How to make Chafan salad: “compose” your own designer dish

The origin of the dish today causes controversy among culinary experts. Some people think that the appetizer has oriental roots. “Chafa”, “chifin” from Chinese is translated as “food”. No matter what state the primacy of the salad belongs to, interest in it does not become less. Cuisines of many countries prepare the dish with enviable regularity.

Classic Chafan Salad Recipe

Features. The composition of the dish is as simple as possible - vegetables, meat and sauce. The classic Chafan salad recipe includes beef. Other types of meat are already used in interpretations. As for vegetables, there are no strict restrictions. You can fantasize ad infinitum. It is customary to add seasonal products that are in the house.

Ingredients:

• 200 g of beef;
• two potatoes;
• 300 g of white cabbage;
• carrots, beets, onions one at a time;
• greens to choose from;
• two garlic cloves;
• 60 ml of vegetable oil;
• 50 ml of lemon juice or vinegar (3%);
• mayonnaise;
• spice.

Cooking step by step

1. For the marinade we take water and vinegar in a ratio of 1: 1, a pinch of sugar. Fill them with onion straws. Pickle until we have prepared the remaining ingredients.
2. Fry the potato wedges until golden brown.
3. We can speed up the process by slicing carrots and cabbage not with a knife (straw), but rubbing it on a coarse grater or chopping it with a special nozzle of a meat grinder. Grind beets in the same way.
4. From beef we remove all veins and other unnecessary parts. We prepare meat straws in a pan.
5. On a large flat dish we form slides so that the beef is in the center.
6. Sprinkle a little with sunflower oil, sprinkle with chopped herbs and spices.
7. Somewhere on the side we put a saucepan with mayonnaise.

6 adapted options

In addition to the classic version, you can cook Chafan salad not only from fresh, but also pickled, boiled vegetables. To prepare the marinade, you can take weakly concentrated vinegar (9%) and olive oil. The proportions are selected taking into account the amount of salad mixture. Add a little salt and sugar, chopped garlic - the marinade is ready.

With Chiken

Features. Chefan salad recipe with chicken can be modified at your discretion. The following vegetables are optional. We choose those products that are on the kitchen shelves. If we are preparing a dish for guests, then we take into account their taste preferences.

Ingredients:

• 50 g of white cabbage;
• 50 g of beets;
• 50 g carrots;
• 100 g of potatoes;
• 100 g chicken fillet;
• 100 ml of vegetable oil;
• 50 ml of olive oil;
• two garlic cloves;
• greenery;
• vinegar, lemon juice;
• spices, seasonings.

Cooking

1. We pickle julienne vegetables. Add salt, pepper, sugar, chopped garlic and vinegar to them. Fill with hot sunflower oil.
2. Fry the seasoned meat straws, set aside to cool. Before laying on the dish, drain the remaining fat.
3. We prepare deep-fried potato straws.
4. We spread the ingredients in slides or triangles, sprinkle with lemon juice and olive oil, sprinkle with chopped herbs.

Sausage

Features. Chafan salad with sausage can act as an independent dish on the table. It is also very convenient to take it with you to nature. When organizing a picnic, we prepare all the components in advance. The layout is already in place.

Ingredients:

• 450 g of sausage;
• one beetroot;
• one onion;
• two fresh cucumbers;
• one carrot;
• three potatoes;
• one tomato;
• mayonnaise;
• greens, seasonings, spices.

Cooking

1. Cut boiled vegetables into strips. We do the same with sausage.
2. Onion and bitterness are pre-marinated in a weak solution of vinegar, chopped in halves of the rings.
3. We lay out the slides so that the sausage is in the middle. Sprinkle with spices, seasonings, herbs.
4. Separately, put mayonnaise in a gravy boat.

With cheese

Features. You can make Chufan salad by laying out all the ingredients in one slide. Sprinkle with cheese on top. Another option is to lay out the components separately.

Ingredients:

• 450 g of beef;
• one beetroot;
• one carrot;
• two red onions;
• two fresh cucumbers;
• three potatoes;
• one tomato;
• 150 g of cheese;
• mayonnaise stewpan;
• sunflower oil;
• spices, seasonings, herbs.

Cooking

1. Boiled carrots, potatoes, beets are chopped with straws, and onions with halves of rings.
2. Fry the beef sticks to make it crispy.
3. We spread the products on a plate. Sprinkle with spices, seasonings, herbs. Separately, put mayonnaise in a saucepan.

Korean style carrots

Features. The sweet and sour taste of Korean carrots perfectly complements potatoes and meat. We cook it ourselves or buy it in a store. We choose meat according to personal taste preferences - fatter or drier.

Ingredients:

• 350 g of pork;
• three potatoes;
• two beets;
• 200 g of Korean carrots;
• one onion;
• mayonnaise;
• greens, spices, seasonings.

Cooking

1. Fry the meat straws.
2. Boiled potatoes, beets, cut into strips.
3. Pickle the onion half rings.
4. We spread the products - meat in the middle, and vegetables, including carrots with Korean spices, in a circle.
5. Separately put mayonnaise.

With green radish

Features. The recipe for Chafan salad with pickled vegetables allows you to serve a delicious designer dish on the table. Guests will choose the components they love. It is very convenient, as those who are on a diet, fasting or not eating products of animal origin, may prefer plant “slides”.

To make the appetizer delicious and as healthy as possible, we choose the right vegetables. Juicy, most fortified carrots are small and bright orange in color. It should not be soft, with spots or cracks - signs that the core is damaged.If we want to get beets of bright color without white stripes, we buy a vegetable with a reddish, dense skin without any damage.

Ingredients:

• 450 g beef tenderloin;
• one beetroot;
• one red onion;
• one carrot;
• one radish;
• 350 g of white cabbage;
• three young potatoes;
• three garlic cloves;
• 65 ml of vegetable oil;
• 60 ml of table vinegar;
• 70 g of sugar;
• ground peppers, salt.

Cooking

1. Grate cabbage, carrots, beets and radishes and pickle.
2. For marinade: mix vegetable oil with vinegar, add sugar and other spices.
3. Fry meat and potato sticks.
4. We spread the meat in the center of the dish, and sprinkle onion half rings on its sides. The remaining products - in a circle.

With pomegranate

Features. Ruby grains are saturated with iron and vitamin C, which is especially true in the winter. You can cook a vegetarian option without meat. Vegetables without it will be no less tasty and nutritious.

Ingredients:

• 400 g meat cuts;
• three potatoes;
• 250 g of cabbage;
• one beetroot, radish, carrot, onion;
• grain from half a pomegranate;
• 65 ml of sunflower oil;
• 65 ml of vinegar (9%);
• 60 g of sugar;
• one and a half teaspoons of salt;
• spices, seasonings.

Cooking

1. Preparing the pouring mixture: mix the sunflower oil with vinegar, salt, sugar, spices.
2. Pickle the vegetable straws individually.
3. Fry potato straws.
4. Fry the meat steaks. After that, cut into small cubes.
5. We lay out all the components individually with triangles. In the middle of the composition is meat.
6. Sprinkle pomegranate seeds on top or put separately.

Another option is advised on how to make Chafan salad and serve it beautifully. On a large dish, we lay out lettuce leaves in the amount in which the products are presented. We put each component on a separate green “pillow”. You can decorate with branches of cilantro, parsley, dill. We spread flowers made from the same carrots and beets along the edge of the dish.

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