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.
Heat the oil in a frying pan, put the mushrooms and fry until tender.
Flip the green peas into a colander and rinse.
Mix eggs, green peas, Korean carrots, onions and fried mushrooms.
Add salt and ground pepper to taste. Season the salad with mayonnaise and mix.
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