Chafan Salad

Chafan Salad

Chafan salad is made from a simple set of ingredients, mostly vegetables, and the most affordable, but they are often prepared for the holiday table. It is distinguished by a harmonious taste and originality of serving: sliced ​​thin slices are laid out by sectors, sauce or meat is placed in the center. The origin of the dish is not known for certain. According to some versions, he first began to prepare for Korea and Vietnam, according to other hypotheses, the Siberians came up with the first to do it. A single recipe for a dish does not exist either. Some consider it a classic vegetable option, others tend towards the recipe with beef, others consider that the most traditional is the recipe for pork. This gives the chef an opportunity to experiment, creating his own variations of the popular snack.

Cooking Features

There are many variants of cooking chaphan salad; the set of ingredients included in its composition is changing, the alternation of sectors when arranging products on a dish. However, there are several features that remain characteristic of this snack, no matter what recipe it is made for.

  • Chafan salad necessarily includes raw carrots and beets, pickled onions. Additionally, cabbage, roasted potatoes, one type of meat, greens and even cheese can be included in the recipe.
  • Beetroot and carrot for the chafan salad is rubbed with thin strips of grated for preparing Korean snacks, or cut into thin strips with the help of a peeler. The cabbage is finely chopped, the potatoes are cut into sticks and fry until golden brown, the meat is cut into strips and fried. Onions are crushed into thin half-rings, pickled. It is impossible to violate the ways of preparing products - this will be a serious departure from tradition.
  • Chafan salad will require several choices of sauce. One is used for pickling onions, the second is used for vegetable dressing, the third is for serving dishes to the table. In the first case, a marinade based on vinegar is used, in the second case, vegetable oil, soy sauce, mayonnaise can be taken as a basis. For the sauce, which is served with the dish, mayonnaise, sour cream, or their mixture is used, chopped garlic is often added to it.
  • It is believed that the salad will be tastier if it has been brewed for at least 30 minutes, but long before serving it should not be prepared, as the vegetables will lose their attractive appearance.

Serving a salad to the table should be spread out by sectors, but after the dish is on the table, you can gently mix the ingredients in front of guests so that the appetizer fully justifies the name of the salad.

The classic recipe for chafan salad with beef


  • beets - 150 g;
  • potatoes - 0, 2 kg;
  • carrots - 0, 2 kg;
  • white cabbage - 150 g;
  • onions - 150 g;
  • beef - 0, 3 kg;
  • garlic - 3 cloves;
  • vegetable oil - 60 ml;
  • table vinegar (9 percent) - 40 ml;
  • water - 150 ml;
  • vegetable oil - how much will leave;
  • mayonnaise - 150 ml;
  • salt, sugar, pepper, fresh herbs - to taste.

Method of preparation:

  • Peel and cut onion into thin half rings.
  • Boil 150 ml of water, add a tablespoon of vinegar, a pinch of salt and the same amount of sugar. Remove the marinade from the heat and fill the onion with it. Leave on for 20-30 minutes.
  • Wash, peel the vegetables.
  • Rub the beets and carrots into separate plates using a grater for Korean salads. In the absence of this device, vegetables can be cut into thin strips.
  • Chop the cabbage, fold it into a separate plate.
  • Wash beef, dry with napkins, cut into cubes.
  • Fry until cooked in boiling vegetable oil, not forgetting to salt and pepper.
  • Cut potatoes into strips, fry in a separate frying pan in hot oil.
  • Put meat and potatoes on napkins to remove excess oil.
  • Marinade with onion pour into a small container, add a little more sugar and salt to it, pour in vegetable oil and another spoonful of vinegar, half of the garlic passed through the press and mix. Pour into plates with fresh vegetables, mix, let them stand in marinade for 5-10 minutes. Take out, wring out.
  • Put the food on a plate with sectors, alternating them in the following sequence, if you move clockwise: meat, beets, potatoes, carrots, cabbage, pickled onions.
  • Mix the mayonnaise with the remaining garlic, put it in a small saucepan.
  • Spread some vegetables in the center, put the sauceboat. The sauce can be poured into the center of the salad, without using sauceboat.
  • Finely chop the greens and sprinkle the boundaries of the sectors on it.

You can serve the sauce separately. Then the meat must be put in the center, without making a triangle out of it, as from the other ingredients. Some recipes do not include cabbage and potatoes. In this case, they take twice as many vegetables and make 2 sectors of each, placing them opposite each other. The classic version of the salad chafan without meat is prepared according to the above recipe, but without beef. In the center then you can put the sauce or pickled onions.

Chicken salad with chicken


  • chicken breast fillet - 0, 2 kg;
  • carrots - 0, 2 kg;
  • beets - 150 g;
  • fresh cucumber - 150 g;
  • potatoes - 0, 2 kg;
  • onions - 100 g;
  • sausage cheese - 100 g;
  • sour cream - 50 ml;
  • mayonnaise - 50 ml;
  • garlic - 1 clove;
  • apple cider vinegar (6%) - 20 ml;
  • water - 60 ml;
  • salt, sugar, greens - to taste.

Method of preparation:

  • Cut the chicken fillet into sticks, stew in salted water for 10-15 minutes, dry in the oven, put on a baking sheet.
  • Peel potatoes. Cut into bars. Bake in the oven.
  • Chop the onion into half rings, marinate in a mixture of vinegar and pure water, with added salt and sugar.
  • Separately, chop on a grater or chop cucumber, beetroot, carrot.
  • Remove the onions from the marinade, do not pour the marinade.
  • Sectors lay on the plate beets, coarsely grated cheese, carrots, potatoes, cucumber, pickled onions. Put the chicken in the center. Sprinkle with chopped greens. Sprinkle with marinade.
  • From sour cream, mayonnaise, greens and garlic passed through a press, prepare the sauce.

When serving, gently mix the ingredients with a fork. Serve sauce separately.

Chicken salad with pork


  • beets - 0, 25 kg;
  • carrots - 0, 25 kg;
  • cabbage - 0, 25 kg;
  • potatoes - 0, 25 kg;
  • low-fat pork - 0, 25 kg;
  • onions - 100 g;
  • mayonnaise - 60 ml;
  • garlic - 2 cloves;
  • soy sauce - 20 ml;
  • vegetable oil - 60 ml;
  • sugar - 5 g;
  • table vinegar (9 percent) - 10 ml;
  • salt, greens - to taste.

Method of preparation:

  • Cut the frozen meat into thin strips, marinate it in a mixture of soy sauce with a crushed garlic clove.
  • Cut onion in half rings, sprinkle with sugar and salt, sprinkle with vinegar, leave for an hour.
  • Chop cabbage, grate beets and carrots.
  • Peeled potatoes, cut into sticks, fry until golden brown in vegetable oil, put on a napkin.
  • In the same pan, fry the pork taken from the marinade.
  • Put on the dish sectors: meat, potatoes, beets, cabbage, carrots, onions. In the center, place the mayonnaise mixed with the remaining garlic. Cover the stitches with chopped greens.

Many people also consider the recipe for chafan salad classic. The snack is bright, appetizing and satisfying.

Chafan salad is made from affordable products, but is able to decorate a festive table. This nourishing snack does not contain a large number of calories, is useful, as it contains many fresh vegetables. It is also known as “Traffic Light” and “Goat in the Garden”. Even an inexperienced cook can make a salad.

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