Salad with champignons and Korean carrots

For a salad with Korean carrots, you do not need to buy it specifically. Home cooking is very simple and not expensive. Carrots are cleaned, washed and rubbed on a special grater for vegetables in Korean. If there is no such thing, you can use the usual one, but this will affect the appearance of the finished dish.

Peel the onion, wash it and cut it into quarters of rings. The strips should be very thin to give the maximum amount of juice, but at the same time not be too noticeable in the finished version of the dish.

Combine carrots and onions in a deep dish, mix and knead with your hands so that the vegetables let in as much juice as possible.

Peel the garlic cloves from the husk and pass through the press, add to the rest of the vegetables, mix again.

Now you can do mushrooms. The best choice for this salad is champignons. They are delicious and do not fall apart during cooking, which makes the dish neat and worthy of a festive table. Wash the champignons with running water, remove the damaged areas, cut into strips.

Boil the water, add a little salt and pour in the mushrooms. Boil the champignons over medium heat for 10 minutes, discard them in a colander, rinse with running cold water. Add the mushrooms to the already prepared vegetable mixture.

Add vinegar and vegetable oil to the salad. You can use any odorless oil (sunflower, corn, olive). A little salt, pepper, add sugar and seasoning for Korean carrots. It is better to buy a ready-made one, but if desired, you can mix it yourself. It includes dried garlic, red and black peppers, coriander, fenugreek, bay leaf, marjoram and basil.

Mix the vegetables with spices well so that everything is evenly distributed. We close the lid and send it to the refrigerator for 4 hours. This time will be enough for the mushrooms and carrots to be completely marinated. We serve it chilled.

Bon appetit!