Ingredients:
- Squid 300 grams
- Red onion 1 piece
- Lemon juice 2 tbsp. spoons
- 2 cloves of garlic
- Korean carrot 150 grams
- Sauerkraut 400 grams
- Honey mushrooms 200 grams
- Vegetable oil 2-3 tbsp. spoons
- Parsley to taste
Cooking method:
Step 1. Wash, clean and boil squid carcasses. Boil water, salt, dip seafood and cook for 3 minutes. Cool and cut squids into narrow strips.
Step 2 Cut the onion into half rings, put in a bowl, pour with lemon juice and mix.
Step 3 Peel and pass the garlic through a press.
Step 4 Finely chop the Korean carrots. Chop parsley, and squeeze sauerkraut from excess fluid. Fold the pickled mushrooms on a sieve so that the glass is liquid.
Step 5 Gently mix all the prepared ingredients, season the salad with vegetable oil and let it brew for 30-40 minutes.
Bon Appetit!
