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Korean carrot salad, chicken and mushrooms with mayonnaise

Korean Carrot Salad with Chicken and Mushrooms

The tastiest and simplest there is, with a flawless combination of ingredients! This Korean-carrot, chicken, and mushroom salad turns out nourishing and fragrant. It'll win over mushroom lovers and fans of Korean carrots alike. It's perfect for winter and spring gatherings, when there's still little fresh produce around.

мама сладкоежек

Recipe author

Korean carrot salad, chicken and mushrooms with mayonnaise

Composition / ingredients

Servings:

Chicken fillet (weight before cooking)

600

Eggs

Button mushrooms

300

Onion

100

Korean carrots

150

Mayonnaise

150

Fresh herbs (to garnish; I used dill)

0.25

Vegetable oil (for sautéing the mushrooms and onion)

Salt

Ground black pepper (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 12 g

Fats 46 % 13 g

Carbohydrates 11 % 3 g

170 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a salad with mushrooms and Korean carrots? Get the ingredients ready. My eggs are already hard-boiled and peeled, and the chicken fillet has cooled after cooking. You can buy ready-made Korean carrots — I made mine the day before. You can swap fresh mushrooms for pickled ones, in which case just skip the sautéing step.
Step 2:

Clean the mushrooms, wipe them with a damp cloth, and pat dry. Peel the onion. Slice the mushrooms thin and cut the onion into quarter-rings.
Step 3:

Heat a skillet with vegetable oil. Sauté the onion, stirring, then transfer it to a deep bowl to cool — we'll mix the whole salad in that same bowl later.
Step 4:

Sauté the mushrooms in the remaining oil in the same pan. I like to cook the onion and mushrooms separately, but you can sauté them together — whatever's easier for you.
Step 5:

Add the sautéed mushrooms to the bowl with the onion and let them cool. At this stage, don't forget to set aside a few whole, nice-looking mushroom slices to garnish the salad.
Step 6:

Meanwhile, cut the hard-boiled eggs into strips and pull the chicken fillet apart into shreds, cutting through any long strands.
Step 7:

Add the Korean carrots, chopped eggs, shredded chicken, and mayonnaise to taste to the bowl. Stir, taste, and add black pepper and salt if needed.
Step 8:

Mound the salad on a serving dish in a dome shape. Spread a thin layer of mayonnaise over the dome so it looks neater. Garnish with the reserved sautéed mushroom slices, dill, and Korean carrots. Enjoy!

How can you tell if an egg is fresh? Crack it into a separate dish. First, there should be no off smell. The white of a fresh egg will be clear and clean, and the yolk should hold together rather than spread — glossy, domed, and even.
You can swap the chicken for turkey or any other meat you like, but keep in mind the cooking time and calorie count will change.
Set the washed, trimmed mushrooms on a kitchen towel to absorb excess moisture, leaving them 15–20 minutes until the towel soaks it up. It's important to dry the mushrooms well — otherwise they'll take on water and turn soggy.