STEP 1/6
Chop up the carrots.
heavily influenced by the soil
It's root vegetable
After you clean the outside
I peeled it off with a filler.
You can slice it thinly with a knife,
If you cut it with a knife like me
It's a little more convenient.
STEP 2/6
Put the shredded carrots in a bowl
Add 0.7t of salt and mix well
Marinate for 10 to 15 minutes.
STEP 3/6
I make the sauce.
3T Olive Oil, 1T Whole Grain Mustard
2T of lemon juice, 1T of sugar, and a bit of pepper
Add and until sugar melts
Stir evenly and mix.
STEP 4/6
Pour the sauce into the pickled ingredients and mix them
I mixed it so that it goes well together.
STEP 5/6
Rather than eating it right away
Let it ripen in the refrigerator for an hour or two and take it out
You can taste it crunchy and sweet.
I left it in the fridge for half a day
It's ripened to the perfect texture to eat.
STEP 6/6
It's good if you just eat it as it is
Sandwich, salad, finger food, etc
It goes really well with various foods.
I put it on the bread and made it into an open sandwich :)
When you make the oil sauce
In addition to the basic amount of ingredients
If you adjust the amount to suit your taste
I can make it much more delicious.
Please refer to the blog for detailed recipes
https://blog.naver.com/firehouse79/222211300036