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Fox Salad with Korean Carrots
Instructions
I prepare all the necessary ingredients. The chicken breast is boiled and cooled in advance – a salad with warm meat will "go soggy".
I cut the boiled chicken breast fillet into small cubes and transfer it to a bowl. Cubes of the same size are the key to a neat-looking salad.
I cut the pickled cucumbers into strips and add them to the chopped chicken breast. The cucumbers give a sour-salty accent that balances the sweetness of the Korean carrots.
I chop the garlic into small pieces and add it to the rest of the ingredients. Chopped garlic gives a milder flavour than garlic put through a press – the salad won't be overpowered by a garlicky smell.
I grate 130 g of hard cheese on a vegetable grater and add it to the salad. Hard varieties (such as Gouda or Russian cheese) hold their shape and don't "spread" in the salad.
I add 150 g of Korean carrots and mix everything together. The carrots give a rich flavour and a lovely "foxy" orange tint – hence the name of the salad.
I add salt and mayonnaise to taste and mix thoroughly. I add the salt carefully – the cucumbers and Korean carrots are already salty, so it's easy to over-salt.
The "Fox" salad with Korean carrots is ready. I put it in the fridge for a few hours – during this time it "soaks up" and the flavours merge. Then I serve it.Bon appétit!
Tips
- 1
ADD THE SALT CAREFULLY, or leave it out altogether – the cucumbers and Korean carrots already contain salt. Taste before adding any.
- 2
BOIL THE CHICKEN BREAST IN ADVANCE – a salad with warm meat will "go soggy", while cooled breast holds its shape.
- 3
HOMEMADE Korean carrots are better – shop-bought ones are often too wet and the salad will "fall apart". You can drain homemade carrots in a colander an hour before assembling.
- 4
Put the salad in the fridge FOR 2–3 HOURS before serving – the flavours will merge and the mayonnaise will soak evenly through the ingredients. I use the same principle in other layered and mixed salads.
Video
FAQ
What can I use instead of chicken breast? +
Alternatives: boiled turkey fillet (the same texture but a "richer" flavour), smoked chicken (more aromatic, but also higher in calories – 280 kcal/100 g), ham (for a quick version), boiled beef (more filling, but it takes longer to cook). Chicken breast is the "golden mean": lean, neutral and it holds its shape. Raw leg quarters can be used too, but they are fattier – the calorie count will change. Crab sticks are not suitable – they "fall apart" and give a completely different taste.
Can it be made without mayonnaise? +
Yes, the recipe adapts. Substitutes: thick sour cream 20% + 1 tsp mustard (a lighter option), Greek yoghurt + a pinch of salt (dietary, 60 kcal/100 g), a mix of mayonnaise and sour cream 1:1 (the classic compromise), an avocado sauce (for a "green" version). Mayonnaise provides the necessary "binding" – without it the salad will be crumbly. If diet matters, use a yoghurt dressing and reduce the cheese to 100 g.
How long does the finished salad keep? +
In the fridge – 1–2 days in a closed container. I don't recommend longer: the cucumbers release juice, the Korean carrots "give off" their spices, and the cheese dries out. On the second day the flavour is even brighter – the ingredients have "got to know" each other better. The salad must not be kept at room temperature for more than 2 hours – mayonnaise quickly loses its freshness. If you are making it for a celebration, assemble it 2–3 hours before serving, but no earlier.
How do I serve the salad beautifully? +
Two serving options. In the shape of a "fox" (the classic): pile it in a mound on a flat plate, decorate the top with extra Korean carrots (like a "fox's fur"), and cut eyes and a nose from cheese. In individual bowls: fill individual glass dishes and garnish with parsley sprigs and a piece of cucumber. For a children's table – a "fox cub" shape with a face made of raisins. For a celebration – pressed firmly into a ring mould, removing the ring before serving.
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