Salad with Braided Cheese and Korean Carrots
Spicy, refreshing, quick, vibrant, with a kick! This salad with braided cheese and Korean carrots is perfect for those who love bold flavors. Eggs, juicy corn, and Caucasian cheese soften the spiciness of the Korean carrots. It’s a hearty and unusual salad.
Updated : 07 August, 2025
Easy
About 20 min.
Ingredients
150 grams
Korean carrot
100 grams
Braided cheese
100 grams
Canned corn
2
Eggs
2 tablespoon
Mayonnaise
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use store-bought Korean-style carrots or make them in advance at home. You can also add other vegetables to taste. Instead of Chechil (braided cheese), you may use Suluguni cheese grated on a coarse grater or another cheese of your choice.
Step 2
Hard boil the eggs, cool them, peel, and cut into small cubes.
Step 3
Remove the Korean carrots from their marinade and pat them dry. I squeezed them slightly so the salad wouldn’t turn watery.
Step 4
Unbraid the cheese and cut it into thin strips. You can use Chechil either braided like mine or already in strip form. There are two types: brined white or smoked with a brownish crust. I used the brined type.
Step 5
Drain the canned corn and pat the kernels dry.
Step 6
In a bowl, combine the eggs, Korean carrots, cheese, and corn. Add mayonnaise, salt, and pepper to taste. Since Korean carrots and mayonnaise are already salty and spicy, you may not need to add more. Adjust based on your preference.
Step 7
Mix everything thoroughly. Add more mayonnaise if needed.
Step 8
Transfer the salad to a serving bowl. Garnish with fresh herbs and serve. Enjoy!