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.
