Salad with Korean carrots and mushrooms: everyday and tasty. Salads with mushrooms and Korean carrots Salad with champignons and Korean carrots in layers

Korean cuisine has become popular far beyond its homeland. The abundance of spices and seasonings adds piquancy to both our diet and our lives. It’s so nice to add some spice, zest, and sparkle to everyday life, both literally and figuratively.

I probably won't be mistaken if I say that the most popular dish Korean cuisine is carrots in Korean. This simple salad is especially relevant in winter, when we are threatened by flu and colds, and in spring, when vitamin deficiency reminds us of itself. The same salad also contains carrots, which contain a lot of vitamins, and garlic, which is a generally recognized folk remedy for preventing colds.

Based on Korean carrots you can prepare variety of salads, one of which I offer today. Korean carrot salad with mushrooms is very easy to prepare, we just need to add boiled champignons, which, however, can be replaced with other mushrooms. But the wild mushrooms will need to be boiled longer.

Add salt to the water in which the champignons will be cooked. Wash the mushrooms, clean them of sand and boil them whole for 15-20 minutes from the start of boiling water.

Chop the onion coarsely, put it in a frying pan with vegetable oil and fry. Then we remove it and use the oil to season the carrots. I sometimes skip this step, make carrots without onions, and use oil for dressing without heat treatment.

Grate the carrots on a special grater.

Add garlic squeezed through a garlic squeezer, Korean carrot seasoning and ground black pepper. These ingredients can be taken in larger or smaller quantities than indicated in the recipe - to taste. Although korean cuisine and is considered spicy and piquant, but we are the ones who eat this dish, so we adjust the recipe to suit our taste.

Add sugar and salt. Here I also rely on my taste: first I add both components a little, and then I add one and the other until I get a result that I like.

I season the salad with vinegar and vegetable oil, in which the onions were fried. There is no onion in it anymore, but it has already given off its aroma and taste. We also handle vinegar carefully, adding it little by little.

Set the Korean carrots aside for now and let them marinate. And we will deal with the mushrooms, which have already been cooked. Cut them into slices, not very finely.

The carrots had only been marinated for a few minutes, but their appearance had already changed a little.

Add chopped champignons. Our salad with Korean carrots and mushrooms are ready. You can put it in a jar and keep it in the refrigerator for several days.

This salad will be good with any side dish and other meat dishes, it can be used in pita rolls, tartlets, etc. In a word, we prepare and experiment.

Boil the chicken fillet until tender and let cool. Boil the potatoes in their skins, peel them. Boil the eggs hard and peel them.

Cut the peeled onion into small cubes and fry until golden brown in vegetable oil.

On a flat plate, we begin to lay out the salad in layers, giving it the shape of a hedgehog. Grate the potatoes on a coarse grater, place them on a plate as the first layer, and grease them with mayonnaise.

Place the mushrooms in a colander and let the liquid drain. Place mushrooms on top of potatoes.

Posting fried onion on the mushrooms and compact them a little.

Finely chop the chicken fillet and place it on top of the onion, add salt and grease with mayonnaise.

Place the next layer of finely chopped or grated eggs and brush with mayonnaise.

Lay out the next layer of cheese, grated on a fine grater, and press lightly, finally forming a “hedgehog”.

We place Korean carrots on top of the salad in the form of “needles”, make eyes and a nose for our hedgehog and put it in the refrigerator for 1-2 hours. Before serving, decorate the salad with chicken, mushrooms and Korean carrots with herbs. The dish turns out very tasty!

Bon appetit!

• Chicken fillet or ham, 400 grams;
• Fresh cucumbers, 4-5 pieces;
• Korean carrots, 300 grams;
• Marinated mushrooms, champignons or honey mushrooms, 350-400 grams;
• Hard cheese, 200 grams;
• Mayonnaise;
• Salt, spices.

Recipe:

1. The salad is prepared quite quickly and simply. There are not many ingredients in it, but the taste is wonderful. All components of the salad emphasize each other well; we will prepare the salad in layers. The first step is to cook the meat. To do this, put a pan of water on the fire. While the water is boiling, wash the meat thoroughly. Then we put it in water. Chicken cooks quite quickly, no more than 35 minutes. Be sure to salt the water, you can add pepper and Bay leaf OK. Also add spices at your discretion. Take out the finished meat, cool it, then cut it into thin strips.
2. We use marinated mushrooms in the salad. They are very easy to prepare and are sold ready-made. All that remains is to open the jar and cut the mushrooms to the desired size. If you use honey mushrooms, you can leave them whole; they are already quite small. Cut the champignons into small cubes or slices.
3. Fresh cucumbers Wash it thoroughly. Cut off the bitter part around the edges. Then cut the cucumbers into thin strips; if desired, remove the peel from the cucumbers.
4. Choose cooked Korean carrots over store-bought ones. But if time is limited, you can also use a store-bought one.
5. Grate hard cheese into long strips; use a Korean carrot grater.
6. Now all layers of salad are prepared. We can put them together. Layered salads It is better to cook on a flat dish so that all layers are even. They are usually prepared in a dish with sides or used in salad rings. There are like large serving rings that help make the salad look like a cake. There are portion rings. You can make small salad rings yourself, for example, from a bottle or from a round mayonnaise container. You just need to cut off the bottom, you get a cylinder. Place the chicken on the first layer of lettuce. Then cucumbers and mushrooms. The fourth layer of salad is hard cheese. The final layer will be Korean carrots. Lubricate each layer of salad thoroughly with mayonnaise, salt and add spices to taste. If you use a serving ring, be sure to grease its walls with mayonnaise. After cooking, place the salad in the refrigerator for an hour.

Ingredients:

• Chicken fillet or breast, 600 grams;
• Chicken eggs, 4 pieces;
• Two heads of onions;
• Korean carrots, 250 grams;
• Hard cheese, 200 grams;
• A jar of canned corn;
• Sunflower oil;
• Salt, pepper, mushroom mixture;
• Mayonnaise.

Step by step recipe:

1. This salad tastes amazing. It is also very filling and elegant. It won’t take much time to prepare the salad, so you can always prepare it on a quick fix. It takes more time to prepare the meat; it is advisable to prepare it in advance. Wash the chicken meat and place it in boiling water. Let's salt and pepper the water. Once cooked, allow the meat to cool. To speed up this process, place it near an open window. Finally, tear the meat into thin fibers.
2. Wash the prepared mushrooms thoroughly. Then chop into medium-sized pieces. Pour sunflower oil into a frying pan and add mushrooms. Add salt and mushroom mixture. Peel the onion and chop finely. Then add the onions to the mushrooms. Stew mushrooms with onions until done. Then turn off the frying pan.
3. We will prepare the salad in layers. Place the chicken in the first layer, salt and pepper it. There is no need to lubricate the layer with mayonnaise. Place warm mushrooms and onions on top of the chicken along with sunflower oil. The oil will soak the chicken well and it will not be dry. Lightly grease the mushroom layer with a small amount of mayonnaise.
4. Boil chicken eggs. After cooking, let them cool under cold water. Remove the shells from the eggs and grate them on a coarse grater. Place the eggs in a third layer, salt them and grease them with mayonnaise.
5. Open the canned corn and add salt to the liquid. Place a layer of corn on top of the eggs. Lubricate with mayonnaise. Then add a layer of Korean carrots. You don’t need to salt the carrots; they have enough salt and other spices.
6. Using a fine grater, make airy and tender shavings from hard cheese. Hard cheese will be the final layer. You can also decorate the top of the salad with chopped herbs. It's so easy to cook spicy salad from mushrooms and Korean carrots. Before serving, the salad needs to sit in the refrigerator for a while.

Ingredients:

• Ham, 300 grams;
• Packaging of chips;
• Pickled mushrooms, one jar;
• Korean carrots, 250-300 grams;
• Chicken eggs, 4 pieces;
• Hard cheese, 150-200 grams;
• Pickled cucumbers, 4 pieces;
• Mayonnaise;
• Salt, ground pepper mixture.

Recipe:

1. This salad is very original and tasty. It will become a wonderful snack on your table. Children will really like this salad. The cooking process will take a little time, since almost all the ingredients are already ready. Salt all the liquid from the pickled mushrooms. Place the mushrooms in a sieve or colander so that all the liquid is completely drained. Then cut the mushrooms into thin strips.
2. Use juicy ham for the salad. Clean it from the film, then chop the ham into strips or small cubes.
3. Boil the chicken eggs, then peel them and chop them finely; they can be passed through a vegetable cutter.
4. Grate the hard cheese on a fine grater.
5. Rinse the pickled cucumbers under water and cut into strips or cubes.
6. You can prepare this salad in puff form or mix all the ingredients together. If you cook in layers. Place Korean carrots on the bottom as the first layer. Lubricate it with mayonnaise and lay out the mushrooms. Place some of the chips on the mushrooms. Then add pickled cucumbers. Next comes a layer of ham and grated cheese. Top layer there will be eggs. We also decorate the salad with the remaining chips. The salad is ready, it is very tasty and crispy. Immediately after cooking, serve the salad to the table, while the chips are crispy, they can soften under the mayonnaise. Be sure to prepare this dish and treat yourself to an interesting recipe.

Ingredients:

• Korean carrots, 300 grams;
• Pickled mushrooms, 300-350 grams, you can use saffron milk caps or champignons;
• Bell pepper, 2 pieces (red);
• Garlic, 3-4 cloves;
• Onion head;
• A jar of canned green peas;
• Grated ginger, half a teaspoon;
• Vinegar;
• Sugar, salt;
• Vegetable oil.

Recipe:

1. According to the recipe, you can prepare the salad within a few minutes. Of course, it is more ordinary than festive, but very tasty. The salad has a juicy and spicy taste. Remove all the liquid from the pickled mushrooms and cut them into small pieces. Then combine Korean carrots and mushrooms in a common container and mix well.
2. Remove seeds from bell peppers and wash. Then cut into thin and long strips.
3. Peel the onion and cut it into half rings, fry it until golden brown. sunflower oil, then add pepper, fry for a couple more minutes, add salt and pepper. Chop the garlic and add it to the pepper and onion. Cool the roasted vegetables and add them to the carrots and mushrooms.
4. Open the jar of peas, drain all the liquid, put them in a container with salads. Also add salt, sugar and vinegar to taste. It is advisable for the salad to stand in the refrigerator for a couple of hours. This will help him acquire the necessary aroma and taste. For greater spiciness, add a third of chopped hot pepper. Bon appetit.

Ingredients:

• Smoked chicken breast, 400-500 grams;
• Chicken eggs, 4 pieces;
• Fresh champignons, 400 grams;
• Large head of onion;
• Korean carrots, 250 grams;
• Jar of olives;
• Fresh herbs;
• Vegetable oil;
• Mayonnaise;
• Salt.

Recipe:

Ingredients

• 300 g Korean carrots;
• 200 g canned corn;
• mayonnaise - to taste.

Preparation

Separate the meat from the bones and cut it into cubes. Pour the liquid out of the can of corn. Combine these ingredients with. Season the salad with mayonnaise and let it brew for half an hour.

Salad with Korean carrots, chicken and bell pepper

Cooking time: 10 minutes.

Ingredients

• 400 g boiled or smoked chicken breast;
• 300 g Korean carrots;
• 3 large bell peppers;
• salt and mayonnaise - to taste.

Preparation

Very quick salad, if there is ready-made chicken breast in the refrigerator. If you have to boil the chicken, the cooking time will increase to 40 minutes.

Wash the pepper and remove the seeds. Lifehacker already talks about how to do this quickly. Cut the pepper and chicken into strips. Mix with Korean carrots. Add salt, add mayonnaise and stir.

Salad with Korean carrots and sausage

Cooking time: 10 minutes.

Ingredients

• 200 g Korean carrots;
• 200 g smoked sausage;
• 1 large tomato;
• 1 large cucumber;
• 1 bunch of dill or parsley;
• salt and mayonnaise - to taste.

Preparation

Wash and cut the cucumber and tomato into strips. Do the same with the sausage. Chop the greens. Mix all ingredients with Korean carrots. Salt and season the salad with mayonnaise.

Cooking time: 10 minutes.

Ingredients

• 100 g Korean carrots;
• 2 cucumbers;
• 1 radish;
• 1 bunch of green onions;
• 1 bunch of parsley;
• 2 tablespoons olive oil;
• 1 tablespoon lemon juice;
• ½ teaspoon mustard;
• salt - to taste.

Preparation

Wash vegetables and herbs. Cut the cucumber and radish into strips or grate on a Korean carrot grater. Finely chop the greens. Combine all ingredients, salt, season olive oil, lemon juice and mustard. Mix thoroughly and serve.

Salad with Korean carrots and beans

Ingredients

• 200 g canned red beans;
• 100 g Korean carrots;
• 100 g smoked chicken leg;
• 3 eggs;
• mayonnaise - to taste.

Preparation

While the eggs are boiling, drain the juice from the beans and combine them in a deep bowl with Korean carrots. Add diced chicken leg (can be replaced with smoked sausage).

Also cut the eggs into cubes and add to the rest of the ingredients. Season the salad with mayonnaise. Add salt if necessary.

Cooking time: 15 minutes.

Ingredients

• 200 g Korean carrots;
• 200 g crab sticks;
• 100 g hard cheese;
• 100 g mayonnaise;
• 3 eggs;
• 1 clove of garlic;
• 1 bunch of green onions;
• 1 bunch of dill;
• salt and ground black pepper - to taste.

Preparation

Boil the eggs. While they are cooling, cut into thin strips crab sticks, and grate the cheese on a coarse grater. Cut the eggs into strips or large cubes. Wash and chop the greens. Peel and press the garlic.

Combine all the ingredients together, add mayonnaise, salt and mix well.

If desired, you can add canned corn to this salad.

Cooking time: 15 minutes.

Ingredients

• 200 g Korean carrots;
• 100 g smoked sausage;
• 2 eggs;
• 1 pack of rye crackers;
• salt and mayonnaise - to taste.

Preparation

While the eggs are boiling, cut the sausage into strips. Chop the finished eggs into large cubes or strips. Combine sausage, eggs and Korean carrots. Season with salt and add croutons. It is better to take the oblong ones with the taste of bacon.

Season the salad with mayonnaise and serve.

Cooking time: 15 minutes.

Ingredients

• 500 g squid;
• 500 Korean carrots;
• 1 small onion;
• 3 cloves of garlic;
• 3 tablespoons soy sauce;
• 1 teaspoon sugar;
• 1 teaspoon ground coriander;
• ½ teaspoon black ground pepper;
• ½ teaspoon ground red pepper;
• vegetable oil for frying.

Preparation

Gut the squid, remove skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.

While the squid is cooling, fry the chopped onion in vegetable oil. Peel and press the garlic. Cut the cooled squid into strips and place in a bowl.

Add Korean carrots, garlic, onions and all other spices. Season with soy sauce.

The salad will taste better if it steeps a little.

Cooking time: 25 minutes.

Ingredients

• 500 g beef liver;
• 300 g Korean carrots;
• 3 large onions;
• salt and mayonnaise - to taste;
• vegetable oil for frying.

Preparation

Peel and cut the onion into half rings. Then fry it in small quantities vegetable oil. Wash, remove films and finely chop raw beef liver. Add it to the onion, add salt and fry for another 10 minutes. When the onions and liver have cooled, mix them with Korean carrots and season the salad with mayonnaise.

Ingredients

• 300 g chicken fillet;
• 200 g hard cheese;
• 150 g Korean carrots;
• 2 eggs;
• salt and mayonnaise - to taste.

Preparation

Boil in salted water. Boil hard-boiled eggs. While they are cooling, grate the cheese on a coarse grater. Cut the chicken and eggs into cubes.

Combine the prepared ingredients and season with mayonnaise. Or lay it out in layers: chicken, carrots, cheese, eggs. Coat each layer except the last with mayonnaise.

Salad with Korean carrots and orange

Cooking time: 40 minutes.

Ingredients

• 200 g chicken fillet;
• 200 g Korean carrots;
• 150 g hard cheese;
• 3 eggs;
• 1 orange;
• mayonnaise and salt - to taste.

Preparation

Boil the chicken in salted water. If you already have boiled fillet, the cooking time will be reduced to 10 minutes. Cut the finished chicken and peeled orange into large cubes. Boil the eggs and grate them on a coarse grater along with the cheese.

Lay out the salad in layers, covering each one with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad sits for a while and soaks, it will taste even better.

Salad with Korean carrots and mushrooms

Cooking time: 50 minutes.

Ingredients

• 300 g chicken fillet;
• 200 g pickled mushrooms;
• 200 g Korean carrots;
• 100 g pitted olives;
• 100 g hard cheese;
• 2 eggs;
• greens for decoration;
• salt and mayonnaise - to taste.

Preparation

Boil chicken fillet in salted water. Hard boiled eggs. While this is cooling, wash and dice the mushrooms.

Also cut the chicken and place it on a large dish in the shape of a drop. Lubricate with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. Fourth - eggs, grated on a coarse grater and coated with mayonnaise. The fifth layer is grated cheese.

Place Korean carrots on top so that the sharp end of the drop remains uncovered. Using olives, make the hedgehog's eyes and nose. Decorate the salad with herbs and let stand for a while.

If you need to quickly prepare a delicious salad for the holiday table, I suggest using this recipe. The dish has a very simple preparation recipe, but it turns out satisfying and appetizing. The salad includes a minimal set of ingredients that combine perfectly with each other, as if complementing each other.

The salad is laid out in layers, where each ingredient carries its own flavor load. The bottom layers are Korean carrots and pickled mushrooms. The piquant taste and slight spiciness of these components perfectly smooth out delicate eggs and cheese. The salad is dressed with mayonnaise, which does not soak all the rows, but only the top ones.

Prepare products according to the list - choose only fresh and high-quality items.

Squeeze the Korean carrots well from the marinade with your hands and place them in the middle of a flat plate, forming a circle.

Place the marinated mushrooms in a sieve or colander to drain all the marinade. At the same time, select peppercorns, bay leaves and garlic, that is, all the elements that may be in the marinade. Cut the mushrooms into medium-sized segments, place them on top of the carrots, level them, and lightly brush them with mayonnaise.

Boil the eggs hard-boiled in advance, then cool them in cool water, remove the shells, and grind the whites and yolks using a fine grater. Place the resulting shavings on a layer of mushrooms and cover with mayonnaise.

Also grate hard cheese on a grater with small holes. Cover the egg layer with cheese shavings. There is no need to grease the cheese with mayonnaise.

Rinse the green onions under running water, chop them, and decorate the top of the salad with them.

Give the salad literally 20 minutes of time to soak; to do this, place it in the refrigerator, then serve. Bon appetit!