Salads 28.12.2022

Salad with fried mushrooms, eggs and Korean carrots

25 min.

4 servings

Salad with fried mushrooms, eggs and Korean carrots

This salad turns out to be satisfying even despite the lack of meat. Like all dishes with mayonnaise, it should be refilled shortly before serving. And so that Korean carrots do not give excessive juiciness, squeeze it slightly before adding.

Ingredients

Mushrooms - 300 g
Chicken eggs (boiled) – 2 pieces
Korean carrots - 150 g
Green peas (canned) – half a bank
Onion - 1 piece
Mayonnaise - 60 ml
Vegetable oil - 2 tbsp.l.
Ground black pepper - to taste
Salt - to taste

Step-by-step cooking recipe

Chop the mushrooms, peeled eggs and onions.

Salad with fried mushrooms, eggs and Korean carrots: photo of recipe preparation, step 1

Heat the oil in a frying pan, put the mushrooms and fry until tender.

Salad with fried mushrooms, eggs and Korean carrots: photo of recipe preparation, step 2

Flip the green peas into a colander and rinse.

Salad with fried mushrooms, eggs and Korean carrots: photo of recipe preparation, step 3

Mix eggs, green peas, Korean carrots, onions and fried mushrooms.

Salad with fried mushrooms, eggs and Korean carrots: photo of recipe preparation, step 4

Add salt and ground pepper to taste. Season the salad with mayonnaise and mix.

Salad with fried mushrooms, eggs and Korean carrots: photo of recipe preparation, step 5

Photo: Yulia Zubkova

Recipe added:

Olga Beznosyuk

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