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Korean-style zucchini and carrot salad

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574
Kitchen Asian
Calorie content 93.6 kcal
Portions 6 port.
Cooking time 13 h.
Proteins * 1.5 gr.
Fats * 11.3 gr.
Carbohydrates* 7.4 gr.
* per 100 gr. product
Korean-style zucchini and carrot salad
Content

I want to share a very tasty and quick recipe for salad from zucchini and carrots in Korean. A fragrant salad is very easy to prepare, even an inexperienced novice housewife can handle it.

Ingredients

Cooking process

step 1 out of 6
Prepare all the ingredients you need for a flavorful Korean salad. Wash the squash and carrots thoroughly. Peel the carrots with a vegetable peeler.
step 2 out of 6
Grate the peeled carrots for Korean carrots. Also grate the prepared zucchini for Korean carrots. If you don't have a Korean carrot grater, use a regular coarse grater or chop the vegetables with a food processor.
step 3 out of 6
Place the vegetables in a deep bowl. Add nutmeg, dried garlic, ground pepper mixture, ground ginger and table salt. Mix thoroughly and leave to brew for about 20-25 minutes.
step 4 out of 6
Peel the garlic, rinse and pass through a press directly into the bowl of vegetables. If you don't have a press, you can use a fine grater or chop the garlic with a sharp knife. Heat the vegetable oil in a frying pan and gently pour into the salad so as not to burn yourself.
step 5 out of 6
Pour in the required amount of vinegar last. Stir the spicy salad well. Cover the prepared salad or tighten with cling film and refrigerate for 10-12 hours.
step 6 out of 6
Put the prepared salad in a beautiful salad bowl and serve.

Bon Appetit!

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