10:55, 06 May 2024, author: Ermakova M.

Salad with champignons and Korean carrots

Name: Salad with champignons and Korean carrots
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: European
Ingredients: Carrots – 700 g; Champignons – 500 g; Water – 1 liter; Salad onion – 1 pc.; Garlic – 3 cloves; Parsley – 0.5 bunch; Salt – 1 tbsp. + 0.5 tsp; Sugar – 1 tsp.; Ground coriander – 1-2 tsp.; Chili pepper – 0.25 tsp. (or to taste); Vegetable oil – 5 tbsp.; Vinegar 9% - 2 tbsp. (or to taste); Soy sauce – 0.5-1 tbsp. (optional)

Juicy Korean marinated carrots with champignons - a simple but very appetizing appetizer that will decorate the table both on holidays and on weekdays

Photo source: https://ru.123rf.com/profile_saidr

Carrots with champignons, marinated in Korean - an easy-to-prepare, but very appetizing appetizer that will decorate both the festive table and the everyday menu. Supplemented with juicy champignons, seasoned with aromatic spices, garlic, onions and fresh herbs, the carrots turn out to be aromatic and juicy, colorful and spicy in taste. This light vegetable snack will be an excellent addition to sandwiches, side dishes of vegetables and cereals, meat and stews. Try it!

Salad with champignons and Korean carrots

Кухня: European, cалат, калории: 54, время приготовления: 00:55

Ингредиенты

Carrots – 700 g

Champignons – 500 g

Water – 1 liter

Salad onion – 1 pc.

Garlic – 3 cloves

Parsley – 0.5 bunch

Salt – 1 tbsp. + 0.5 tsp

Sugar – 1 tsp.

Ground coriander – 1-2 tsp.

Chili pepper – 0.25 tsp. (or to taste)

Vegetable oil – 5 tbsp.

Vinegar 9% - 2 tbsp. (or to taste)

Soy sauce – 0.5-1 tbsp. (optional)

Рецепт

1. To prepare a salad with champignons and Korean carrots, you will need the ingredients indicated in the list.

2. Boil 1 liter of water. Dissolve 1 tbsp in boiling water. salt. Add champignons.

3. Bring the water to a boil again and cook the mushrooms for 5-10 minutes (depending on size) until tender. I use small champignons to prepare the appetizer and cook them for about 5-7 minutes until they change color.

4. Then strain and cool the mushrooms.

5. Cut the salad onion into thin half rings or quarters. Chop the garlic cloves and parsley.

6. Cut the carrots into thin long strips or grate them on a special grater and place in a salad bowl. Add 1 tsp. sugar, 0.5 tsp. salt, stir and crush the carrots a little with your hands until they release juice.

7. Arrange vegetables and spices in a heap on top of each other, add chopped garlic, onion, ground coriander and chili pepper to the salad bowl.

8. Heat the vegetable oil until light curls of white smoke appear above its surface.

9. Pour the boiling oil over the onions, garlic and spices. Add vinegar and mix everything well.

10. Add champignons and parsley.

11. Mix everything well again, seal the container tightly and place the salad with champignons and Korean carrots in the refrigerator for at least 10-12 hours. Before serving, try the appetizer and add 0.5-1 tbsp if desired. soy sauce or more salt, spices to your taste.

12. Korean carrots with champignons are ready.