Korean-style salad with mushrooms and carrots

4 servings

40 minutes

Mushroom and Korean carrot salad is an exquisite combination of tender chicken fillet, juicy mushrooms, and spicy Korean-style carrots. This salad features a rich flavor where the sweetness of the carrots harmonizes with the light tanginess of cucumbers and the richness of mushrooms. The mayonnaise covering each layer adds softness to the dish and binds the ingredients into a unified flavor composition. Although the recipe is original, its inspiration can be traced back to Korean cuisine known for its vibrant aromas and spicy notes. This salad makes a great decoration for a festive table and can serve as a standalone dish or an addition to the main course. It offers gastronomic pleasure and leaves a pleasant aftertaste that makes you want to return to it again and again.

Energy value per serving

• Calories: 348.9
• Proteins: 34.8g
• Fats: 14.1g
• Carbohydrates: 19.3g

Ingredients

• Champignons: 500 g
• Korean style carrots: 500 g
• Chicken fillet: 500 g
• Cucumbers: 3 pc
• Mayonnaise: to taste

Cooking steps

1. Fry the mushrooms with onions, boil and finely chop the fillet, and dice the cucumbers.

   Required ingredients:

   • Champignons: 500 g
   • Chicken fillet: 500 g
   • Cucumbers: 3 pieces

2. Then layer all the ingredients: 1st layer - mushrooms, 2nd layer - fillet, 3rd layer - Korean carrots, 4th layer - cucumbers. Don't forget to cover each layer with mayonnaise. The salad is ready.

   Required ingredients:

   • Champignons: 500 g
   • Chicken fillet: 500 g
   • Korean style carrots: 500 g
   • Cucumbers: 3 pieces
   • Mayonnaise:  to taste