Salad with Korean-Style Carrots, Croutons, and Corn
Amazingly tasty, made from the simplest ingredients! You can make this salad with Korean-style carrots, croutons, and corn in 15 minutes - an ideal quick snack. Dress it with mayonnaise or sour cream. All the ingredients pair perfectly.
Updated : 30 January, 2026
Easy
About 30 min.
Ingredients
200 grams
White bread
200 grams
Korean carrot
150 grams
Canned corn
1
Onion
3 tablespoon
Mayonnaise
3 tablespoon
Vegetable oil
to taste
Salt
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a salad with Korean-style carrots, croutons, and corn? Prepare all the ingredients listed in the recipe. You can use store-bought croutons. I made mine from a few slices of toast bread.
Step 2
Cut white bread into small, even cubes. You can dry the bread in the oven: line a baking sheet with parchment paper, spread the bread cubes in an even layer, and bake in a preheated oven at 180°C (356°F) for 15-20 minutes (adjust for your oven; you may need more or less time).
Step 3
I made the croutons in an air fryer. For even browning, I periodically opened it and shook the croutons. I toasted the bread for about 5 minutes at 200°C (392°F).
Step 4
Peel the onion, rinse, and pat dry. Cut into small cubes. Heat a small amount of vegetable oil in a frying pan and sauté the onion over medium heat until golden. Stir so nothing burns.
Step 5
Drain the liquid from the canned corn. Put the corn, Korean-style carrots, and the cooled sautéed onion into a deep bowl.
Step 6
Add the croutons.
Step 7
Add mayonnaise and mix well. Use more mayonnaise if you like. Taste and add salt if needed.
Step 8
Sprinkle the salad with finely chopped herbs. Dill or young green onion works well.
Step 9
The salad with Korean-style carrots, croutons, and corn is ready. You can serve it right away if you like a strong crunch from the croutons.
Step 10
I like it better after it rests in the refrigerator for about 30-60 minutes. The croutons soften on the outside but stay crunchy inside. I also like to sprinkle it with ground black pepper before serving.
Author note
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