Eggplant and Korean Carrot Salad

Cookinero 20 Apr 2025

Vegetable salads are popular all over the world. They are low in calories, easy to prepare and perfect for a holiday table. Ham in the salad makes it more filling, and Korean carrots add piquancy and pungency to the taste.

How to cook Eggplant and Korean Carrot Salad

Step 1

Eggplant and Korean Carrot Salad

Cut all ingredients into medium or small pieces. Simmer eggplants over medium heat for 7-10 minutes.

Step 2

Eggplant and Korean Carrot Salad

Place all ingredients in a bowl, add spices and mayonnaise.

Step 3

Eggplant and Korean Carrot Salad

Mix the salad well.

Eggplant and Korean Carrot Salad - FAQ About Ingredients, Baking Time and Storage

Yes! For a lighter option, try Greek yogurt, sour cream, or a vegan mayo. Tahini or avocado also work for a creamy texture without dairy.
Store in an airtight container for up to 3 days. The flavors meld over time, but the texture may soften slightly.
Yes, if using gluten-free mayonnaise and verifying spice blends. Always check labels to ensure no hidden gluten in pre-packaged ingredients.
Absolutely! Prepare it 1-2 hours early to let flavors combine. Stir well before serving and garnish with fresh herbs for brightness.
Control heat by reducing or omitting chili-based spices in the Korean carrots. Add a pinch of paprika or cayenne gradually to taste.
Not recommended. Mayonnaise-based dressings and cooked eggplants can separate and become watery when thawed.
Try shredded chicken, tofu, chickpeas, or hard-boiled eggs. Grill or pan-sear proteins separately before mixing.
Skip sugar in the Korean carrots or use a sugar substitute. Ensure mayonnaise is sugar-free for strict keto diets.

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