Mushroom Salad with Korean-Style Carrots and Onion
Piquant, tasty, appetizing, and perfect for every day. Mushroom salad with Korean-style carrots and onion is a juicy and original appetizer. It looks bright and attractive on any table. This dish will wonderfully diversify any lunch or dinner.
Updated : 23 March, 2026
Easy
More than 1 hour.
Ingredients
250 grams
Champignon
350 grams
Carrot
1
Onion
3
Garlic
10 grams
Parsley
2 teaspoon
Salt
0.5 teaspoon
Sugar
1 teaspoon
Ground coriander
to taste
Red pepper, ground
3 tablespoon
Vegetable oil
1 tablespoon
Vinegar
1 tablespoon
Soy sauce
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make mushroom salad with Korean-style carrots and onion? Prepare the listed ingredients for the salad. Use fresh champignon mushrooms; choose firm, whole mushrooms, preferably small in size. Take a few sprigs of parsley and a red salad onion. Pour 1/2 liter, about 2 cups, of water into a pot and place it over high heat. Prepare a deep bowl for the salad, preferably with a lid.
Step 2
Dissolve 1/2 teaspoon of salt in the boiling water. Rinse the champignons under cold running water to remove any debris and traces of soil. Put the mushrooms into the boiling water and cook them for 5-10 minutes, until they change color. The larger the champignons, the more time they will need to cook. Then drain the water and let the mushrooms cool.
Step 3
Rinse the parsley under cold running water and shake off the excess moisture. Chop it finely. Peel the onion and garlic and rinse them. Cut the onion into half-rings or quarter-rings, and finely chop the garlic cloves with a knife.
Step 4
Make a small well in the center of the carrots. Put the chopped garlic and onion into it and add the spices, coriander and ground red pepper.
Step 5
Heat the vegetable oil until light white wisps of smoke appear above the surface. Pour the hot oil over the onion, garlic, and spices. Add the vinegar and mix everything well.
Step 6
Add the chopped parsley and the cooled boiled champignons. Mix the salad. Cover the bowl with a lid and place it in the refrigerator for 10-12 hours, remembering to stir it from time to time.
Step 7
Before serving the salad, add soy sauce to it; if needed, add more salt and spices to your taste. Serve this salad as one of the appetizers for dinner. It goes very well with potato dishes, rice, and meat.
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