A versatile salad that has a place on any table. The recipe shows the basic proportions of the ingredients. According to your taste, they can be supplemented and adjusted. Do not overdo it with salt, because over time its intensity increases.
Ingredients
- Carrots - 500 g
- Garlic - 3 clove
- Balsamic vinegar - 1 tbsp.l .
- Vegetable oil - 3 art.l.
- Hop-suneli - 0,5 tsp.
- Ground red pepper - 0,5 tsp.
- Sugar - 0,5 tsp.
- Salt - to taste
- Champignons - 150 g
- Vegetable oil - 2 tbsp.l.
- Soy sauce - 1 art.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Cut the champignons into small pieces.
Heat the oil in a frying pan, add the mushrooms and fry for 5-7 minutes. Cook over high heat so that they retain their juiciness.
Add soy sauce, ground pepper, salt and remove from heat.
Peel the carrots and grate them on a special grater.
Add salt, sugar, red pepper, hops-suneli and mix with your hands, lightly kneading the carrots.
Separately mix the oil, vinegar and garlic passed through the press.
Pour the resulting marinade into a bowl with carrots, add the fried mushrooms and mix gently. Cover with a lid and put away in a cool place for a few hours.
