Chafan salad with radish
The name of the salad "Chafan" has Chinese roots: "chafa", "chifan" means "food". But where and how the recipe itself appeared is not known exactly. Most likely, this is a Russian remake based on classic Asian cuisine. In fact, “Chafan” is sliced vegetables with fried meat, seasoned with an oil-vinegar mixture or mayonnaise. "Chafan" is traditionally served on a large platter and mixed directly in front of the guests.
Adjust servings in the full version
If you do not plan to serve the salad immediately after preparation, then cover it with cling film and put it in the refrigerator.
Don't forget to dress the salad just before serving.
To serve the salad, prepare a large flat dish. The larger it is, the more convenient it is to mix in front of guests.
Cut the beef into strips.
Fry in a frying pan in a minimum amount of vegetable oil until cooked. Add a little salt.
Do not let the meat dry out, or the salad will lose its flavor.
Cut the potatoes into strips, rinse with cold water and dry on a towel. Fry dry potato pieces in a frying pan in vegetable oil. Place the finished potatoes on a paper towel to absorb excess fat.
Cut the onion into thin half rings, put it in a separate bowl and fill it with a sour vinegar solution.
Julienne the raw carrot with a julienne grater and arrange it in a pile on the platter.
Julienne the beetroot and radish with a julienne grater and arrange on the platter.
Chop the cabbage thinly, add a little salt and knead lightly. Place on a plate next to the beets.
We cut the cucumber into thin long strips and also place it on a plate.
Place the fried meat in the middle. Place potatoes in the free space.
Drain the liquid from the peas and also place on a plate. Drain the marinade from the onions and place in the only free space. That's it, the salad is ready. All that remains is to season it and you can serve it.
In a small bowl, dilute the vinegar with cold boiled water. I use a 1:1 ratio. Adjust to taste if this is not tart enough for you; the dressing should have a pleasant tang.
Add salt, sugar to the vinegar solution, pour in vegetable oil. Shake the mixture thoroughly with a fork and set aside. Before serving, mix the dressing thoroughly again and pour over the salad.