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Salad with canned champignons and Korean carrots. A simple and complex dish - salad with Korean carrots and mushrooms. Preparing the salad: Korean carrots, mushrooms... what else? Chicken salad with Korean carrots

Salad with Korean carrots and layered chicken is perhaps one of the most classic combinations not only in modern cooking, but in general. Well, tell me, are there anyone among you who doesn’t like Korean pork skin salad? We doubt it.

And for lovers of savory dishes, we have cooking options in our collection of recipes, and. Try it and enjoy!

In essence, we can say that it is a salad with fish. After all, everyone knows that crab sticks contain white fish meat and not crab meat. Crab meat is quite an expensive pleasure.

For a salad of chicken, Korean carrots, mushrooms you need:

• 180 grams of crab sticks;
• 90 grams of Korean carrots;
• 1 chicken fillet;
• 250 grams of champignons;
• 110 ml sour cream;
• 2 onions;
• 60 grams of dill.

Salad with Korean carrots, chicken and mushrooms:

1. If the carrots are too long, they need to be chopped.
2. Thaw the crab sticks in advance and cut into rings of the same size.
3. Peel the onion, remove the roots and cut the head into small cubes.
4. Clean the chicken fillet and rub with spices.
5. Heat a frying pan with a drop of oil, add the fillet and fry it until golden brown on all sides.
6. Next, cover the frying pan with a lid and fry the meat until fully cooked for about twenty minutes.
7. Remove the finished chicken to a cutting board and cool.
8. After the meat, add the onion to the pan and cook until golden brown.
9. Remove the onion and add crab sticks.
10. Fry them for no more than three minutes, stirring constantly.
11. Clean the caps and stems of the mushrooms and cut them into slices.
12. Add mushrooms to the pan and fry until golden brown.
13. Wash the dill and chop finely.
14. Cut the meat into cubes.
15. Combine carrots, crab sticks, chicken, dill, onions and mushrooms.
16. Season with spices to taste and sour cream.

Tip: Instead of sour cream, this salad can be dressed with a sauce based on Greek yogurt. It will turn out truly elegant and very unusual. Combine chopped garlic, grated cucumber and a bunch of chopped dill with Greek yogurt. Let the dressing sit for at least half an hour and season your favorite dishes.

Salad with Korean carrots, mushrooms and chicken

This dish will be fresh, crispy and quite juicy. A dressing based on chili pepper flakes will add piquancy, and crispy nuts will make the salad special.

For a salad of Korean carrots, mushrooms, chicken you need:

• 200 grams of chicken fillet;
• 140 grams of Chinese cabbage;
• 130 grams of cherry tomatoes;
• 1 handful of pumpkin seeds;
• 30 grams of mayonnaise;
• 1 head of purple onion;
• 45 ml olive oil;
• 80 grams of Korean carrots;
• 10 grams of chili pepper flakes;
• 35 ml soy sauce;
• 1 sweet pepper;
• 200 grams of champignons.

Korean carrot, chicken and mushroom salad:

1. Peel the caps and stems of the mushrooms and cut them into slices. Next, fry in a frying pan with the addition of a small amount of oil and salt.
2. Chop the carrots if the sticks are too long.
3. Remove films and veins from chicken meat, wash it and sprinkle with olive oil, just a little. Next, sprinkle with salt, pepper and you can add Provençal herbs, garlic and mustard.
4. Place the meat in a mold and place in the oven for twenty minutes.
5. After twenty minutes, remove the fillet, cool and cut into slices.
6. Rinse the Chinese cabbage and chop into manageable pieces.
7. Remove the peel from the onion and cut off the roots. Wash the head and cut into strips.
8. Rinse the sweet pepper, cut out the membranes and seeds, and cut the fillet into bars.
9. Wash the cherry tomatoes and cut each tomato into pieces.
10. Combine soy sauce, remaining oil and pepper flakes.
11. Place mushrooms, carrots, chicken, cabbage, onions, and peppers in a salad bowl. Place tomatoes on top.
12. Season the vegetables and meat with a spicy dressing.
13. Before serving, sprinkle the salad with pumpkin seeds, pour over mayonnaise and sprinkle with tomato slices on top.

Tip: Chicken fillet can be prepared in a variety of ways. One option is to fry it in a frying pan, seasoning it only with salt and pepper. Place two or three sprigs of fresh rosemary nearby and scatter whole cloves of garlic. Both garlic and rosemary can be placed on top of the meat.

Salad with mushrooms, chicken and Korean carrots

Legumes are one of the main sources of vegetable protein in nature. Beans are healthy to eat, and if you love them, try this salad. You will definitely like it. Moreover, he will conquer you!

For salad with chicken and Korean carrots you need:

• 350 grams of pickled mushrooms;
• 100 grams of Korean carrots;
• 2 chicken eggs;
• 2 chicken breasts;
• 50 grams of walnuts;
• 110 grams of beans;
• 1 fresh cucumber;
• 15 grams of parsley;
• 90 grams of hard cheese;
• 15 grams of green onions;
• 190 ml mayonnaise.

Chicken salad, mushrooms, carrots in Korean:

1. Wash the chicken pieces, remove films and skin. Place the meat in a saucepan with water and spices to taste, put it on the stove to cook.
2. Boil the meat until fully cooked and do not remove it from the broth until it has cooled.
3. Drain the mushrooms, wash them if desired and cut them into slices.
4. Wash the eggs and boil until firm in the middle for about twelve minutes in boiling water.
5. Rinse the finished eggs with cool water, peel and finely chop.
6. Shorten Korean carrots if they are too long.
7. Fry the nuts until golden brown in a dry frying pan.
8. Wash the cucumbers and cut into strips.
9. Drain the beans and rinse the beans under running water.
10. Grate the cheese.
11. Rinse the green onions and parsley and chop finely.
12. Combine chicken, mushrooms, eggs, carrots, beans, cheese, herbs, cucumbers. Give nuts and season it all with mayonnaise. To taste, you can add salt and pepper.

Important: if you are not a fan of canned foods, you can boil the beans yourself. To do this, buy the variety that you like best. And fill it with cold water a day before you start making the salad. The next day, drain and rinse the beans and let them cook for about an hour.

Chicken, mushroom and Korean carrot salad

Potatoes are a product that will always fill you up. And it doesn’t matter whether it’s in a salad, an appetizer, a second course, or a first course. Bright, juicy, aromatic Korean carrots will undoubtedly attract the attention of guests.

For a salad of Korean carrots, chicken, mushrooms you need:

• 190 grams of Korean carrots;
• 4 potato tubers;
• 1 clove of garlic;
• 1 onion;
• 15 ml soy sauce;
• 280 grams of mushrooms;
• 1/2 lemon;
• 3 chicken eggs;
• 3 grams of oregano;
• 65 ml olive oil;
• 1 bunch of cilantro;
• 1 chicken fillet.

Chicken salad, mushrooms, Korean carrots:

1. Wash the potatoes, peel them and cut into pieces.
2. Rinse until transparent and add water.
3. Place the pot of potatoes on the stove to cook. Boil as usual puree, adding salt.
4. Check the potatoes for doneness (softness) with the tip of a knife.
5. Grind the finished potatoes into puree. To taste, you can add butter, sour cream or milk. This will make the potatoes more tender.
6. Squeeze the juice from half a lemon.
7. Peel the garlic, cut off the dry tip and chop it in any convenient way.
8. Peel the caps and stems of the mushrooms and cut them into slices.
9. Remove the peel and roots from the onion, wash it and finely chop it.
10. Combine onions and mushrooms.
11. Pour a third of the oil into a frying pan, heat it and fry the mushrooms and onions until fully cooked.
12. Combine the mixture with mashed potatoes and place as the first layer on a dish.
13. Combine the remaining oil, lemon juice, garlic, oregano and soy sauce. Mix.
14. Drizzle the dressing over the first layer of salad.
15. Rinse the eggs and lower the saucepan with water. Place on the stove and cook for about twelve minutes until fully cooked.
16. Place the finished eggs in cool water with ice and then peel them.
17. Grate the peeled eggs.
18. Place the egg layer after the potato layer and drizzle it with the dressing as well.
19. Wash the chicken, remove membranes and boil with spices until fully cooked.
20. To keep the meat juicy, cool it in the broth.
21. Cut the cooled fillet into cubes and place on the eggs. Drizzle well with dressing.
22. Finally, place the carrots on top.
23. This is the last layer that can be garnished with chopped cilantro.

Chicken salad with Korean carrots

The following salad can be classified as “warm” and you will understand why. It is incredibly tasty and delicious. You can serve it as a main course or enjoy it during dinner. It's up to you to decide.

What you will need:

• 1050 grams of potatoes;
• 3 chicken fillets;
• 465 grams of mushrooms;
• 1 pinch of cumin;
• 6 cloves of garlic;
• 35 grams of green onions;
• 50 ml butter;
• 15 ml mustard;
• 1 onion;
• 1/2 lemon;
• 25 grams of parsley;
• 125 grams of Korean carrots;
• 210 ml sour cream;
• 15 grams of dill;
• 1 sprig of celery.

Matryoshka salad with Korean carrots and chicken:

1. Wash the potatoes and place them in a large saucepan, fill it with water.
2. You can salt the water and put the container on the stove to boil the contents.
3. Check the potatoes about twenty minutes after the water begins to boil.
4. Remove the finished tubers, cool, then peel and cut into large slices.
5. Peel the caps and stems of the mushrooms and cut them into slices.
6. Peel the garlic, cut off the dry root and chop it.
7. Squeeze the juice from half a lemon.
8. Rinse dill, parsley, green onions and chop finely.
9. Pour the butter into a dry frying pan or throw it in frozen. Heat it up and add mushrooms. Fry them until done.
10. Two minutes before complete readiness, add garlic, parsley and fry everything together for another minute, then sprinkle with lemon juice, add salt and pepper, set aside.
11. Combine sour cream with cumin and mustard. There are also green onions and dill.
12. Wash the chicken breasts, remove fat and films, season with spices to taste and place in a mold.
13. Turn on the oven at the optimal temperature and bake the meat for about twenty minutes.
14. Cool the finished meat and cut into large pieces the size of potatoes.
15. Wash the celery and cut into arbitrary pieces.
16. Peel the onion and chop into half rings.
17. Combine potatoes, mushrooms, onions, celery, chicken, carrots in a container.
18. Season everything with sour cream sauce and serve.

Salad with boiled chicken and Korean carrots is a favorite classic for most of us. Prepare chicken, kiwi, Korean carrot salad with pleasure, adding completely different products to them, getting unforgettable tastes and divine aromas in your kitchen.

Every housewife strives to decorate the festive table with delicious and beautiful dishes. Salads always occupy a special place in this case. There are a lot of recipes from this category. You can choose a dish to suit every taste. Some people like hearty, while others like light culinary masterpieces. Many people come up with their own recipes, selecting suitable ingredients. Very often, Korean carrots are used in such dishes. It combines with many foods to create a delicious snack. A salad with mushrooms can decorate any table.

Salad "Hedgehog"

The most important condition for preparing any dish is its taste. It should be rich and complete. But appearance is also important. To cook with mushrooms, you need to take 200 grams of chicken breast (boiled), 400 grams of carrots, 200 grams of mushrooms (fried), an onion, 3 boiled eggs, 250 grams of cheese, olives, mayonnaise and herbs. Now you need to lay out all the ingredients in layers, forming the body of the hedgehog.

First come the mushrooms and chicken. Don't forget to coat all layers with mayonnaise. Then add the fried onions. After it comes chopped eggs. Top the hedgehog with mayonnaise. We highlight the face with grated cheese, and make the eyes and nose using olives. We cover the salad with carrots on top, and make needles from the chopped olives. A beautiful and tasty dish is ready. The recipe for a salad with Korean carrots and mushrooms can be used for a children's party.

Bean salad

This dish can be prepared for any occasion. Take 100 grams of white beans and soak them for 8-12 hours. After this, drain the water and cook the beans for about an hour in new water with one small spoon of salt. As an alternative, you can use a canned product. Also for cooking you will need 100 grams of Korean carrots, 100 grams of champignons, 170 grams of chicken hearts, spices, salt, two slices of white bread, vegetable oil and mayonnaise. Now we wash the hearts, clean them of excess fat and cook for 40 minutes.

Cut the champignons in half (if they are small) or into more pieces and fry in a frying pan. Cut the bread into cubes, add the necessary spices and fry in vegetable oil until golden brown. Cut chicken hearts into slices. Salad with Korean carrots and mushrooms is almost ready. All that remains is to combine all the ingredients. Place beans, mushrooms, carrots and chicken hearts in a suitable container. Season the salad with mayonnaise (if desired, you can replace it with olive oil). Mix everything and add crackers. Salad with Korean carrots and fried mushrooms should be served immediately.

chicken breast

To prepare, you need to take one medium smoked chicken breast, 200 grams of Korean carrots, 100 grams of fresh champignons, mayonnaise and two large sweet peppers. Cut the fillet into cubes and place in a salad bowl. Add Korean carrots to it.

Cut the sweet pepper into thin strips and add to the rest of the ingredients. Chop the mushrooms not very finely and fry them in a frying pan. Add them to the salad bowl along with mayonnaise and mix everything. Let the salad with Korean carrots and mushrooms soak for 30-40 minutes, then serve it to the table.

Chicken liver salad

This is a hearty and at the same time tender dish. To prepare it you will need 500 grams of chicken liver, 500 grams of Korean carrots, 200 grams of pickled cucumbers, 300 grams of champignons, one onion and 100 grams of walnuts. We will season the mayonnaise with mayonnaise and decorate it with herbs. Cut onions and cucumbers into small cubes. Chop the nuts, but not too much.

We wash the liver and fry in a heated frying pan until cooked. Then we cut it into narrow cubes. Cut the champignons into medium slices and fry together with the onion until cooked. Don't forget to add salt. Now mix all the ingredients in salad bowls, add salt and season with mayonnaise. For beauty and taste, add finely chopped herbs.

Layered salad

This recipe is very simple, but the dish turns out incredibly tender. Take 400 grams of boiled chicken fillet, 100 grams of Korean carrots, 5 boiled eggs, mayonnaise, 100 grams of hard cheese, canned corn, herbs and spices. Cut the chicken into small cubes. Divide the eggs into whites and yolks and grate them separately.

We do the same with cheese. Lay out the salad with mushrooms and Korean carrots in layers. First comes the chicken, which we salt and pepper. The next layer is half a Korean carrot. After this, lay out the yolks, cheese and the second half of the carrots. A layer of proteins completes the salad. Don't forget to coat the dish with mayonnaise. Decorate the salad with herbs and leave it for 3-4 hours to soak.

Simple and tasty

The last recipe can be called the simplest. However, this does not in any way affect the taste, which is excellent in this salad. To prepare, you need to take only three main ingredients and salt. So, we wash one chicken fillet and cook it until fully cooked in salted water. For greater efficiency, you can put a bay leaf and a peeled onion in the pan. This will give the meat a richer taste and aroma. Cut 200 grams of pickled mushrooms into small pieces and place in a salad bowl. Then add to them. Cut the chilled chicken fillet into small cubes. Add it to the rest of the ingredients. Now mix everything thoroughly and add salt if necessary. Salad with Korean carrots and pickled mushrooms is ready. Place it on plates and enjoy the delicate and slightly piquant taste.

— varied. Salad is a cold dish that has long been served as an appetizer.

In Russian cuisine of the pre-Petrine era, salad was a one-component vegetable dish. Under the influence of French cuisine, the technology for preparing salads has become more complex. Actually, the word “salad” has French roots, so the primacy in the evolution of this dish can rightly be awarded to French chefs, if only for the invention of mayonnaise, which our housewives now rarely do without when preparing salads.

Now salads are an extensive section of cooking. Professionals all over the world are trying to systematize salads, dividing recipes according to methods of culinary processing, the set of ingredients included in the cold dish, their design and serving. But recipes in all corners of the world “grow like mushrooms after rain” every day.

By the way, about mushrooms! They are still the most favorite ingredient in Russian cuisine. Fried, salted, pickled mushrooms are included in many salads that were “born” in our cuisine at the turn of the last two centuries.

Oddly enough, after mayonnaise appeared on our tables, Korean-style carrots also “became the leaders.” What influenced the new culinary preferences of Russians, with an Asian twist: friendly feelings towards Koreans, economic difficulties of the perestroika period, which led to the emergence of a series of new and cheap vegetable dishes? This question is still difficult to answer, but the new “salad” discovery is being successfully introduced in the kitchens of elite cafes, and even more so in the warm atmosphere of a home feast.

It turns out that salad with Korean carrots and mushrooms has many different options, and all of them are very interesting.

Salad with Korean carrots and mushrooms - basic principles of preparation

In explanatory dictionaries, as well as in some cooking textbooks, it is said that the essence of preparing a salad lies in cutting it. We can partly agree with this definition, but in cooking, food is also cut for preparing other dishes, for example, borscht and stewed vegetables. If it was just a matter of cutting the ingredients, then it would be too simple for a salad. The difficulty of cooking begins with the preliminary stage - with the selection of ingredients for its preparation, not counting washing, peeling, boiling or frying the various components.

Slicing- This is exactly the easiest technological part of preparing a salad, although you need to pay attention to it. Professionals have long noticed that the taste of a dish depends on the shape and size of the cut. It is difficult to disagree with this statement. For example, tomatoes cut into small cubes will look like puree in a salad, and large cubes of potatoes will not go well with small pieces of chicken fillet. There are many such examples.

There are three main salad “formulas”:, which will help anyone, even a novice housewife, prepare a salad of any complexity, literally, from any products that can be found in the kitchen.

1. To make the dish perfect, balance the four shades of taste: sweet, bitter, salty and sour.

2. To prevent the salad from being too dry or too juicy, pay attention to the selection of products. For example, for a salad of potatoes, eggs and cucumbers, it is necessary to determine the correct proportion of ingredients: eggs and jacket potatoes contain less liquid than cucumbers. This means you need to take twice as many cucumbers. The ratio of potatoes, eggs and cucumbers will be 1:1:2. Herbs and spices are not taken into account. If you like to add a large amount of dressing to salads, then “dry” ingredients should be included in the salad in larger volumes.

3. It is true that appetite comes with eating, and the design of the dish contributes to this. Salad is one of the few dishes that can include not only tasty, but also bright, colorful foods, which with their appearance will stimulate the appetite at the table and a good mood for the whole day.

But to what has been said, of course, it is necessary to add that salads can be prepared only from the freshest products. It is also important that the components of the dish are combined with each other not only in terms of taste, but also do not create dissonance, which can adversely affect digestion.

For example, it is necessary to add acid to proteins and carbohydrates, which will facilitate their better breakdown in the stomach. Therefore, meat should be consumed with vegetables that contain vitamin C. Or, conversely, you should not combine fresh cream with vegetables in one dish, as this can cause serious upset.

1. Meat salad with Korean carrots and mushrooms

Compound:

Green onions 50 g

Lemon juice 30 ml

Chop, fried (pork) 360 g

Marinated champignons 200 g

Korean carrots 120 g

Apples, sweet and sour (net) 150 g

Refueling:

Soy sauce

Oil, vegetable

Preparation:

Cut the onion and peeled apples (without skin) into strips. Add lemon juice to a separate bowl with cooled boiled water and put apples and onions there for 10-15 minutes, then drain the water.

Cut the tenderloin into 120 g portions, beat and fry without breading until cooked. Season with salt and pepper. Also cut the chops into thin strips.

Cut the mushrooms into thin slices.

Combine the ingredients in a deep bowl, stir, add Korean carrots and prepare the dressing. Drizzle it over the salad before serving.

2. Vegetable salad with Korean carrots and mushrooms

Compound:

Beijing cabbage 250 g

Carrots, Korean 200 g

Marinated mushrooms 150 g

Beans, boiled 300 g

Red salad pepper (meaty) 100 g

Mayonnaise (thin, 30%)

Greens, chopped (to taste)

Preparation:

For the salad, chop the cabbage and peeled pepper into strips. Chop the greens and cut the mushrooms into slices. Combine the ingredients, mix and season with mayonnaise. This salad also goes well with a dressing made from wine or apple cider vinegar combined with vegetable oil and spices.

3. Salad with Korean carrots and “mushrooms” – “Forest Glade”

Compound:

Quail eggs 12 pcs.

Carrots (Korean style) 200 g

Cucumbers, fresh 150 g

Sesame, roasted 50 g

“Cherry” 400 g. 6 pcs.

Fresh herbs (parsley, basil)

Mayonnaise or oil-vinegar dressing

Preparation:

Cut the cucumbers into slices. Boil eggs, peel. Cut the tomatoes in half. Place cucumber slices on a plate. Divide the Korean carrots into 12 bunches, and roll each of them into a ring. Place on top of the cucumbers. Place peeled eggs in the middle of the carrot rings. Place tomato halves on top of the eggs. Garnish with sprigs of herbs, sesame nuts and mayonnaise.

4. Warm salad with Korean carrots and mushrooms

Compound:

Onion, 200 g

French fries 400 g

Korean carrots 150 g

Champignons, fried 500 g

Liver, beef 300 g

Beans, canned red 250 g

Eggs, chickens 5 pcs.

Mayonnaise 100 g

Garlic 2-3 cloves

Vegetable oil (for frying)

Dill, salad (for decoration)

Preparation:

Peel the onion and chop into strips. Fry in vegetable oil. Remove excess fat.

Boil mushrooms, cut into cubes. Also fry in oil, seasoning with spices.

Wash the potatoes, peel them, cut them into strips, and deep-fry them. Place on a napkin and season with spices.

Cut the prepared liver into slices, fry until tender and cut the fried pieces into strips. Before the end of frying, add chopped garlic, pepper, and salt to the pan. Transfer to a napkin and let the oil drain.

Discard the beans, rinse and drain.

Remove excess marinade from Korean carrots.

Combine all salad ingredients and mix. Decorate a flat dish with lettuce leaves and place the cold dish in a mound.

Add 50 ml of lemon juice, fresh zest, chopped garlic and pepper to the mayonnaise. Mix the prepared dressing and serve with the salad in a gravy boat.

5. Meat salad with Korean carrots and mushrooms. Cocktail salad

Products for 6 servings:

Smoked chicken breast 360 g

Cucumber 300 g

Carrots, Korean style 300 g

Corn 240 g

Champignons (fresh) 900 g

Eggs 6 pcs.

Hard cheese 120 g

Suluguni, smoked 240 g

Mayonnaise (to taste)

Greens 100 g

Preparation procedure:

Select large champignons (3 pieces per serving), separate the stems and remove the plates from the caps. Prepare the marinade and soak the mushrooms in it for at least 48 hours. Cut mushroom stems into cubes, and fresh cucumbers into strips, the same length as Korean carrots.

Divide the chicken breast and suluguni into thin fibers. The length of the strings of meat and cheese should be the same as those of carrots and cucumbers.

Grate eggs and cheese (hard), mix and season with mayonnaise. Stuff the mushrooms with this mixture.

Place the prepared ingredients in tall glass bowls in layers (40-60 g each), seasoning them with mayonnaise.

Sequence of layers:

chicken meat,

Suluguni,

corn,

mushroom legs,

chopped greens,

stuffed mushrooms.

6. Salad with Korean carrots and mushrooms “Eurasia”

Compound:

Olives, pitted 180 g

Brynza (or “Feta”) 350 g

Carrots (Korean salad) 240 g

Avocado 3 pcs.

Pepper, red (sweet) 240 g (net)

Peas, green (frozen or fresh) 180 g

Basil, red 50 g (leaves)

Parsley (fresh leaves) 70 g

For dressing: spices, vegetable oil, lemon juice

Preparation:

Cut the olives into thin rings, across the berries. Rennet cheese, avocado and pepper - in large cubes. Mix all the ingredients with Korean carrots, season with the prepared sauce and place in a salad bowl. Garnish with fresh parsley and red basil leaves.

Salad with Korean carrots and mushrooms - useful tips and tricks

• Nutritionists rightly claim that sour cream is healthier than mayonnaise; it is better absorbed by the body without adding extra pounds, which you then have to lose through grueling workouts. But sour cream does not always fit harmoniously into the salad. To make it taste like mayonnaise, prepare sour cream sauce:
• 100 g sour cream, 2 boiled yolks, 1 tsp. mustard. Depending on the composition of the ingredients in the salad, you can add salt, pepper, garlic, and chopped herbs to the main sauce.
• Do not rush to remove boiled meat or fish prepared for salad from the broth after cooking. Wait 10-15 minutes for the fillet to become juicy and delicate in taste.
• To remove the specific smell of fish, soak it in lemon juice before processing. Lemon juice will also prevent the fish from overcooking. Lemon juice will do a great job of removing the pungent smell of onions used in salads.

Today I present to your attention a very tasty salad that is perfect for any holiday table. It’s not at all difficult to prepare, but you will be pleasantly surprised by the taste. This salad can be prepared for one large dish or two medium ones, however, if you decide to set the table for two, then simply reduce the ingredients. Let's begin...
Mushrooms need to be washed and finely chopped, in my case these are frozen champignons. Then fry in butter...

Place the fried mushrooms aside and fry the diced onions in the same frying pan...

Then combine the onion with the champignons. Boil eggs and cut into cubes...

Grate the cheese...

Boil the breast and chop finely. Now you can start laying the salad. Place the first layer of mushrooms and onions...

Lubricate with mayonnaise and lay out the eggs...

Lightly add eggs, grease with mayonnaise and lay out the breast...

We also salt the meat to taste, grease it with mayonnaise and evenly distribute the carrots on top...

We also grease the carrots with mayonnaise and sprinkle them with cheese...

That's it, our salad is ready. Serve it on the table and enjoy the taste. You can decorate the salad in any way convenient for you to make it look even more interesting, or if you don’t have time to decorate, then just grate the cheese on a fine grater, I think it will look prettier, although it won’t affect the taste. In any case, thank you all for your attention and bon appetit!

Cooking time: PT00H50M 50 min.

Salads with mushrooms and Korean carrots can be incredibly simple, everyday, or “dressy”, festive, but the whole dish has one thing in common - pleasant spiciness and amazing grace. Among such recipes, a special place should be given to those in which mushrooms are added: pickled, salted, fried or boiled, but it is with them that the dishes become completely different. It is no longer possible to call them a Korean-style mushroom meadow salad with carrots simple and ordinary. Mushroom glade is satisfying and surprisingly attractive, and also incredibly fragrant.

This and champignons can be safely called self-sufficient, capable of not only satisfying hunger, but also leaving a lasting impression. The resulting dish is both tender and savory. Such an unusual taste combination attracts and attracts, the snack is eaten in a matter of minutes. However, cooking won’t take much time either.

For a salad of Korean carrots and mushrooms you need:

• 600 gr. chicken breast;
• 400 gr. champignons;
• 4 large eggs;
• 2 onion heads;
• 250 gr. Korean carrots;
• 200 gr. cheese;
• 400 gr. corn from a jar;
• 30 gr. butter;
• 2 gr. salt;
• 4 gr. pepper;
• 10 gr. mushroom mixtures;
• 180 gr. mayonnaise.

Salad with champignons and Korean carrots:

1. The chicken breast is washed and boiled in water with spices. Then the fillet is cooled in the broth and torn by hand into individual fibers.
2. The mushrooms are washed, sorted and the film is removed from the caps, each specimen on the board is cut into slices. Then pour the mass into a frying pan, add oil and fry, add salt and a special mixture for mushrooms.
3. The onion is peeled, washed and chopped into thin slices with a knife, poured into a frying pan with the mushrooms, and fried.
4. The eggs are boiled until the yolk is firm, cooled, peeled and cut into small cubes.
5. Open the jar of corn and throw all the contents into a colander, strain the marinade.
6. Korean carrots are slightly squeezed and chopped.
7. The cheese is grated.
8. Place the chicken on the bottom of the plate, and mushrooms and onions on top of it and coat the layer with mayonnaise.
9. Then the testicles are placed and also coated.
10. Next comes Korean carrots and cheese.
11. Next comes the corn - no need to grease it.
12. Additionally, the salad can be decorated with chopped herbs.

Tip: so that the cheese is evenly distributed over the top of the salad, does not form lumps and is airy, it is recommended to grate the product not into a bowl, but directly into the salad.

Salad with Korean carrots and fried mushrooms

Enough, which can be prepared “in a hurry.” A very convenient option in case of unexpected guests. The dish is perfect for strong drinks as an appetizer, and it will be an original and tasty addition to simple side dishes. Everything about it seems simple, but the taste is far from ordinary.

For a salad with Korean carrots and mushrooms you need:

• 200 gr. Korean carrots;
• 300 gr. mushrooms;
• 100 gr. cheese;
• 3 large eggs;
• 2 gr. salt;
• 120 gr. mayonnaise;
• 20 gr. butter

Korean salad with champignons and carrots:

1. The mushrooms are washed and peeled, then rinsed and fried in a frying pan with added oil until all the liquid has evaporated.
2. Place the eggs in a saucepan, add water and boil. Then filter the boiling water and pour in ice water to cool. Then they clean and cut into cubes.
3. The cheese is grated on a grater.
4. Squeeze the carrots by hand and shorten the strips.
5. Pour all the products prepared for this moment into a salad bowl, pour in mayonnaise and mix.

Tip: instead of regular mayonnaise in this salad, you can use a mixture of sour cream and fermented baked milk in 1:1 proportions as a dressing. It will turn out no less tasty, but at the same time much more tender and less caloric, and therefore more healthy.

Korean salad with mushrooms and carrots

This one is able to satisfy the needs of several categories of people at once. It has very few calories, which means the dish is suitable for those who are watching their figure. But at the same time spicy and spicy - lovers of fiery dishes will like it. Unusual and bright - for those who like experimenting. In addition, it prepares very quickly.

For mushroom and Korean carrot salad you need:

• 300 gr. chicken fillet;
• 3 large cucumbers;
• 200 gr. pickled honey mushrooms;
• 200 gr. Korean carrots;
• 120 gr. mayonnaise;
• 20 gr. greenery

Salad with Korean carrots and pickled mushrooms:

1. The chicken is washed and boiled in plain water. Add spices if desired. Then they are cooled in water and cut into small pieces or disassembled into fibers.
2. The cucumbers are washed, the skin is cut off and cut into small cubes.
3. Take a serving ring and place it on a dish, lay the meat on the bottom and coat it with mayonnaise. Press it down a little with a spoon.
4. Drain the marinade from the jar of mushrooms and spread the mushrooms on the chicken.
5. Cucumbers are already placed on them and coated.
6. The final part of this dish is Korean-style carrots. After placing it in the salad, the ring is removed and the appetizer is decorated with herbs.

Important! Often, after the serving ring is removed, the salad falls apart and looks unpresentable. To prevent this from happening, the first thing you need to do is lubricate the ring a little with oil and only then put food in it. In addition, it would be a good idea to press down each layer more firmly with a spoon.

Korean salad with mushrooms and carrots

Chicken hearts are rarely used in salads. For some reason, this offal does not arouse interest among most people. But they are the ones who make the dish perfect and unique; absolutely everything about it is perfect. Pleasantly crispy chips only emphasize this amazing idyll.

For a salad with mushrooms and Korean carrots you need:

• 100 gr. Korean carrots;
• 180 gr. chicken hearts;
• 75 gr. corn;
• 100 gr. champignons;
• 120 gr. chips;
• 2 gr. salt;
• 20 gr. oils;
• 120 gr. mayonnaise.

Salad with Korean carrots and mushrooms:

1. The corn is opened and the liquid is drained.
2. The hearts are washed, all unnecessary vessels and fat are cut off, placed in a pan, filled with water, and boiled.
3. After cooking, the top of the offal is cut off.
4. The champignons are washed and cut into smaller pieces, placed in a frying pan with butter and fried.
5. All prepared products and Korean carrots are poured into a salad bowl and poured with mayonnaise, mixed with a spoon.
6. Lastly, decorate with chips and you can serve!

Korean mushroom and carrot salad

This salad can hardly be called the heritage of Korea. There are so many exotic and original components in it that you are amazed. The only thing that reminds us of Korean cuisine is carrots, which are simply irreplaceable in this case. The taste of the dish is very extraordinary, but this is what attracts us most about it.

Required components:

• 200 gr. champignons;
• 4 eggs;
• 240 gr. Korean carrots;
• 1 smoked leg;
• Mayonnaise.

Korean champignon salad:

1. Separate the smoked meat and tear into fibers.
2. Boil the eggs until the yolk is firm, cool, then peel and cut into cubes.
3. Remove the carrots from the marinade, squeeze them a little with your hands and shorten the strips.
4. Wash the champignons, cut into pieces and fry in a frying pan with butter.
5. You can add salt, pepper or dried garlic to taste.
6. Combine all ingredients in a salad bowl, season with mayonnaise and serve.

Korean tree mushroom salads are always enriched with spices. Often such dishes don’t even need to be seasoned with salt and pepper, especially if they also contain pickled mushrooms. In addition, such simple preparations may contain the most unexpected products, even the most unusual and exotic ones. Naturally, the taste will become completely different, extravagant.