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On the eve of the holidays, many housewives are wondering what can surprise and please loved ones? They are faced with a responsible task to decorate the festive table and put delicious and delicious dishes on it. Of course, no meal 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 recipes for salad with honey agarics and Korean carrots. I must say that cooking them is completely easy, so even novice cooks can do it without fear.

Korean spicy honey mushroom salad

Korean honey mushroom salad will delight all spicy lovers, because it contains garlic and ground red pepper. Of course, you can adjust the spiciness of the dish at your discretion by adding more or less ingredients to the marinade. Or you can use the recipe given, where the proportions are designed for medium severity.

• Pickled mushrooms - 250 g;
• Ready-made Korean carrots - 350 g;
• Vinegar 9% - 2 tbsp l .;
• Olive oil - 3 tbsp. l .;
• Garlic - 4-6 cloves;
• Bow - 1 head;
• Sugar - 1.5 tsp.
• Salt, black and red ground pepper - to taste;
• Korean seasoning for carrots - ½ pack;
• Soy sauce - 1.5 tbsp. l.

First of all, prepare the marinade: pour vinegar, oil and soy sauce into a plate. Then add sugar, salt, pepper, carrot seasoning and crushed garlic cloves. Mix everything well until smooth and set aside for a while to infuse.

Cut the onion into thin half rings and pour over with boiling water. We leave it for 15-20 minutes so that the bitterness comes out, and then we transfer it to the marinade, let it brew for 5 minutes.

We combine pickled mushrooms with carrots in Korean, mix.

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

After the dish has infused a little, you can serve it with boiled potatoes, pasta or rice.

Salad with honey agarics, Korean carrots and chicken

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

The delicacy is made quickly and easily, which means that it will certainly help you out when you need to set the table as soon as possible.

• Honey mushrooms (boiled) - 400 g;
• Korean carrots (ready-made) - 300 g;
• Egg - 5 pcs.;
• Chicken fillet - 1 pc.;
• Vegetable oil - for frying;
• Salt;
• Fresh greens - 1 small bunch;
• Mayonnaise.

Put the boiled mushrooms on hot vegetable oil and fry until the liquid evaporates, put in a salad bowl.

In the meantime, put the eggs and boil them hard for about 10 minutes.

In the meantime, while the eggs are boiling, you should quickly cut the fillets into cubes or cubes. 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 cold water, let it stand for a few minutes and peel it.

Cut the eggs into cubes and send them 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.

"Polyanka" salad recipe with pickled 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, you can substitute additional ingredients if you wish. Pickled honey mushrooms are used for the salad with Korean carrots.

• Pickled mushrooms - 350 g;
• Ready-made Korean-style carrots - 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.

"Polyanka" salad with honey agarics, Korean carrots and chicken is made according to a certain technique, but you can independently come up with an original serving option.

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

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

We take a salad bowl and carefully cover it with cling film.

Distribute the pickled mushrooms with their caps down on the bottom of the container and sprinkle with finely chopped herbs.

Lay out a layer of Korean carrots on top, and then send a sliced ​​cucumber.

We coat with mayonnaise and spread a layer of chicken, again coat with mayonnaise.

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

Gently press down the dish with your hands, cover with a lid and put in the refrigerator for several hours, preferably at night.

Then we take out the salad, turn it over onto a dish and remove the cling film.