"Mushroom Meadow" Salad With Carrots In Korean - A Recipe With A Photo Step By Step

I offer the author's version of the Mushroom Glade salad with Korean carrots and boiled pork. We use pickled mushrooms (champignons).

Ingredients

Ready meat - 200 g

Eggs - 3 pcs.

Jacket potatoes - 2-3 pcs.

Canned whole mushrooms - 150 g

Fresh cucumbers - 1-2 pcs.

Korean carrots - 100 g

Onions - optional and to taste

Fresh greens

Mayonnaise

• 170 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Step by step recipe with photo

The Mushroom Glade salad looks very impressive on the festive table, especially on the New Year's. For its preparation, I recommend homemade pork pork, which can be cooked without hassle in the oven or in a slow cooker (there are recipes on the site!). If you don't like Korean carrots, then use boiled ones. Onions - optional, but if you add, then chop and scald them. The salad is delicious and … trendy:)

Prepare the ingredients:

It is very convenient to cook potatoes in a slow cooker on the "steam" mode for 10-15 minutes.

To fix the future shape of the salad, pick up a deep bowl and line it with cling film or foil. Place the whole mushrooms on the bottom with their caps down.

Sprinkle them with fresh chopped herbs and green onions or onions, if desired.

Make a layer of Korean carrots and a layer of cucumbers on top of it.

Cut the meat into cubes, lay it evenly on the cucumbers and make a net of mayonnaise.

Grate the potatoes on a coarse grater and cover the meat layer with it, accompany with mayonnaise.

The last layer is grated eggs.

Refrigerate the salad before serving. and flip it on a flat dish before serving.

Remove the bowl (or the like), the foil (film) and the salad is ready to serve.

Korean style mushroom glade salad with carrots is ready.

Enjoy your meal!

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