Salads with mushrooms and Korean carrots are easy to prepare and always pleasantly tasty. Pairs well with many side dishes and main dishes. Spicy carrots complement the mushrooms perfectly. It gives the dish piquancy and moderate juiciness. Oyster mushrooms or champignons are most often used as mushrooms, since these are the most affordable and easy to prepare mushrooms. They are boiled or fried until cooked. 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 put together an unusual selection of cooking recipes. We suggest considering 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 champignons,
• 1 onion,
• 3 boiled eggs,
• 150 gr. hard cheese,
• 200 gr. Korean carrots,
• 200 gr. mayonnaise,
• vegetable oil for frying 1 tbsp. spoon.
• olives - 50 gr. For decoration,
• some fresh parsley for garnish.

General characteristics:

• Cooking time: 50 minutes;
• Number of servings: 6;

Cooking method:

1. Boil the beef in salted water until cooked. While the meat is cooking, you should take care of the mushrooms. Wash the mushrooms well, then chop them not very large, but not small either.
2. Pour a spoonful of oil into a frying pan and first fry the chopped onion. Then add the mushrooms. Fry the mushrooms until done. At the very end of the stew, add salt and lightly pepper. During frying, liquid will release from the mushrooms. It's not needed in the salad. To get rid of it, keep the mushrooms on the fire a little longer so that the liquid evaporates, or drain it.
3. After a while, remove the meat from the broth and cool. Cut the cooled meat into strips. For the salad, you will also need to boil hard-boiled eggs. Grate the finished eggs onto a coarse grater, grate the cheese on a fine grater and chop the nuts.
4. We collect the salad in layers. Place the ring on the dish. The first layer is boiled breast. Lubricate each layer with mayonnaise.
5. The second layer is chopped walnuts. Lubricate with mayonnaise. Do not chop the nuts finely. The third layer is mushrooms and onions. Again a grid of mayonnaise.
6. The fourth layer is boiled eggs. The fifth layer is grated cheese. Choose hard varieties of cheese for puff salads. We also grease the cheese with mayonnaise. The sixth layer is a delicious and very attractive Korean carrot. So, in a ring, we put the salad in the refrigerator for at least an hour. Then carefully remove the ring and serve on top of the salad.

Salad with Korean carrots and potatoes

Ingredients:

• Onion - 1 pc.;
• Korean carrots - 200 gr.;
• champignons - 200 gr.;
• boiled potatoes - 1 pc.;
• oil, salt, pepper to taste.

General characteristics:

• Cooking time: 20 minutes;
• Number of servings: 1;

Cooking method:

1. Prepare all the ingredients for the salad. Peel the onion, then cut into half rings.
2. Rinse the mushrooms under running water. Then chop the mushrooms. Fry onions with mushrooms.
3. Boil the potatoes until tender, cool and peel. Cut the boiled potatoes into cubes.
4. 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.;
• Korean carrots - 150 gr.;
• potatoes - 2 pcs.;
• green onions - 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:

• Cooking time: 30 minutes;
• Number of servings: 2;

Cooking method:

1. 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.
2. Boil the potatoes in their jackets, peel them. Pound the chicken fillet to a thickness of 1.5–2 cm. Sprinkle the resulting chicken stack with seasonings. Heat the pan slightly and fry the fillet for 5-7 minutes on each side.
3. Let the fillet cool, cut into cubes. Cut the mushrooms and potatoes into the same cubes. Chop the green onions. Mix chicken, mushrooms, potatoes, onions and Korean carrots in a salad bowl. Mix well. Season the salad with mayonnaise. Salt and pepper to taste.

Salad with Korean carrots and green beans

Ingredients:

• Fresh champignons - 5 pcs.;
• Frozen green beans - 100 gr.;
• Korean carrots - 100 gr.;
• Canned black olives 7–9 pcs.;
• Vegetable oil;
• Sesame seeds 1/4 tsp;
• Salt to taste.

General characteristics:

• Cooking time: 25 minutes;
• Number of servings: 2;

Cooking method:

1. Defrost the green beans, drain the water and fry in vegetable oil until tender. Place in a bowl and cool.
2. Cut the mushrooms into slices and fry them in vegetable oil.
3. In a bowl, mix beans, mushrooms, pre-cooked Korean carrots, and halved olives. Add salt. Mix well and let sit for 20–30 minutes. Place on a plate and sprinkle with sesame seeds.

Salad with Korean carrots and champignons

Ingredients:

• Ready-made carrots in Korean – 200g;
• Onions – 1 pc.;
• Champignons – 200g;
• Vegetable oil to taste;
• Mayonnaise to taste.

General characteristics:

• Cooking time: 25 minutes;
• Number of servings: 2;

Cooking method:

1. You can prepare a salad with any mushrooms, not just champignons. You can buy Korean carrots ready-made or make them according to your favorite recipe.
2. We cut the champignons into slices, the onion into thin rings or half rings. Heat the oil in a frying pan and fry the onion. Then add the champignons and fry until the mushrooms are ready. Salt and pepper to taste.
3. Mix with prepared Korean carrots. The salad can be dressed with mayonnaise, but this is not necessary, it is already tasty and quite juicy.
4. The salad is suitable for those who are fasting and for vegetarians, in which case mayonnaise is not added or look for lean mayonnaise.

Delight salad with Korean carrots

Ingredients:

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

General characteristics:

• Cooking time: 45 minutes;
• Number of servings: 4;

Cooking method:

1. The very first thing you need to do is start cooking the meat. To do this, place a saucepan with water on the fire. While the water is boiling, rinse the meat thoroughly. Then we put it in water. Chicken cooks quite quickly, no more than 35 minutes. You should definitely add salt to the water, you can add pepper and bay leaf. Cool the finished meat, then chop it into thin strips.
2. We use marinated mushrooms in the salad. If you use honey mushrooms, you can leave them whole; they are already quite small. Cut the champignons into small cubes or slices.
3. Wash fresh cucumbers 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. Grate hard cheese into long strips; use a Korean carrot grater.
5. Now all layers of salad are prepared. We can put them together. 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.

Salad with chicken fillet and mushrooms

Ingredients:

• Korean carrots - 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:

• Cooking time: 35 minutes;
• Number of servings: 3;

Cooking method:

1. Wash the champignons and cut them. Peel the onion and chop finely. Fry both in vegetable oil. Place the mixture on a dish, salt to taste, grease with mayonnaise.
2. Boil the eggs, peel, chop, pour over the mushrooms, coat with mayonnaise. Boil the chicken fillet, cut into pieces, place in a third layer, brush with mayonnaise.
3. The fourth layer is Korean carrots, grease with mayonnaise, sprinkle with grated hard cheese. Korean salad with chicken fillet, mushrooms and carrots is ready.

Bavarian salad with mushrooms and Korean carrots

Ingredients:

• Boiled meat (pork, beef) - 150–200 gr.;
• Fresh champignons - 100g;
• Onions - 1 pc.;
• Boiled eggs - 2 pcs.;
• Hard cheese - 50 gr.;
• Korean carrots - 60–70 gr.;
• Mayonnaise - 2–3 tbsp;
• Salt and ground black pepper to taste;
• Vegetable oil - 2 tbsp;

General characteristics:

• Cooking time: 35 minutes;
• Number of servings: 2;

Cooking method:

1. Cut the meat into cubes and place in a frying pan heated with vegetable oil. Fry the meat until golden brown, pepper it a little, then add the onion, cut into thin half rings, into the pan. Fry the onion and meat for 3 minutes.
2. Add sliced ​​champignons, stir and add salt. Fry all over for 4-5 minutes.
3. Place the meat and mushrooms in a bowl and cool. Add coarsely grated cheese and chopped boiled eggs to the meat and champignons.
4. Add Korean carrots and mayonnaise here. Mix the salad thoroughly, place in a salad bowl, garnish with herbs and serve.

• Korean carrot marinade can be used as a dressing.
• For the salad, use different types of mushrooms. You can also use pickled, boiled and fried mushrooms.
• If you add bell peppers to the salad and don’t like the peppers raw, you can bake them in the oven or blanch them for a few minutes.
• If the carrots are too spicy, you can rinse them and place them in a sieve to remove excess moisture.

Salad with pickled mushrooms and Korean carrots- a tasty, satisfying dish that will decorate the table both on weekdays and on holidays. You can take any pickled mushrooms - champignons, chanterelles, honey mushrooms, etc., but Korean-style carrots can be prepared at home or bought in a store. Be sure to try this delicious salad!

Ingredients

To prepare a salad with pickled mushrooms and Korean carrots you will need:

180 g pickled mushrooms;

150 g Korean carrots;

3 potatoes;

1 onion;

salt - to taste;

2 sprigs of parsley;

Cooking steps

Squeeze the Korean carrots from their juice and, if they are grated into very long strips, cut them and place them in a salad bowl.

Cut the pickled mushrooms into slices or cut in half, place in a salad bowl with Korean carrots.

Cut the peeled onion into thin half rings and place with the mushrooms and carrots. If you have very bitter onions, first pour boiling water over them to remove the bitterness, and then add to the salad.

Boil potatoes in their skins, cool, peel and cut into cubes, add to salad.

Salt the salad with pickled mushrooms and Korean carrots, season with mayonnaise, mix well and place in the refrigerator for 1 hour to cool and set.

Then place the tasty and satisfying salad in salad bowls and can be served, sprinkled with finely chopped herbs on top.

Bon appetit!

Salads with mushrooms and Korean carrots are easy to prepare and always pleasantly tasty. Pairs well with many side dishes and main dishes. Spicy carrots complement the mushrooms perfectly. It gives the dish piquancy and moderate juiciness. Before adding it, you need to put it on a sieve to get rid of excess liquid.

Oyster mushrooms or champignons are most often used as mushrooms, since these are the most affordable and easy to prepare mushrooms. They are boiled or fried until cooked in a maximum of 10 minutes. Then cool and add to the salad.

Pickled mushrooms are also used. These can be: honey mushrooms, chanterelles, champignons and others.

Before adding to the dish, pickled mushrooms should be thoroughly washed under running water to get rid of the taste, sour vinegar marinade.

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. I suggest considering many options for preparing salads with Korean carrots and mushrooms.

How to prepare a salad with Korean carrots and mushrooms - 15 varieties

An elegant dish, perfect for a festive table

Ingredients:

• Potatoes - 2 pcs.
• Korean carrots - 150 gr.
• Processed cheese - 2 pcs.
• Smoked chicken breast - 1 pc.
• Pickled cucumbers - 1 pc.
• Marinated honey mushrooms - 500 gr.
• Chicken eggs - 2 pcs.
• Dill - 1 bunch.
• Mayonnaise - 200 gr.

Preparation:

Boil potatoes in their skins until tender. Cool and grate on a coarse grater. Cut chicken meat into small pieces, cucumbers into strips. Boil the eggs, cool, peel and grate. Rinse the mushrooms under running water to remove the marinade and set aside. Collect the salad in a forming ring in tiers, grease each with mayonnaise. In order: potatoes, cucumbers, eggs, Korean carrots, chicken, processed cheese. Place in the refrigerator for 20 minutes. Take out the salad, remove the form, grease the top and sides of the salad with mayonnaise, then sprinkle thoroughly with chopped dill and put honey mushrooms on top. Bon appetit.

A fragrant and tasty snack.

Ingredients:

• Oyster mushrooms - 1 kg.
• Fresh carrots - 300 gr.
• Garlic - 1 head.
• White onion - 2 pcs.
• Salt - 2 tsp.
• Sugar - 3 tsp.
• Hot pepper - 0.5 tsp.
• Black pepper - 0.5 tsp.
• Vegetable oil - 75 ml.
• Vinegar 9% - 50 ml.
• Coriander - 1 tsp.

Preparation:

Peel the carrots and grate them in Korean style. Cut the onion into half rings. Finely chop the garlic. Cut the mushrooms into strips and boil in salted water for 10 minutes. Then place on a sieve and cool. Separately mix salt, sugar and other spices, add vinegar and vegetable oil, mix well. Mix mushrooms, carrots, onions and garlic in one bowl, add marinade and stir. Refrigerate for 3 hours. Before serving, decorate with herbs.

Rich and tasty salad

Ingredients:

• Korean carrots - 100 gr.
• Chicken breast - 100 gr.
• Champignons - 10 pcs.
• Onions - 0.5 pcs.
• Eggs - 2 pcs.
• Hard cheese - 50 gr.
• Mayonnaise - to taste.
• Salt - pepper - to taste.

Preparation:

Fry mushrooms and onions in a frying pan until cooked. Season them with spices to your taste. Boil chicken meat until cooked. Cool and tear into fibers. Boil the eggs and cut into cubes. Combine carrots with mushrooms, chicken, eggs, cheese and mayonnaise in one bowl. Season with salt and pepper. Stir and serve.

An excellent option for diversifying your diet.

Ingredients:

• Korean style carrots - 200 gr.
• Marinated champignons - 150 gr.
• Crispy fried potatoes -100 gr.
• Mayonnaise - 2 tbsp.

Preparation:

Cut the marinated mushrooms into thin slices. Combine carrots with potatoes (previously deep-fried) and mushrooms. Mix with mayonnaise. Place the salad on a plate using a forming ring.

A delicious and easy to prepare salad.

Ingredients:

• Oyster mushrooms - 300 gr.
• Onions - 100 gr.
• Chicken meat - 300 gr.
• Korean carrots - 300 gr.
• Mayonnaise - 2 tbsp.
• Salt pepper.

Preparation:

Finely chop the onion and fry in a frying pan. Add chopped oyster mushrooms to it, add salt, add black pepper, and fry until the mushrooms are ready. Boil chicken meat until cooked.

In order for the chicken meat to be juicy, it must be cooled along with the broth.

Combine mushrooms, carrots, meat, mayonnaise and mix everything well.

A spicy and light snack.

Ingredients:

• Fresh carrots - 1 kg.
• Champignons - 800 gr.
• Hot pepper - 1 tsp.
• Ground black pepper - 1 tsp.
• Sugar - 3 tsp.
• Salt - 1 tsp.
• Garlic - 1 head.
• Vinegar 9% - 5 tbsp.
• Vegetable oil - 100 gr.

Preparation:

Grate the carrots on a special grater. Peel the garlic and press it using a garlic press. Wash the champignons, peel and cut into 4 parts. Boil the mushrooms in salted water for 5 minutes, then drain in a sieve. Salt and pepper the carrots and lightly mash them with your hands. Add mushrooms, garlic. Mix everything. Heat vegetable oil until almost boiling. Place the carrot salad in an iron or thick glass bowl, add all the remaining spices, pour in hot oil and stir. Then add vinegar and mix again. Refrigerate and wait 3 - 5 hours.

The ease of preparation of this salad will make it one of your favorites.

Ingredients:

• Chicken fillet - 1 pc.
• Champignons - 200 gr.
• Korean carrots - 200 gr.
• Fresh cucumber - 2 pcs.
• Onion - 1 pc.
• Fresh greens - 1 bunch.
• Mayonnaise - to taste.
• Salt, pepper - to taste.
• Vegetable oil - 2 tbsp.

Preparation:

Boil the chicken fillet and cut into small cubes. Fry the champignons with onions, adding vegetable oil, until soft. Cut the cucumbers into strips. Place mushrooms and onions on a salad dish and coat with mayonnaise, chicken with mayonnaise on top, then cucumbers with sauce and carrots on top. Garnish the salad with fresh herbs.

An excellent choice to diversify your diet.

Ingredients:

• Pork pulp - 200 gr.
• Onions - 1 pc.
• Boiled eggs - 2 pcs.
• Fresh champignons - 100 gr.
• Hard cheese - 50 gr.
• Korean carrots - 70 gr.
• Mayonnaise - 2 tbsp.
• Vegetable oil - 2 tbsp. (for frying)
• Salt, pepper - to taste.

Preparation:

Cut the meat into thin pieces and fry in vegetable oil, then add the chopped onion, and then the champignons. Season with spices. Fry until done. Then remove from the pan and cool. Grate eggs and cheese, combine with meat and mushrooms, add Korean carrots, mayonnaise, spices if required, and mix everything. Garnish with herbs and serve.

The unusual combination of ingredients will delight you.

Ingredients:

• Beef liver - 400 gr.
• Korean style carrots - 300 gr.
• Marinated champignons - 300 gr.
• Pickled cucumbers - 3 pcs.
• Onions - 1 pc.
• Unrefined oil - to taste.
• Lemon juice - 2 tbsp.

Preparation:

Peel the liver from the films, thinly cut into strips and fry in vegetable oil, with the addition of spices, until fully cooked. Finely chop the onion and fry until transparent. Cut the pickled cucumbers into strips, chop the champignons. Mix all ingredients with vegetable oil, pour over lemon juice and garnish with fresh herbs and mushrooms. Bon appetit.

A great option for a holiday table.

Ingredients:

• Korean carrots - 200 gr.
• Fried champignons - 300 gr.
• Boiled eggs - 3 pcs.
• Hard cheese - 200 gr.
• Green onion - 50 gr.
• Mayonnaise - to taste.

Preparation:

Lay the salad in layers, in the form of a slide on a plate. First carrots, then fried champignons seasoned with salt and pepper, grate boiled eggs on them, then hard cheese. Spread each layer with mayonnaise. Top with green onions.

The rich taste will pleasantly surprise guests at the festive table

Ingredients:

• Canned red beans - 1 can.
• Champignons - 300 gr.
• Korean carrots - 200 gr.
• Red onion - 1 pc.
• Mayonnaise - to taste.
• Salt, pepper - to taste.

Preparation:

Cut the champignons into thin slices, chop the onion and fry together with the mushrooms in vegetable oil. Season to taste. Rinse the beans and place in a salad bowl. Add cooled mushrooms with onions, Korean carrots and mayonnaise. Mix everything.

A flaky and delicious salad, perfect for a family lunch or dinner.

Ingredients:

• Chicken fillet - 2 pcs.
• Korean carrots - 100 gr.
• Fresh champignons - 200 gr.
• Hard cheese - 100 gr.
• Dill - 1 bunch.
• Mayonnaise - to taste.

Preparation:

Boil the chicken in salted water until cooked. Cool and separate into fibers. Cut the champignons into slices and fry in vegetable oil until soft. Season with salt and pepper and transfer to a dish. Place chicken fillet in the first layer on a salad plate and brush the layer with mayonnaise. Next, fold in the Korean carrots, making a lattice of mayonnaise on top, then mushrooms, mayonnaise and grated cheese. Garnish the salad with fresh dill.

An excellent light and low calorie snack.

A hearty and delicious salad with chicken, Korean carrots and champignons. The festive salad according to this recipe turns out to be piquant, it is quite quick to prepare and just as quickly eaten by guests!

Ingredients (for 1 serving) for salad with chicken and Korean carrots:

Chicken fillet (breast) – 0.5 pcs.
Fresh small champignons – 6–7 pcs.
Onion (small) – 1 pc.
Korean carrots – 50 g
Chicken egg – 2 pcs.
Hard cheese – 30 g
Mayonnaise – 2–3 tbsp. spoons
Vegetable oil – 1 tbsp. spoon
Table salt - to taste
Ground black pepper - to taste

How to prepare a delicious salad with chicken, Korean carrots and fried mushrooms, step-by-step recipe:

1. Wash the chicken breast under running water, boil until tender - 15-20 minutes. Boil the eggs for 8 minutes, cool in cold water. Cut the onion into half rings, cut the mushrooms into small cubes.

2. Fry onions and mushrooms over low heat in a minimum amount of vegetable oil.

3. Cool the finished chicken breast, cut into thin slices.

4. Peel the boiled eggs and chop them with a knife.

5. Grate hard cheese on a coarse grater.

6. Place all ingredients in a deep and comfortable bowl, add carrots. Salt the salad, pepper to taste, add mayonnaise.

7. Stir the salad and let it sit for a couple of minutes before serving.

When you place the salad with chicken, Korean carrots and champignons on a plate, use a serving ring to give it a beautiful shape. Bon appetit everyone!

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.

Place the fried onions 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!