Spicy salad with Korean carrots

The aroma of Korean carrots instantly turns a classic salad into a new appetizing dish.

Ingredients

• 350 g of boiled chicken;
• 250 g of canned corn;
• 150 g of Korean carrots;
• 40 ml of soy sauce;
• 2 sprigs of mint and basil;
• 1 clove of garlic;
• 5 g of chopped ginger;
• 40 ml of sunflower oil;
• 20 ml of lemon juice;
• 10 g of brown sugar;
• 1 g of paprika.

Directions

1. The chicken is cut into long pieces. Sprinkle with salt and paprika and fry in oil for 5 minutes.
2. Carrots are spread on a sieve to drain the marinade and then cut into shorter strips.
3. Mint and basil finely chop, pour lemon juice and soy sauce, and cover with ginger and sugar. Add crushed garlic.
4. Chicken, carrots, and corn (without liquid) are mixed and season the finished culinary masterpiece with spicy sauce.