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Mushroom and Korean Carrot Salad

A zesty, light salad made from simple ingredients! This mushroom and Korean carrot salad is a great choice when you're craving something light but full of flavor. Mushrooms and Korean-style carrots are a perfect match—and when you make the carrots at home, they're wholesome and completely worry-free.

Emiliya IQAuthor avatar
Recipe author
Salad with mushrooms and Korean carrots
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 1 g
Fats 25 % 1 g
Carbohydrates 50 % 2 g
23 kcal
GI: 100 / 0 / 0
  • There's no need to buy ready-made Korean carrots for this salad—making them at home is simple and inexpensive. Peel and wash the carrots, then shred them on a julienne grater for Korean-style carrots. If you don't have one, a regular grater works, but it will change the look of the finished dish. Peel, wash, and slice the onion into quarter-rings. Cut the strips very thin so they release plenty of juice while staying subtle in the finished salad. Combine the carrots and onion in a deep bowl, then mix and gently massage with your hands so the vegetables give up as much juice as possible. Peel the garlic cloves, press them in, and stir into the vegetables. Now turn to the mushrooms—white (button) mushrooms are the best choice for this salad. They taste great and hold their shape during cooking, which keeps the dish neat and worthy of a holiday table. Rinse the mushrooms under running water, trim any damaged spots, and cut them into strips. Bring water to a boil, add a little salt, and add the mushrooms. Boil over medium heat for 10 minutes, drain in a colander, and rinse under cold running water. Add the mushrooms to the prepared vegetables. Pour in the vinegar and vegetable oil—any neutral oil works (sunflower, corn, or olive). Add a little salt, pepper, the sugar, and the Korean carrot seasoning. Store-bought blends are easiest, but you can mix your own: it usually includes dried garlic, red and black pepper, coriander, fenugreek, bay leaf, marjoram, and basil. Toss the vegetables and spices well so everything is evenly coated. Cover and refrigerate for 4 hours—that's enough time for the mushrooms and carrots to marinate through. Serve chilled. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Champignons - 24  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Spices dry - 240  kcal/100g

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