Carrot salad with champignons

8 servings

15 minutes

Carrot and mushroom salad is a bright, aromatic, and exceptionally tasty dish of Korean cuisine. It combines the sweet freshness of carrots, the tenderness of mushrooms, and the spiciness of fried onions. Korean cuisine is famous for its spicy and pickled snacks, and this salad is no exception. Its lightness, crunchy texture, and richness of flavors make it a versatile addition to main dishes or a standalone snack. It pairs wonderfully with meat and vegetable dishes and can also be part of a festive table. Dressed with mayonnaise or sour cream, the salad gains softness and harmony, while the addition of greens gives it freshness. This dish can surprise and provide gastronomic pleasure.

Energy value per serving

• Calories: 44
• Proteins: 2.6g
• Fats: 0.2g
• Carbohydrates: 8.6g

Ingredients

• Carrot: 3 pc
• Onion: 2 pc
• Canned green peas: 0.5 jar
• Canned champignons: 1 jar
• Green: to taste
• Mayonnaise: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Grate the carrot.

   Required ingredients:

   • Carrot: 3 pieces

2. Slice the onion into half rings and fry in vegetable oil.

   Required ingredients:

   • Onion: 2 pieces
   • Green:  to taste

3. Add mushrooms to the onion and sauté together.

   Required ingredients:

   • Canned champignons: 1 jar

4. Slightly cool and mix with carrots, add peas, mayonnaise (sour cream), salt, pepper, chopped greens

   Required ingredients:

   • Carrot: 3 pieces
   • Canned green peas: 0.5 jar
   • Mayonnaise:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Green:  to taste