Chafan salad: recipe with photos step by step, with Korean carrots

Salads are often prepared not only for family dinners, but also as an addition to the festive table. Almost all housewives adore those that can simply become the main dish. For example, Chafan salad with Korean carrots. It came from Korea or Vietnam. By following the recipe with photos step by step, it’s easy to prepare a real masterpiece that will amaze even a gourmet.

Ingredients

2 medium potatoes;
300 g beef;
1 medium onion;
1 beet;
150 g Korean carrots;
4 tbsp. l vegetable oil;
dill, parsley, onion - to taste;
200 g mayonnaise.

3 tbsp. l vinegar;
1 tbsp. l sugar;
1 tsp salt;
100 ml water.

Recipe for making a dish at home

A hearty dish with a slight kick from Korean carrots. The abundance of vegetables makes the salad a true storehouse of essential substances and vitamins. The products provided are enough to make a dish for 6 people. Time spent: 1 hour and 30 minutes.

We wash the beets. Fill with cool water and boil until tender. Peel the vegetable and grate it. It will work best if you take one that is designed for making Korean carrots.
Cut the onion into quarter rings as thin as possible.
Mix all the ingredients for the marinade. Place the onion in the purchased mixture and leave for 20 minutes. Then we thoroughly wash the vegetable.
Cut the meat into strips as thin as possible. It is more convenient to create this if the product is slightly frozen.
Fry the meat in hot fat for about 10 minutes. Stir occasionally.
Peel the potatoes and grate them on a Korean carrot grater, rinse them with running water and fry them until soft. Combine with meat.
Finely chop the greens.
Place a small heap of potatoes and meat in the middle of a huge flat dish. Arrange other ingredients in a circle. Decorate the top with mayonnaise.
When serving, mix all ingredients.

We recommend:

Helpful Tips:

For salad, onions can be replaced with a sweet variety. Beef can be replaced with chicken.

Chafan: traditional recipe

For a holiday or home dinner, prepare an excellent chafan salad. The recipe is a traditional step-by-step recipe with photos made from available vegetables. With all this, it has a unique taste and arouses appetite with its unusual design. Usually all the ingredients are cut into strips and laid out on a plate. The highlight of the dish is that the meat and sauce are placed in the center. Chafan salad has an abundance of production methods. Therefore, culinary specialists have the best opportunity for tests.

Personality of the dish

Despite the relative freedom in composition and presentation that characterizes chafan, the traditional recipe still has certain individual characteristics. Before making, we advise you to familiarize yourself with them in order to have a complete understanding of this snack.

Personality of the dish

The main ingredients include: raw carrots, beets, pickled onions.
Additional products in this dish can include: potatoes, white cabbage, meat of any kind, greens. In some versions, hard cheese is also added.
Raw carrots and beets are grated so that narrow and long straws come out (like for Korean salads).
Shred the cabbage finely for chafan salad. Recipe with photo step by step lightly crush with salt so that the cabbage lets out the juice.
Potatoes are cut into small strips and fried in a frying pan with sunflower oil.
The onion is cut into half rings and then pickled.
The meat is fried in pieces, like a steak, then cut into small slices.

A number of types of sauces are prepared for this dish. One of them is used for pickling onions, the second - for mixing vegetables, the third - for serving separately to the guest. The marinade is prepared from salt, sugar and vinegar. The second sauce for chafan salad, according to the recipe with the photo, is prepared on the basis of sunflower (olive) oil or mayonnaise with soy sauce. For the third sauce, combine sour cream, mayonnaise and garlic.

Regular recipe

The traditional version of the dish is served on a flat dish, approximately 26-28 cm in diameter. Any type of vegetable is laid out in a different sector. They are combined already on the table, just before consumption. The traditional recipe describes in detail how to prepare chafan salad.

Prepare:

1 large beet;
2 carrots;
3-4 potatoes;
1 large onion;
4 cloves of garlic;
300-400 gr. beef pulp;
300-400 gr. snow-white cabbage;
mayonnaise;
salt, pepper, aromatic herbs as desired.

For fermentation:

30 ml. sunflower oil;
1 tsp. salt;
2 tsp. Sahara;
1 stack water.

Regular recipe

Manufacturing notes:

Peel the vegetables and rinse under running water.
Boil water, add salt and sugar, stir until the grains dissolve.
Pour water into the tray, add vinegar. For fragrant onions in chafan, the traditional step-by-step recipe allows you to add a bay leaf and 1 clove to the marinade.
Chop the onion into half rings or quarter rings.
Add the onions and cover with a lid. Ferment for at least 15 minutes.
Chop the potatoes into strips.
Heat a frying pan with 2 tbsp. l. sunflower oil.
Fry the potatoes, place on a thick napkin to absorb the oil.
Grate the beets and place in a bowl.
Grate the carrots onto the chafan salad. The most delicious and visually appetizing recipe is prepared on a special grater.
Shred the cabbage, lightly mince with a pinch of salt, and place in a separate plate.
Rinse the meat and cut into strips.
Fry the meat in a frying pan with sunflower oil. Lightly salt and pepper.
We also recommend placing the meat on a paper towel to absorb excess water.
Peel and chop 3 cloves of garlic (with a knife or through a press).
Now the highlight of the chafan recipe: step by step recipe with photos, continue with pickling the vegetables.
Open the tray of fermented onions. Drain the onion in a colander so that the marinade is collected in a cup or bowl.
Add sunflower oil and garlic to the liquid. Pour the marinade into bowls with chopped vegetables.
Stir any type so that the vegetables are moderately coated with the marinade. Leave it like this for 15-30 minutes.
Grind the remaining clove of garlic into mayonnaise and place in a special gravy boat.
Squeeze the vegetables from the marinade. Place the chafan salad on a plate. Mix the step-by-step recipe with photos like this: carrots, beets, potatoes, cabbage and onions should form 5 sectors.
Place the meat in the center of the plate.
If you use herbs (parsley, dill), sprinkle them on the borders of the sectors.

Chicken option

The multi-component dish is fully capable of becoming an independent option for a light dinner or a savory lunch. Especially if you cook it with tender chicken breast marinated in fragrant spices. And if you are not a fan of vegetables, we recommend making chafan salad. The step-by-step recipe is simple, and the taste will forever change your worldview. It's not only tasty, but also healthy.

Prepare:

1 breast without skin;
2 carrots;
2 small beets;
1 onion;
4 new cucumbers;
70 gr. hard cheese;
sour cream;
mayonnaise;
garlic;
20 ml. apple cider vinegar;
water;
sugar;
salt;
greenery.

Chicken option

Manufacturing notes:

Peel the vegetables, rinse under water, and place in separate bowls.
Chop the onion and place in a tray.
Boil water with salt and sugar. Add vinegar, pour onion. Cover with a lid and marinate until cool.
Grate the beets and carrots and place in separate bowls on top of the chafan salad. Follow the traditional step-by-step recipe using a grater for making Korean carrots.
Then grate the cheese in the same way.
Cut the cucumber into strips.
Pour the marinade in which the onions were pickled into a cup. Add a little crushed garlic and pour into bowls with vegetables. leave to marinate.
Meanwhile, prepare the breast: rinse and remove from the bone.
Rub the breast with salt, pepper, turmeric or other spices to taste. Grease with a small amount of oil.
fry in a frying pan or bake in the oven the breast on chafan. The recipe turns out great with mayonnaise. Add a little garlic to the mayonnaise and transfer to a gravy boat while the breast is baking.
Cool the finished chicken and cut into strips.
Squeeze the vegetables from the marinade (beets, onions, carrots) and place them in piles on a serving dish.
Place a portion of cucumbers next to it, then cheese.
Place chicken strips in the center.
To create an even more delicious traditional chafan salad recipe with photo, prepare the sauce: mix sour cream, mayonnaise, garlic and herbs. Drizzle lovely thin lines of sauce over the top of the vegetables.

Multi-component chafan

Despite the availability and simplicity of the ingredients, the appetizing chafan looks very festive on the table. The play of bright colors, the shine of pickled vegetables, the smell of a browned pork steak almost drives you crazy until the first try. Prepare the “dressed up” chafan salad now. Prepare the recipe with chicken or pork as desired.

Prepare:

1-2 onions;
2 small beets;
2 carrots;
300 gr. cabbage;
4-5 potato tubers;
0.5 bunches of dill and parsley;
400 gr. sliced pork or chicken fillet;
3-5 cloves of garlic;
mayonnaise, salt, pepper.

For fermentation:

0.5 l. water;
1-2 tbsp. l. vinegar;
1 dec. l. salt;
2 dec. l. Sahara;
1-2 bay leaves;
1 clove;
2-3 aromatic peppercorns.

Multi-component chafan

Manufacturing notes:

Prepare brine for pickling. Boil water with sugar and salt until they dissolve.
add bay leaf and cloves to boiling water.
Remove from heat, pour in vinegar, 1 tbsp. l. sunflower oil.
Peel the vegetables and wash them.
Chop the onion into thin half rings into chafan. The traditional recipe allows for cutting rings into quarters if the onion is large.
Place in a tray, pour enough marinade to cover the onion layer.
Grate the beets, place in a plate, and pour in some of the remaining marinade.
Prepare carrots in the same way.
Cut the potatoes into strips and fry in a frying pan with sunflower oil.
Transfer the potatoes to a paper towel and leave to absorb excess.
Shred the cabbage and add salt.
Cut into 2 steaks and rub with pepper. Fry in a hot frying pan, add salt. Let cool and cut into strips.
Chop the greens.
Squeeze the vegetables from the brine and place as needed on the chafan. Step by step recipe, serve with mayonnaise sauce with herbs and garlic.

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Salad “Chafan”

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Chafan salad belongs to Siberian cuisine and does not have a correctly established set of ingredients. Its main highlight is in the method of presentation, and not in the composition. Now I will offer you one manufacturing option.

Manufacturing Description:

Ingredients:

Pork – 200 G
Korean carrots – 120 pieces
Beetroot – 1 piece
Onion – 1 piece
Salt and pepper - - To taste
Potatoes - 2-3 pieces
Canned peas – 200 G
Greens – 1 bunch
Mayonnaise - - To taste

Number of servings: 4

How to prepare “Chafan Salad”

Rate the recipe for Salad “Chafan”:

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The salad is very tasty, you can simply prepare it at your own discretion, add other meat or ingredients, for example, pomegranate, corn, crab sticks or peas, it’s still delicious, and you can take the design as an example. for example, you can arrange any other salad this way, or simply cut vegetables or fruits and let the guests prepare (make) the salad themselves at their discretion. as they themselves like it.

I make it with raw vegetables, and pour mayonnaise with garlic around the vegetables, and soy sauce on the meat. And when it all {moves}, it turns out very tasty. At first glance it just seems to you that it is simple and not tasty, but this is not so. Try it, you won't regret it.g

Delicious! Is “Chafan” or “Chafran” salad the correct name?

I put the vegetables raw, marinate the onions in vinegar, fry the meat, and the main highlight of this salad is pomegranate. Sprinkle with lemon berries. It turns out very tasty

But I don’t fry vegetables. But instead of garlic, I pickle onions (salt, sugar, vinegar, spices), squeeze them and put them in the middle of the dish on top of the meat. Delicious too!

The salad is really tasty! I made it for my birthday and everyone liked it

I don't understand the salad idea. I don't see anything savory in this, sorry.

the thought is ordinary to the point of outrage. the freshest vegetables and meat. where is the combination even more useful?

IT SO MUCH LOOKS LIKE A ROYAL SALAD, INSTEAD OF RAW KOREAN VEGETABLES.

I call this salad “Goat in the Garden”. Green peas, yes, fresh cabbage, yes, you can have canned corn, but beets, carrots - in hot vegetable oil for a few seconds and all this around fried pork.

I do it a little differently, beets, carrots, potatoes, any kind of meat, cut the cabbage into narrow strips, and cut the onion into half rings and fry everything for a simmer. oil, but so as not to float, place them on a dish in heaps and green peas in a heap too. Total 7 piles. Pour the sauce on top: for a half-liter jar, put 3 large garlic through a garlic press, salt to taste, black, they say. pepper, vinegar to taste, but not sour. Granulated sugar - 1 tsp, vegetable oil - a little more than half the container, the rest - boiling. Add water and leave the sauce for a day.

Salad "Chafan"

Ingredients

Meat (beef) – 200 g

Potatoes – 2 pcs.

White cabbage – 300 g

Onions – 1 pc.

Greens (parsley, dill) – 1 bunch

Garlic – 2 cloves

Vegetable oil – 4 tbsp.

Vinegar 3% (or lemon juice) – 50 ml

Salt and pepper - to taste

120 kcal
25 min.
25 min.

Photo of the finished dish

Step-by-step recipe with photos

The famous multi-colored “Chafan”. When I watched for the first time, while visiting, how the hostess somehow solemnly stirred it on the festive table and said how tasty and necessary it was, I was a little skeptical about her speeches. Having finally tasted the salad, I realized how wrong I was. Let me make a reservation, that “Chafan” came with mayonnaise.

Virtually nothing is clear about the origin of the salad. There are several versions and they are all geographically distant. Some people claim that the salad is Korean, others say that it is Vietnamese, and others claim that it is Russian. Is this fundamental in essence? The main thing is that it exists! The salad is nutritious and can change up your lunch.

In order to prepare the traditional “Chafan” salad with meat, we will prepare the products according to the list.

Peel the onion, rinse with water, cut into strips. Place in a bowl, sprinkle with a little sugar and lightly rub it with your hand to make it softer. Then add vinegar diluted with water (1:1). Let it marinate.

In the meantime, we prepare all the other components of “Chafan”.

We peel the potatoes, wash them and cut them into narrow strips, much thinner than for “french fries”.

Fry in a frying pan in vegetable oil until cooked.

Cut the peeled carrots into narrow strips. You can just use a knife like I did, but it’s easier to use a grater for Korean carrots.

We wash the beef meat, dry it with a cardboard towel and cut it across the grain into narrow strips.

Fry it in vegetable oil until golden brown and cool.

Shred the cabbage into narrow strips.

We clean the beets and grate them on a Korean carrot grater. Please note that the beets are raw.

We place fried meat and potatoes, as well as chopped vegetables, on a plate in heaps. We alternate the components according to the color palette.

Vegetables are usually placed around and meat in the center. Place pickled onions on top of them and season with vegetable oil. The freshest greens are also indispensable; they will give even more freshness to the salad.

Before serving, the Chafan salad is not stirred so that you can admire the beauty of the bright colors of this dish. I tried to prepare this salad with mayonnaise and I want to see that it tastes much better with it!