Best Gamja Salad With Cucumber Carrot And Red Onion Recipes

KOREAN POTATO SALAD (GAMJA SALAD)

Steps:

• Wash/scrub the potatoes (you can use Russet or Yukon Gold) and put in a pot of cold water. Add about a teaspoonful of salt and bring to a boil, then simmer until cooked (check by inserting a skewer or toothpick into the center). Remove the potatoes and put on a plate, but do not discard the water.
• Bring the water to a boil and add the carrots for one minute, then remove. Chop the carrots into small pieces.
• Peel the potatoes while still warm. Mash half or more of the potatoes in a large bowl, and chop the rest into bite sized pieces.
• In a jug or medium sized bowl, whisk together the mayonnaise, mustard, vinegar, pinch of sugar and black pepper until a smooth consistency is acheived.
• Add the chopped potatoes, carrots, celery, cucumber, and apples to the bowl of mashed potatoes. You can mix or omit whatever you choose. Traditional gamja salad doesn't have celery, but I sometimes add it. Sprinkle with about ½ teaspoon of Kosher salt, and black pepper, if desired.
• Pour the creamy dressing over the vegetables and fruit. Mix well.
• Add the chopped hard boiled eggs and mix again, gently. Once mixed, cover and refrigerate until ready to serve. You can just serve as is in a bowl (I added a celery leaf).
• Or you can make individual servings in bowls using an ice cream scoop, which is the traditional way to serve it with Korean bbq.

SWEET AND CRUNCHY JICAMA SALAD

Steps:

• In a large bowl, whisk together the lemon juice, olive oil, parsley, honey and salt. Add the jicama, carrots, apple and sesame seeds. Toss well to coat everything in the dressing. Let the salad sit for 30 minutes at room temperature to allow the flavors to combine and the vegetables to soften slightly.

CUCUMBER-CARROT SALAD

Steps:

• Whisk rice vinegar, sugar, vegetable oil, ginger, and salt together in a bowl until sugar and salt are dissolved into a smooth dressing.
• Toss carrot, green onion, bell pepper, and cucumber in the dressing to evenly coat.
• Cover bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

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, 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.

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.

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.)

JICAMA SALAD

Steps:

• Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.

RED ONION AND CUCUMBER SALAD

Steps:

• Place the onions in a large bowl; set aside.
• In a colander, lightly salt the cucumbers and let drain for about 10 minutes.
• Meanwhile, whisk together the ginger, garlic, chives, and vinegar in a small bowl. While whisking, slowly add the oil and whisk until smooth. Add the pepper flakes, and season to taste with salt and pepper.
• Add the cucumbers to the onions and toss well. Add the dressing and toss well. Adjust the seasonings. Refrigerate for at least 30 minutes or up to 24 hours before serving. Serve chilled.