Liver salad with carrots in Korean style
2 servings
20 minutes
Liver salad with Korean-style carrots is a bright combination of tenderness and spiciness that surprises with its balance of flavors. Chicken liver is fried until soft and complemented by crispy onions marinated in vinegar and juicy Korean carrots. Canned green peas add a light sweetness, while mayonnaise brings all the ingredients together into a harmonious whole. This salad is often prepared for festive tables as it is not only filling but also looks impressive. It reflects the influence of Soviet cuisine where the combination of simple ingredients yielded amazing results. It can be served as a standalone dish or as part of a meat platter. The salad pairs wonderfully with rye bread or potato sides, making the meal cozy and hearty.
1
Wash the liver, dry it, fry in vegetable oil until cooked (check readiness by cutting a piece with a knife), season with salt and pepper, cool down and slice.
- Chicken liver: 200 g
2
Meanwhile, marinate the onion by slicing it into thin half-rings, adding vinegar and water, and waiting for 10 minutes.
- Onion: 100 g
3
Squeeze the onion from the marinade, add it to the liver, layer with Korean carrot and peas, and dress with mayonnaise.
- Chicken liver: 200 g
- Korean-style carrot salad: 100 g
- Canned green peas: 250 g
