Carrots and Seaweed Vegetable Salad

100 g carrots
100 g pickled seaweed wakame
4 cherry tomatoes
25 ml soy sauce
25 ml water
1 tbsp. sesame
0.5 tsp. lemon juice
0.5 tsp. sesame oil
0.5 tsp. sugar
0.5 tsp. starch
Wash and peel carrots. Then grate carrots with a medium grater. Mix wakame
with grated carrots. Wash cherry tomatoes and cut in half. Add tomatoes to
carrots and seaweed. Add salad dressing, stir, and garnished with sesame seeds.
Heat the water and add sugar. Thicken the mixture with starch. Add soy sauce,
sesame oil and lemon juice.

Beans and Mushrooms Salad

200 g champignons
300 g canned beans
2 medium pickled cucumber
1 carrot
1 onion
50 g olive oil
ground black pepper
Clean and peel the champignons. Cut into medium pieces and fry in olive oil for
10-15 minutes. Transfer the mushrooms to a bowl to cool. Then clean and mince
the onion, and grated carrot with a medium grater. Fry vegetables in olive oil
until golden brown. Cool the ingredients. Cut pickled cucumbers into strips and
strain the beans through a sieve. If necessary, additionally rinse with water.
Finally, take a large dish and combine all ingredients. Salt and pepper the dish to

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