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➠ Assorted vegetable salad for the winter
➠ Korean zucchini salad for the winter

Korean zucchini salad for the winter

3050

Kitchen European

Calorie content 90.1 kcal

Portions 10 port.

Cooking time 4 h

Proteins * 1.1 gr.

Fats * 2.1 gr.

Carbohydrates* 21.3 gr.

Content

Tender spicy Korean-style zucchini will become your favorite salad. For this recipe, select small, young vegetables. Soak the vegetables in water before proceeding to prepare the salad to keep them crispy and juicy.

Ingredients

Cooking process

Wash the zucchini and leave in cold water for 1 hour. Then pat dry with paper towels, peel and cut into thin slices.

Wash the bell peppers, peel and cut the pulp into strips.

Cut the onion into half rings, grate the carrots. Transfer all vegetables to a large container, add chopped garlic to them, pour in vinegar, add salt, sugar and seasonings.

Heat vegetable oil and pour hot to vegetables, mix well. Cover the bowl with a clean towel and let the salad sit at room temperature for 3 hours. During this time, they will let the juice and marinate.