Spicy Korean Carrot Salad with Mushrooms

1. 1 Processed cheesepack 200 g ≈ $3.00 8 g
2. 2 Carrots≈ $1.50 per kg 50 g
3. 3 Button mushrooms≈ $7.50 per kg 50 g
4. 4 Eggspack 10 pcs ≈ $1.89 0.5 pcs
5. 5 Mayonnaise 4 g
6. 6 Onions≈ $1.60 per kg 20 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. Prepare Korean-style carrots² (quick-pickle with vinegar, sugar, and spices)

2. Sauté sliced mushrooms until golden brown

3. Mix sautéed mushrooms into the carrots²

4. Slice green onions⁶ thinly, sauté until translucent

5. Fold sautéed green onions⁶ into the carrot²-mushroom mix

6. Whisk together mayonnaise and processed¹ cheese to make the dressing

7. Toss the salad with the cheese-mayo dressing