Description
Useful, juicy and complex salad. My husband does not like radishes, but in this salad it eats for both cheeks. The secret is in the richness of ingredients and original seasoning. Come on in, help yourself!
Ingredients
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Radish
2 piece
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Carrots
2 piece
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Oyster mushrooms
400 g
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Onion
1 piece
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Greens
1 coup
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Soy sauce
50 ml
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Sugar
2 tsp
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Sesame oil
1 Tbsp
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Vinegar
3 Tbsp
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Vegetable oil
Cooking
Radish and carrot peel and grate on the Korean grater.
Onion cut into half rings, and oyster mushrooms to break by hand (not cut with a knife, it's important, then they will be juicier)
In a pan heat some oil, first fry lightly the onions, then add mushrooms, and intensively stir fry on high heat for 3-5 minutes.
In a bowl, mix carrot, radish, mushrooms and onion and chopped parsley. I have dill, parsley, cilantro. Greens can take on your taste.
Prepare the dressing. Mix soy sauce TM Kikkoman naturally brewed rice vinegar, sugar and sesame oil.
Dressed with lettuce, allow about 10 minutes to brew and serve. Good as a side dish to meat dishes.
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