down in a deep bowl of the appropriate size.

Add mayonnaise and mix well. You can use more mayonnaise to your taste. Taste and add salt if necessary.

Sprinkle the salad with finely chopped greens. Dill or young green onions are good.

Salad with Korean carrots, crackers and corn is ready. It can be served immediately if you like to feel the crunch of crackers in salads.

I like this salad when it is infused in the refrigerator for about half an hour. Crackers are saturated with mayonnaise on the outside, and remain crispy on the inside. I also like to sprinkle the salad with ground black pepper before serving.

Salad with Korean carrots, croutons, and corn

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Salad with Korean carrots, croutons, and corn

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