Spicy Champignon Salad with Korean Carrots and Onions

Spicy, tasty, appetizing, for every day! Champignon salad with Korean carrots and onions is a juicy and original appetizer. It looks very bright and attractive on any table. This dish is a great addition to any lunch or dinner.
cook time: 10h
Maya Lindell
Spicy Champignon Salad with Korean Carrots and Onions

Nutrition Facts (per serving)

90
Calories
7g
Fat
7g
Carbs
2g
Protein

Ingredients (3 portions)

Basic:

Onion (salad) 1 pc
Garlic 3 clove
Salt 2 tsp
Sugar 0.5 tsp
Ground coriander 1 tsp
Parsley 10 g
Carrot 350 g
Vegetable oil 3 tbsp
Champignon 250 g
Vinegar (9%) 1 tbsp
Soy sauce 1 tbsp
Ground red pepper to taste

Recipe instructions

Step 1

Step 1
How to make Champignon salad with Korean carrots and onions? Prepare the indicated ingredients for the salad. Fresh champignons, choose dense whole mushrooms, preferably small ones. Several sprigs of parsley, red onion. Pour half a liter of water into a saucepan and place over high heat. Prepare a deep bowl for the salad, preferably with a lid.

Step 2

Step 2
Dissolve about 5 tsp in boiling water. salt. Rinse the champignons with running cold water to remove debris and soil residues. Place the mushrooms in boiling water and cook them for 5 — 10 minutes (until they change color). The larger the champignons, the longer it will take to cook them. Then drain the water and let the mushrooms cool.

Step 3

Step 3
Rinse the parsley under running cold water and shake to remove excess moisture. Cut finely. Peel the onion and garlic and rinse. Cut the onion into half rings or quarters, finely chop the garlic cloves with a knife.

Step 4

Step 4
Peel the carrots and rinse with cold water. Cut the carrots into thin strips or grate them to prepare Korean carrots. Place the chopped carrots in a deep bowl, add sugar and salt. Stir the carrots, rubbing them lightly.

Step 5

Step 5
Make a small hole in the middle of the carrot. Place chopped garlic and onion there, add spices (coriander and ground red pepper).

Step 6

Step 6
Heat the vegetable oil until light curls of white smoke appear above its surface. Pour the boiling oil over the onions, garlic and spices. Add vinegar and mix everything well.

Step 7

Step 7
Add chopped parsley and cooled boiled champignons. Mix the salad. Cover the bowl with a lid and put it in the refrigerator for 10 — 12 hours, remembering to stir it periodically.

Step 8

Step 8
Before serving the salad, add soy sauce to it, add salt if necessary and add spices to your taste. Serve this salad as an appetizer for dinner. It goes perfectly with potato dishes, rice, and meat.

Additional rubrics

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