Very tasty salad for Lent and beyond. Perfect on the holiday table. Due to products available to make it possible always. If you make beautiful, will decorate any table. The salad is hearty and can easily replace dinner.
|Cooking time 60 minutes||Number of servings 2|
The beets and the potatoes boil. I made a couple. Peeled. Cool. The mushrooms and onions cut small.
Fry the mushrooms until tender. Add 1 tbsp Kikkoman soy sauce, stir. Cool. If necessary, sprinkle with salt and pepper.
For the filling, mix vegetable mayonnaise and 2 tbsp soy sauce Kikkoman.
Stir. Add the chopped garlic.
Potatoes RUB on a large grater and spread around.
On top lay the mushrooms in a circle with a diameter smaller than the potatoes.
Cover the mushrooms with a mesh from refills.
Then carrots in Korean. You can substitute with finely chopped pickled cucumbers.
At will again refill.
On top of diced prunes. Optional dressing.
Finish grated on a fine grater beets, put them into the top of the pyramid.
Sprinkle top of salad with chopped walnuts, simulating sand. The dressing may optionally be added to each layer. Be sure to mayonnaise, add the soy sauce, Kikkoman, it will give a rich and spicy flavor. Make the filling softer. Replace the salt.