Chanterelle salad with Korean carrots: recipes with chicken and herring. “Little Chanterelle” with chanterelles - an incredibly tasty salad

How many recipes are there today? variety of salads can be found! If you are tired of your usual snacks, try making Chanterelle salad with Korean carrots.There are many options for this snack: with herring, chicken meat, mushrooms - you will find recipes for every taste.

Do you want to pamper yourself and your household with spicy and spicy salad? Prepare Chanterelle with chicken and pickled cucumbers. This appetizer diversifies both everyday and holiday menus.

Compound:

• 200 g chicken meat;
• 2 pickled cucumbers;
• 160 g Korean carrots;
• 160 g semi-hard cheese;
• 1-2 cloves of garlic;
• salt;
• ground black pepper;
• mayonnaise.

Attention! The fillet can be boiled or cut into thin slices and fried in olive oil.

Preparation:

Advice! If Korean carrots contain garlic, it is better not to add it separately.

Preparing a delicious appetizer for the holiday table

Now let’s prepare the Chanterelle salad with layers of Korean carrots. Fresh cucumbers, pickled mushrooms and chicken meat - what could be more piquant?

Compound:

• 300 g chicken meat;
• 3 cucumbers;
• 300 g mushrooms;
• 200 g Korean carrots;
• 170 g cheese;
• mayonnaise.

Preparation:

“Little Chanterelle” with herring

Be sure to try this version of the Chanterelle salad with Korean carrots. Its recipe with herring is quite original. And to make the appetizer a real highlight of the holiday menu, we’ll put out a salad in the shape of a fox’s face.

Compound:

• 2 pcs. herring fillet;
• 300 g mushrooms (fresh);
• 4 potatoes;
• 200 g Korean carrots;
• 120 g olives (preferably pitted);
• 2 eggs;
• refined vegetable oil;
• mayonnaise.

Preparation:

1. Boil the potatoes in advance, as they say, in their jackets and hard-boiled eggs.
2. In the meantime, peel the onion and chop it into cubes.
3. We clean, wash and chop the mushrooms into slices.
4. Sauté the onion in refined vegetable oil, add the mushrooms and fry.
5. Peel the potatoes and grate them coarsely.
6. Peel the eggs and grate them on a fine grater.
7. Cut the herring fillet into small cubes.
8. We will lay out the ingredients in layers, trying to give the appetizer the shape of a fox's face.
9. First comes herring fillet and mayonnaise.
10. Then distribute a layer of mushrooms and onions.
11. Then we lay out the potatoes, forming a fox face out of them.
12. Lubricate the root vegetables with mayonnaise and distribute the carrots.
13. From the grated eggs we place the fluff on the fox's face.
14. We cut the olives into rings and make nose, ears, tail and eyes out of them.
15. This is the beauty we got.

Korean carrots can be replaced with fresh ones, but you just need to boil them and grate them first.

“Little Chanterelle” with chanterelles - an incredibly tasty salad

This easy-to-prepare salad will please even the most picky gourmet. Buy in advance dried chanterelles, they are the ones who will add sophistication and piquancy to the appetizer.

Instead of dried mushrooms, you can add pickled or fresh mushrooms to the salad. The latter should first be fried in purified vegetable oil.

Compound:

• 200 g Korean carrots;
• 50 g dried mushrooms (chanterelles);
• 1 tbsp. l. freshly squeezed lemon juice;
• ½ tsp. turmeric;
• 1 tsp. linseed oil;
• salt;
• ground black pepper;
• green onion feathers;
• 2-3 lettuce leaves.

Preparation:

1. Mushrooms need to be prepared in advance, preferably in the evening. Soak the chanterelles in cold purified water and leave overnight.
2. Before cooking, the chanterelles should be squeezed and cut into small pieces.
3. The green onion feathers need to be chopped.
4. Combine Korean carrots, onions and mushrooms in a salad bowl.
5. Add lemon juice and turmeric to flaxseed oil and mix.
6. Add the resulting dressing to the salad and mix.
7. Salt and pepper the salad to taste.
8. Place on a plate lettuce leaves, on top - salad. We serve the appetizer to the table.

Let's diversify the taste of the salad with crab sticks

Korean carrots and crab sticks are classics of the culinary genre. Add olives and eggs and get a hearty and incredibly tasty appetizer.

Compound:

• 250 g crab sticks;
• 10-12 olives;
• 220 g Korean carrots;
• 2 chicken eggs;
• table salt;
• mayonnaise.

Preparation:

1. We cut the sticks into cubes, and the olives into circles.
2. Boil the eggs hard, cool, peel and cut into medium pieces.
3. We combine all products.
4. Add mayonnaise, mix and add a little salt if necessary.
5. This salad can be served immediately.

Favorite salad: budget option

Chanterelle salad can be prepared with noodles. All the products you need for it will always be in your kitchen. Instead of carrots in Korean we will add boiled vegetable. Then the dish will have a milder taste.

Compound:

• 60 g noodles;
• carrot;
• 2-3 eggs;
• 2-3 garlic cloves;
• mayonnaise;
• blend of spices;
• 2 tbsp. l. milk.

For this appetizer we need vermicelli, as they say, instant cooking, since we will not boil it.

Preparation:

1. Grind the vermicelli by hand.
2. Sprinkle the noodles with special spices.
3. We connect 2 tbsp. l. mayonnaise with milk, mix the resulting mixture with vermicelli.
4. Let's leave the noodles for 30 minutes, we need them to steam.
5. Boil the eggs hard, peel and grate.
6. We clean and grate the carrots, as for cooking in Korean.
7. Combine noodles with eggs, carrots and chopped garlic.
8. Add mayonnaise and mix.
9. Cover a deep plate with food grade film.
10. Place the salad in it and leave in the refrigerator for 30 minutes.
11. Then turn the appetizer into a salad bowl and remove the film.

How many recipes for a wide variety of salads can be found today! If you are tired of your usual snacks, try making Chanterelle salad with Korean carrots. There are many options for this snack: with herring, chicken, mushrooms - you will find recipes for every taste.

Chanterelle salad: recipe with chicken

Do you want to pamper yourself and your household with a spicy and piquant salad? Prepare Chanterelle with chicken and pickled cucumbers. This appetizer diversifies both everyday and holiday menus.

Compound:

• 200 g chicken meat;
• 2 pickled cucumbers;
• 160 g Korean carrots;
• 160 g semi-hard cheese;
• 1-2 cloves of garlic;
• salt;
• ground black pepper;
• mayonnaise.

Attention! The fillet can be boiled or cut into thin slices and fried in olive oil.

Preparation:

1. Let's prepare the chicken fillet: wash it and dry it. Rub the meat with pepper and salt, wrap it in foil and bake for half an hour at a temperature of 170-180 degrees.
   
2. Cool the baked fillet and chop finely.
   
3. Grind the cheese into cubes approximately half a centimeter in size.
   
4. We chop the cucumbers, after drying them from the marinade.
   
5. Peel and chop the garlic cloves.
   
6. Combine all the ingredients in a salad bowl, add Korean carrots and mix.
   
7. Season the appetizer with mayonnaise, mix and put in the refrigerator for a couple of hours. Serve to the table in portioned bowls.

Advice! If Korean carrots contain garlic, it is better not to add it separately.

Preparing a delicious appetizer for the holiday table

Now let’s prepare the Chanterelle salad with layers of Korean carrots. Fresh cucumbers, pickled mushrooms and chicken - what could be more piquant?

Compound:

• 300 g chicken meat;
• 3 cucumbers;
• 300 g mushrooms;
• 200 g Korean carrots;
• 170 g cheese;
• mayonnaise.

Preparation:

1. We will prepare the products we need.
   
2. Boil the chicken fillet in advance in salted water and cool.
3. Finely chop the meat, wash the cucumbers and chop into strips.
   
4. For original presentation we'll need some snacks round shape without bottom. Place it on a plate. Grease the walls with mayonnaise.

   

5. Lay out the fillet and grease it with mayonnaise. Lightly compact this layer with a spoon.
   
6. Now let's lay out the mushrooms. We chose honey mushrooms, but you can use any other pickled mushrooms. If they are too large, chop them into medium pieces.
   
7. Next, lay out a layer of cucumbers.
   
8. Lubricate the cucumber layer with mayonnaise and carefully remove the mold, trying not to damage the structure.
   
9. Spread the last layer of Korean carrots.
   
10. Let the salad sit in the refrigerator for about an hour, and just before serving it, spread the grated cheese around it.

“Little Chanterelle” with herring

Be sure to try this version of the Chanterelle salad with Korean carrots. Its recipe with herring is quite original. And to make the appetizer a real highlight of the holiday menu, we’ll put out a salad in the shape of a fox’s face.

Compound:

• 2 pcs. herring fillet;
• 300 g mushrooms (fresh);
• 4 potatoes;
• 200 g Korean carrots;
• 120 g olives (preferably pitted);
• 2 eggs;
• refined vegetable oil;
• mayonnaise.

Preparation:

1. Boil the potatoes in advance, as they say, in their jackets and hard-boiled eggs.
2. In the meantime, peel the onion and chop it into cubes.
3. We clean, wash and chop the mushrooms into slices.
4. Sauté the onion in refined vegetable oil, add the mushrooms and fry.
5. Peel the potatoes and grate them coarsely.
6. Peel the eggs and grate them on a fine grater.
7. Cut the herring fillet into small cubes.
8. We will lay out the ingredients in layers, trying to give the appetizer the shape of a fox's face.
9. First comes herring fillet and mayonnaise.
10. Then distribute a layer of mushrooms and onions.
11. Then we lay out the potatoes, forming a fox face out of them.
12. Lubricate the root vegetables with mayonnaise and distribute the carrots.
13. From the grated eggs we place the fluff on the fox's face.
14. We cut the olives into rings and make nose, ears, tail and eyes out of them.
15. This is the beauty we got.

Korean carrots can be replaced with fresh ones, but you just need to boil them and grate them first.

“Little Chanterelle” with chanterelles - an incredibly tasty salad

This easy-to-prepare salad will please even the most picky gourmet. Buy dried chanterelles in advance, they will add sophistication and piquancy to the appetizer.

Instead of dried mushrooms, you can add pickled or fresh mushrooms to the salad. The latter should first be fried in purified vegetable oil.

Compound:

• 200 g Korean carrots;
• 50 g dried mushrooms (chanterelles);
• 1 tbsp. l. freshly squeezed lemon juice;
• ½ tsp. turmeric;
• 1 tsp. linseed oil;
• salt;
• ground black pepper;
• green onion feathers;
• 2-3 lettuce leaves.

Preparation:

1. Mushrooms need to be prepared in advance, preferably in the evening. Soak the chanterelles in cold purified water and leave overnight.
2. Before cooking, the chanterelles should be squeezed and cut into small pieces.
3. The green onion feathers need to be chopped.
4. Combine Korean carrots, onions and mushrooms in a salad bowl.
5. Add lemon juice and turmeric to flaxseed oil and mix.
6. Add the resulting dressing to the salad and mix.
7. Salt and pepper the salad to taste.
8. Place lettuce leaves on a plate and lettuce on top. We serve the appetizer to the table.

Let's diversify the taste of the salad with crab sticks

Korean carrots and crab sticks are classics of the culinary genre. Add olives and eggs and get a hearty and incredibly tasty appetizer.

Compound:

• 250 g crab sticks;
• 10-12 olives;
• 220 g Korean carrots;
• 2 chicken eggs;
• table salt;
• mayonnaise.

Preparation:

1. We cut the sticks into cubes, and the olives into circles.
2. Boil the eggs hard, cool, peel and cut into medium pieces.
3. We combine all products.
4. Add mayonnaise, mix and add a little salt if necessary.
5. This salad can be served immediately.

Favorite salad: budget option

Chanterelle salad can be prepared with noodles. All the products you need for it will always be in your kitchen. Instead of Korean carrots, add boiled vegetables. Then the dish will have a milder taste.

Compound:

• 60 g noodles;
• carrot;
• 2-3 eggs;
• 2-3 garlic cloves;
• mayonnaise;
• blend of spices;
• 2 tbsp. l. milk.

For this appetizer we need instant noodles, as they say, since we will not boil them.

Preparation:

1. Grind the vermicelli by hand.
2. Sprinkle the noodles with special spices.
3. We connect 2 tbsp. l. mayonnaise with milk, mix the resulting mixture with vermicelli.
4. Let's leave the noodles for 30 minutes, we need them to steam.
5. Boil the eggs hard, peel and grate.
6. We clean and grate the carrots, as for cooking in Korean.
7. Combine noodles with eggs, carrots and chopped garlic.
8. Add mayonnaise and mix.
9. Cover a deep plate with food grade film.
10. Place the salad in it and leave in the refrigerator for 30 minutes.
11. Then turn the appetizer into a salad bowl and remove the film.

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Today we will prepare Chanterelle salad with the addition of Korean carrots. The salad is very bright in color, but also tastes so good that no one can refuse it. Salads always arouse interest on the table, and “Little Chanterelle” will be a pleasant addition to holiday menu. Besides orange carrots the salad also includes nutritious chicken meat, cheese, pickled cucumber. All these ingredients seasoned mayonnaise sauce, turn this Chanterelle salad with Korean carrots, the recipe with photo of which is very simple, into a worthy treat. Try it and you will never be able to refuse it. It turns out very tasty, be sure to try it.




Required Products:

- 200 grams of Korean carrots,
- 150 grams of hard cheese,
- 250 grams of chilled chicken fillet,
- 150 grams of pickled cucumbers,
- 1-2 cloves of garlic,
- 1 package of mayonnaise.

How to cook with photos step by step

Grate the hard cheese into the salad on a coarse grater. I use creamy cheese, for example, “Russian”, “Dutch”, these varieties have a pleasant taste, so they are well suited for salad.




Cut the cooked chicken into long strips. The chicken should be well cooled after cooking. You can cook the chicken the night before, cool it, leave it in the refrigerator, and use it in a salad in the morning. After refrigeration, the chicken will separate well into fibers and cut.




We cut pickled cucumbers into elongated strips.






Place all the chopped products into one deep bowl: Korean carrots, pickles, cheese, chicken meat. It already looks appetizing, but there is still not enough sauce for juiciness. If the Korean carrots you come across are not spicy, then squeeze the garlic cloves through a press into the salad.




I pour mayonnaise over all the products, it will combine all the ingredients well and complete all your efforts.




In order to serve the salad, we take a form, transfer the salad into it and get a portioned form. In this form we can arrange all the plates and serve them to the guests. I'm sure your guests will really like this

To deliciously and brightly diversify everyday life and festive table, you can use ours. A little bit spicy, always colorful and incredibly tasty - that’s it. best characteristic dishes. It is better for the hostess to take note of the recipe for “Chanterelle” salad with Korean carrots in order to please yourself, your family or guests at any time.

A rather unusual product for our salads - rice noodles- just goes well with Korean carrots. After all, they are from the same East! The result is an original and simple dish at the same time.

What you will need:

• 270 grams of Korean carrots;
• 35 ml olive oil;
• 2 bell peppers;
• 220 grams of rice noodles;
• 1 chili pepper;
• 1 bunch of dill;
• 1 handful of cilantro;
• 1 onion;
• 1 clove of garlic.

Assembling the salad:

1. Remove the skin from the onion, then cut it into half rings as thinly as possible.
2. Wash the greens, it is better to use cilantro and dill. Remove moisture and chop.
3. Remove the peel from the garlic clove and chop finely.
4. Mix all three ingredients with olive oil.
5. Rinse the chili pepper, remove its stem and seeds and chop very finely. Add to the total mass. You can use dry pepper, but fresh pepper will taste better.
6. Rice noodles need to be poured with boiling water for 6 minutes. It should become soft. Next mix with the rest of the products.
7. Remove the carrots from the marinade, shorten the strips and add to the salad.
8. Wash the bell peppers, remove the stem and seeds, cut into strips and add to the dish.
9. Mix everything again and season with your favorite spices. It's better to take advantage sea ​​salt. After 5-8 minutes, the salad can be served when all the flavors have finally combined.

Chanterelle salad with Korean carrots

Recipe for a quick fix. The ingredients take almost no time, and together they are quite filling and filling.

What you will need:

• 225 grams of crab sticks;
• 225 grams of Korean carrots;
• 3 eggs;
• 125 grams of corn;
• 2 leaves of Chinese cabbage;
• 1 small fresh cucumber;
• 45 ml sesame oil;
• 1 bunch of dill;
• Green.

Sequence of actions:

1. Remove crab sticks from packaging. Next cut them small cubes. You can use ready-made crab meat, it should turn out tastier. But only if the product is of high quality and has not been frozen several times.
2. Cook the eggs until the yolks are firm, then cool. Peel the shells and cut into cubes.
3. Remove corn from marinade.
4. Squeeze Korean carrots from the marinade. Cut the straw into several pieces.
5. Wash the cucumber and taste with your tongue for bitterness. If it is present, then cut off the skin. Then cut into cubes, not too small.
6. Wash the greens, that is, dill, and tear them with your hands.
7. Mix all the ingredients together and add oil to them. You can decorate with greenery if desired. Serve the salad immediately; it is better not to leave it for the second day.

Tip: instead of the added sauce, this salad can be dressed with another one based on Greek yogurt. It will turn out truly elegant and very unusual. Combine chopped garlic, grated cucumber with peel and a bunch of chopped dill with Greek yogurt. Let the dressing sit for at least half an hour and season your favorite dishes.

Chanterelle salad: recipe with Korean carrots

The liver is a storehouse useful vitamins and minerals for your body. Be sure to prepare this for your family and friends. It will be very useful and incredibly tasty!

What you will need:

• 200 grams of liver;
• 20 grams of parsley;
• 160 grams of onion;
• 1 chicken egg;
• 2 tomatoes;
• 20 ml sunflower oil;
• 50 grams of Korean carrots;
• 20 ml soy sauce;
• 30 grams of lettuce;
• 35 ml chicken broth.

How to assemble the salad:

1. Peel the thin skin of the onion, cut off the roots, wash it and cut into thin half rings.
2. Rinse the liver, cut off the veins and films, dry with napkins. Cut into small pieces.
3. Heat a frying pan with oil and add onions there. Cook until translucent, then add the liver and fry until the offal is ready.
4. Once the meat has reached the desired condition, pour in chicken broth And soy sauce. Stew everything together.
5. Rinse the lettuce and tear it finely.
6. Wash the tomatoes and cut into cubes.
7. Wash the eggs, place them in a saucepan with cool water and place on the stove to cook until the center is firm.
8. Place the finished eggs into cool water again, and when they have cooled, cut them into cubes.
9. Rinse the parsley and chop finely.
10. In a salad bowl, combine liver with onions, carrots, lettuce pieces, tomatoes, eggs and parsley.

Advice: in this salad we used chicken liver. You can take any other one to your taste, but remember that beef takes the longest to cook, and chicken is the easiest.

Chanterelle salad with Korean carrots

Salty olives, bright tomatoes, juicy chicken, spicy carrots, hearty eggs, fresh herbs and homemade mayonnaise on egg yolks. What could be tastier?

What you will need:

• 2 chicken fillets;
• 1 can of pitted olives;
• 180 grams of Korean carrots;
• 13 cherry tomatoes;
• 160 grams of cheese;
• 5 chicken eggs;
• 230 ml homemade mayonnaise.

Preparing the salad:

1. Wash the fillet, cut off the films and fat, dry it with napkins.
2. Meat can be completely processed different methods: Boil with spices for about half an hour, but then cool directly in the broth to make it juicier. It is allowed to grate with spices and fry in a frying pan until full readiness under the lid on low heat. This way the fillet will be spicy and completely unusual. And the last option, the most popular, is baking. You can sprinkle the chicken with olive oil, give a little mustard, yogurt, lemon juice and provencal herbs– bake until done. It will be wildly aromatic and incredibly juicy.
3. Cut the cooled meat into cubes or strips.
4. Wash the eggs, place them in a saucepan with cool water and put them on the stove to cook until hard in the middle, cool, and cut into cubes.
5. Grind the cheese using a grater.
6. Cut the cherry into cubes, rinsing them with running water.
7. Cut the olives into rings and drain them in a colander.
8. Combine chicken, eggs, cheese, tomatoes, olives and add homemade mayonnaise. You can add spices to taste.
9. Decorate the dish with Korean carrots, which must first be squeezed out of the marinade and the strips shortened.
10. Mix the salad and let it brew for at least twenty minutes.

With bacon

This will be a real discovery for you and a dish that will be included in the list of favorites. Try it with us right now, because the products are the simplest and do not require long preparation.

What you will need:

• 3 slices of bacon;
• 180 grams of Korean carrots;
• 2 pinches of black pepper;
• 3 pinches of salt;
• 20 ml olive oil;
• 1 handful of pine nuts;
• 2 cloves of garlic.

How to prepare the salad:

1. Roast pine nuts until golden brown in a dry frying pan.
2. When the nuts have cooled, cut them into small pieces with a knife.
3. Peel the garlic and cut off the dry root. Grind the teeth in any convenient way.
4. Place the bacon in a dry frying pan and turn on the gas low. Fry the slices until they become chips.
5. Squeeze out excess liquid from carrots, shorten strips if necessary.
6. Combine nuts, Korean carrots, bacon, garlic. Add salt, pepper and olive oil.
7. Mix all ingredients and let the salad brew.

Tip: Have you ever heard of Tartar sauce? Why not add it to this salad? You will need mayonnaise, capers, some pickled cucumbers, mustard, lemon juice and green onions. Grind all bulk components and combine everything. Let it brew in the refrigerator for half an hour and season it with any snacks or serve with dishes.

Salads with Korean carrots are now at the peak of popularity. They have a special taste, and all five Chanterelle salads presented today prove this once again. These dishes themselves lift your spirits, because they are prepared quickly, turn out appetizing and do not require much attention. Bon appetit!