Home A fish Recipe for chanterelle salad with Korean carrots. Chanterelle salad with Korean carrots: recipes with chicken and herring Chanterelle salad with Korean carrot layers

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Recipe for chanterelle salad with Korean carrots. Chanterelle salad with Korean carrots: recipes with chicken and herring Chanterelle salad with Korean carrot layers

What unites these two salads and what becomes the reason for the name? Of course, a red carrot. In both recipes, it will be on top. Only in one it is spicy Korean, and in the other it is ordinary boiled. In one, she will play the role of a fur coat, and in the other she will depict us the tail of a fox. This is what you will see further in the step-by-step photos.

Salad "Fox coat" with herring and mushrooms

Of course, it is better to take for a salad Forest mushrooms, it would be great to make it from chanterelles, but I practically don’t have them, so there will be ordinary fresh champignons. In general, the combination of mushrooms with herring, it seems to me, cannot be called classic. And when I was cooking, until the very last moment, this moment caused me doubts. But they were in vain. Everything is in perfect harmony and the dish turned out delicious.

Ingredients:

mushrooms - 150g;
herring - 1 pc;
potatoes - 1 pc;
onion - 0.5 pcs;
carrots - 1 pc;
eggs - 2pcs;
salt - to taste;
vegetable oil - 2 tablespoons;
butter - 1 tsp;
mayonnaise.

How to cook salad "Fox coat"

What you need to do in advance: boil potatoes, carrots in their uniforms; hard boil eggs.
Mushrooms cut into slices. Large first into quarters or halves.
In a frying pan, heat vegetable and butter (mushrooms love a mixture of oils).
When warmed up, put the slices of mushrooms.
Stir-fry for about 20 minutes. During this time, the liquid should evaporate, and the mushrooms will brown.
Herring, if it is a whole fish, we cut it, and cut it into small pieces.
The fox fur coat, like its famous colleague, is laid out in layers. And their order is this: first pieces of herring. In order for the salad to be beautiful and correct, I took a ring from a split mold for a small diameter cake. Set it up on a flat plate. The bottom layer - the herring is slightly tamped with the back of a tablespoon.
Finely chop the onion and put on the herring.
Then cooled mushrooms.
Lubricate with mayonnaise. It seems to me that it is not necessary to smear each layer. The salad itself is not dry and you don’t want to add extra calories to it due to the large amount of mayonnaise.
We clean the potatoes from the skin, three on a coarse grater and put the next layer.
Next come the grated eggs. You can add a little salt if you wish.
Lubricate with dressing.
And now the main thing - carrots. We also rub it coarsely. For this recipe, I recommend taking a large carrot, or two medium ones, so that our fox's fur coat is rich and fluffy. There is no need to smear it on top.
We put it in the refrigerator to infuse and soak.

Before serving, remove the ring (if used). In my experience, salads are usually very popular with guests. And it is quite appropriate on the festive table. If you take red fish instead of herring, then both the lower and upper layers will be red.

Salad "Chernetine" with Korean-style chicken and carrots

It is generally accepted that the fox tail will certainly bring good luck to the owner and will be his lucky talisman. original decoration holiday table, symbolizing good luck, will be the Fox Tail salad, which will be appreciated by others for its unusual interesting serving and unique delicate taste.

Ingredients:

chicken breast- 1 PC;
chicken eggs - 4pcs;
onion - 1 medium;
champignons - 300g;
carrots "in Korean" - 200g;
mayonnaise - 100g;
garlic - 2 cloves.

How to cook the Fox Tail Salad:

Salad "Fox tail" is ready! By the way, it looks quite New Year's, which is especially important in New Year 2018 is the year of the dog (the fox is a canine).

hearty and delicious salad which is easy to prepare. Korean-style carrots add spice to the dish; By reducing or, conversely, increasing its quantity, you can adjust the spiciness of the dish. We offer you several interesting options for Chanterelle salad with Korean carrot.

Traditionally, this salad is prepared with the addition of chicken fillet and Korean carrots. Available ingredients are used to prepare the dish. The salad is very tasty and juicy. Such a dish will be the highlight of the festive table and will not leave indifferent any guest.

Cooking time: 15 minutes
Servings: 3-4

Ingredients:

boiled/baked chicken breast, fillet (500 g);
carrots in Korean (200 g);
hard cheese (200 g);
pickled / pickled cucumber (2 pcs.);
parsley / dill / other fresh herbs (1 bunch);
mayonnaise (200 g);

Cooking:

Cut the chicken into small strips. Place in a salad bowl.
Add half of the Korean-style carrots to the bowl (drain the excess juice).
Grate the cheese on a coarse grater, place in a bowl.
Drain the brine from the cucumbers, cut into strips and squeeze out excess liquid. Add to salad bowl.
Chop greens and add to salad. Leave a few branches for decoration.
Dress the salad with mayonnaise, season with salt, pepper and other spices to taste. To stir thoroughly.
Decorate the dish with the remaining carrots and sprigs of greens.

You can see all the details of preparation in the video:

This recipe uses a fairly popular combination of ingredients - chicken and mushrooms. The salad is easy to prepare, but it turns out very tasty. Korean carrots give the dish not only spicy taste but also an elegant look.

Cooking time: 30 minutes
Servings: 4

Ingredients:

fresh champignons (500 g);
hard cheese (200 g);
boiled chicken egg (5 pcs.);
carrots in Korean (300 g);
green onion (1 bunch);
mayonnaise (200 g);
salt, pepper, other spices (to taste).

How to fry mushrooms for salad:
1. Place the mushrooms in a dry frying pan without oil.
2. Extinguish them over low heat so that all the liquid evaporates from them.
3. Then add oil, salt and pepper. Stir and fry for 5-10 minutes until golden brown.

Cooking:

Wash the mushrooms, dry with a napkin, finely chop and fry in a small amount of oil.
Cut chicken into strips.
Cheese grate on a fine grater.
Peel the eggs, separate the yolks from the proteins, grate them on a fine grater into different bowls.
Drain excess juice from carrots.
Chop green onions.
Lay the salad in layers on a platter. The first layer is Korean carrots.
The second layer is chicken. Add salt, pepper, spices to taste. Lubricate with mayonnaise.
The third layer is mushrooms. Lubricate with mayonnaise.
The fourth layer is proteins.
The fifth layer is the yolks. Lubricate with mayonnaise.
The sixth layer is cheese.
Decorate the salad green onions or other fresh herbs.

We offer you to watch the video recipe of this dish:

Delicious, beautiful and spicy salad. The dish is perfect for both a festive table and an everyday dinner. To highlight the bright appearance dishes, we recommend serving it in a transparent or white plate (salad bowl).

Cooking time: 20 minutes
Servings: 4

Ingredients:

smoked chicken meat (400 g);
boiled chicken egg (4 pcs.);
canned corn (100-200 g);
mayonnaise (150 g);

Cooking:

Separate chicken meat from bones and skins. Cut into small pieces.
Peel the eggs, separate the yolks from the proteins, grate them separately on a fine grater.
Prepare salad dressing. Combine the grated yolks with mayonnaise, season with salt, pepper and spices to taste, mix thoroughly.
Remove excess juice from carrots.
Drain liquid from corn.
Place chicken, squirrels, carrots, corn in a bowl. Add sauce and mix thoroughly.

You can also watch the video recipe for this salad:

Salad will especially appeal to lovers of smoked meats. The salad is prepared very quickly and simply, so this is a great option for both a festive and weekday dinner.

Cooking time: 15 minutes
Servings: 4

Ingredients:

raw smoked / smoked / other to taste sausage (300 g);
carrots in Korean (200-300 g);
canned corn (200-300 g);
tomato (2 pcs.);
parsley / other greens (for decoration, 1 bunch);
mayonnaise (200 g);
salt, pepper and other spices (to taste).

Cooking:

Clean the sausage from the film and cut into thin strips.
Remove excess juice from carrots.
Drain liquid from corn.
Cut the tomatoes into strips (if desired, remove the peel). Drain excess liquid.
Coarsely chop the greens or tear with your hands.
Place sausage, carrots, corn, tomatoes in a salad bowl.
Season with mayonnaise, add salt, pepper and other spices. To stir thoroughly.
Decorate the salad with herbs.

We bring to your attention a video recipe for this salad:

Enough original recipe lettuce "Chanterelle". Roasted green beans are used to prepare the dish. If you want to try something new, this recipe is for you.

Cooking time: 20 minutes
Servings: 2-3

Ingredients:

boiled / baked pork, fillet (300 g);
carrots in Korean (200 g);
onion (1 pc.);
green beans (300 g);
dill / other fresh herbs (1 bunch);
vegetable oil (for frying, 30-50 ml);
sesame (10 g);
salt, pepper, other spices (to taste).

Cooking:

Cut the meat into thin strips.
Drain excess liquid from carrots.
Peel and finely chop the onion. Fry in oil in a hot pan until golden brown. Lay out and leave to cool.
Add some more oil to the pan and fry green beans, stirring constantly (to keep the beans a little crispy, you need to fry them for 8-9 minutes. If you want the beans to become soft, you need to fry them for 12-14 minutes). Add salt and pepper to taste, stir and set aside.
Finely chop the greens.
Mix meat, carrots, onions and beans in a salad bowl. Add salt, pepper and other spices to taste.
Dress salad with mayonnaise or olive oil and mix thoroughly.
Put the salad on serving plates, sprinkle with sesame seeds and garnish with herbs.

We offer you to watch the video recipe of this dish:

Great recipe for meat lovers. The combination of Korean carrots and onions gives the dish a special piquancy. This salad is easy to prepare even in nature, and instead of boiled pork, you can use barbecue.

Cooking time: 20 minutes
Servings: 4

Ingredients:

boiled / fried pork, fillet (300-400 g);
carrots in Korean (300 g);
onion (1 pc.);
peeled pumpkin seeds (50 g);
mayonnaise / olive oil (for dressing, to taste);
salt, pepper and other spices (to taste);
sugar, table vinegar, 9%, drinking water (for marinade, 2 tablespoons, 2 tablespoons, 250 ml).

Cooking:

Prepare marinade for onions - mix sugar, vinegar and water.
Peel and chop the onion. Pour over the marinade and let it brew for 10-15 minutes.
Cut the meat into strips.
Squeeze the onion from the marinade.
Mix meat, onions and carrots in Korean style in a salad bowl. Add salt, pepper and other spices to taste. Season with mayonnaise or butter, mix thoroughly.
Arrange the salad in a heap on serving plates and sprinkle with pumpkin seeds.

Salad ready!

A very simple yet delicious salad. This is a great option for a holiday table. The original appearance of the dish will attract the attention of guests.

Cooking time: 20 minutes
Servings: 2

Ingredients:

boiled/baked chicken breast, fillet (300 g);
carrots in Korean (200 g);
cucumber (1 pc.);
green onion (1 bunch);
dill / other fresh herbs (for decoration, 1 bunch);
canned olives / black olives (for decoration, 50 g);
mayonnaise / olive oil (for dressing, to taste);
salt, pepper and other spices (to taste).

Cooking:

Cut the fillet into cubes.
Drain excess juice from carrots.
Cucumber grate on a coarse grater.
Chop green onions and dill.
Drain the liquid from the olives and cut them into halves.
Arrange the salad in layers on a wide plate. The first layer is chicken. Season with salt, pepper and spices to taste. Top with mayonnaise/butter.
The second layer is green onions.
The third layer is cucumber. Lightly salt.
The fourth layer is carrots.
Decorate the salad with olives and chopped dill.

Bon Appetit!

Text: Ekaterina Khrushcheva

4.8 4.80 / 15 votes

Found a mistake in the text? Select it and press Ctrl + Enter.

Calories: Not specified
Cooking time: Not specified

Chanterelle salad with Korean carrots, the recipe with a photo of which I described to you today, is a great solution for any holiday. If you have invited guests or are waiting for the arrival of relatives, then everyone will like such a wonderful salad. Now the Korean carrot has become very popular, so many hostesses are looking for recipes from this delicious carrots. Therefore, the Chanterelle salad will interest many. By itself, Korean carrots are very tasty, juicy and spicy in taste. And in the salad, along with other ingredients, Korean carrot plays in a new way, not as the main component, but as an addition to other products. Overall, the salad tastes great. I recommend to everyone. I would like to draw your attention to this one as well.

Required products:

- 250 grams of Korean carrots,
- 100 grams of hard cheese,
- 250 grams of chilled chicken fillet,
- 150 grams of pickled cucumbers,
- 150 grams of mayonnaise,
- Salt and black pepper optional.

Recipe with photo step by step:

Boil the chicken fillet, adding a little salt during cooking. Cool the meat and cut into long strips.

Chop the pickled cucumbers into long thin strips.

In a deep container, mix the main ingredients: Korean carrots, chicken and cucumbers. It will be convenient to mix the entire salad in a deep bowl or salad bowl, so take this into account right away.

Grate hard cheese on a coarse grater. Use a cheese that is easy to grate. Do not use soft cheeses.

Pour the cheese into the salad and mix until smooth. It is better to grate the cheese on a coarse grater so that it is not lost in the salad, because all the components are quite large and long.

Dress the salad with mayonnaise. He immediately connects all the components. The sauce will soak the chicken, which tastes a bit dry when cooked. But thanks to mayonnaise, the chicken in the salad becomes very juicy. Very tasty and quick to prepare.

Now squeeze a little garlic into the salad through a press. The spicy garlic flavor will come in very handy. Korean carrots and chicken harmonize well with garlic. Taste the resulting salad and add salt and black pepper if needed.

Put the salad in the refrigerator for literally 15-20 minutes to cool. Then present to the table, decorating with fresh greens. Bon Appetite!

Chanterelle salad is not only beautiful, but also bright holiday dish, which will become a decorated table.We love this saladHe definitely won't be happy.The components of such a salad can be different products, but carrots remain an unchanged component.It can be raw, boiled or Korean carrots - it all depends on your taste preferences.

cooking recipes

Few salads can boast as many recipes as chanterelle salad.It contains various components that you may like.A salad recipe may include seafood, which may simply consist of vegetables.An invariable ingredient that includes any recipe is carrots.You can simply add it to a salad or take a ready-made carrot in Korean, it all depends on your taste.Carrots make the salad reddish in color, hence the name "Chanterelle".Revision " Quick Recipes» has prepared for you an unusual selection of cooking recipes.

Chanterelle salad with pickled cucumbers

The peculiarity of this dish is that it has a very original look.Everyone can cook it, since the ingredients that are used are absolutely available.

Ingredients:

2 chicken breast fillets,
3 pickled cucumbers,
200 g Korean carrots,
200 g cheese
2 cloves of garlic
mayonnaise,
greens to taste.

General characteristics:

Cooking time: 35 minutes;
Servings: 5;

Cooking method:

Prepare all the necessary ingredients.The fillet should be boiled in salted water, cool, cut into strips.
Pickled cucumbers should be cut into strips.Cheese grate on a coarse grater.Korean carrots should be cut into shorter strips.
Pass the garlic through a press, combine with mayonnaise.Combine all ingredients in a salad bowl, mix well.
Such a salad can be served in a common salad bowl, or it can be made in portions.

Delicate salad Chanterelle

Ingredients:

150 g chicken breast;
2 pcs. pickled cucumbers;
100 g of Korean carrots;
30 g of hard cheese;
1 clove of garlic;
mayonnaise - to taste;
greens - to taste.

General characteristics:

Cooking time: 35 minutes;
Servings: 3;

Cooking method:

First you need to boil the chicken breast in lightly salted water.For flavor, you can add a little bay leaf or allspice peas.
You need to give it some time to cool down.The cooled breast should be cut into strips or disassembled into fiber.
The next step is to cut the pickled cucumbers into strips.Grate hard cheese on a coarse grater.It is imperative to drain the juice from Korean carrots.
After that, all the ingredients - Korean carrot, boiled chicken breast, grated hard cheese, and pickled cucumbers - should be mixed.
Now you should peel the garlic, add it to the finished dish.Mix everything very carefully and season with mayonnaise.
Put the finished salad in a salad bowl and garnish with herbs.You can use parsley or dill.In addition, it contains a large amount of vitamins.

Chanterelle salad with meat

Ingredients:

Potatoes - 2 pcs;
Boiled pork - 150 grams;
Boiled carrots - 1 pc;
Onion - 1 pc;
Pickled cucumber - 1-2 pcs;
Hard cheese - 100 grams;
Mayonnaise - to taste.

General characteristics:

Cooking time: 45 minutes;
Servings: 3;

Cooking method:

To prepare the salad, you will need potatoes, boiled meat, onions, pickled cucumbers, carrots, hard cheese and mayonnaise.Potatoes should be boiled, cooled and grated on a medium grater.Put the potatoes on the dish in the first layer.
Lubricate the potatoes with mayonnaise and lay out the diced meat.I used roasted pork.
Cut the onion into cubes and put the surface of the meat.If you want the onion to be too weak - hurry with cold water.Apply mayonnaise on top of the onion.
Cut the pickled cucumber into cubes and lay out the surface of the onion.On a medium grater there is cheese and carrots separately.Grease cucumbers with mayonnaise, and sprinkle with cheese in a circle.
You can decorate the salad with parsley leaves and pickled mushrooms.Give the salad some time to soak and serve.

Salad Red fox with sausage

Ingredients:

smoked sausage - 300 gr.;
carrots in Korean - 300 gr.;
canned corn - 300 gr.;
tomato - 2 pcs.;
parsley for decoration;
mayonnaise - 200 gr.;
salt, pepper to taste.

General characteristics:

Cooking time: 25 minutes;
Servings: 4;

Cooking method:

Clean the sausage from the film and cut into thin strips.Remove excess juice from carrots.
Drain liquid from corn.Cut the tomatoes into strips, if desired, remove the peel.
Drain excess liquid.Coarsely chop the greens or tear with your hands.
Place sausage, carrots, corn, tomatoes in a salad bowl.
Season with mayonnaise, add salt, pepper and other spices.To stir thoroughly.Decorate the salad with herbs.

Chanterelle salad with apples

Ingredients:

Carrots - 2 pcs.;
Green apples - 2 pcs.;
Dried apricots - 250–300 gr.;
Walnuts- 250 gr.;
Garlic - 3 teeth;
Mayonnaise - to taste;
Salt;
Pepper;
Greenery.

General characteristics:

Cooking time: 35 minutes;
Servings: 3;

Cooking method:

Prepare products.Wash and dry the dried apricots, peel the carrots, remove the core from the apples.Grate carrots on a coarse grater.Cut dried apricots.Put in a container, add nuts.
Slice the apples and send them to the salad.Prepare salad dressing.Squeeze garlic to mayonnaise and mix.
Pour over salad and mix well.Add salt and pepper to taste if desired.Send the finished salad to the refrigerator for several hours.Decorate with herbs before serving.

Chanterelle salad with mushrooms and herring

Ingredients:

Potato - 4 pcs.;
Carrot - 2 pcs.;
Onion - 1 pc.;
Herring fillet - 2 pcs.;
Olives - a few things;
Eggs - 2 pcs.;
Champignons - 300 g;
Mayonnaise for dressing;
Oil for frying.

General characteristics:

Cooking time: 45 minutes;
Servings: 4;

Cooking method:

Boil carrots, potatoes, and eggs separately.Then set aside to cool down.While the food is cooling, you need to cut the onion into small cubes.Heat the oil in a frying pan and fry the onion until golden brown.
We cut the mushrooms into cubes and send them to the onion to fry.Salt, pepper, cover and fry until fully cooked.
Peel eggs, potatoes and carrots.On the large side of the grater, wipe the carrots and potatoes.
Herring fillet and cut into cubes.The first layer of lettuce is herring.Lubricate the layer with mayonnaise.
The second layer of salad is fried mushrooms with onions.Then lay out the third layer - potatoes.After we make our chanterelle and tail out of it.
Gently grease the top and sides of the salad with mayonnaise.This must be done carefully so as not to break the structure.Then comes another layer of carrots.In order for you not to try the bottom layer, you should only cover the sides of the carrots.Do not cover the top of the ears.
Cut the olives in half, rub the egg white on a fine grater.Half an olive forms a nose, and grated protein - cunning fox eyes.The pupils of the eyes are formed from half an olive.The rest of the olives are crushed and laid out.Well, that's all - the original Chanterelle salad "can already be served at the children's holiday table.

Chanterelle salad - with chicken and Korean carrot

Ingredients:

chicken fillet- 2 pcs.;
Korean carrots - 200 gr.;
hard cheese - 200 gr.;
canned cucumbers- 4 things.;
garlic - 2 cloves;
mayonnaise - 3 tablespoons;
greens - 1 bunch; salt - ½ tsp

General characteristics:

Cooking time: 35 minutes;
Servings: 3;

Cooking method:

Boil the chicken, then remove it from the pan and cool.Cut into small pieces or divide into fibers.Grate the cheese on a coarse grater and send to the fillet.
Cucumbers cut into strips.Peel the garlic, pass through a press or finely chop.Wash any selected greens under running water and chop.
An explosion of pre-cooked or bought Korean-style carrots and in a large bowl, mixed with meat, pickles, cheese, garlic and herbs.
Salt the dish, add mayonnaise and mix thoroughly.Add to salad a little later.Thus, the dish has excellent taste qualities.

Chanterelle salad - secrets and useful tips

For salad carrots need only in salted water.Dip the root crop only in boiling water.
Basil with olive oil and dried herbs.So the carrot in the salad will have a more original taste.
If you use raw, not fried onions in a salad, then recommend removing the transparent film from each ringlet.Without a film, the onion acquires a delicate sweetish taste.
If you use it in a salad bowl, after 2-3 minutes.remember the fish with your hands. She will secrete juice.

Well, the season of chanterelles has come, which I am extremely happy about, because the dishes with them are very tasty and fragrant. Yesterday my husband pleased me with a small harvest, and I immediately decided to make a salad of fresh chanterelles, and, of course, fried a little with potatoes. I often cook such a salad, and it doesn’t matter what time of the year, there are stocks of mushrooms in the freezer all year round. For this recipe, do not buy cheese with a bright taste, so that it does not interrupt the taste and aroma of chanterelles.

In addition, chanterelles are very useful, they are rich in vitamins and minerals, they have a beneficial effect on vision, improve the condition of the skin and hair.

So let's get everything ready. necessary products for preparing a salad with chanterelles.

Clean the chanterelles from dirt, place in a bowl and fill with warm water, rinse well, put in a colander and rinse again under running water.

Boil the potatoes in their skins in salted water until tender, cool and peel. Hard boil eggs, cool and peel.

Finely chop the onion, grate the carrots on a fine grater and fry in a pan with butter until soft, add the chanterelles, cut into small pieces, salt and fry until golden brown, stirring constantly, about 7-10 minutes over medium heat.

Chanterelles do not pre-cook, they are fried immediately, but if you do not want to take risks, boil for 5 minutes after boiling.