Salad with liver and Korean carrots

4 servings

20 minutes

Liver and Korean carrot salad is a bright combination of tenderness and spiciness. The liver, soaked in milk beforehand, gains softness and delicate flavor, while the Korean carrot adds pleasant sharpness and juiciness. Mushrooms enrich the dish, and fresh dill refreshes the composition. Dressed with mayonnaise, the salad becomes harmonious and rich. This dish is perfect as an appetizer for a festive table or as a nutritious dinner. It not only delights the taste but also provides benefits due to its richness in vitamins and minerals.

Energy value per serving

• Calories: 306.1
• Proteins: 29.2g
• Fats: 12.3g
• Carbohydrates: 19.7g

Ingredients

• Liver: 500 g
• Korean style carrots: 300 g
• Onion: 150 g
• Fresh mushrooms: 400 g
• Vegetable oil: to taste
• Salt: to taste
• Mayonnaise: to taste
• Dill: to taste
• Milk: to taste

Cooking steps

1. Slice the onion into half rings.

   Required ingredients:

   • Onion: 150 g

2. Clean the raw liver from membranes, cut it into small pieces, and soak it in milk.

   Required ingredients:

   • Liver: 500 g
   • Milk:  to taste

3. Fry the onion in vegetable oil.

   Required ingredients:

   • Onion: 150 g
   • Vegetable oil:  to taste

4. Add the liver, salt it, and fry until cooked (about 5-7 minutes).

   Required ingredients:

   • Liver: 500 g
   • Salt:  to taste

5. Let it cool down. Fry the mushrooms.

   Required ingredients:

   • Fresh mushrooms: 400 g

6. Mix liver, mushrooms, and carrots. Chop dill and add to the salad.

   Required ingredients:

   • Liver: 500 g
   • Fresh mushrooms: 400 g
   • Korean style carrots: 300 g
   • Dill:  to taste

7. Fill with mayonnaise.

   Required ingredients:

   • Mayonnaise:  to taste