Salad with Korean carrots and mushrooms - a tasty and juicy appetizer: recipe with photos and videos

Home Mixed salads

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. 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. Vegetable oil or mayonnaise is added as a sauce. 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

Mushroom Glade salad with Korean carrots
Crispy mushrooms with carrots
Salad with mushrooms and carrots
Delicate salad with mushrooms and Korean carrots
Salad with chicken and oyster mushrooms
Champignons with Korean carrots
Salad with chicken fillet and mushrooms
Delicious salad with meat and mushrooms
Tender salad with beef liver and mushrooms
Layered salad with mushrooms
Bean salad
Festive salad with carrots
Salad of pickled mushrooms and carrots
Mushrooms in Korean
Warm oyster mushroom salad with carrots

Simple Korean style bean salad with carrots and croutons

I love this appetizer, one and two, you're done. There is no need to boil or fry anything. One might say, from all the finished products. Very appropriate for the holidays. It goes away just as quickly as it cooks.

Ingredients:

250 grams of smoked sausage
40 grams of crackers
200 grams of carrots
200 grams of beans
2-3 spoons of mayonnaise

Crautons add some crunch to the salad with Korean carrots and smoked sausage. And canned white beans are like diamonds in a plate. But you can easily replace it with red or dark one.

I cut the sausage into cubes, the vegetables can be cut smaller. I strained the marinade from the beans and put out the crackers from the pack. By the way, I have it with boiled pork, but you can use any flavors.

Place everything in a bowl and add mayonnaise. Can be store-bought or homemade. I've recently fallen in love with 30%, previously I only used 67%, but this one is okay, not greasy.

I stir, you don’t need to add salt, the taste is already rich. And put it on a beautiful plate or salad bowl. We serve the dish to the table. You can add greenery, it will be more beautiful, or decorate with it.

Place the dressing before serving, otherwise everything will drain and lose its original appearance and taste.

Mushroom Glade salad with Korean carrots

An elegant dish, perfect for a festive 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 a coarse grater. Cut the 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.

More recipes

With smoked chicken

Chicken gives this salad a sophisticated taste, and olives and parsley add a festive touch. Ingredients:

Korean carrots - 250 grams;
egg - 5 pieces;
fresh champignons - 500 grams;
smoked chicken (you can take 2 legs) – 400g;
onion – 2 heads;
medium pickled cucumbers - 3 pcs.;
olives or olives, parsley or dill - for decoration;
mayonnaise.

Preparation:

First I do the preparatory work: boil the eggs and let them cool.
Finely chop the onion.
I cut the mushrooms into slices.
Fry onions and mushrooms in vegetable oil over low heat for 8-10 minutes. I leave it to cool.
I cut the chicken into small cubes.
I grate the eggs and cucumbers separately on a coarse grater.
I put the salad in the prepared bowl, coating each layer with mayonnaise: cucumber; chicken; mushrooms with onions; eggs; carrot.
The top layer is mayonnaise. I put sprigs of parsley and olives on it.

With pineapple and chicken

Here's a festive version of the salad.
The combination of pineapple and carrot flavors gives an interesting result. Small secret rice should be long-grain and cooked “grain to grain.” Try it! Ingredients:

boiled chicken (medium size) – 2 pcs.;
Korean carrots – 200 g;
canned pineapples - 1 can;
boiled rice – 300g;
walnuts;
mayonnaise.

Preparation:

I cut pineapple and chicken into equal cubes.
I boil the rice, wash it and cool it.
I add carrots, nuts, mayonnaise. I mix all the ingredients.

With crackers

Ingredients:

loaf - about a quarter;
Korean carrots – 200g;
cheese or mushroom sauce for dumplings;
cheese “Friendship” – 2 pcs.;

Preparation:

I cut the loaf into pieces of the same size and dry it in the oven for 10-15 minutes at 200 degrees.
I grate the processed cheese. I add our carrots and sauce.
I mix all the ingredients.

With mushrooms

Ingredients:

Korean carrots – 300 g;
pickled honey mushrooms – 300g;
green onion - a few feathers;
boiled rice – 200g.

Preparation:

I boil the rice grain by grain and wash it so it doesn’t stick together.
I add carrots, mushrooms and chopped green onions.
I add soy sauce or lemon juice - whichever you like best.

With beef liver and mushrooms

To get the right flavor for this salad, I always use beef liver.
First I soak it in milk, then remove the films and cook for 30-35 minutes. I don't add salt. Ingredients:

beef liver – 250g;
boiled potatoes – 200g;
Korean carrots – 250g;
onion – 1 large head;
pickled sliced mushrooms - 200g;
olive oil for frying;
mayonnaise.

Preparation:

I boil the liver, cool it, and cut it into strips.
I boil the potatoes and cut them into cubes.
Finely chop the onion and fry it in vegetable oil with mushrooms, cool.
I mix all the ingredients.
I usually sprinkle the salad with finely chopped green onions.

With smoked sausage

Ingredients:

smoked sausage, 200 g;
cheese - 150 g;
half a sweet pepper;
sweet apple – 1 pc.
hot pickled cucumbers - 2 pcs.;
Korean carrots - approximately 150 g;
green onion - 5-7 feathers;
mayonnaise.

Preparation:

I cut the sausage into strips, pepper, apple, cheese and cucumbers into cubes.
I chop the onion.
I add carrots and mayonnaise.

With ham

Ingredients:

ham – 300 g;
feta cheese – 200 g;
fresh cucumber – 1 pc.;
Korean carrots – 150 g;
soy sauce;
chicken eggs – 2 pcs.

Preparation:

I boil the eggs. I cut the ham into strips, eggs, cheese and cucumber into cubes.
I add carrots.
Stir and add soy sauce.

With crab sticks

This is a lighter version of the salad.
It contains a minimum of calories, but maximum taste. It takes literally a few minutes to prepare. Ingredients:

crab sticks – 200 g;
Korean carrots – 200 g;
pickled champignons – 150 g;
bell pepper – 3 pcs.;
pitted olives – 100g;
greenery.

Preparation:

I cut the pepper into half rings.
Crab sticks - into strips.
I cut the champignons into thin slices.
I cut the olives into slices.
Finely chop the greens with a sharp knife.
I mix all the ingredients.

With bell pepper

Ingredients:

Korean carrots – 200 g;
bell pepper – 200 g;
chicken egg – 2 pcs.
apple – 1 pc.
walnuts – 5 pcs.;
mayonnaise.

Preparation:

I peel the apple, cut the eggs and apple into cubes.
I cut the bell pepper into strips, add our carrots and chopped nuts.
I season it with mayonnaise.

With corn

Spicy lovers!
I serve this salad at the very beginning of the holiday feast; it whets the appetite wonderfully! The piquant detail of this salad is garlic. Ingredients:

chicken breast – 1 pc.;
canned corn - 1 jar;
Korean carrots – 120 g;
bell pepper - 1 pc.
garlic – 5 cloves;
ground black pepper;
chips - small package;
mayonnaise.

Preparation:

I cut the chicken and bell peppers into cubes, the carrots into short strips, otherwise it’s inconvenient to assemble the salad, I squeeze out the garlic with a garlic press, and add corn.
Salt, pepper, add mayonnaise. It's individual here. I mix everything.
Just before serving, I decorate the salad with chips.

With beans

Ingredients:

boiled potatoes – 200g;
canned red beans – 1 can;
Korean carrots 200g;
onion – 1 pc.;
champignons -200g;
apple;
mayonnaise.

Preparation:

Finely chop the onion and champignons and fry in vegetable oil, then cool.
I cut the potatoes and apple into cubes.
I add carrots, apples, diced potatoes and beans (without liquid) to the mushrooms and onions.
I mix everything with mayonnaise.

Crispy mushrooms with carrots

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.

Salad with mushrooms and carrots

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.

Step-by-step recipe for making “Male Tears” salad with pork

The appetizing salad “Male Tears” can be prepared from tender pork. This treat will be the highlight of your table. Try a simple and tasty snack that will not leave anyone indifferent.

Cooking time: 1 hour

Cooking time: 15 minutes

Servings – 6

Ingredients:

Pork – 250 gr.
Egg – 3 pcs.
Hard cheese – 100 gr.
Onions – 2 pcs.
Mayonnaise – 180 ml.
Vinegar – 100 ml.
Salt - to taste.
Green onions - to taste.

Cooking process:

Step 1. Boil pork until soft in salted water. Finely chop, mix with a small amount of mayonnaise and lay the workpiece in a thin layer.

Step 2. Chop the onion and soak in vinegar for 30 minutes. Place the product on the meat layer and coat with mayonnaise.

Step 3. Boil the eggs. Cut a small piece for decoration. We grate the rest, put it on the onion and spread it with mayonnaise.

Step 4. Place the last layer of grated cheese.

Step 5. Coat the workpiece with mayonnaise and carefully level it.

Step 6. Decorate the salad with egg and green onions. Place in the refrigerator to soak and serve!

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Delicate salad with mushrooms and Korean carrots

An excellent option for diversifying your diet.

Ingredients:

Korean style carrots – 200 gr.
Marinated champignons – 150 gr.
Crispy 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.

Salad with chicken and oyster mushrooms

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.

Champignons with Korean carrots

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. Place the carrot salad 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.

Carrot selection

Choosing carrots is a delicate matter. Juicy root vegetables with a bright orange color and an elongated cylindrical shape are best suited for this snack. For preparation, a special grater is used, which grates the carrots into thin long strips. If you don’t have such a grater, then it’s better not to use a regular one. Try cutting carrots with a sharp knife. Of course, you won’t get perfectly even stripes, but still... And then you choose the recipe that you like best and delight your family and guests with a wonderful snack.

Salad with chicken fillet and mushrooms

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. Place mushrooms and onions on a salad dish and coat with mayonnaise, chicken with mayonnaise on top, then cucumbers with sauce and carrots on top. Garnish the salad with fresh herbs.

Cooking in layers

Be that as it may, the salad on a serving plate in layers always looks presentable. This method requires more preparation time. Looking at the finished result, you even feel proud of yourself and rejoice at your creation. How beautiful it is! And there is no doubt that it is delicious.

Judge for yourself. The recipe includes not only smoked chicken with spicy carrots. There are also mushrooms and onions here. The layering is completed with chicken eggs and cheese shavings.

What you will need:

200 g smoked fillet;
200 g mushrooms;
150 g Korean carrots;
3 eggs;
100 g hard cheese;
1 onion;
mayonnaise.

How to cook:

1. Cut the chicken meat into cubes. After chopping the onions and champignons into medium-sized cubes, fry them in a frying pan with vegetable oil. Grate cheese and eggs on a coarse grater. Carrots (since they are shredded into long strips) can be cut into several pieces.

2. We begin forming the salad in layers. First, place chicken fillet cubes in a mold and cover with a thin layer of mayonnaise.

To easily remove the molding ring from the finished dish, wrap it in cling film before adding layers.

Next comes a layer of fried mushrooms with onions, then Korean carrots. Don't forget to coat the layers. If you think that there will be a lot of mayonnaise, then draw an openwork mayonnaise mesh between the layers.

Place the eggs into the molding ring, level them, and pat them down a little with a spoon. Cover with mayonnaise. We finish the layering with cheese. Cover the ring with cling film and place it in the refrigerator for 30 minutes to allow the layers to settle. We take off the ring and admire our creation.

Delicious salad with meat and mushrooms

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 into thin pieces and fry in vegetable oil, then add the chopped onion, and then the 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-style carrots, mayonnaise, if spices are required, and mix everything. Garnish with herbs and serve.

With smoked chicken, Korean carrots and pickled cucumbers

It is no coincidence that this salad received the name “Obzhorka”. Once you start eating, it’s simply impossible to stop. You want more and more... until the moment comes when it doesn’t fit anymore... Here’s the Glutton for you!

Meanwhile, the ingredients are very simple. To the traditional ingredients, hard cheese and pickled cucumbers are added. There is another recipe for this snack, where pickles are replaced with fresh ones. In both cases, they bring either freshness or a marinated aroma, full of spices and seasonings, to the food.

Ingredients:

300 g smoked fillet;
200 g Korean carrots;
200 g pickled cucumbers;
200 g hard cheese;
parsley (optional).

Preparation:

We separate the fillet into fibers or cut it into cubes. Pickled cucumbers can also be given any shape when cutting: either into cubes or into strips. Very small gherkins are cut lengthwise and into halves. Do as you feel comfortable.

Using a coarse grater, grate the hard cheese and place it in a common bowl. Add carrots prepared according to the Korean recipe.

The taste of the snack can be enhanced by adding 2 cloves of garlic, passing it through a press.

But this is not a required ingredient.

At the last stage of preparation, add mayonnaise. It is better to season the appetizer just before serving. Now, you can cover it with a lid and put it in the refrigerator for a while.

Tender salad with beef liver and mushrooms

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 the films, thinly cut into strips and fry in vegetable oil, with the addition of spices, until fully cooked. 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.

Layered salad with mushrooms

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 boiled eggs on them, then hard cheese. Spread each layer with mayonnaise. Top with green onions.

Bean salad

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 style carrots and mayonnaise. Mix everything.

Add bell pepper

This salad can replace a full dinner. Smoked chicken and corn give it richness, and Korean carrots give it a spicy aroma. Carrotcha is so versatile that as soon as you add a new product to it, you get a different version of the dish.

So in this recipe, when combined with bell pepper, the appetizer appears in a new quality: moderately spicy, aromatic and juicy.

Products:

350 g boiled-smoked fillet;
250 g Korean carrots;
170 g canned corn;
1 sweet bell pepper;
sour cream for dressing.

Preparation:

Shape the chicken fillet into medium-sized cubes. Cut the bell pepper into small cubes. Mix both ingredients in a bowl. Add Korean carrots and canned corn.

Season with sour cream and mix well. You can add salt and pepper. But spicy carrots contain all the necessary seasonings. They fully enrich the prepared snack with their taste.

Festive salad with carrots

A flaky and delicious salad, perfect for a 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 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.

Salad of pickled mushrooms and carrots

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. Cut the champignons into 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.

A little history

Did you know that the Korean word for carrots actually has virtually nothing to do with Korea?
Very few people in Korea have heard of him. And those who have heard, undoubtedly, consider such carrots to be an exclusively Russian product. It's all about the Korean emigrants who moved to Kazakhstan in the 30s of the 20th century. Another country, different products, different culinary traditions. Where in Kazakhstan at that time could you get, for example, mussels? Or Chinese cabbage? And carrots grew everywhere and gradually replaced Chinese cabbage in the Korean national dish “kimchi”.

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 onions, 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.