Vegetable salad with Korean carrots "Tasty and fast", the name of which speaks for itself. Guest compliments are guaranteed.
Cooking time 15 minutes
Fresh champignons 4-5 pcs
Green beans, frozen 100 g
Korean carrots (ready-made) 100 g
Canned black olives 7-9 pcs
Sesame seeds 1/4 tsp
Salt to taste
Defrost the green beans, drain the water and fry in vegetable oil until tender. Put in a bowl and cool.
Cut the mushrooms into slices and also fry in vegetable oil.
In a bowl, combine beans, mushrooms, pre-cooked Korean carrots and halved olives. Salt. Mix well and let it brew for 20-30 minutes.
Place on a serving dish and sprinkle with sesame seeds.