Spicy Korean Carrot Salad with Fried Mushrooms

1. 1 Korean-style carrot saladpack 300 g ≈ $3.00 70 g
2. 2 Button mushrooms≈ $7.50 per kg 70 g
3. 3 Onions≈ $1.60 per kg 20 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Processed cheesepack 200 g ≈ $3.00 20 g
6. 6 Mayonnaise 15 g
7. 7 Sunflower oil 8 ml
8. 8 Dillpack 50 g ≈ $1.80 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the egg for 10 minutes, cool, peel, and chop into cubes.

2. Slice the mushrooms and pan-fry in half the oil for 7 minutes until golden.

3. Slice the onion³ into half-rings and fry in the remaining oil for 4 minutes until translucent.

4. Grate the processed⁵ cheese coarsely and mix with mayo until smooth.

5. Drain the Korean¹ carrots slightly, then combine with mushrooms, onions³, and egg.

6. Toss with the cheese-mayo dressing, add chopped dill⁸, mix well, and let sit for 10 minutes.