Original Chanterelle salad with Korean carrot recipe. Chanterelle salad with Korean carrot

Original salads with boiled chicken meat are always in demand on any holiday table. The preparation of this dish does not require much effort, but the final result will exceed all your expectations. The purchase of ingredients for this original will not require a lot of money, since any hostess always has the right set of products.

There are many variations available for preparing this dish, but spicy carrots always remain the main indispensable component. Fresh vegetables, sausage, seafood, steamed dried apricots or sesame are suitable as additional components.

How to cook chanterelle salad with Korean carrots - 15 varieties

This traditional version of salad preparation is distinguished by its simplicity and affordability.

Raw chicken breast - 2 pcs.;
Korean carrots - 200 g;
Hard cheese - 200 g;
Pickled cucumbers - 3-4 pieces;
Garlic - 2 teeth;
Natural mayonnaise for dressing;
Fresh herbs - to taste;
Salt - optional.

Cooking order:

Boil the chicken fillet in salted water until tender, then cool. Three cheese on a coarse grater, then peel the garlic. Boiled chicken breast cut into cubes or torn into fibers. We wash the greens thoroughly under running water, finely chop. In a deep bowl, combine chopped chicken, cooked Korean carrots, cucumbers, cheese, garlic and herbs. Salt everything you wish and mix thoroughly. Season with mayonnaise before sending to the table.

You can serve the salad in portions, putting it in special wine glasses, put in layers in small salad bowls. We decorate it at the end with chopped greens.

You can see the preparation of the salad here:

This magnificent salad is able to please both adults and children.

List of required ingredients:

Onion - 1 pc.;
Ham 300 g;
Hard cheese - 50 g;
Olives - 50 g;
Mayonnaise - to taste;
Champignons - 300 g;
Carrots - 3 pcs.;
Eggs - 3 pcs.;
Pickled cucumbers - 3 pcs.;
Potato - 4 pcs.

Step by step preparation:

Cook raw champignons in salted water, cut into small cubes.

Boil potatoes and carrots in their uniforms, then cool. After cooling, rub the vegetables on a coarse grater. Do the same with boiled eggs. Pickled cucumbers are peeled and cut into small cubes. We cut the onion, pour boiling water over it to get rid of unpleasant bitterness.

We crumble the ham, and cut the olives into 4 parts. Three cheese on a fine grater. On a wide flat dish, we begin to spread the salad: the first layer is grated potatoes, then chopped ham, then boiled mushrooms with a fresh onion. The next step is grated eggs with pickled cucumbers. Do not forget to coat each layer with mayonnaise.

From carrots, olives and cheese, we begin the formation of chanterelles.

This is a very healthy salad for those who follow their figure. It is seasoned with natural olive oil, which has a positive effect on the body.

List of required components:

Chicken breast fillet - 2 pcs.;
Carrots in Korean - 200 g;
Hard cheese - 200 g;
Pickled cucumbers - 3-4 pcs. ;
Pickled mushrooms (honey mushrooms) - 200 g;
Garlic - 2 cloves;
Olive oil for dressing;
Greens - to taste;
Salt - to taste.

Step by step cooking:

Boil the chicken fillet in salted water until fully cooked. Three cheese on a coarse grater, peel the garlic. Cut the chicken breast into shreds. We cut the cucumbers into strips, pass the garlic through a press. Finely chop the washed dried herbs. In a deep bowl we combine chicken meat, spicy carrots, cucumbers, cheese, mushrooms and chopped greens. Salt everything and mix well. Dressed with natural olive oil. We decorate everything with fresh herbs.

You can see the preparation of the salad with your own eyes here:

This budget-friendly version of the beloved salad is perfect for a picnic or a walk in the open.

For this we need:

Noodles (instant vermicelli, 1 pack) - 60 gr.
Carrots - 1 pc.;
Chicken egg - 2 pcs. ;
Garlic - 1-2 tooth. ;
Mayonnaise - 150 g;
Milk - 2 tbsp. l.

Cooking order:

We break dry vermicelli very finely. Sprinkle it with ready-made spices for vermicelli. We mix 2 tbsp. l. Mayonnaise with the same amount of milk. We set it aside for half an hour to steam.

Hard boil eggs, cool and peel. We clean the carrots and three on a special grater for Korean carrots.

Add grated eggs, carrots and mayonnaise mixed with finely chopped garlic to the steamed vermicelli. All components are thoroughly mixed.

We cover a deep salad bowl with cling film, spread the salad on top, let it be well tamped. We send the finished dish to the refrigerator for infusion for 30 minutes. Carefully lay out the salad on the dish, remove the film.

Crab sticks go well with spicy Korean carrots, which is why this version of the salad turns out to be incredibly tasty.

List of required components:

Crab sticks - 200 g;
Carrots in Korean - 150-170 g;
Olives - 10 pcs.;
Eggs - 2 pcs.;
Salt (optional)
Mayonnaise (to taste).

Step by step cooking:

We cut crab sticks into large cubes, and olives into small circles. Boil the eggs until cooked, cut them into cubes after cooling. Put the prepared spicy carrots in a large bowl. Mix the salad with mayonnaise, salt, serve immediately after dressing.

This version of the salad is not similar to traditional cooking options, but it has a unique taste.

List of required components:

Fresh carrot - 5 pcs. ;
Garlic - 4 cloves;
Mayonnaise with palm oil;
Salt and pepper.

Step by step preparation:

Instead of palm oil mayonnaise, you can use homemade mayonnaise with the addition of a small amount of sour cream.

Grind fresh carrots with garlic in a meat grinder or puree in a blender. Add salt and pepper to it to taste, season with mayonnaise.

You can see the sweet version of this salad here:

This version of the salad will appeal to any gourmet, the child will appreciate its unique taste and unusual serving.

List of required components:

Carrot - 1 pc. ;
Dried chanterelles - 20 g;
Lemon juice - 1 tbsp. l.;
Turmeric - 0.5 tsp;
Flaxseed oil - 1 tsp;
Black pepper, celery (or sea) salt - to taste;
Green onions - a few feathers;
Lettuce leaves - for decoration.

Step by step preparation:

Soak the mushrooms for several hours, and preferably all night, in cold water. Squeeze, cut into small pieces. Three carrots on a special grater for Korean carrots, choose a nozzle for fine shredding. Finely chop the green onion. Mix lemon juice, flaxseed oil and ground turmeric. Gently mix all the ingredients in a salad bowl. Add salt and pepper to taste.

This salad is absolutely not like the traditional herring under a fur coat with beets. Adding mushrooms to the dish gives it originality.

List of required components:

Herring fillet - 2 pcs.;
Mushrooms - 300 g;
Boiled potatoes - 4 pcs. ;
Boiled carrots - 2-3 pieces;
Onion - 1 pc. ;
Mayonnaise Pitted olives - half a can;
Boiled eggs - 2 pcs.;
Vegetable oil for frying.

Step by step preparation:

Onion cut into small cubes and fry over low heat. We cut raw mushrooms and fry with onions until tender. Three potatoes and carrots on a coarse grater. We clean the sel from the spinal bone, cut into cubes.

We lay out our salad in layers: the first layer is herring, then mushrooms with onions. Next, from the potatoes we form the appearance of a chanterelle. We smear each layer with mayonnaise, and put the carrots at the final stage. Three eggs on a fine grater, cut olives into small strips. From olives we form ears, a nose and a tail, from eggs we make a white fluff on the muzzle. The eyes are made from whole olives.

In order for boiled vegetables to be cleaned well, after cooking, pour them with cold water for a while, and then peel them.

You can see the step-by-step preparation of the salad here:

Duck breast turns this salad into an unusual holiday dish.

This will require:

Duck breast boiled or baked - 1 pc.;
Pickled mushrooms - 5-6 tbsp. l.;
Hard cheese, sharper - 300 g;
Boiled potatoes - 2 pcs.;
Carrots in Korean - 250 g;
Bulb - 1 pc.;
Garlic - a couple of cloves;
Eggs - 4 pcs. ;
Olives and olives - pcs. 10 each;
Mayonnaise;
Dill, parsley - a few sprigs.

Step by step cooking:

Boil the breast or bake it in foil, in a cooled form, cut into fibers. Potatoes, boiled eggs, three cheese on a coarse grater. Mushrooms cut into medium pieces. We chop the onion. Pass the garlic through a press or finely chop. Olives and pitted olives, then cut them finely with a knife.

Finely chop the greens, mix them with mushrooms and duck, add garlic and onions there.

We begin to lay out the salad in layers: the first layer is half of the spicy carrots, then potatoes with cheese, half of the olives and olives, then comes half of the eggs. Next come the remaining eggs, then olives again with black olives. Then potatoes with cheese, at the end of this we put carrots. Coat each layer with mayonnaise.

This interesting salad will turn into a real highlight on any holiday table. Dried apricots and apples go well with carrots. Instead of walnuts, you can use peanuts or seeds.

List of required components:

Carrots - 2 pcs.;
Dried apricots - 250-300 g;
Walnuts - 200-250 g;
Green apples - 2 pcs. ;
Garlic - 3 cloves;
Mayonnaise;
Salt, pepper, herbs.

Step by step cooking:

Wash and dry dried apricots. Three fresh peeled carrots on a coarse grater. Dry dried apricots cut into cubes and add to the grated carrots. Chop walnuts with a knife, add to dried apricots. Cut the apple into small pieces, add to all the ingredients.

Add garlic to mayonnaise. Mix all the ingredients well, add salt and spices to taste, season with mayonnaise.

You can see the preparation of the salad here:

This beautiful salad looks great on the festive table.

For this we need:

Red beans in their own juice - 200 g;
Korean carrots - 100-150 g;
Smoked sausage - 150 g;
Bow - 1 pc.;
Champignons - 200-250 g;
Mayonnaise - 200 g;
Salt - to taste.

Cooking order:

Grind the onion and champignons, fry them in vegetable oil. We cut the sausage into thin strips, add Korean carrots.

Drain water from beans. We combine all the components, season with mayonnaise. We decorate the surface with Korean carrots and fresh herbs.

This modified recipe of the famous salad is distinguished by the unique taste that the baked chicken fillet gives it.

For this we need:

Baked chicken fillet - 100 g;
Pickled cucumbers - 2 pcs.;
Korean carrot - 200 g;
Cheese - 75 g;
Garlic - 2 cloves;
Mayonnaise or sour cream;
Greens to taste.

Cooking order:

We chop finely pickled cucumbers, add them to spicy carrots. Three cheese on a coarse grater and add it to the mixed ingredients. Pre-bake the chicken breast in a gas oven. We cut it into small cubes in a cooled form. Squeeze out the garlic there, add mayonnaise. Mix everything well and decorate with herbs.

You can see the version with herring and mushrooms here:

Ingredients:

Carrots - 300 g;
Cauliflower - 200 g;
Potato - 200 g;
Zucchini - 200 g;
Sour cream - 200-300 g;
Vegetable oil;
Salt pepper;
Dill for decoration.

Step by step cooking:

All vegetables, except for fresh zucchini, cook until fully cooked. In a cooled form, three on a coarse grater. Zucchini cut into thin strips and fry in sunflower oil. Mix potatoes, cooled zucchini, cauliflower, half boiled carrots. Salt, pepper, add store-bought sour cream, mix again.

We spread the salad on a flat dish, giving it the shape of a ball. Sprinkle the surface tightly with grated carrots and decorate with herbs.

This salad will rightfully take a royal place on your table.

List of required components:

Marinated shrimp - 200 g;
Pickled mussels - 100 g;
Pickled squid rings - 100 g;
Fresh cucumber - 2 pcs.;
Carrot in Korean - 400 g;
Olive oil for dressing;
Spices to taste;
Sesame for decoration.

Cooking order:

Cut the squid rings in half to get strips. We wash the cucumbers, peel them. Cut it thinly with a vegetable peeler. Pour the finished cucumber strips with cold water for 20 minutes. In a bowl, mix seafood and natural olive oil. Add spices, spread on a plate. Drain the water from the cucumbers, dry them with a towel. In a separate bowl, mix cucumbers and carrots, spread seafood on top, pour olive oil. We heat sesame seeds in a dry frying pan, decorate the salad with them.

You can see the traditional version of the salad here:

Everyone will love this simple, light salad.

List of components:

Canned pink salmon - 1 can;
Potatoes - 2 pcs.;
Carrot - 2 pcs.;
Egg - 1 pc.;
Cheese - 150 g;
Marina cucumber. - 1 PC.;
Champignons - 250 g;
Rust. Butter;
Mayonnaise.

Step by step cooking:

We cook potatoes and carrots. Hard boil the egg. Drain the liquid from the salmon, mash well with a fork. Cut mushrooms into slices, fry until tender. Three potatoes, carrots and eggs on a coarse grater separately. Cucumbers cut into strips. We collect lettuce layers: pink salmon, potatoes, cucumber, egg, cheese, carrots.

Such a dish appeared on our holiday tables as an alternative to the usual herring under a fur coat. Chanterelle gained popularity due to its delicate taste and bright, original appearance, which can decorate any feast.

How to cook chanterelle salad

Housewives love this dish for the simplicity that the preparation of Chanterelle salad involves. You only need to grind the meat or fish base, grate boiled or fresh vegetables. If using mushrooms, chop them and fry with onions. The resulting prepared components will need to be laid in layers, smeared with mayonnaise, or mixed in a large salad bowl.

Salad recipe Fox coat

If you want to serve a simple, tasty and bright appetizer for the holiday, pay attention to the Chanterelle salad recipe. There are a large number of options for how to do it. As a basis, you can take chicken, herring or pink salmon. It is customary to supplement the dish with mushrooms, cheese and raw or boiled vegetables. Decorate the appetizer with olives, nuts and mayonnaise or sour cream.

With Korean carrot

Cooking time: 30 min.
Servings: 4 persons.
Calorie content of the dish: 176 kcal.
Purpose: on the festive table.
Cuisine: European.

Chanterelle salad with Korean carrots and chicken meat turns out to be spicy, very tasty and satisfying. Such a dish will take its rightful place on the festive table or as part of an everyday dinner. The ingredients are perfectly combined with each other. For such a salad, different types of serving are appropriate. You can make it flaky or mix all the ingredients with mayonnaise in a large salad bowl.

Ingredients:

hard cheese - 200 g;
greenery;
Korean carrots - 200 g;
salt;
pickled cucumbers - 3-4 pcs.;
chicken fillet - 2 pcs.;
mayonnaise - to taste;
garlic - 2 cloves.

Cooking method:

Place the chicken meat in salted water, boil until cooked, then set to cool. Divide the prepared breast into fibers.
Cheese is required to grate on a coarse grater, chop the greens. Cut the pickled cucumbers into thin strips, pass the peeled garlic cloves through a press.
Combine the chopped ingredients with Korean carrots, salt, mix thoroughly. Season with mayonnaise before serving.
If you want to arrange the dish in portioned vessels, do it in layers: first put the chicken, then carrots, cucumbers, sprinkle with cheese chips on top. Spread between the ingredients with a mixture of garlic and mayonnaise.

With chicken

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 93 kcal.
Purpose: dinner / holiday.
Cuisine: European.
Difficulty of preparation: easy.

Salad Lisichkina coat with chicken is popular at holidays and banquets. It is distinguished by its beautiful appearance and original taste. To prepare the dish, simple ingredients are used that the hostess can find in her kitchen or in the nearest store. The recipe will help to please guests with an unusual, quick and tasty snack. Serve in portions or in a common salad bowl.

Ingredients:

champignons - 250 g;
mayonnaise - 150 g;
potatoes - 300 g;
salt;
carrots - 0.2 kg;
ground black pepper;
chicken breast - 0.3 kg;
salt.

Cooking method:

The first step is to prepare the components. Chicken fillet should be boiled, let the meat cool, divide it into fibers.
Rinse the mushrooms, finely chop. Peel the onion head, chop. Combine both products in a pan with vegetable oil and fry until the mushrooms are cooked.
Carrots need to be grated on a grater with small holes. Do the same with potatoes, which must first be boiled and cooled. Salt each ingredient a little.
Spread the dish in layers, each of which is smeared with mayonnaise: potatoes, chicken, mushrooms, carrots.
Let the salad stand in the refrigerator for a while to soak.

Chanterelle salad with herring

Cooking time: 35 min.
Calorie content of the dish: 194 kcal.
Purpose: for the holiday.
Cuisine: Russian.
Difficulty of preparation: easy.

Chanterelle salad under a fur coat with herring appeared relatively recently, so it is often used on holidays as an original dish. The puff snack has a bright, appetizing appearance. An interesting combination of products will appeal to guests and household members. The salad differs from the usual herring under a fur coat in its tenderness and freshness. The food will add variety to your menu.

Ingredients:

onion - 2 heads;
egg - 3 pcs.;
potatoes - 2 pcs.;
mayonnaise - 200-250 g;
slightly salted herring - 300 g;
mushrooms - 300 g;
carrots - 250 g.

Cooking method:

Since the recipe involves laying the components in layers, they must be prepared in advance. Boil carrots and potatoes in their skins, then cool and peel.
Hard boil the eggs, let them cool, remove the shell.
Rinse the onion well under running water, peel it off, chop it into small cubes. Put the product in a frying pan with oil, fry until golden brown.
Herring must be cleaned, bones removed, cut into cubes. Put the prepared fillet in a separate bowl.
Rinse mushrooms thoroughly, cut into 3-4 parts. Place the mushrooms in a frying pan heated with vegetable oil, fry until the moisture evaporates. Transfer the finished product to a separate bowl, let cool.
Grate a third of the carrots on a fine grater, the rest, eggs and potatoes on a coarse grater. Then, start laying out the salad in layers, smearing with mayonnaise at each stage, in the following sequence:

grated potatoes;
herring cubes;
fried onions;
finely grated carrots;
egg layer;
large carrot shavings.

With mushrooms

Number of servings: 4-5 persons.
Calorie content of the dish: 153 kcal.
Purpose: snack/holiday.
Cuisine: European.
Difficulty of preparation: easy.

Chanterelle salad with champignons is a bright, tasty and fragrant dish. You can serve a puff snack for a celebration or make it part of the daily menu. Chanterelle is easy to prepare - you just need to process the necessary components and lay them on top of each other, connecting with mayonnaise. You can decorate the dish before serving as you wish. Salad goes well with any side dish.

Ingredients:

mushrooms - 200-300 g;
dill - 1 bunch;
mayonnaise - to taste;
chicken - 1 pc.;
onion - 1 head;
potatoes - 3 pcs.;
carrots - 2 pcs.

Cooking method:

Boil the chicken carcass, carrots and potatoes. Finely chop the onion, chop the mushrooms. Fry both products in vegetable oil until the liquid evaporates.
The chicken needs to be cut, finely chopped.
Put the first layer in a salad bowl - meat. Top with mayonnaise. The next step will be grated potatoes, which also need to be covered with sauce.
Then lay out the mushrooms and carrots. Coat each layer with mayonnaise.
You can decorate the dish with olives and herbs.

With herring and mushrooms

Cooking time: 60 minutes.
Calorie content of the dish: 196 kcal.
Purpose: for the holiday.
Cuisine: Russian.
Difficulty of preparation: easy.

Chanterelle salad with herring and mushrooms is very plastic, so you can serve it in an original way, folding it in the shape of a red animal. Fried onions and carrots, which will go on top, will turn out to be the corresponding color. The rest of the details can be laid out with vegetables and mayonnaise. Such an appetizer will take its rightful place on any table. Guests will appreciate the taste of the product.

Ingredients:

egg - 5-6 pcs.;
onions - 1-2 heads;
herring - 1 pc.;
pickled mushrooms - 300 g;
salt - 1-2 pinches;
potatoes - 3-4 pcs.;
carrots - 3 pcs.;
mayonnaise - to taste.

Cooking method:

Boil potato tubers until soft in their skins. The herring needs to be cleaned, the bones removed.
Cut the onion into small cubes, and pass the carrots through a coarse grater. Put the vegetables in a frying pan heated with oil, fry until golden brown. Cool the prepared mixture.
Prepare a serving plate. Put grated potatoes on the bottom of the dish, salt a little, grease with mayonnaise.
Cut the herring as small as possible. Lay the fish on top of the previous layer.
Divide the previously cooked vegetables in half. Spread one part over the surface of the fish, cover with mayonnaise.
Grind the mushrooms, lay out the next layer. Then distribute the boiled, grated eggs. These components need to be slightly greased with mayonnaise and salted.
The rest of the fried vegetables will be the top of the salad.

Watch the video recipe for salad Fox coat with herring and fried champignons.

with pink salmon

Cooking time: 25 min.
Servings: 5-6 persons.
Calorie content of the dish: 129 kcal.
Purpose: dinner / festive table.
Cuisine: Russian.
Difficulty of preparation: easy.

Salad Fox coat with red fish is a puff dish. When cooking it, you need to lay out the products in a certain sequence. An easy recipe with a photo will help to do it correctly and beautifully. Even a novice hostess will cope with such instructions. The dish will come out bright, fragrant and tasty. This option is especially popular with people who don't like herring.

Ingredients:

carrots - 2 pcs.;
champignons - 250 g;
vegetable oil;
canned pink salmon - 1 can;
cheese - 150 g;
potatoes - 2 pcs.;
cucumber - 1 pc.;
egg - 1 pc.

Cooking method:

Boil potatoes and carrots in different containers, as vegetables have different cooking times. Wash fruits thoroughly before immersing them in water.
Hard boil an egg. Drain the oil from the jar of pink salmon. Put the fish itself on a plate, mash well using a fork.
Free the boiled vegetables from the peel and rub with a grater. Do the same with the egg.
Wash mushrooms, cut into slices. Fry the mushrooms in hot vegetable oil until tender.
Chop the cucumber into strips.
The next step in how to cook a dish is to assemble it. Coat each layer with mayonnaise. You need to combine the components in the following sequence: canned fish, potatoes, cucumber, egg, grated cheese, carrots.

in layers

Cooking time: 1 hour 15 minutes.
Servings: 6-8 persons.
Calorie content of the dish: 191 kcal.
Purpose: holiday.
Cuisine: European, Russian.
Difficulty of preparation: easy.

The Chanterelle salad recipe in layers is useful for novice housewives who love to surprise guests. An appetizer is easy to prepare from simple ingredients. When laying out potatoes, you can form the ears and tail of the animal on the margins of the plate. The muzzle of the fox is easy to shape using grated egg whites and chopped olives. The orange color of the top layer will make the salad bright and appetizing.

Ingredients:

herring - 1 pc.;
vegetable oil - 1 tbsp. l.;
carrots - 2 pcs.;
olives - 100 g;
mayonnaise - 150-200 g;
potatoes - 4 pcs.;
eggs - 2 pcs.;
onion - 1 head;
mushrooms - 200 g.

Cooking method:

The first step in how to cook Chanterelle will be the processing of vegetables. Thoroughly wash and boil potato tubers and carrots. Peel the onion, cut into small sticks.
Hard boil chicken eggs.
Heat up a frying pan with sunflower oil. Fry the onion until golden brown. Add finely chopped mushrooms. Cook until excess juice has evaporated, stirring.
Cool the cooked vegetables, pass through a grater with medium-sized holes. Divide into separate containers.
Remove skin and bones from herring. Cut the remaining fillet into small pieces.
Take a flat plate, lay out a layer of fish, grease with mayonnaise.
Place fried mushrooms on top, followed by potatoes. Lubricate the surface with mayonnaise.
Spread grated carrots on top of the sauce.
Finely grate the egg whites, chop the olives. Use these products to create a pattern of a fox muzzle, ears and tail.

With fried chanterelles

Cooking time: 25 min.
Servings: 1 person.
Calorie content of the dish: 93 kcal.
Purpose: lunch, dinner.
Cuisine: European.
Difficulty of preparation: easy.

Chanterelle salad with fried mushrooms is a great option for a quick, nutritious snack. The recipe has the right ratio of proteins, fats and other nutrients, so it can be used by people who are on a diet. Pumpkin seeds can be replaced with nuts of any variety. The fresh taste of light food will not leave you indifferent.

Ingredients:

feta cheese - 20 g;
arugula - 20 g;
olive oil;
chanterelles - 70 g;
black pepper;
garlic - 1 clove;
egg - 1 pc.;
pumpkin seeds - 5 g;
salt.

Cooking method:

Pour a small amount of vegetable oil into the pan. Lay out the washed, peeled chanterelles. Add chopped garlic to the mushrooms. Salt and pepper the ingredients, fry for no more than 5 minutes.
Wash the arugula well and dry. Add salt, pepper and olive oil, stir.
Put the arugula leaves on a wooden plate, place the chanterelles on top, remove the garlic.
Add some finely grated feta cheese.
Garnish the salad with half a hard-boiled egg, sprinkle with pumpkin seeds, salt and pepper.

With dried apricots

Cooking time: 20 min.
Servings: 3 persons.
Calorie content of the dish: 102 kcal.
Purpose: dinner, snack.
Cuisine: European.
Difficulty of preparation: easy.

Chanterelle salad with dried apricots is a bright option for a light and healthy snack. It has a sweetish taste, can replace desserts with sugar, which are harmful to our body. Such a dish will be appropriate on a festive and everyday table. The aroma and external appetizing are able to interest adults and children. A small list of ingredients makes cooking quick and inexpensive.

Ingredients:

nuts - 50 g;
carrots - 0.4 kg;
lemon balm - 2 g;
sour cream - 50 ml;
lemon - 15 g;
dried apricots - 80 g.

Cooking method:

Peel the carrots, grate, distribute on portioned plates.
Rinse dried apricots, cut into thin strips, gently mix with carrot shavings.
Chop nuts and sprinkle over salad.
Garnish the dish with a sprig of lemon balm, lemon slices.
Put the finished snack in the refrigerator for 10 minutes.
Add sour cream dressing just before serving.

How to make Chanterelle salad - cooking secrets

Properly preparing a salad under a fox fur coat will help some simple recommendations:

If the dish involves the use of herring, then place it in a salad bowl, after 2-3 minutes. remember the fish with your hands. She will highlight the juice, which will make the salad tastier.
It is recommended not to boil carrots, but to stew them, then the vegetable will become more tender. If you need a fresh component, then rub it on a coarse grater.

Video: Fox coat salad

How many recipes for a wide variety of salads can be found today! If you are tired of the usual snacks, try cooking Chanterelle salad with Korean carrots. There are many options for such an appetizer: with herring, chicken meat, mushrooms - you will find recipes for every taste.

Chanterelle salad: recipe with chicken

Do you want to treat yourself and your household to a spicy and spicy salad? Cook Chanterelle with chicken and pickled cucumbers. This appetizer diversifies both everyday and festive menus.

Composition:

200 g of chicken meat;
2 pickled cucumbers;
160 g Korean carrots;
160 g of semi-hard cheese;
1-2 cloves of garlic;
salt;
ground black pepper;
mayonnaise.

Attention! The fillet can be boiled or cut into thin slices and fried in olive oil.

Cooking:

Prepare the chicken fillet: wash it and dry it. We rub the meat with pepper and salt, wrap it in foil and bake for half an hour at a temperature mark of 170-180 degrees.
Cool the baked fillet and finely chop.
Chop the cheese into cubes about half a centimeter in size.
Shred the cucumbers, after drying them from the marinade.
Peel and mince garlic cloves.
We combine all the ingredients in a salad bowl, add Korean carrots and mix.
We fill the appetizer with mayonnaise, mix and put in the refrigerator for a couple of hours. Serve to the table in portioned bowls.

Advice! If there is garlic in Korean carrots, it is better not to add it separately.

Preparing a gourmet appetizer for the festive table

And now let's prepare the Chanterelle salad with layers of Korean carrots. Fresh cucumbers, pickled mushrooms and chicken meat - what could be spicier?

Composition:

300 g of chicken meat;
3 cucumbers;
300 g mushrooms;
200 g of carrots in Korean;
170 g of cheese;
mayonnaise.

Cooking:

We will prepare the products we need.
Boil the chicken fillet in salted water in advance and cool.
Finely chop the meat, wash the cucumbers and chop into strips.
For the original serving of snacks, we need a round shape without a bottom. We put it on a plate. Lubricate the walls with mayonnaise.
We spread the fillet and grease it with mayonnaise. Lightly tamp this layer with a spoon.
Now let's put the mushrooms. We opted for mushrooms, but you can take any other pickled mushrooms. If they are too big, chop them into medium pieces.
Next, lay out a layer of cucumbers.
Lubricate the cucumber layer with mayonnaise and carefully remove the mold, trying not to damage the structure.
Distribute Korean carrots with the last layer.
We insist the salad in the refrigerator for about an hour, and just before serving it on the table, spread the cheese chopped on a grater around.

Chanterelle with herring

Be sure to try this version of Chanterelle salad with Korean carrots. Its recipe with herring is quite original. And so that the appetizer becomes a real highlight of the festive menu, we will lay out a salad in the form of a fox muzzle.

Composition:

2 pcs. herring fillet;
300 g mushrooms (fresh);
4 potatoes;
200 g Korean carrots;
120 g olives (preferably pitted);
2 eggs;
purified vegetable oil;
mayonnaise.

Cooking:

Boil potatoes in advance, as they say, in their uniforms and hard-boiled eggs.
In the meantime, peel the onion, chop into cubes.
We clean the mushrooms, wash and chop the plates.
Saute onions in vegetable oil, add mushrooms and fry.
We clean the potatoes and rub them coarsely.
We clean the eggs, rub them on a fine grater.
Cut the herring fillet into small cubes.
We will lay out the ingredients in layers, trying to give the appetizer the shape of a fox muzzle.
First comes the herring fillet and mayonnaise.
Then we distribute a layer of mushrooms with onions.
Then lay out the potatoes, forming a fox muzzle out of it.
Lubricate the root crops with mayonnaise and distribute the carrots.
From the grated eggs we lay out the fluff on the fox muzzle.
We cut the olives into rings and make a nose, ears, tail and eyes out of them.
This is the beauty we have.

Korean-style carrots can be replaced with fresh ones, but only beforehand it needs to be boiled and grated.

Chanterelle with chanterelles - an incredibly tasty salad

This easy-to-make salad will please even the pickiest of gourmets. Buy dried chanterelles in advance, they will give the appetizer sophistication and piquancy.

Instead of dried mushrooms, you can add marinated or fresh ones to the salad. The latter should first be fried in vegetable oil.

Composition:

200 g Korean carrots;
50 g dried mushrooms (chanterelles);
1 st. l. freshly squeezed lemon juice;
½ tsp turmeric;
1 tsp linseed oil;
salt;
ground black pepper;
green onion feathers;
2-3 lettuce leaves.

Cooking:

Mushrooms need to be prepared in advance, preferably in the evening. Soak the chanterelles in cold purified water and leave overnight.
Before cooking, chanterelles should be squeezed and cut into small pieces.
Green onion feathers need to be chopped.
We combine Korean carrots, onions and mushrooms in a salad bowl.
Add lemon juice and turmeric to flaxseed oil, mix.
Add dressing to salad and mix.
Salt and pepper the salad to taste.
Lay the lettuce leaves on a platter and lettuce on top. We serve a snack to the table.

Diversify the taste of salad with crab sticks

Korean carrots and crab sticks are classics of the culinary genre. Add olives and eggs and get a hearty and incredibly tasty snack.

Composition:

250 g crab sticks;
10-12 olives;
220 g Korean carrots;
2 chicken eggs;
salt;
mayonnaise.

Cooking:

We cut the sticks into cubes, and the olives into circles.
Hard boil the eggs, cool, peel and cut into medium pieces.
We combine all products.
Add mayonnaise, mix and add a little salt if necessary.
This salad can be served immediately.

Favorite salad: budget option

Chanterelle salad can be prepared with noodles. All the products he needs will always be in your kitchen. Instead of Korean carrots, add a boiled vegetable. Then the dish will have a milder taste.

Composition:

60 g noodles;
carrot;
2-3 eggs;
2-3 garlic cloves;
mayonnaise;
a blend of spices;
2 tbsp. l. milk.

For this appetizer, we need instant vermicelli, as they say, because we will not boil it.

Cooking:

Grind the vermicelli with your hands.
Sprinkle the noodles with special spices.
We connect 2 tbsp. l. mayonnaise with milk, mix the resulting mixture with vermicelli.
Leave the noodles for 30 minutes, we need them to steam.
Hard-boil the eggs, peel and chop on a grater.
We clean and grate the carrots, as for cooking in Korean.
We combine the noodles with eggs, carrots and chopped garlic.
Add mayonnaise and mix.
Line a deep plate with cling film.
We spread the salad in it and insist in the refrigerator for 30 minutes.
Then we turn the appetizer into a salad bowl and remove the film.

With Korean carrots, all lovers of spicy will certainly like it. It contains tender chicken meat, which perfectly sets off the rich taste of various spices. And in combination with Korean carrots, the dish turns out to be especially appetizing. We will talk about how to cook Chanterelle salad quickly and tasty in this article.

Submission Form

Much depends on the form in which the dish is served at the table. For example, a sprig of ordinary parsley is able to "revive" any dish with its presence. Chanterelle salad can be simply mixed with mayonnaise and garnished with herbs or laid out in layers. At the same time, each level must be generously seasoned with mayonnaise. The order of the layers can be arbitrary, but it is better if the carrot is on top, because this is the “fur coat” of our “chanterelle”. For greater effect, the dish can be placed on lettuce leaves. The combination of bright colors will make the dish even more appetizing.

Another option for the original salad serving is to lay it out in the form of a chanterelle. The eyes and nose can be made from olives, and the white details on the tail, paws and muzzle can be formed from grated or mayonnaise.

"Fox". Ingredients

Preparing the above dish is really very simple. After all, it contains only a few ingredients. Chanterelle salad with Korean carrots is prepared from the following products:

cheese - 200 grams;
chicken fillet - 2 pieces;
Korean carrots - 200 grams;
pickled cucumbers - 3 pieces;
garlic - 2 cloves.

Simple salad "Chernetine". Cooking method

Now let's describe the process itself:

First of all, you need to boil the chicken fillet, cool it and cut into thin strips.
After that, pickled cucumbers are cut into strips.
Then you need to grate the cheese on a coarse grater. Garlic cloves need to be crushed in a garlic press. With the same success, you can use a fine grater, but then the cooking process will be somewhat delayed.
Then all the ingredients should be thoroughly mixed and seasoned with mayonnaise.

The dish is ready! Chanterelle salad with Korean carrot after cooking is better to put in the refrigerator for half an hour. Then it can be served at the table.

Salad "Chernetelle" with mushrooms. Ingredients

Carrot salad with cheese can turn out to be very satisfying if you add boiled potatoes and champignons to it. The process of preparing such a dish is much more complicated, but the result will justify all the effort. In addition, a simple (non-Korean) carrot is suitable for this snack. You want to know how to prepare a carrot salad salad with cheese in front of you.

Ingredients:

hard cheese - 50 grams;
champignons - 300 grams;
ham - 300 grams;
chicken egg - 3 pieces;
pickled cucumbers - 3 pieces;
potatoes - 4 pieces;
Korean carrots - 300 grams (or fresh - 3 pieces of medium size);
mayonnaise - to taste;
olives - 50 grams.

Salad "Chernetelle" with mushrooms. Cooking method

Everything here is no less simple than in the previous recipe:

First you need to boil the mushrooms in salted water and cut them into thin slices.
In order not to waste time, let's put the potatoes to boil (you don't need to peel it, let it be "in uniform"). After it will need to cool. The same must be done with carrots (if you chose the regular product, and not the "Korean" version).
After that, the vegetables need to be chopped on a coarse grater. The same should be done with boiled eggs.
Next, pickles must be peeled and cut into small cubes.
Now you need to chop the onion and pour boiling water over it to get rid of bitterness.
After that, you should finely chop the ham, and chop the olives in a special way: first cut in half, and then into transverse slices.
Three cheese on a coarse grater.
Then the salad should be laid out in layers in the following order: potatoes, ham, mushrooms with onions, eggs with cucumber. In this case, each level must be carefully smeared with mayonnaise.
We will decorate the topmost layer in the form of a chanterelle made of cheese, olives and carrots.

Here is the prepared salad "Chernetine". Step by step will help any hostess to master it in a matter of seconds.

Salad "Chernetine" with fish. Ingredients

This cooking option is an alternative to the banal "under a fur coat" herring. True, the fish that needs to be dressed in a vegetable coat can be different. Smoked pink salmon, any salted marinated product, as well as traditional herring will do.

Ingredients:

onion - 2 pieces;
carrots - 3-4 pieces;
potatoes - 2-3 pieces;
mushrooms (oyster mushrooms or champignons) - to taste;
chopped nuts (hazelnuts, walnuts, peanuts) - half a glass;
vegetable oil - for frying;
mayonnaise - to taste.

Salad "Chernetine" with fish. Cooking method

Even a novice hostess can handle the preparation and decoration of such a treat. So:

To begin with, the fish must be cleaned of bones and finely chopped.
Next, the carrots need to be peeled, grated and fried with onions.
Then the potatoes should be boiled in their skins, peeled and grated.
After that, the mushrooms must be cut into strips and fried with onions.
Now you need to lay out the products in layers in a certain order: potatoes; a fish; mushrooms with onions; again potatoes; carrots with onions. Traditionally, all ingredients should be generously greased with mayonnaise.
Next, you need to put the dish in the refrigerator and leave it there for two to three hours.
Sprinkle walnuts over Chanterelle salad before serving. The culinary recipe for this dish is simple, but the creation process will take some time. In addition, it comes out quite high in calories and is not recommended for people who monitor their weight. However, in moderation, this food will not hurt anyone.

Chanterelle salad with Korean carrots is an original, simple and tasty dish. Even a novice cook can cook it. Try it and you will succeed! Bon Appetit!

Often, preparing for a home feast, hostesses are puzzled by the search for recipes for new interesting salads. There are no many salads on the festive table. For a long time, those times have gone down in history when housewives were the last to prepare salads, because if the salad stood for a while, then it lost not only its appearance, but also its taste. Now, in the world of cooking, there are more and more salad recipes that need to stand for some time (and even all night) in the refrigerator. Only in this case, the salad ingredients are able to create one flavor symphony and radiate all the charm of their creation in unison. Portioned salads are gaining more and more popularity, which are carefully laid out in original forms; salad cakes, the design of which noticeably competes with sweet pastries; layered salads; green salads, etc.
A bright salad is not difficult to prepare, but this is exactly what you need for the holidays!
If you want to serve a simple, tasty and bright appetizer for the holiday, pay attention to the Chanterelle salad recipe. There are a large number of options for how to do it. We present to your attention the original variations of the Chanterelle salad, which are easily and quickly prepared from simple, affordable products. The basis is taken chicken fillet, mushrooms or fish. It is customary to supplement the dish with cheese, eggs, vegetables (boiled or raw) and herbs. Decorate the appetizer with olives, nuts, mayonnaise or sour cream.
Hearty salads with chicken meat are popular both for the holiday and for every day. And if you use chicken breast together with spicy and spicy Korean-style carrots, then such a salad will delight you and wake up your guests' appetite. It can be served as a beautiful festive dish or in portions, decorating each piece with a separate pattern. I would like to believe that such a salad will become a frequent guest in your kitchens.

● Carrots are recommended not to boil, but to stew, then the vegetable will become more tender. If you need a fresh component, then we recommend grating the carrots on a coarse grater, sprinkle with salt and, after 2 minutes, knead with your hands so that it releases its juice.
● To make boiled vegetables easy to peel, pour them with cold water after cooking. After that, the skin is easily removed.
● In order for the salad to have a beautiful and festive look, it is recommended to always leave grated carrots as the top layer, and then decorate the surface of the dish at your discretion. In the original, this salad should have the shape of a fox.
● If you want to make this salad dietary, then steam the chicken, and use low-fat cream instead of mayonnaise.
● We suggest that you familiarize yourself with How to boil eggs so that they are quickly cleaned.
● Comparative table of measures and weights will help you to calculate the weight of this or that product.

Let cooking become your favorite pastime and a wonderful hobby!

Recipe 1. Chanterelle salad with cheese and garlic

Chanterelle salad, decorated in the form of a red-haired beauty, is not only very beautiful, but also incomparably tasty. Such a savory and satisfying dish will take its rightful place on the festive table or serve as a part of everyday dinner. The ingredients of the dish are perfectly combined with each other.

Ingredients:

✵ chicken fillet (breast) - 2 pcs.;
✵ Korean-style carrots - 200 g;
✵ hard cheese - 200 g;
✵ pickled cucumbers - 3 pcs.;
✵ fresh garlic - 2 cloves;
✵ chicken egg - 2 pcs.;
✵ olives - for decoration;
✵ mayonnaise - 200-250 g;
✵ lettuce leaves - for decoration;
✵ fresh herbs (dill, parsley) - optional.

Cooking

1. Dip the chicken fillet in boiling salted water and boil for 30-40 minutes. Cool together with the broth to make it more juicy. Then disassemble the fillet into fibers.
2. Hard boil eggs, cool in cold water and peel.
3. Separate the egg whites from the yolks. Grate the whites and leave for decoration, and the yolks can be chopped and put into a salad.
4. Grate the cheese on a coarse grater.
5. Pickled cucumbers cut into strips.
6. Peel and mince the garlic.
7. Mix chicken fillet, Korean-style carrots (leave some for decoration), cucumber, cheese, egg yolk, garlic, mayonnaise in a deep bowl.
8. Cover a large flat dish with lettuce leaves, put a salad in the form of a "chanterelle" on them, and cover with Korean carrots on top.
9. "Eyes", "nose" and "mouth" are made from olives, and white details on the muzzle, paws and tail are made from grated egg whites and mayonnaise, which will complement the taste of the salad.
10. If desired, you can also decorate the dish with sprigs of dill (parsley), imitating "grass".
11. Having prepared a beautiful red salad, it must be put in the refrigerator. After 2-3 hours, the dish can be put on the festive table. Soaked in mayonnaise, it will become very tasty and tender.

For such a salad, different types of serving are appropriate. You can mix all the ingredients with mayonnaise in a large salad bowl or put this salad in layers in portioned bowls: chicken, grated cheese, cucumbers, and carrots on top, spreading each layer with garlic mayonnaise, and then decorate each serving with herbs. Chanterelle salad will turn out very tasty and beautiful, no matter which option you choose: regular or puff.

Bon appetit and delicious sensations!

Recipe 2. Chanterelle salad with mushrooms

This magnificent dish will decorate your table in the off-season, when bright, rich colors are so lacking. It will create a real holiday atmosphere!

Ingredients:

✵ chicken fillet - 300 g;
✵ pickled mushrooms - 200 g;
✵ onion - 1 pc.;
✵ chicken eggs - 3 pcs.;
✵ Korean-style carrots - 150 g;
✵ mayonnaise - 250 g;
✵ fresh greens - for decoration.
For pickling onions:
✵ salt - 0.5 tsp;
✵ granulated sugar - 1 teaspoon;
✵ vinegar (table 9%) - 2 tbsp. spoons;
✵ black pepper (ground) - on the tip of a knife;
✵ water (boiling water) - 80 ml.

Cooking

1. Boil the chicken fillet, cool and cut into small cubes.
2. Hard boil eggs, cool in cold water, peel and chop.
3. Cut pickled mushrooms into small pieces.
4. Cut the onion into thin half rings and marinate. To do this, add salt, sugar, vinegar, ground black pepper, pour boiling water, mix and soak for 15-20 minutes in the marinade, which is then drained, squeeze the onion.
5. Spread the salad on a large flat dish in layers in the following sequence: chicken fillet, pickled onions, mushrooms, mayonnaise net, eggs, mayonnaise net. And the topmost layer is Korean-style carrots.
In general, you need to look at the ingredients in finished form and, depending on their quality, vary the amount of mayonnaise.
6. You can arrange and decorate the salad as you wish.

Bon appetit and new culinary discoveries!

Recipe 3. Chanterelle and Gingerbread Salad

Sometimes beautiful dishes are not enough to decorate a festive table, you also need to turn on your imagination and surprise your guests with beautiful dishes. We bring to your attention an interesting design of a salad for a children's holiday. Very unusual and fabulous - children will be delighted, and adults too! The combination of products is familiar and tasty. So you can arrange any salad, which will include eggs and carrots.

Ingredients:

✵ chicken fillet (smoked) - 200 g;
✵ corn (canned) - 140 g (½ can);
✵ fresh cucumber - 1 pc.;
✵ chicken eggs - 4 pcs. (3 pieces - in a salad and 1 piece - for decoration);
✵ hard cheese - 150 g (100 g - for salad and 50 g - for decoration);
✵ carrots - 2-3 pieces;
✵ fresh garlic - to taste;
✵ onion - 1 pc.;
✵ lemon juice - 1 teaspoon;
✵ mayonnaise - 200-250 g;
✵ olives - 6 pcs. (for decoration).

Cooking

1. Wash the carrots, boil with the peel until medium soft, cool and peel.
2. Hard boil eggs, cool in cold water and peel.
3. Separate the egg whites from the yolks. The yolk of 1 egg will be needed to prepare the "kolobok". Grate the protein of 2 eggs and leave for decoration, and chop the rest and put it into the salad.
4. Finely chop the onion, sprinkle with lemon juice and leave for 10-15 minutes.
5. Cut the smoked chicken fillet into small pieces.
6. Cucumber cut into small strips.
7. Cheese grate on a fine grater.
8. Drain the canned corn in a colander and let the liquid drain.
9. Combine all prepared ingredients (chicken, eggs, onion, cucumber, cheese, corn) in a convenient deep bowl, season with mayonnaise and mix thoroughly.
10. Arrange the salad on a large flat dish, lightly tamping and shaping into a chanterelle shape.
11. Grate the carrots on a fine grater and evenly cover the salad in the form of a fox with it. For ears, cut 2 triangles from carrots.
12. With crushed egg white, decorate the fox's paws and tail. Lay out claws, eyes and nose from olives.
13. For a kolobok mix the chopped egg yolk with grated cheese (can be replaced with melted cheese), garlic and mayonnaise. Roll up a ball from the resulting mass, put the eyes from the olives and the mouth from the carrots.
14. Place the "kolobok" at the nose of the "chanterelle" and serve the finished fabulous salad on the table.