Spicy salad Correct slicing vegetables for salads is very important. It is important to consider the density of the pulp of each individual vegetable, because some of them have a fairly dense tissue. Especially it concerns such root crops, as beet, carrots, radish, turnip, root celery. Cut into large pieces, they coarsen the salad, so they are often shredded with straws or rubbed on a grater (small or large). And vegetables such as tomatoes, cucumbers, onions are enough to cut into slices. So they better keep their shape. Delicate green leaves of a salad are most often simply torn by hands or even served whole.
Ingredients:- Carrots 500 g
- Chicken fillet 250g
- Onions 1 pc.
- Garlic 4 denticles
- Table vinegar 1 tbsp. l.
- Sunflower refined sunflower oil 5 tbsp. l.
- Pepper black ground 1 pinch
- Ground red pepper 1/2 tsp.
- Salt 1 pinch
- Step 1 To prepare the salad, take fresh carrots, chicken fillet, onion, garlic, vegetable oil, black and red ground bitter pepper, vinegar and salt.
- Step 2 Peel the garlic cloves from the dry shell, finely chop, and then grind with salt into the gruel.
- Step 3 Carrots cleaned, cut into very thin straws or rubbed on a grater to prepare carrots in Korean.
- Step 4 Put the carrots in a bowl, add salt, sprinkle with pepper (red and black), rubbed garlic and season with vinegar to taste. Stir all, mash hands until soft, close the lid tightly and leave for 30 minutes.
- Step 5 Wash the fillets, dry with a napkin and cut into small cubes.
- Step 6 Heat the vegetable oil in a frying pan and fry the fillet on it until lightly browned. At the end of frying, add salt slightly.
- Step 7 Peel the bulb, cut it in half, and then each halve into thin half rings.
- Step 8 Spread the onion in oil until soft.
- Step 9 Connect the carrots, fillets, onions, sprinkle with oil, in which the meat was roasted, and mix.