Korean salads and mushrooms recipes carrots

On the eve of the holidays, many housewives wonder what can surprise and please loved ones? They face a responsible the task is to decorate the holiday table and put on it delicious and gourmet dishes. Of course, not a single feast is complete without salads. So, salads with honey mushrooms and Korean carrots are fine will cope with the role of the desired and refined delicacies. And besides such dishes will decorate even the most ordinary family dinner and quiet romantic evening.

Below are 3 salad recipes with honey mushrooms and Korean carrots. I must say that it’s not difficult to cook them, therefore, even novice cooks can safely do this is.

Korean style hot salad with mushrooms

Korean style mushroom salad will delight all spicy lovers, After all, it includes garlic and red ground pepper. Of course you can adjust the severity of the dish at your discretion, adding more or less ingredients to the marinade. Can you use the recipe above, where the proportions are calculated on medium severity.

  • Pickled honey mushrooms – 250 g;
  • Ready Korean carrots – 350 g;
  • Vinegar 9% – 2 tbsp. l .;
  • Olive oil – 3 tbsp. l .;
  • Garlic – 4-6 cloves;
  • Onion – 1 head;
  • Sugar – 1.5 tsp.
  • Salt, black and red ground pepper – to taste;
  • Korean carrot seasoning – ½ package;
  • Soy sauce – 1.5 tbsp. l

First of all, prepare the marinade: pour vinegar, oil and soy sauce. Then add sugar, salt, pepper, seasoning for carrots and crushed garlic cloves. Mix well until homogeneous mass and set aside for a while to insist.

Cut the onion into thin half rings and pour over boiling water. Leave for 15-20 minutes to get bitterness, and then shift give it to the marinade, let it brew for 5 minutes.

We combine pickled mushrooms with Korean carrots, mix.

We send marinade with onion to these two ingredients and again mix well.

After the dish is a little infused, you can serve it with boiled potatoes, pasta or rice.

Salad with mushrooms, Korean carrots and chicken

If you want to cook a less spicy dish, then use salad recipe with honey mushrooms, chicken and Korean carrots.

A treat is made quickly and simply, which means that it is obligatory will help you out when you need to set the table as soon as possible.

  • Honey mushrooms (boiled) – 400 g;
  • Korean carrot (ready-made) – 300 g;
  • Egg – 5 pcs.;
  • Chicken fillet – 1 pc.;
  • Vegetable oil – for frying;
  • Salt;
  • Fresh greens – 1 small bunch;
  • Mayonnaise.

Boiled mushrooms put on hot vegetable oil and fry until liquid evaporates, put in a salad bowl.

Meanwhile, put hard-boiled eggs, it’s about 10 min

And while the eggs are boiling, you should quickly cut the fillet into cubes or sticks. Then fry in a pan in which they were fried mushrooms, until golden brown.

When the eggs are boiled, it is necessary to drain the water and fill in the cold, let stand for a few minutes and peel.

Cut the eggs into cubes and send to a common plate in which there are already mushrooms and meat.

Add Korean carrots, finely chopped greens, salt with taste, season with mayonnaise, mix and serve.

Glade salad recipe with pickled honey mushrooms and Korean carrots

This beautiful and bright dish will perfectly decorate any holiday event. The main ingredients here are mushrooms, Korean carrots and chicken meat.

Additional ingredients are boiled potatoes, eggs and fresh cucumbers. However, if desired, you can replace additional Ingredients. For a salad with Korean carrots used pickled honey mushrooms.

  • Pickled honey mushrooms – 350 g;
  • Ready carrots in Korean – 200 g;
  • Boiled chicken fillet – 300 g;
  • Jacket potatoes – 1-2 pcs.;
  • Fresh cucumber (can be replaced with salted) – 1-2 pcs.;
  • Hard boiled eggs – 3 pcs.;
  • Fresh greens;
  • Mayonnaise.

Glade salad with honey mushrooms, Korean carrots and chicken done according to a certain technique, however you can do it yourself come up with an original feed option.

Peel the potatoes and grate, we carry out the same procedure and with boiled eggs.

Cut the cucumber and boiled meat into strips, set aside everything side.

Take a salad bowl and gently cover it with cling film.

Distribute the pickled mushrooms with the caps down and sprinkle with finely chopped herbs.

Spread a layer of Korean carrots on top, and then send chopped cucumber.

Smeared with mayonnaise and spread a layer of chicken, again we coat with mayonnaise.

Spread on top a layer of potatoes and a layer of eggs, spreading between them with mayonnaise.

Gently squeeze the dish with your hands, cover with a lid and set in the refrigerator for a few hours, preferably at night.

Then we get the salad, turn it over to the dish and remove food wrap.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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