Description
This salad my mom makes every summer! I remember it from childhood. Hot and spicy salad, taste a bit like pickled mushrooms. Very quickly prepared! Great snack!
Ingredients
-
Purslane
300 g
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Carrots
2 piece
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Garlic
3 tooth
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Black pepper
-
Vinegar
2 Tbsp
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Salt
-
Vegetable oil
3 Tbsp
Cooking
Purslane, rinse in cold water.
To put it in boiling water and boil for 2-3 minutes.
Drain in a colander and allow to cool.
Meanwhile, clean the carrots.
Grate it on a fine grater.
To add salt to the carrot two or three pinches of salt and lightly RUB in the hands.
Garlic finely grate.
Chilled purslane cut into 1-1. 5 cm.
Add to the carrot purslane and garlic. And pepper to taste.
Add vinegar and salt to taste, if required. Stir and let stand for 5 minutes.
Pour the sunflower oil and mix well.
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