Mushroom salad with carrots. A simple and complex dish - salad with Korean carrots and mushrooms

Salad with pickled mushrooms and Korean carrots- delicious, hearty dish, which 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. Definitely try this one 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 put in the refrigerator for 1 hour to cool and set.

Then delicious and hearty salad Place in salad bowls and can be served, sprinkled with finely chopped herbs on top.

Bon appetit!

Everyone knows about the benefits of certain vegetables. But don’t forget about such a product as mushrooms. Mushrooms are an excellent source of micronutrients. In addition, mushrooms have original taste, which makes them a favorite dish of many.

Carrot and mushroom salad recipe is both healthy and tasty. Mushrooms fried until golden brown go perfectly with boiled carrots.

Carrot salad with mushrooms

Ingredients:

• Carrots - 850 g
• Canned champignons - 300 g
• Parsley (root) - 60 g
• Onion - 100 g
• Mayonnaise - 80 g
• Dill or parsley - 30 g
• Vegetable oil
• Salt.

Cooking method carrot salad with mushrooms:

Boil the carrots together with parsley root for 25 minutes after the water boils.

Cut the onion into small pieces and fry for 2 minutes in vegetable oil. Add water to the pan and simmer over low heat until the onion is transparent.

Drain the mushrooms in a colander, add to the pan with the onions and fry everything together for 5 minutes, stirring constantly.

Cut the boiled carrots and parsley root into medium pieces, add onions with mushrooms, chopped herbs. Salt the salad to taste, season with mayonnaise and serve.

Recipe for salad with mushrooms and carrots with sour cream

Ingredients:

• Carrots - 5 pcs.
• Mushrooms - 500 g
• Shallots - 2 pcs.
• - 1 jar
• Sour cream - 2-3 tbsp. spoons
• Olive oil - 1 tbsp. spoon
• Salt.

Cooking method salad with mushrooms and carrots with sour cream:

Peel the onion and cut into cubes.

Fry the onion in a preheated frying pan until golden brown.

Add peeled and diced mushrooms to the pan. Fry everything together until cooked, add sour cream, salt and leave to simmer over low heat for 10-12 minutes. Remove the pan from the heat and let the mushrooms and onions cool.

Peel the carrots and cut into small cubes. Add cooled mushrooms to carrots. Add peas to the salad, mix all ingredients well.

Serve, garnished with greens.

Salad with Korean carrots and mushrooms

Ingredients:

• Onions - 2 pcs.
• Mayonnaise
• - 300 g
• Bell pepper (red) - 1 pc.
• Dill - 1 bunch
• Garlic - 2 cloves
• Champignons - 600 g
• Egg - 2 pcs.

Cooking method:

Sort the mushrooms, rinse well under running water, cut into pieces. Place the mushrooms in a preheated frying pan with vegetable oil and fry until golden brown.

Peel the onion, cut into half rings, and fry in a separate pan.

Hard boil the egg, cool, cut into half rings of small thickness.

Wash the pepper, remove seeds and stems, cut into thin slices.

Cut the Korean carrots into smaller pieces.

Chop the dill greens.

Combine all salad ingredients in a bowl, mix gently, season with mayonnaise. Add the garlic passed through the press and mix well again.

Decorate the salad with greens.

Top Chef Isaac Correa - Best Recipes

Salads with mushrooms and Korean carrots 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. Add as a sauce vegetable oil or mayonnaise. 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 holiday 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 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.
• Crisp 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. Carrot salad place 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. On salad dish place mushrooms with onions and spread mayonnaise on top chicken meat with mayonnaise, 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 thin pieces and fry in vegetable oil, then add chopped onions, and then 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, if spices are 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 films, thinly cut into strips and fry in vegetable oil, with the addition of spices, until full readiness. 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 them boiled eggs, then hard cheese. Spread each layer with mayonnaise. Decorate on top 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.

Layered and tasty salad, perfect for 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 the 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.

Ingredients:

• Marinated mushrooms - 200 gr.
• Korean carrots - 100g.
• Canned corn - 4 tbsp.
• White onion -1 pc.
• Vegetable oil - 3 tbsp.
• Green onions - optional.

Preparation:

Peel the onion and chop finely. Chopped champignons in small pieces.

To rid the salad of excess liquid, place the carrots in a sieve, Korean style, and then add to the salad.

Combine all ingredients and season with vegetable oil. Add green onion and mix everything.

Mushrooms in Korean

A fragrant appetizer for the holiday table.

Ingredients:

• Fresh oyster mushrooms - 1 kg.
• Korean carrots - 100 gr.
• Garlic - 5 cloves.
• Tomato paste - 1 tbsp.
• Red onion - 2 pcs.
• Sugar - 1 tsp.
• Vinegar 9% - 5 tbsp.
• Soy sauce- 3 tbsp.
• Ground red and black pepper - to taste.
• Vegetable oil - 5 tbsp.

Preparation:

Wash the mushrooms, cut into large strips and boil for 5-7 minutes. Cut the onion into half rings, chop the garlic finely. Mix Korean carrots with onion, garlic, sugar, tomato paste, soy sauce and mix everything well. Then add boiled oyster mushrooms, a mixture of peppers and vinegar. Heat vegetable oil in a frying pan and pour hot into the salad. Mix everything, cover and refrigerate for 5 hours.

A wonderful appetizer for a holiday table.

Ingredients:

• Oyster mushrooms - 200 gr.
• Carrots - 1 pc.
• Ginger root - 30 gr.
• Garlic - 3 cloves.
• Green onion - 30 gr.
• Rice vinegar - 1 tbsp.
• Vegetable oil - 3 tbsp.
• Sesame oil - 2 tbsp.
• Soy sauce - 2 tbsp.

Preparation:

Peel the carrots and cut into thin long strips. Peel and chop the ginger and garlic. Heat the oil in a frying pan, throw in the carrots, ginger and garlic, simmer for 2 minutes. Then add the oyster mushrooms cut into strips and fry until tender. Pour in soy sauce rice vinegar and simmer for a few more minutes. Then remove from heat, transfer to a plate, pour in sesame oil and sprinkle with green onions. Bon appetit.

- varied. Salad is a cold dish that for a long time It was customary to serve it as an appetizer.

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

Now salads are an extensive section of cooking. Professionals around the world are trying to systematize salads, dividing recipes according to methods. culinary processing, according to 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 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 a salad with Korean carrots and mushrooms has many various options, and they are all 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, stewed vegetables. If it was just a matter of cutting the ingredients, then it would be too simple for a salad. The complexity 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 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 potato, egg and cucumber salad, you need to define correct proportion 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 adding it to salads large number dressing, then “dry” components need to be included in the salad in a larger volume.

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 in which you can include not only tasty, but also bright, colorful products, which with their appearance will stimulate the appetite at the table and good mood for the whole day.

But to what has been said, of course, it is necessary to add that salads can only be prepared from the most fresh products. It is also important that the components of the dish are combined with each other not only taste qualities, but also did not create dissonance, which could 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, it should not be combined in one dish fresh cream with vegetables, 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. In a separate bowl with chilled boiled water add lemon juice 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:

Chinese 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 is also suitable for 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, red, canned 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 cooked and chop fried pieces with straws. 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 the mushroom stems into cubes and fresh cucumbers– in 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 stems,

chopped greens,

stuffed mushrooms.

6. Salad with Korean carrots and mushrooms “Eurasia”

Compound:

Olives, pitted 180 g

Brynza (or “Feta”) 350 g

Carrot ( 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. Decorate fresh leaves parsley and red basil.

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 then have to be eliminated through exhausting training. 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 taste.
• To delete specific smell fish, before processing, keep it in lemon juice. 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.

• 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.

Cooking 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. 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 cook with, they are already sold in finished form. 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 small cubes or records.
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 better to cook on flat dish so that all layers are uniform. 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 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, 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. Mushroom layer lightly grease 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 we put a layer of Korean carrots. The carrots don’t need to be salted; 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.

Cooking 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 finely chop them; 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. Prepare this salad You can layer it 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. The top layer 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 is juicy and pungent 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;
• A jar of olives;
• Fresh herbs;
• Vegetable oil;
• Mayonnaise;
• Salt.

Recipe: