Isabella Salad with Korean Carrots
Isabella salad with Korean carrots is a bold, spicy and surprisingly hearty Russian salad with a rich, well-rounded flavor — equally at home on the holiday table and at a regular weeknight family dinner. The defining note of the salad is the spicy Korean-style carrots, which give the dish its signature kick, while smoked chicken breast, sautéed mushrooms, hard-boiled eggs and fresh cucumber make it balanced and filling. Cut all the ingredients into cubes or matchsticks, pre-fry the mushrooms with onion until golden, dress with mayonnaise and gently fold everything together. Let the salad rest in the fridge for 20-30 minutes before serving so all the flavors come together. Garnish with fresh herbs or sweet corn if you like. Classic proportions for 4-6 servings inside.
Isabella Salad with Korean Carrots is a delicious and hearty salad that is suitable for both a festive table and a regular family lunch. The ingredients of the salad are simple, here you have smoked chicken, champignons, eggs, and Korean carrots, but at the same time, the salad is very tasty and filling, and it looks impressive on the table. All thanks to the original decoration in the form of a bunch of grapes, which is how the salad got its name. Be sure to try making this salad!
Ingredients
Show ingredients
- smoked chicken - 300 g;
- champignons - 300 g;
- pickled cucumber - 1-2 pcs;
- eggs - 4 pcs;
- Korean carrots - 150 g;
- grapes - 150 g;
- mayonnaise - 2 tbsp;
- vegetable oil;
- herbs.
Cooking
1. Prepare all the necessary ingredients for making Isabella Salad with Korean Carrots. Boil the eggs hard and cool them. For the salad, you can use smoked chicken breast, or you can take smoked chicken thigh and separate the meat from the bone. I use store-bought Korean carrots, but you can make them yourself.
2. Clean the champignons and cut them into small pieces. Cut not too finely, as they will shrink significantly while frying.
3. Heat vegetable oil in a frying pan. Add the champignons and fry over medium heat until golden brown.
4. Cut the boiled eggs into cubes.
5. Cut the pickled cucumbers into small cubes. You can use salted cucumbers, it’s up to your taste. I prefer to cut the cucumber small so that it is only slightly felt in the salad.
6. Cut the chicken meat into small pieces.
7. Place the cut chicken meat on a flat plate.
8. Cover the top with a grid of mayonnaise.
9. Then add the pickled cucumber followed by the fried champignons. Top with mayonnaise.
10. The next layer is eggs. Cover the eggs with a bit more mayonnaise so it's easier to evenly level the salad.
11. The last decorative layer is Korean carrots. Place it evenly on top and around the sides of the salad. My carrot sticks are not too long, making it easy for me to cover the salad with them. But if the sticks are long, it’s better to cut them into shorter pieces - that way, it will be easier to decorate, and it's more convenient to eat this salad.
12. It’s best to use dark blue grapes. Cut the grape berries in half and place a bunch of grapes on top of the salad. Optionally, you can also decorate the edge of the salad with grapes.
13. Isabella Salad with Korean Carrots is ready. It turned out very tasty and filling. It can be served immediately after preparation. Enjoy your meal!
