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.
1
Slice the onion into half rings.
- Onion: 150 g
2
Clean the raw liver from membranes, cut it into small pieces, and soak it in milk.
- Liver: 500 g
- Milk: to taste
3
Fry the onion in vegetable oil.
- Onion: 150 g
- Vegetable oil: to taste
4
Add the liver, salt it, and fry until cooked (about 5-7 minutes).
- Liver: 500 g
- Salt: to taste
5
Let it cool down. Fry the mushrooms.
- Fresh mushrooms: 400 g
6
Mix liver, mushrooms, and carrots. Chop dill and add to the salad.
- Liver: 500 g
- Fresh mushrooms: 400 g
- Korean-style carrot salad: 300 g
- Dill: to taste
7
Fill with mayonnaise.
- Mayonnaise: to taste
