It is better to use small mushrooms for this salad. They cook faster and are soaked with spices accordingly. And they do not need to be cut, so the dish turns out very beautiful. Try this recipe, pamper your family for no reason!
Ingredients
- Carrots - 500 g
- Champignons (small) – 300 g
- Bow purple - 1 piece
- Garlic - 4 cloves
- Parsley - a couple of twigs
- Apple cider vinegar - 2 tbsp.l.
- Vegetable oil - 60 ml
- Bay leaf - 2 pieces
- Allspice - 3 peas
- Ground red pepper - 0,5 tsp.
- Sugar - 1 tsp.
- Salt - to taste
- Water - 1 l
Step-by-step cooking recipe
Add bay leaf, salt and champignons to boiling water.
Boil for 8-10 minutes, discard in a colander and cool.
Grate the carrots on a special grater.
Chop the parsley and peeled onion.
Mix carrots, onions, parsley, salt, sugar and vinegar.
Pour in the hot oil, add ground pepper and garlic passed through the press.
Add allspice, cooled mushrooms and mix gently. Cover tightly and refrigerate for 3-4 hours.
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