Salad with chicken, mushrooms and Korean carrots. Spicy salads with mushrooms and Korean carrots. Salad with Korean carrots and beans

Korean cuisine has become popular far beyond its homeland. The abundance of spices and seasonings adds piquancy to both our diet and our lives. It’s so nice to add some spice, zest, and sparkle to everyday life, both literally and figuratively.

I probably won't be mistaken if I say that the most popular dish Korean cuisine is carrots in Korean. This simple salad is especially relevant in winter, when we are threatened by flu and colds, and in spring, when vitamin deficiency reminds us of itself. The same salad also contains carrots, which contain a lot of vitamins, and garlic, which is a generally recognized folk remedy for preventing colds.

Based Korean carrots can be cooked variety of salads, one of which I offer today. Korean carrot salad with mushrooms is very easy to prepare; we just need to add boiled champignons, which, however, can be replaced with other mushrooms. But the wild mushrooms will need to be boiled longer.

Add salt to the water in which the champignons will be cooked. Wash the mushrooms, clean them of sand and boil them whole for 15-20 minutes from the start of boiling water.

Chop the onion coarsely, put it in a frying pan with vegetable oil and fry. Then we remove it and use the oil to season the carrots. I sometimes skip this step, make carrots without onions, and use oil for dressing without heat treatment.

Grate the carrots on a special grater.

Add garlic squeezed through a garlic squeezer, Korean carrot seasoning and ground black pepper. These ingredients can be taken in larger or smaller quantities than indicated in the recipe - to taste. Although Korean cuisine is considered spicy and piquant, we are the ones who eat this dish, so we adjust the recipe to suit our taste.

Add sugar and salt. Here I also rely on my taste: first I add both components a little, and then I add one and the other until I get a result that I like.

I season the salad with vinegar and vegetable oil, in which the onions were fried. There is no onion in it anymore, but it has already given off its aroma and taste. We also handle vinegar carefully, adding it little by little.

Set the Korean carrots aside for now and let them marinate. And we will deal with the mushrooms, which have already been cooked. Cut them into slices, not very finely.

The carrots had only been marinated for a few minutes, but their appearance had already changed a little.

Add chopped champignons. Our salad with Korean carrots and mushrooms are ready. You can put it in a jar and keep it in the refrigerator for several days.

This salad will be good with any side dish and other meat dishes, it can be used in pita rolls, tartlets, etc. In a word, we prepare and experiment.

Salads with mushrooms and Korean carrots can be incredibly simple, everyday, or “dressy”, festive, but the whole dish has one thing in common - pleasant spiciness and amazing elegance. Among such recipes, a special place should be given to those in which mushrooms are added: pickled, salted, fried or boiled, but it is with them that the dishes become completely different. It is no longer possible to call them the Korean mushroom meadow salad with carrots simple and ordinary. Mushroom glade satisfying and surprisingly attractive, and also incredibly fragrant.

This and champignons can be safely called self-sufficient, capable of not only satisfying hunger, but also leaving a lasting impression. The resulting dish is both tender and savory. Such an unusual taste combination attracts and attracts, the snack is eaten in a matter of minutes. However, cooking won’t take much time either.

For a salad of Korean carrots and mushrooms you need:

• 600 gr. chicken breast;
• 400 gr. champignons;
• 4 large eggs;
• 2 onion heads;
• 250 gr. Korean carrots;
• 200 gr. cheese;
• 400 gr. corn from a jar;
• 30 gr. butter;
• 2 gr. salt;
• 4 gr. pepper;
• 10 gr. mushroom mixtures;
• 180 gr. mayonnaise.

Salad with champignons and Korean carrots:

1. The chicken breast is washed and boiled in water with spices. Then the fillet is cooled in the broth and torn by hand into individual fibers.
2. The mushrooms are washed, sorted and the film is removed from the caps, each specimen on the board is cut into slices. Then pour the mass into a frying pan, add oil and fry, add salt and a special mixture for mushrooms.
3. The onion is peeled, washed and chopped into thin slices with a knife, poured into a frying pan with the mushrooms, and fried.
4. The eggs are boiled until the yolk is firm, cooled, peeled and cut into small cubes.
5. Open the jar of corn, place all the contents in a colander, and strain the marinade.
6. Korean carrots are slightly squeezed and chopped.
7. The cheese is grated.
8. Place the chicken on the bottom of the plate, and mushrooms and onions on top of it and coat the layer with mayonnaise.
9. Then the testicles are placed and also coated.
10. Next comes Korean carrots and cheese.
11. Next comes the corn - no need to grease it.
12. Additionally, the salad can be decorated with chopped herbs.

Tip: so that the cheese is evenly distributed over the top of the salad, does not form lumps and is airy, it is recommended to grate the product not into a bowl, but directly into the salad.

Salad with Korean carrots and fried mushrooms

Enough that can be prepared "on a quick fix" A very convenient option in case of unexpected guests. The dish is perfect for strong drinks as an appetizer, and it will be an original and tasty addition to simple side dishes. Everything about it seems simple, but the taste is far from ordinary.

For a salad with Korean carrots and mushrooms you need:

• 200 gr. Korean carrots;
• 300 gr. mushrooms;
• 100 gr. cheese;
• 3 large eggs;
• 2 gr. salt;
• 120 gr. mayonnaise;
• 20 gr. butter

Korean salad with champignons and carrots:

1. The mushrooms are washed and peeled, then rinsed and fried in a frying pan with added oil until all the liquid has evaporated.
2. Place the eggs in a saucepan, add water and boil. Then filter the boiling water and pour in ice water to cool. Then they clean and cut into cubes.
3. The cheese is grated on a grater.
4. Squeeze the carrots by hand and shorten the strips.
5. Pour all the products prepared for this moment into a salad bowl, pour in mayonnaise and mix.

Tip: instead of regular mayonnaise in this salad, you can use a mixture of sour cream and fermented baked milk in 1:1 proportions as a dressing. It will turn out no less tasty, but at the same time much more tender and less caloric, and therefore more healthy.

Korean salad with mushrooms and carrots

This one is able to satisfy the needs of several categories of people at once. It has very few calories, which means it is a suitable dish for those who are watching their figure. But at the same time spicy and spicy - lovers of fiery dishes will like it. Unusual and bright - for those who like experimenting. In addition, it prepares very quickly.

For mushroom and Korean carrot salad you need:

• 300 gr. chicken fillet;
• 3 large cucumbers;
• 200 gr. pickled honey mushrooms;
• 200 gr. Korean carrots;
• 120 gr. mayonnaise;
• 20 gr. greenery

Salad with Korean carrots and pickled mushrooms:

1. The chicken is washed and boiled in plain water. Add spices if desired. Then they are cooled in water and cut into small pieces or disassembled into fibers.
2. The cucumbers are washed, the skin is cut off and cut into small cubes.
3. Take a serving ring and place it on a dish, lay the meat on the bottom and coat it with mayonnaise. Press it down a little with a spoon.
4. Drain the marinade from the jar of mushrooms and spread the mushrooms on the chicken.
5. Cucumbers are already placed on them and coated.
6. The final part of this dish is Korean-style carrots. After placing it in the salad, the ring is removed and the appetizer is decorated with herbs.

Important! Often, after the serving ring is removed, the salad falls apart and looks unpresentable. To prevent this from happening, the first thing you need to do is lubricate the ring a little with oil and only then put food in it. In addition, it would be a good idea to press down each layer more firmly with a spoon.

Korean salad with mushrooms and carrots

Chicken hearts are rarely used in salads. For some reason, this offal does not arouse interest among most people. But they are the ones who make the dish perfect and unique; absolutely everything about it is perfect. Pleasantly crispy chips only emphasize this amazing idyll.

For a salad with mushrooms and Korean carrots you need:

• 100 gr. Korean carrots;
• 180 gr. chicken hearts;
• 75 gr. corn;
• 100 gr. champignons;
• 120 gr. chips;
• 2 gr. salt;
• 20 gr. oils;
• 120 gr. mayonnaise.

Salad with Korean carrots and mushrooms:

1. The corn is opened and the liquid is drained.
2. The hearts are washed, all unnecessary vessels and fat are cut off, placed in a pan, filled with water, and boiled.
3. After cooking, the top of the offal is cut off.
4. The champignons are washed and cut into smaller pieces, placed in a frying pan with butter and fried.
5. All prepared products and Korean carrots are poured into a salad bowl and poured with mayonnaise, mixed with a spoon.
6. Lastly, decorate with chips and you can serve!

Korean mushroom and carrot salad

This salad can hardly be called the heritage of Korea. There are so many exotic and original components in it that you are amazed. The only thing that reminds us of Korean cuisine is carrots, which are simply irreplaceable in this case. The taste of the dish is very extraordinary, but this is what attracts us most about it.

Required components:

• 200 gr. champignons;
• 4 eggs;
• 240 gr. Korean carrots;
• 1 smoked leg;
• Mayonnaise.

Korean champignon salad:

1. Separate the smoked meat and tear into fibers.
2. Boil the eggs until the yolk is firm, cool, then peel and cut into cubes.
3. Remove the carrots from the marinade, squeeze them a little with your hands and shorten the strips.
4. Wash the champignons, cut into pieces and fry in a frying pan with butter.
5. You can add salt, pepper or dried garlic to taste.
6. Combine all ingredients in a salad bowl, season with mayonnaise and serve.

Korean tree mushroom salads are always enriched with spices. Often such dishes don’t even need to be seasoned with salt and pepper, especially if they also contain pickled mushrooms. In addition, such simple preparations can contain the most unexpected products, even the most unusual and exotic ones. Naturally, the taste will become completely different, extravagant.

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. 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 delicious and hearty salad Place 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. 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. Add as a sauce vegetable oil or mayonnaise. Editorial " Quick Recipes» has collected 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. Second layer - crushed 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 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. Shred 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. Green beans defrost, drain the water and fry in vegetable oil until cooked. 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, and spread with mayonnaise.
3. The fourth layer is Korean-style carrots, grease with mayonnaise, sprinkle with grated hard cheese. Salad with chicken fillet, mushrooms and carrots in Korean 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 it to the pan onion, cut into thin half rings. 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 grated to the meat and champignons. coarse grater cheese and chopped boiled eggs.
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 marinated, boiled and fried mushrooms.
• If you add to salad bell pepper, and if you don’t like 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.

• 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.

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 prepare and are sold ready-made. 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 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. 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 It is better to cook on a flat dish so that all layers are even. 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 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.

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. The salad does not take much time to prepare, so you can always prepare it in a hurry. 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. Lightly grease the mushroom layer a small amount mayonnaise.
4. Boil chicken eggs. After cooking, cool them 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 add 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. This is how easy it is to make a spicy salad of 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.

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 chop them finely; 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. You can prepare this salad in puff form 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 has a juicy and spicy 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 in 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: