Salad with mushrooms carrot vinegar sugar

Such mushrooms are much cheaper than store-bought ones. And tastier. Cook at home! Korean snacks usually disperse on the second day if you cook them a little. So why not prepare more, because such an appetizer salad is stored for a whole month, or even longer.

Foster

Recipe author

Salad with mushrooms, carrots, vinegar, sugar

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Composition / ingredients

Servings:

Champignons

800

Carrots

Garlic

Salt

Sugar

Vegetable oil

100

Vinegar (9%)

Ground black pepper

Chili pepper (flakes)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 2 g

Fats 36 % 5 g

Carbohydrates 50 % 7 g

81 kcal

GI: 57 / 0 / 43

Step-by-step cooking

Cooking time: 1 d

Step 1:
Prepare the products - wash the mushrooms (if large, cut into 2-4 pieces), peel and wash the carrots, measure the spices and oil.
Step 2:
Fill the mushrooms with water and put them to boil. From the moment of boiling, mark 5 minutes.
Step 3:
Grate the carrots on a Korean grater (or on a simple large one, it doesn't really affect the taste).
Step 4:
Flip the finished mushrooms into a colander.
Step 5:
Peel the garlic. If you don't have a garlic press, cut the cloves in half.
Step 6:
Put the mushrooms to the carrots, add the oil.
Step 7:
Mix well.
Step 8:
Add salt and sugar. Mix it up.
Step 9:
Add two kinds of pepper and vinegar.
Step 10:
Finally and thoroughly mix the mushrooms with carrots, cover and put to marinate for a day in the refrigerator. You can immediately arrange the salad snack in cans, as for storage.