Salad with champignons, carrots, vinegar, sugar

Name: Salad with champignons, carrots, vinegar, sugar
Total time: 1 d
Yield: 12
Ingredients: 800 g Champignon; 1 kg Carrot; 8 cloves of garlic Garlic; 1 teaspoon Salt; 3 tablespoon Sugar; 100 g Vegetable oil; 5 tablespoon Vinegar; 1 teaspoon Ground black pepper; to taste Chilli

These mushrooms are much cheaper than store-bought ones. And it tastes better. Cook at home! Korean snacks usually sell out on the second day if you cook them a little. So why not prepare more, because such a salad appetizer can be stored for a whole month, or even longer.

48

13348

Bella Wilson

Recipe author

Salad with champignons, carrots, vinegar, sugar

Calories

143kcal

Protein

4g

Fat

9g

Carbs

12g

*Nutrition per serving

Ingredients

Servings: 12

800g

1kg

8cloves of garlic

1teaspoon

3tablespoon

100g

5tablespoon

1teaspoon

to taste

Step-by-step preparation

Cooking time: 1 day

STEP 1
Prepare the food - wash the mushrooms (if large, cut into 2-4 pieces), peel and wash the carrots, measure out the spices and oil.
STEP 2
Cover the mushrooms with water and cook. From the moment of boiling, measure 5 minutes.
STEP 3
Grate the carrots using a Korean grater (or a simple coarse grater, it doesn’t really affect the taste).
STEP 4
Drain the finished mushrooms in a colander.
STEP 5
Peel the garlic. If you don't have garlic cloves, cut the cloves in half.
STEP 6
Add mushrooms to carrots, add oil.
STEP 7
Mix well.
STEP 8
Add salt and sugar. Stir.
STEP 9
Add two types of pepper and vinegar.
STEP 10
Finally and thoroughly mix the mushrooms with carrots, cover and marinate in the refrigerator for a day. You can immediately put the appetizer salad into jars, as for storage.