The content of the article
- How to make Chafan salad
- Chafan salad dressing
- Classic Chafan Salad
- Chafan Salad with Chicken
- How to make Chafan Salad with Meat
The origin of this dish raises the question of culinary experts for decades. Whatever homeland is attributed to him – China, Vietnam, even Siberia. However, no matter what country the world owes the creation of this beautiful salad, this does not detract from interest in it. Chafan with enviable regularity appears on the festive table of many nations.
How to make Chafan salad
The key feature of this dish is its appearance, as the set of components is not unique. For their color scheme and the layout of products that leave its base, Chafan is called an explosion, and some chefs have given it the name “traffic light”. Mistresses, looking at a photo of this salad, think about how to cook Chafan correctly. Professionals give some valuable advice:
- Be sure to pay attention to cutting the ingredients: vegetables are grated for Korean carrots or turned into straws with a special knife. Potatoes need to be chopped with thin (!) Cubes. This parameter strongly affects the taste of the salad..
- Mix the ingredients before serving. Visiting guests.
A step-by-step recipe for Chafan salad cannot be imagined without instructions regarding the design of the dish and a photo for them. The hostess must know how to spread the ingredients, otherwise it will be completely the wrong salad. There are 2 versions:
- Each serving of straw on a flat plate has a triangle, making layer by layer until all ingredients are used.
- Products are laid out in separate slides in a circle, and in the center is a bunch of meat. It is important that the principle of freshness is maintained – beets opposite beets, carrots opposite carrots, etc..
Chafan salad dressing
According to the classic recipe, sauces are served separately. The guest, imposing a portion of each ingredient separately, independently refills them. However, there is still the practice of pickling the vegetable component in the sauce, so the main determining essence of the Chafan dressing is the recipe that you have chosen. Several variants:
- For simultaneous serving with a salad, professionals are advised to take half a glass of mayonnaise, combine with chopped garlic clove and a sprig of dill, passed through a press. You can throw a pinch of white pepper.
- In order to marinate vegetables, mix vinegar of low concentration (up to 6%) with olive oil – 60 ml each. Add a large pinch of sugar with salt, grated clove of garlic.
- The simplified version of the dressing is sour cream-mayonnaise, through an equal proportion of these components. It is advisable to add fresh chopped greens here.
Chafan Salad – Calories
It is important for a woman that the eaten does not leave a reminder on herself at the waist and sides, so she needs to know how much each dish weighs. Given that this tasty meat salad involves frying almost half of the ingredients, it is not dietary. Vegetable oil seriously increases the calorie content of Chafan, so a 100-gram serving of meat option will pull about 190 kcal. If you replace beef with chicken and refuse to fry, you can reduce this figure to 107-120 kcal.
Chafan Salad Recipes
Below, step by step and with detailed photos, we consider the principle of preparation and the traditional version of such a salad, and several variations, also close to the classics. Whatever recipe you take, keep in mind that Chafan needs to be cooled before serving. This is recommended for half an hour. If possible, try to cook the salad an hour before the guests arrive, so that it does not stand for a long time.
Classic Chafan Salad
Delicious, nutritious, crispy, with a barely perceptible bitterness from cabbage and the sweetness provided by beets. If you want the perfect Chafan salad, a classic recipe has been created for you. In addition to the traditional recipe, it has an important advantage – the absence of difficulties with the preparation of dressing. Long-term work is meant only for the onion, which must be pickled in order to modify its taste.
- white cabbage – 200 g;
- carrots – 2 pcs.;
- potatoes – 2 pcs.;
- salt, sugar – 1 tsp;
- vegetable oil – 3 tbsp. l .;
- vinegar – 1 tsp;
- mayonnaise – half a glass;
- Dissolve salt with sugar in half a glass of water. Allow to boil, pour vinegar. Put onion rings there, pickle 1-1.5 h.
- Add thin bars of potato to the pan, salt. Fry exactly until soft and clear..
- Using a grater for a Korean salad, turn beets, carrots into straws. Chop cabbage with a knife in a similar shape.
- Spread the vegetable portion first in layers, then the half rings of pickled onions. Place potatoes on top.
- To clear the center of the triangle, put mayonnaise there, sprinkle it with herbs.
Chafan Salad with Chicken
According to professionals, from the taste position there is not much difference – use pork for this dish or other meat. If you were looking for a Chafan diet salad, a chicken recipe can end your long search. In addition to replacing the meat component, fresh cucumber is added here, and a delicious dressing is based on sour cream, which is considered more useful than mayonnaise.
- chicken breast;
- carrots – 2 pcs.;
- sausage cheese – 100 g;
- potatoes – 2 pcs.;
- sour cream – 100 g;
- clove of garlic.
- Wash the breast, cut into strips. Salt, add water. Stew for half an hour.
- Sprinkle chicken with thin potato wedges on a baking sheet, bake until tender at 170 degrees.
- Grate cucumber, beets, cheese and carrots with straws. Chop the onion in half rings.
- Combine sour cream with salt, herbs, grated garlic.
- Combine all ingredients, fluff with a fork, serve. Refueling separately.
How to make Chafan Salad with Meat
The most nutritious dish will always be where animal protein is present. This Chafan salad with beef is prepared no more complicated than the traditional version discussed above. The only thing that takes a lot of time is working with meat. The beef that is used for this Chafan is rather dry, so it requires long pickling. Potatoes can be baked if desired.
- carrots – 3 pcs.;
- potatoes – 2 pcs.;
- beef – 270 g;
- ground pepper;
- beets – 200 g;
- Cut beef into very (!) Thin strips, pour into a preheated pan. Add oil, spices. Fry, setting maximum power, until a clear blush.
- Remove the meat straws from the pan, arrange on a paper napkin.
- Similarly, cook potato wedges.
- Cut beets with carrots into strips with a vegetable peeler knife, chop the onion in half rings.
- The layout is step-by-step: moving clockwise, make a slide of carrots, potatoes, beets, and repeat this order again. In the center – meat straws with onions. Mayonnaise served separately.