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Korean-style zucchini and cucumber salad

0
2650
Kitchen Asian
Calorie content 35.9 kcal
Portions 6 port.
Cooking time 30 minutes.
Proteins * 0.7 g
Fats * 3.4 gr.
Carbohydrates* 3.5 gr.
* per 100 gr. product
Korean-style zucchini and cucumber salad
Content

Zucchini with cucumbers are very similar in texture and taste. Both vegetables are great at picking up the flavor and aroma of the seasoning and showing their crunchy properties. Combining these fruits into one salad, adding the zest of garlic and the flavor of coriander is a great idea.

Ingredients

Cooking process

step 1 out of 7
Rinse and dry cucumbers and zucchini thoroughly. For such a salad, it is better to use young fruits - the taste of the salad is juicier, and the texture of the pickled fruits is more crunchy. If you are using mature zucchini, then it is better to cut the peel and remove the seeds.
step 2 out of 7
For cucumbers, cut off the tips on both sides and cut them into longitudinal sticks or large straws.
step 3 out of 7
Cut the courgettes into cubes, proportional to the pieces of cucumber.
step 4 out of 7
We put the chopped vegetables in a wide bowl. Peel the garlic, rinse it and pass it through a press.
step 5 out of 7
Add chopped garlic, salt and chopped dill to a bowl with chopped cucumbers and zucchini. Sprinkle with coriander and black pepper.
step 6 out of 7
In a small container, mix vegetable oil and vinegar and pour vegetables with this mixture.
step 7 out of 7
Gently mix all components with a spatula and let marinate for a couple of hours. Stir vegetables periodically to marinate evenly. Put the finished salad in a salad bowl and let it reach room temperature for serving.

Bon Appetit!

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