Salad with Korean-style carrots
Description
The salad is quick and easy to prepare. In summer, I use fresh green onions in the salad, and in winter, I use regular onions. I slice the onions into small pieces and marinate them in vinegar water for 6-7 minutes. You can use any chicken fillet for the salad; I usually prefer breast fillet. The step-by-step recipe will explain everything in detail. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the chicken fillet and eggs separately in salted water in advance. Let cool.
- 2
Step 2
I will layer the salad using a 16 cm cooking ring. The first layer is sliced chicken breast fillet and mayonnaise.
- 3
Step 3
Second layer - sliced onion.
- 4
Step 4
Third layer - sliced marinated mushrooms and mayonnaise.
- 5
Step 5
Fourth layer - grated eggs on a coarse grater and mayonnaise.
- 6
Step 6
Fifth - Korean carrot cut into small pieces and mayonnaise.
- 7
Step 7
The final layer is cheese grated finely. Place the salad in the refrigerator for 30-60 minutes, then carefully remove the ring and serve.
- 8
Step 8
Serve at the table.