Salad of champignons, Korean carrots, eggs, gherkins with mayonnaise

Cookinero 7 May 2025

Salads have long been a decoration of the festive table. It is difficult to surprise guests with traditional recipes, but everyone wants to prepare an original dish.

How to cook Salad of champignons, Korean carrots, eggs, gherkins with mayonnaise

Step 1

Salad of champignons, Korean carrots, eggs, gherkins with mayonnaise

Cut the mushrooms into thin slices.

Step 2

Salad of champignons, Korean carrots, eggs, gherkins with mayonnaise

Cut the gherkins lengthwise and slice them into slices.

Step 3

Salad of champignons, Korean carrots, eggs, gherkins with mayonnaise

Peel the eggs and cut into cubes.

Step 4

Salad of champignons, Korean carrots, eggs, gherkins with mayonnaise

Fry the champignons in a frying pan in a small amount of vegetable oil until cooked.

Step 5

Salad of champignons, Korean carrots, eggs, gherkins with mayonnaise

Combine all ingredients in a deep bowl, add mayonnaise, salt and ground black pepper to the bowl.

Step 6

Salad of champignons, Korean carrots, eggs, gherkins with mayonnaise

Mix the salad and serve. Enjoy!

Salad of champignons, Korean carrots, eggs, gherkins with mayonnaise - FAQ About Ingredients, Baking Time and Storage

Yes, you can use canned mushrooms for convenience. Drain and rinse them well to remove excess brine before slicing and adding to the salad.
Store the salad in an airtight container for up to 2 days. The cucumbers may release moisture over time, so stir before serving.
For a vegetarian version, simply omit the eggs. For vegan, replace eggs with tofu and use a plant-based mayo.
Yes, but raw mushrooms have a different texture. If preferred, blanch sliced mushrooms in boiling water for 1-2 minutes instead.
Pair with crusty bread, grilled chicken, or as a side to soups for a hearty meal. Works well in sandwiches too.
Use light mayonnaise or Greek yogurt as a healthier dressing alternative, and reduce the oil when frying mushrooms.
Absolutely! Bell peppers, grated carrots, or avocado would add extra flavor and nutrition.
Freezing is not recommended as mayonnaise-based salads and cucumbers don’t freeze well. Fresh preparation is best.

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