- 300 g (0,66 lb) red cabbage
- 2 carrots
- 5-6 fresh champignons
- 1/3 tsp salt
- 1/2 tsp sugar
- 2 tbsp white grape vinegar
- vegetable oil – to taste
Wash and cut red cabbage into thin strips. Place it in a bowl. Add salt and stir the cabbage until it becomes soft. Then pour white grape vinegar above and add sugar. Mix everything thoroughly and leave for 20-30 minutes.
Wash, peel and grate carrots. Add sugar, stir the ingredients and leave for 10 minutes.
Wash mushrooms, peel and slice them thinly. Fry the mushrooms on vegetable oil slightly.
Combine the ingredients straight before serving while the red cabbage can give the dish a special purple-pink color. Season the salad with salt and mix with vegetable oil. Eat it as soon as cook.
Enjoy your meal!