Korean mushrooms

Apple cider vinegar, Carrot, Shiitake mushrooms, Bell pepper, Cilantro, Onion, Olive oil, Soy sauce (sugar-free), Garlic, Erythritol, Coriander (cilantro seeds), Chili pepper

Cooking: 10 min. To boil: 25 min. Slice: 10 min. Mix: 5 min. Cooking: 10 min. Let it stand: 4 h.

Soak the dried Shiitake mushrooms (120 g) in water, then rinse them thoroughly.

After that, bring the water to a boil and cook the mushrooms for 20-30 minutes. Once the time is up, drain them and let them cool.

Grate the carrots (2 pcs) on a Korean grater and add a little salt, erythritol (1 tsp), ground coriander (0.5 tsp), and hot red pepper (0.5 tsp). Squeeze in the garlic (3-4 cloves) and mix all the ingredients thoroughly.

Then pour hot olive oil (2 tbsp) over the mixture, as well as soy sauce (2 tbsp) and apple cider vinegar (200 ml).

Cut the onion (1 pc) into half rings, and the bell pepper (1 pc) into strips. Chop the cilantro (1 bunch) and add these ingredients to the carrot mixture.

Then add the cooled Shiitake mushrooms.

Mix all the components well.

Cover the salad with a plate and place a weight on it. Put it in the refrigerator overnight or for at least 3-4 hours.