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 Carrots Salad Recipe
The first recipe of my stellar week is a simple and hearty salad, from improvised products I prepare it for the festive table and on weekdays.
Course Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Lean Food, Lunch Second Breakfast Dishes, Snacks Ideas, Special Food Dishes
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut onion into half rings, carrot into strips.
    Cut onion into half rings, carrot into strips.
  2. Fry separately in vegetable oil until tender, add salt to taste. Put it on a platter so that the excess part of the oil runs off.
    Fry separately in vegetable oil until tender, add salt to taste. Put it on a platter so that the excess part of the oil runs off.
  3. This salad is just tastier with pickled chanterelle mushrooms. Drain the marinade, rinse the mushrooms, and drain on a sieve until the liquid is completely removed.
    This salad is just tastier with pickled chanterelle mushrooms. Drain the marinade, rinse the mushrooms, and drain on a sieve until the liquid is completely removed.
  4. Cut potatoes into strips or grate on a coarse grater, deep fry, put on a paper towel. Finely chop the garlic.
    Cut potatoes into strips or grate on a coarse grater, deep fry, put on a paper towel. Finely chop the garlic.
  5. Mix onions, carrots, peas, mushrooms and garlic, put potatoes side by side. There is no need to fill the salad, there is enough oil from frying vegetables.
    Mix onions, carrots, peas, mushrooms and garlic, put potatoes side by side. There is no need to fill the salad, there is enough oil from frying vegetables.
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