Salad recipes with honey mushrooms and Korean carrots

On the eve of the holidays, many housewives are wondering how to surprise and delight loved ones? They face the crucial task of decorating the festive table and putting delicious and delicious dishes on it. Of course, not a single feast is complete without salads. So, salads with honey mushrooms and Korean carrots will perfectly cope with the role of desired and delicious delicacies. And besides, such dishes will decorate even the most ordinary family dinner and a quiet romantic evening.

Below are 3 salad recipes with honey mushrooms and Korean carrots. I must say that cooking them is completely uncomplicated, so even novice cooks can do it without fear.

Korean style hot salad with mushrooms

Korean style mushroom salad will delight all spicy lovers, because it includes garlic and red pepper. Of course, you can adjust the severity of the dish at your discretion by adding more or less ingredients to the marinade. Or you can use the recipe above, where the proportions are designed for 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, prepare the marinade: pour vinegar, oil and soy sauce into a plate. Then add sugar, salt, pepper, seasoning for carrots and crushed cloves of garlic. Mix everything thoroughly until smooth and set aside for a while.

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

Salad with mushrooms, Korean carrots and chicken

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

A treat is made quickly and simply, which means it will surely 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 the liquid evaporates, put in a salad bowl.

In the meantime, put the eggs in hard boiled, it is about 10 minutes.

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

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

Cut the eggs into cubes and send to a common plate, which already contains mushrooms and meat.

Add Korean carrots, finely chopped greens, salt to 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 festive 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 salad with Korean carrots, pickled mushrooms are used.

• 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 is made using a certain technique, however, you can independently come up with an original version of serving.

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

We cut the cucumber and boiled meat into strips, set everything aside.

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

At the bottom of the container we distribute the pickled mushrooms with their caps down and sprinkle with finely chopped greens.

We spread a layer of Korean carrots on top, and then we send the chopped cucumber.

We coat with mayonnaise and lay out a layer of chicken, again we coat with mayonnaise.

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

Gently squeeze the dish with your hands, cover and put in the refrigerator for several hours, preferably at night.

Then we get the salad, turn it over to the dish and remove the cling film.