Do you like Korean carrots? Then you will definitely like this wonderful salad. You can cook from champignons, oyster mushrooms or wild mushrooms. Fry them with onions until tender, and then cool. Garlic can not be added, but it's still more interesting with it.
Ingredients
- Korean carrots - 300 g
- Champignons - 300 g
- Onion - 1 piece
- Garlic - 2 cloves
- Vegetable oil - 50 ml
- Vinegar - 1 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Chop the champignons and peeled onions.
Heat 2 tablespoons of vegetable oil in a frying pan, add the onion and cook until golden brown.
Pour in the champignons and fry until tender.
Mix Korean carrots, fried mushrooms and garlic passed through the press.
Add salt, ground pepper, vinegar and remaining oil. Stir and put the salad in the refrigerator for 1.5-2 hours.
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