Best 6 Gamja Salad With Cucumber Carrot And Red Onion Recipes

GAMJA SALAD WITH CUCUMBER, CARROT AND RED ONION

Steps:

• In a small bowl, combine the cucumber, red onion and 1 teaspoon kosher salt. Set aside to sweat slightly.
• Bring a medium pot of salted water to a boil. Add the carrot and cook until tender-crisp, 2 minutes. Remove with a slotted spoon or fine-mesh sieve and set aside.
• Add the cubed potato and egg to the boiling water. Cook the egg for 10 minutes and the potatoes until fork-tender, 15 to 20 minutes. While the potato finishes cooking, run the hard-boiled egg under cold tap water. Peel the egg, finely chop it, then add it to a medium bowl. When the potato is cooked, transfer to the bowl with the egg and mash with a fork until uniform.
• Add the mayonnaise, sugar and vinegar to the mashed potato mixture and stir to coat. Season to taste with salt and pepper. Squeeze the salted cucumber and red onion with your hands (discarding any liquid), and fold them into the potato and egg mixture along with the cooked carrot.
• To serve, scoop the potato salad onto a plate using an ice cream scoop, and eat warm or at room temperature. (To store for later, transfer to a resealable container and keep in the refrigerator for 3 to 5 days. This salad even tastes great cold, straight out of the fridge.)

GAMJA SALAD

Steps:

• Add the cucumber and carrot to a medium bowl and season with 1/2 teaspoon salt. Let sit for at least 15 minutes.
• Prepare an ice bath and set aside.
• Put the potatoes in a large pot, cover with at least 1 inch of cold water and season lightly with salt. Carefully add the eggs. Bring the water to a boil over medium-high heat and cook until the potatoes are fork-tender, 8 to 10 minutes. Transfer the eggs to the ice bath with a slotted spoon. Drain the potatoes in a colander and transfer to a large bowl. Mash while still hot. Season with salt.
• Remove the eggs from the ice bath and peel. Cut one of the eggs in half and remove and reserve the yolk for later use. Chop the remaining eggs and egg whites finely and add to the mashed potatoes.
• Put the cucumber and carrot in a dry towel and squeeze out and discard the liquid. Add the cucumber, carrot, mayonnaise, sugar, rice vinegar and onion to the mashed potato mixture and fold to combine. Season with salt.
• Scoop portions with an ice cream scoop onto small side dishes/banchan plates and pass the reserved yolk through a fine-mesh sieve over the portioned salads.

CUCUMBER, CARROT, AND RED ONION SALAD

Steps:

• In a bowl combine vegetables. In a small bowl stir together vinegar, oil, salt, sugar, and pepper to taste until salt and sugar are dissolved. Pour dressing over salad and toss to combine well. Chill salad, covered, stirring occasionally, at least 1 hour and up to 3 hours.

CARROT AND RED ONION SALAD

Steps:

• Put the carrots and onion in a medium bowl. Drizzle the olive oil and lemon juice over the vegetables. Season with salt and a pinch of red pepper flakes. Toss well to coat with the dressing. Add the cilantro and toss just to combine. Serve immediately or refrigerate in an airtight container for up to 3 days.

CUCUMBER CARROT SALAD

Steps:

• Whisk together vinegar, sesame oil, sesame seeds, salt and pepper in a small bowl.
• Combine carrots, cucumber and onion in a medium bowl. Add the vinegar dressing and mix thoroughly.
• This travels well and tastes great at room temperature.

WATERMELON, CHERRY TOMATO, RED ONION AND CUCUMBER SALAD

Steps:

• Combine watermelon, tomatoes, onion, cucumber, lime juice and oil in a large bowl. Season with salt and pepper. Cover and refrigerate for at least 1 hour.