Beef Salad with Pickled Cucumbers and Korean Carrots

Source: Светлана Терлюкевич, AdobeStock

Sometimes, just one vibrant ingredient is enough to transform a familiar meat salad. In our recipe for beef salad with pickled cucumbers and Korean carrots, tender meat, pleasant tanginess, and a hint of spice come together perfectly. And after the salad has rested for a bit, its flavor becomes even more harmonious!

Prep time: 1 hour 30 minutes.
Servings: 4.

Ingredients

• 350-400 g beef;
• 200 g Korean carrots;
• 3 pickled cucumbers;
• 1 red onion;
• 3 sprigs of parsley;
• 3 tablespoons mayonnaise;
• 1 teaspoon whole grain mustard;
• 1/2 teaspoon ground black pepper.

Step-by-step recipe

1. Boil the beef until tender, then cool completely and cut into thin strips.
2. Cut the pickled cucumbers into similar strips, and slice the onion into thin half-rings. Finely chop the parsley.
3. For the dressing, separately mix the mayonnaise with whole grain mustard and ground black pepper.
4. Combine the beef, Korean carrots, pickled cucumbers, onion, and parsley. Dress the salad with the prepared sauce.
5. Be sure to let it rest in the refrigerator for 20 minutes before serving. Enjoy!