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Korean-style zucchini and cucumber salad for the winter

0
3511
Kitchen Asian
Calorie content 110.6 kcal
Portions 13 port.
Cooking time 1 d.
Proteins * 1 gr.
Fats * 3.4 gr.
Carbohydrates* 28.1 gr.
* per 100 gr. product
Korean-style zucchini and cucumber salad for the winter
Content

Spicy Korean salad of cucumbers and zucchini is in no way inferior in taste to the famous Korean carrots. The salad has a grainy texture and a liquid consistency. The vegetables are seasoned with coriander and tarragon.

Ingredients

Cooking process

step 1 out of 6
Prepare condiments and spices.
step 2 out of 6
Wash, peel and rotate vegetables in a meat grinder or chop in a food processor.
step 3 out of 6
Add coriander, Korean-style carrot spices, you can add your favorite spices for salads. Pour in tarragon.
step 4 out of 6
Add salt to taste, granulated sugar, pour in vegetable oil. Stir and leave for a day in the refrigerator to infuse.
step 5 out of 6
After a day, take out the workpiece, put it on the stove and cook for 2.5 hours.
step 6 out of 6
Pour the salad into sterilized jars, pour 1 tsp into each jar. essences, roll up with sterile lids. Turn the jars over to the lids and wrap in warm. After cooling, take it to the basement.

Bon Appetit!

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