Chafan salad with pork

“Chafan” salad with pork

The “Chafan” salad is prepared quickly, and will be a good lunch, because the dish contains both meat and vegetables. Adding greens gives the salad even more freshness. The “Chafan” salad looks very bright and original.

We prepare all the necessary products.

Peel the onion, rinse and cut into strips.
Place the onion in a bowl, sprinkle a little salt and lightly rub it with your hands to make it softer. Dilute vinegar or lemon juice with water in a 1:1 ratio and add to the onion. Leave the onion to marinate for 20 minutes, then squeeze out the water.

Peel the potatoes, wash them and grate them for Korean carrots. Remove excess water from potatoes with a napkin or kitchen towel.

Heat a frying pan with 2 tbsp.
spoons of vegetable oil. Fry the potatoes over high heat, stirring, until golden brown. Place the fried potatoes on a paper towel to remove excess oil.

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

Add the remaining vegetable oil to the pan and heat it up.
Fry the meat over high heat, stirring, until golden brown. Place the meat on a plate and let it cool.

Peel the raw beets and grate them on a large grater.

Peel the carrots and also grate them on a large grater.
Cut the cabbage into narrow strips.

In a salad bowl of a suitable size, place fried meat, potatoes, beets, cabbage, carrots and half of the pickled onions in a circle in piles of the same size. You can lay out the components in any order.

Place the remaining pickled onions and mayonnaise in the center of the salad.
Finely chop the greens and sprinkle in the middle of the salad. Peel the garlic, grate it on a small grater and place it on top of the greens.

A traditional salad is dressed with oil, but now I have it with mayonnaise.

The “Chafan” salad is not stirred before serving so that you can admire the beauty of the brightest colors of this appetizer.
Bon appetit!

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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 a good 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 production, we advise you to familiarize yourself with them in order to have a complete understanding of this snack for us.

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:

1. Peel the vegetables and rinse under running water.
2. Boil water, add salt and sugar, stir until the grains dissolve.
3. 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.
4. Chop the onion into half rings or quarter rings.
5. Add the onions and cover with a lid. Ferment for at least 15 minutes.
6. Chop the potatoes into strips.
7. Heat a frying pan with 2 tbsp. l. sunflower oil.
8. Fry the potatoes, place on a thick napkin to absorb the oil.
9. Grate the beets and place in a bowl.
10. Grate the carrots onto the chafan salad. The most delicious and visually appetizing recipe is prepared on a special grater.
11. Shred the cabbage, lightly mince with a pinch of salt, and place in a separate plate.
12. Rinse the meat and cut into strips.
13. Fry the meat in a frying pan with sunflower oil. Lightly salt and pepper.
14. We also recommend placing the meat on a paper towel to absorb excess water.
15. Peel and chop 3 cloves of garlic (with a knife or through a press).
16. Now the highlight of the chafan recipe: step by step recipe with photos, continue with pickling the vegetables.
17. Open the tray of fermented onions. Drain the onion in a colander so that the marinade is collected in a cup or bowl.
18. Add sunflower oil and garlic to the liquid. Pour the marinade into bowls with chopped vegetables.
19. Stir any type so that the vegetables are moderately coated with the marinade. Leave it like this for 15-30 minutes.
20. Grind the remaining clove of garlic into mayonnaise and place in a special gravy boat.
21. 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.
22. Place the meat in the center of the plate.
23. 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:

1. Peel the vegetables, rinse under water, and place in separate bowls.
2. Chop the onion and place in a tray.
3. Boil water with salt and sugar. Add vinegar, pour onion. Cover with a lid and marinate until cool.
4. 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.
5. Then grate the cheese in the same way.
6. Cut the cucumber into strips.
7. 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.
8. Meanwhile, prepare the breast: rinse and remove from the bone.
9. Rub the breast with salt, pepper, turmeric or other spices to taste. Grease with a small amount of oil.
10. 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.
11. Cool the finished chicken and cut into strips.
12. Squeeze the vegetables from the marinade (beets, onions, carrots) and place them in piles on a serving dish.
13. Place a portion of cucumbers next to it, then cheese.
14. Place chicken strips in the center.
15. 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 the brightest colors, the shine of pickled vegetables, the smell of a browned pork steak almost makes you lose your mind before 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:

1. Prepare brine for pickling. Boil water with sugar and salt until they dissolve.
2. add bay leaf and cloves to boiling water.
3. Remove from heat, pour in vinegar, 1 tbsp. l. sunflower oil.
4. Peel the vegetables and wash them.
5. Chop the onion into thin half rings into chafan. The traditional recipe allows for cutting rings into quarters if the onion is large.
6. Place in a tray, pour enough marinade to cover the onion layer.
7. Grate the beets, place in a plate, and pour in some of the remaining marinade.
8. Prepare carrots in the same way.
9. Cut the potatoes into strips and fry in a frying pan with sunflower oil.
10. Transfer the potatoes to a paper towel and leave to absorb excess.
11. Shred the cabbage and add salt.
12. Cut into 2 steaks and rub with pepper. Fry in a hot frying pan, add salt. Let cool and cut into strips.
13. Chop the greens.
14. 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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Chafan Salad

Mon, October 3, 2016

Now we have a recipe for a simple and delicious salad called Chafan. This dish combines a lot of new crispy vegetables, fried meat and fragrant herbs. There are a huge number of options for Chafan salad, but I’ll try to prepare it exactly this way for you. I assure you, your family and guests will literally love it!

This vegetable salad contains meat. In the original it is beef, but you can take pork or chicken (in my version it is chicken breast). Beets, carrots and sweet peppers will certainly be raw, as will the freshest greens. If you wish, you can pickle the onion, as I did.

Potatoes for salad can be prepared using various methods (most often they are fried, but sometimes boiled), and we will create crispy strips - Pai potatoes. In addition, you can add fresh cabbage, chopped into narrow strips, cucumbers, tomatoes and even beans to the salad.

Cooked vegetables are served on a common platter in slides according to color. Fried meat is usually placed in the middle, but I prefer a bowl with mayonnaise (homemade is ideal). By the way, you can use not only this cool sauce as a dressing, but also sour cream or vegetable oil.

How to eat Chafan salad? Place a common dish on the table, and guests put on their plates the ingredients they like best, adding sauce. I prepared this salad outdoors and we simply mixed all the ingredients later on a common dish. On my own behalf, I would add a few roasted walnuts to the composition for crunch and flavor, and you can fantasize in your own way.

Ingredients:

Making a dish step by step:

To make a delicious Chafan salad, we will need the following products: fillet of any meat (in my case it’s chicken breast), beets, carrots, sweet peppers, potatoes, onions, refined vegetable oil (I use sunflower oil), fresh parsley and dill, mayonnaise (preferably homemade), apple cider vinegar, salt, sugar, ground dark pepper and dried garlic. I give the weight of all vegetables in already peeled form. I will write all possible options for substituting ingredients below.

In fact, the salad is prepared very simply and quite quickly. First, let’s pickle the onion – you can use either regular onion or reddish one (it’s sweeter and doesn’t need to be pickled). To do this, peel the onion and cut into thin half rings. Pour apple vinegar (you can use any kind of vinegar or lemon juice) into a bowl, add a pinch of salt and half a teaspoon of sugar. Mix everything until the crystals dissolve, add the onion and mix everything. Place in the refrigerator for now to marinate the onions.

In the meantime, let's get to the meat. Dry the chicken (or any other fillet) well with cardboard towels or napkins, after which we cut the flesh into thin long strips.

Pour refined vegetable oil into the frying pan (50 ml of the full amount is enough), heat it well. Place pieces of meat in very hot oil and fry them over high heat, stirring constantly. At the end, add salt, pepper and, if desired, flavor with dried garlic. Here it is important to quickly fry the meat so that it is browned, but at the same time remains soft and juicy.

Place the finished meat sticks in a bowl lined with napkins - this way we will get rid of excess oil.

Next we move on to the next ingredient – ​​potatoes. We clean and chop the root vegetables. I decided to create all the vegetables in the form of narrow straws, so I used a Korean grater for this purpose. We rub the peeled potatoes into thin, thin strips - this is the preparation for Pai potatoes. If you don’t have such a grater, just cut it into thin cubes with a knife.

Now you need to wash the potato straws well to remove the starch, otherwise you won’t get a crispy snack. Rinse in cool water 2-3 times until it becomes transparent. Then you need to remove excess water, for which we throw the straws into a colander or sieve. Now the potatoes will not darken. At the end of preparation, lay out paper towels in several layers and distribute potato straws on top in an even layer. The less moisture there is in the potatoes, the faster and better the Potato Pie will cook.

We take a saucepan or any other dish, narrow and quite deep. Pour the remaining refined vegetable oil into it and heat it over medium heat until a slight smoke appears. You can check the readiness of the oil this way: just throw a couple of potato straws into it. If the oil begins to hiss and boil immediately, it means you can cook in it. It is necessary to add potatoes in portions, otherwise they will not be able to cook properly. Throw some of the potatoes into the bubbling oil and fry over medium heat for about 3 minutes. At first, the potatoes will become very soft, it will almost seem like they are disintegrating into porridge. At the same time, the oil boils and bubbles very intensely. But this is one of the steps in making potato pie. Then you will see how the boiling begins to subside (even though we did not reduce the heat), and the potato straws become dense and elastic. And in the end, the potatoes will begin to get an appetizing blush. Attention, the most crucial moment! When the straw starts to brown, it will be ready in a matter of seconds, so don’t leave the stove.

Using a slotted spoon, remove the finished portion of potato pie and place it on a paper towel to remove excess oil. In fact, out of 150 ml of oil indicated in the recipe, a maximum of a third, or even a quarter, ends up in the dish.

While the meat and potatoes are cooling, you can do the vegetables. We peel the freshest carrots and chop them on a Korean grater.

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!