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➠ Zucchini for the winter
➠ Korean zucchini with bell pepper

Korean zucchini with bell pepper

3256

Kitchen Asian

Calorie content 98.1 kcal

Portions 1 port.

Cooking time 4 h

Proteins * 1 gr.

Fats * 2.6 gr.

Carbohydrates* 24 gr.

Content

According to this recipe, you can prepare a delicious appetizer for dinner or put it in jars and prepare it for the winter. This salad successfully combines zucchini, bell peppers and carrots.

Ingredients

Cooking process

Peel the zucchini and chop them into oblong thin pieces. Grind the peeled carrots on a Korean grater. We clean the pepper from seeds and cut into thin strips. Wash green onions and dill and chop finely.

We place all the chopped vegetables in a deep metal bowl and add the garlic chopped on a garlic.

Mix vegetables well with a wooden spatula or spoon.

Then we prepare the sauce for salad dressing. Pour the required amount of salt, sugar, Korean seasoning and hot pepper into a separate bowl and mix them.

Pour the resulting dry mixture with vegetable oil, add vinegar and mix again.

Pour the chopped vegetables with the prepared sauce, mix and leave for 3 hours to marinate. Cooked Korean zucchini with sweet pepper can be served for dinner after 3 hours.