Korean-style carrot and fern salad for a crowd
My cousins recommended this salad enthusiastically. The ingredients seemed an unusual combination, but I was glad I tried it: sweet raisins, spicy carrots, fern shoots and garlic work beautifully together. It also goes well with vodka.
Adjust servings in the full version
Use roughly equal quantities of onion, chicken, carrots, fern, raisins, cheese, corn and croutons.
Cut the onion into half rings and fry.
Fry chicken fillet pieces in a small amount of vegetable oil. Finally, sprinkle with sugar and lightly caramelize.
Rinse the raisins and steam in hot water.
If the fern stems are too long, cut into small pieces.
Korean carrots can also be a little long. It can also be shortened a little. This time I got a normal size. So I didn't cut it.
Grate the cheese on a coarse grater.
Drain the corn.
Mix mayonnaise with chopped garlic. Before serving, sprinkle the salad with croutons, season with mayonnaise and garlic and garnish with pomegranate seeds.