Salads with mushrooms and Korean carrots are easy to prepare and always delicious. Pairs well with many side dishes and main dishes. Spicy carrots perfectly complement the mushrooms. It gives the dish piquancy and moderate juiciness. Oyster mushrooms or champignons are often used as mushrooms, as these are the most affordable and easy-to-cook mushrooms. They are boiled or fried until tender. Then cool and add to the salad.
In addition to the main ingredients, greens, potatoes, cheese, meat and many others are also added to the salad. Vegetable oil or mayonnaise is added as a sauce. The editors of "Quick Recipes" have collected an unusual selection of cooking recipes. We offer to consider many options for preparing salads with Korean carrots and mushrooms.
Salad with mushrooms and Korean carrots
Ingredients:
- 200 gr. beef,
- 100 gr. walnuts,
- 300 gr. fresh mushrooms,
- 1 onion
- 3 boiled eggs
- 150 gr. hard cheese,
- 200 gr. Korean carrot,
- 200 gr. mayonnaise,
- vegetable oil for frying 1 tbsp. a spoon.
- olives - 50 gr. for decoration,
- some fresh parsley for garnish
General characteristics:
- Time for preparing: 50 minutes;
- Servings: 6;
Cooking method:
- Boil beef in salted water until tender. While the meat is cooking, you should do the mushrooms. Wash the mushrooms well, then cut them not very large, but not small either.
- Pour a spoonful of oil into the pan and fry the chopped onion first. Then add mushrooms. Fry the mushrooms until done. At the very end of the stew, salt and pepper lightly. During frying, liquid will be released from the mushrooms. She doesn't need a salad. To get rid of it, hold the mushrooms on the fire a little longer so that the liquid evaporates, or drain it.
- After a while, take the meat out of the broth and cool. Cut the cooled meat into strips. For salad, you will additionally need to boil in hard-boiled eggs. Grate the finished eggs on a coarse grater, grate the cheese on a fine grater and chop the nuts.
- Assemble lettuce in layers. Set the ring on the dish. The first layer is boiled breast. Lubricate each layer with mayonnaise.
- The second layer is chopped walnuts. Lubricate with mayonnaise. Do not chop the nuts finely. The third layer is mushrooms with onions. Another mesh of mayonnaise.
- The fourth layer is boiled eggs. The fifth layer is grated cheese. Cheese for puff salads, choose hard varieties. Cheese is also smeared with mayonnaise. The sixth layer is a delicious and very attractive Korean carrot. So, in the ring, we send the salad to the refrigerator for at least an hour. Then carefully remove the ring and serve on a salad.
Salad with Korean carrots and potatoes
Ingredients:
- Bow - 1 pc.;
- carrots in Korean - 200 gr.;
- champignons - 200 gr.;
- boiled potatoes - 1 pc.;
- oil, salt, pepper to taste.
General characteristics:
- Time for preparing: 20 minutes;
- Servings: 1;
Cooking method:
- Prepare all the ingredients for making the salad. Peel the onion, then cut into half rings.
- Rinse mushrooms under running water. Then chop the mushrooms. Fry onions with mushrooms.
- Boil potatoes until tender, cool and peel. Cut boiled potatoes into cubes.
- Mix salad ingredients in a bowl, add spices and oil. This salad can be served immediately.
Salad with chicken, mushrooms and Korean carrots
Ingredients:
- chicken fillet - 300 gr.;
- champignons - 200 gr.;
- carrots in Korean - 150 gr.;
- potatoes -2 pcs.;
- green onion - 5 stalks;
- mayonnaise - 2 tbsp. l.;
- lemon juice - 1 tbsp. l.;
- salt to taste;
- pepper to taste;
- peppercorns to taste;
- bay leaf to taste.
General characteristics:
- Time for preparing: 30 minutes;
- Servings: 2;
Cooking method:
- Bring a pot of water to a boil, add bay leaf, peppercorns and lemon juice. Pour the mushrooms into the pan, bring to a boil, cook for 10-12 minutes, drain in a colander.
- Boil potatoes in their skins, peel. Beat the chicken fillet to a thickness of 1.5–2 cm. Sprinkle the resulting chicken stack with seasonings. Heat the pan a little and fry the fillet for 5-7 minutes on each side.
- Let the fillet cool, cut into cubes. Cut mushrooms and potatoes in the same cubes. Chop green onions. Mix chicken, mushrooms, potatoes, onions and Korean carrots in a salad bowl. Mix well. Dress the salad with mayonnaise. Salt and pepper to taste.
Salad with Korean carrots and green beans
Ingredients:
- Fresh champignons - 5 pcs.;
- Green beans frozen - 100 gr.;
- Korean carrots - 100 gr.;
- Canned black olives 7–9 pcs.;
- Vegetable oil;
- Sesame seeds 1/4 tsp;
- Salt to taste.
General characteristics:
- Time for preparing: 25 minutes;
- Servings: 2;
Cooking method:
- Defrost green beans, drain the water and fry in vegetable oil until tender. Pour into a bowl and chill.
- Mushrooms cut into slices, also fry in vegetable oil.
- In a bowl, mix beans, mushrooms, pre-cooked Korean-style carrots, and halved olives. Salt. Mix well and let it brew for 20-30 minutes. Place on a platter and sprinkle with sesame seeds.
Salad with Korean carrots and champignons
Ingredients:
- Ready-made carrots in Korean - 200g;
- Onion - 1 pc.;
- Champignons - 200 gr.;
- Vegetable oil to taste;
- Mayonnaise to taste.
General characteristics:
- Time for preparing: 25 minutes;
- Servings: 2;
Cooking method:
- You can cook a salad with any mushrooms, not only champignons. You can buy Korean-style carrots ready-made or make them according to your favorite recipe.
- We cut the mushrooms into slices, the onion into thin rings or half rings. Heat the oil in a frying pan and fry the onion. Then add the mushrooms, fry until the mushrooms are cooked. Salt and pepper to taste.
- Mix with ready-made Korean carrots. Salad can be dressed with mayonnaise, but this is not necessary, it is already tasty and quite juicy.
- The salad is suitable for those who fast and for vegetarians, in this case mayonnaise is not added or look for lean mayonnaise.
Salad Delight with Korean carrots
Ingredients:
- Chicken fillet - 400 grams;
- Fresh cucumbers - 5 pieces;
- Korean carrots - 300 grams;
- Pickled mushrooms - 350-400 grams;
- Hard cheese - 200 grams;
- Mayonnaise;
- Salt, spices.
General characteristics:
- Time for preparing: 45 minutes;
- Servings: 4;
Cooking method:
- The very first thing you need to start cooking meat. To do this, put a pot of water on the fire. While the water is boiling, thoroughly rinse the meat. Then we put it in water. Chicken is cooked quite quickly, no more than 35 minutes. You should definitely salt the water, you can add pepper and bay leaf. Cool the cooked meat, then crumble into thin strips.
- Mushrooms are used in marinated salad. If you use mushrooms, you can leave them in their entirety, they are already quite small. Cut mushrooms into small cubes or slices.
- Wash fresh cucumbers properly. Cut off the bitter part around the edges. Then we cut the cucumbers into thin strips, if desired, remove the peel from the cucumbers.
- We rub hard cheese on a grater with long straws, use a grater for Korean carrots.
- Now all layers of lettuce are prepared. We can collect them together. Put the chicken in the first layer of lettuce. Then cucumbers and mushrooms. The fourth layer of lettuce is hard cheese. The final layer will be Korean carrots. Lubricate each floor of the salad well with mayonnaise, salt and add spices to taste. If you use a serving ring, be sure to grease its walls with mayonnaise. After cooking, put the salad in the refrigerator for an hour.
Salad with chicken fillet and mushrooms
Ingredients:
- carrots in Korean - 300 gr.;
- chicken fillet - 300 gr.;
- champignons - 200 gr.;
- hard cheese - 100 gr.;
- eggs - 4 pcs.;
- onion - 1 head;
- mayonnaise, salt to taste.
General characteristics:
- Time for preparing: 35 minutes;
- Servings: 3;
Cooking method:
- Wash mushrooms, cut. Peel the onion, chop finely. Fry both in vegetable oil. Put the mass on a dish, salt - to taste, grease with mayonnaise.
- Boil eggs, peel, chop, pour over mushrooms, grease with mayonnaise. Boil the chicken fillet, chop, lay out the third layer, grease with mayonnaise.
- The fourth layer is Korean-style carrots, grease with mayonnaise, sprinkle with grated hard cheese. Salad with chicken fillet, mushrooms and carrots in Korean is ready.
Bavarian salad with mushrooms and Korean carrots
Ingredients:
- Boiled meat (pork, beef) - 150–200 gr.;
- Fresh champignons - 100g;
- Onion - 1 pc.;
- Boiled eggs - 2 pcs.;
- Hard cheese - 50 gr.;
- Carrots in Korean - 60–70 gr.;
- Mayonnaise - 2–3 tablespoons;
- Salt, ground black pepper to taste;
- Vegetable oil - 2 tablespoons;
General characteristics:
- Time for preparing: 35 minutes;
- Servings: 2;
Cooking method:
- Cut the meat into cubes, place in a frying pan heated with vegetable oil. Fry the meat until golden brown, pepper it a little, then add onion, cut into thin half rings, into the pan. Fry onions with meat for 3 minutes.
- Add sliced mushrooms, mix, salt. Fry all over for 4-5 minutes.
- Put the meat with mushrooms in a bowl and cool. Add grated cheese and chopped boiled eggs to the meat and champignons.
- Add Korean carrots and mayonnaise here. Mix the salad thoroughly, put it in a salad bowl, garnish with herbs and serve.
- Korean carrot marinade can be used as a dressing.
- For salad, use mushrooms of different varieties. You can also use pickled, boiled and fried mushrooms.
- If you add bell peppers to the salad, and do not like raw peppers, you can bake them in the oven or blanch them for a few minutes.
- If carrots are too spicy, you can wash them and put them in a sieve to get rid of excess moisture.
Korean cuisine has become popular far beyond its homeland. The abundance of spices and seasonings adds spice to our diet and our lives. It's so nice to bring some kind of spice, zest, sparkle into everyday life, both literally and figuratively.
I'm probably not mistaken if I say that the most popular dish in Korean cuisine is Korean carrots. 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. In the same salad there is also a carrot, in which there are a lot of vitamins, and garlic, which is a generally recognized folk remedy for the prevention of colds.
On the basis of Korean carrots, you can prepare a variety of salads, one of which I offer today. Korean carrot salad with mushrooms is prepared very simply, we just need to add boiled champignons, which, however, can be replaced with other mushrooms. That's just forest mushrooms will need to be boiled longer.
Salt the water in which the mushrooms will be boiled. We 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 pan with vegetable oil and fry. Then we remove it, and use the oil to dress the carrots. I sometimes skip this step, make carrots without onions, and use oil for dressing without heat treatment.
Grate 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 more or less than indicated in the recipe - to taste. Although Korean cuisine is considered spicy and spicy, we have to eat this dish, so we adjust the recipe exactly to our taste.
Add sugar and salt. Here I also rely on my own taste: first I add both components a little, and then I add one and the other until I get the result that I like.
I dress the salad with vinegar and vegetable oil, on which the onions were fried. There is no onion in it anymore, but it has already given away its aroma and taste. With vinegar, we also act carefully, add it little by little.
Set aside carrots in Korean for now, let it marinate. And we will deal with mushrooms that have already been cooked. Cut them into slices, not very small.
The carrots were marinated for only a few minutes, but their appearance has already changed a little.
Add chopped mushrooms. Our salad with Korean carrots and mushrooms is ready. It can be folded into a jar and can be stored 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.
Ingredients
- 300 g of Korean carrots;
- 200 g canned corn;
- mayonnaise - to taste.
Cooking
Separate the meat from the bones and cut it into cubes. Drain the liquid from 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 of Korean carrots;
- 3 large bell peppers;
- salt and mayonnaise - to taste.
Cooking
A very quick salad if there is a ready-made chicken breast in the refrigerator. If the chicken has to be boiled, the cooking time will increase to 40 minutes.
Wash the pepper, remove the seeds. About how to do it quickly, Lifehacker already. Cut the pepper and chicken into strips. Mix with Korean carrots. Salt, add mayonnaise and mix.
Salad with Korean carrots and sausage
Cooking time: 10 minutes.
Ingredients
- 200 g of Korean carrots;
- 200 g smoked sausage;
- 1 large tomato;
- 1 large cucumber;
- 1 bunch of dill or parsley;
- salt and mayonnaise - to taste.
Cooking
Wash and cut the cucumber and tomato into strips. Do the same with sausage. Chop up the greens. Mix all the ingredients with Korean carrots. Salt and dress the salad with mayonnaise.
Cooking time: 10 minutes.
Ingredients
- 100 g of Korean carrots;
- 2 cucumbers;
- 1 radish;
- 1 bunch of green onions;
- 1 bunch of parsley;
- 2 tablespoons of olive oil;
- 1 tablespoon lemon juice;
- ½ teaspoon mustard;
- salt - to taste.
Cooking
Wash vegetables and herbs. Cucumber and radish cut into strips or rub on a grater for Korean carrots. Finely chop the greens. Combine all ingredients, salt, season with olive oil, lemon juice and mustard. Mix thoroughly and serve.
Salad with Korean carrots and beans
Ingredients
- 200 g canned red beans;
- 100 g of Korean carrots;
- 100 g smoked chicken legs;
- 3 eggs;
- mayonnaise - to taste.
Cooking
While the eggs are boiling, drain the juice from the beans and combine them in a deep bowl with Korean-style carrots. Add diced leg (can be replaced with smoked sausage).
Eggs also cut into cubes and send to the rest of the ingredients. Dress the salad with mayonnaise. Salt if necessary.
Cooking time: 15 minutes.
Ingredients
- 200 g of Korean carrots;
- 200 g crab sticks;
- 100 g of hard cheese;
- 100 g of mayonnaise;
- 3 eggs;
- 1 clove of garlic;
- 1 bunch of green onions;
- 1 bunch of dill;
- salt and black ground pepper - to taste.
Cooking
Boil the eggs. While they are cooling, cut the crab sticks into thin strips, and grate the cheese on a coarse grater. Cut the eggs into strips or large cubes. Wash and chop the greens. Peel and pass the garlic through a press.
Combine all ingredients together, add mayonnaise, salt and mix well.
If desired, canned corn can be put in this salad.
Cooking time: 15 minutes.
Ingredients
- 200 g of Korean carrots;
- 100 g smoked sausage;
- 2 eggs;
- 1 pack of rye crackers;
- salt and mayonnaise - to taste.
Cooking
While the eggs are cooking, cut the sausage into strips. Chop the finished eggs into large cubes or straws. Combine sausage, eggs and Korean carrots. Salt and add croutons. It is better to take oblong with bacon flavor.
Dress 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 of soy sauce;
- 1 teaspoon of sugar;
- 1 teaspoon ground coriander;
- ½ teaspoon ground black pepper;
- ½ teaspoon red ground pepper;
- vegetable oil for frying.
Cooking
Gut squids, clean from skin and chitinous plates. Boil them in boiling salted water for 1-3 minutes. If overcooked, the meat will be tough.
While the squids are cooling, fry the chopped onion in vegetable oil. Peel and pass the garlic through a press. 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 be tastier if it brews a little.
Cooking time: 25 minutes.
Ingredients
- 500 g beef liver;
- 300 g of Korean carrots;
- 3 large onions;
- salt and mayonnaise - to taste;
- vegetable oil for frying.
Cooking
Peel and cut the onion into half rings. Then fry it in a small amount of vegetable oil. Rinse, peel off the films and finely chop the raw beef liver. Add it to the onion, salt and fry for another 10 minutes. When the onion and liver have cooled, mix them with Korean carrots and dress the salad with mayonnaise.
Ingredients
- 300 g chicken fillet;
- 200 g of hard cheese;
- 150 g of Korean carrots;
- 2 eggs;
- salt and mayonnaise - to taste.
Cooking
Boil in salted water. Boil hard-boiled eggs. While they are cooling, grate the cheese on a coarse grater. Cut chicken and eggs into cubes.
Combine the prepared ingredients together and season with mayonnaise. Or lay out in layers: chicken, carrots, cheese, eggs. Spread each layer, except the last one, with mayonnaise.
Salad with Korean carrots and orange
Cooking time: 40 minutes.
Ingredients
- 200 g chicken fillet;
- 200 g of Korean carrots;
- 150 g of hard cheese;
- 3 eggs;
- 1 orange;
- mayonnaise and salt - to taste.
Cooking
Boil the chicken in salted water. If there is already a boiled fillet, the cooking time will be reduced to 10 minutes. Cut the cooked chicken and peeled orange into large cubes. Boil the eggs and grate them on a coarse grater along with the cheese.
Spread the salad in layers, each spreading with mayonnaise: chicken, Korean carrots, orange, eggs, cheese. When the salad stands a little and soaks, it will be even tastier.
Salad with Korean carrots and mushrooms
Cooking time: 50 minutes.
Ingredients
- 300 g chicken fillet;
- 200 g pickled mushrooms;
- 200 g of Korean carrots;
- 100 g of pitted olives;
- 100 g of hard cheese;
- 2 eggs;
- greens for decoration;
- salt and mayonnaise - to taste.
Cooking
Boil the chicken fillet in salted water. Hard boiled eggs. While this is cooling, rinse and dice the mushrooms.
Cut the chicken in the same way and put it on a large dish in the form of a drop. Lubricate with mayonnaise. The next layer is mushrooms covered with mayonnaise. The third layer is chopped olives. The fourth - eggs, grated on a coarse grater and smeared with mayonnaise. The fifth layer is grated cheese.
Place Korean carrots on top so that the sharp end of the drop remains uncovered. With the help of olives, make the eyes and nose of the hedgehog. Decorate the salad with greens and let stand for a while.
If you need to quickly prepare a delicious salad on the festive table, I suggest using this recipe. The dish has a very simple recipe for cooking, while it turns out hearty and appetizing. Salad includes a minimum set of ingredients that are perfectly combined 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-style carrots and pickled mushrooms. The piquant taste and light spiciness of these components perfectly smooth out tender eggs and cheese. The salad is dressed with mayonnaise, which does not soak all the rows, but only the top ones.
Prepare the products according to the list - choose only fresh and high-quality specimens.
Squeeze the Korean-style carrots well from the marinade with your hands, place in the middle of a flat plate, forming a circle.
Throw the pickled mushrooms into a sieve or colander to drain the entire marinade. In parallel, select peppercorns, bay leaf and garlic, that is, all the elements that may be in the marinade. Mushrooms cut into segments of medium size, lay on top of the carrots, smooth, lightly grease with mayonnaise.
Boil hard-boiled eggs in advance, then cool them in cool water, remove the shell, chop the protein together with the yolk using a fine grater. Lay the resulting chips on a layer of mushrooms, cover with mayonnaise.
Hard cheese also grate with small holes. Cover the egg layer with cheese shavings. It is not necessary to smear the cheese with mayonnaise.
Rinse green onions under running water, chop, decorate the top of the salad with them.
Give the salad literally 20 minutes of time to soak, for this, place it in the refrigerator, then serve it on the table. Enjoy your meal!
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