| Cook Time | 30 minutes |
| Servings |
Ingredients
- 600 gram Radish
- 130 gram Carrot
- 600 gram Mushroom
- 120 gram Onion
- 20 ml Vegetable oil
- 1 tsp Salt
- 3 cloves Garlic
- 30 gram Cilantro
- 1 tsp Salt
- 1 tsp Coriander
- 1/2 tsp Cumin (Dry ground)
- 1 tbsp Vinegar
- 1/2 tsp Black pepper
- 2 tsp Sugar
Ingredients
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Instructions
- In the grated daikon and carrot, add salt, let it stand to give the juice.
- Cut into large strips of oyster mushrooms, fry a little in a frying pan, about 5 minutes.
- Lightly squeeze the juice from the daikon and carrots, spread the oyster mushrooms, squeeze out the garlic, add: salt, sugar, cumin, coriander, chili pepper, black pepper.
- Fry the chopped onion until golden brown.
- Hot onion, together with oil, straight from the pan spread on top of our salad, pour vinegar, add fresh coriander, mix everything well.
- Cover with plastic wrap, send the salad to the refrigerator for a couple of hours to marinate.
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