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 Green Salad with Carrots and Cheese Recipe
Carrot salad with cheese turned out to be quite unusual, the combination of these ingredients was to my taste. An easy-to-prepare salad with a bright taste. Juicy and delicious salad!
Course Dinner Dishes, Lunch Second Breakfast Dishes
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 10 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. The food we'll need.
    The food we'll need.
  2. Peel and grate the carrots on a Korean grater or thinly slice them. (I cut the carrots lengthwise into 5-6 plates, without cutting to the end, and then cut into thin vegetable peeler ribbons). Remove the cheese from the brine and cut into cubes. Wash the parsley and finely chop it.
    Peel and grate the carrots on a Korean grater or thinly slice them. (I cut the carrots lengthwise into 5-6 plates, without cutting to the end, and then cut into thin vegetable peeler ribbons). Remove the cheese from the brine and cut into cubes. Wash the parsley and finely chop it.
  3. Whisk the butter with lemon juice, vinegar, salt, pepper and ground cumin until an emulsion forms.
    Whisk the butter with lemon juice, vinegar, salt, pepper and ground cumin until an emulsion forms.
  4. Wash and dry the salad. I usually take leaf lettuce, corn salad and arugula. Put it in a salad bowl and mix with carrots and cheese cubes.
    Wash and dry the salad. I usually take leaf lettuce, corn salad and arugula. Put it in a salad bowl and mix with carrots and cheese cubes.
  5. Add the sauce and stir. Sprinkle with parsley and cumin seeds and serve immediately.
    Add the sauce and stir. Sprinkle with parsley and cumin seeds and serve immediately.
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