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Zucchini salad with vinegar

0
509
Kitchen European
Calorie content 81.9 kcal
Portions 3 port.
Cooking time 160 minutes
Proteins * 2.1 gr.
Fats * 4.2 gr.
Carbohydrates* 19 gr.
* per 100 gr. product
Zucchini salad with vinegar
Content

Beautiful and aromatic Korean carrot salad is delicious and spicy. Prepare it for the festive table in advance so that the vegetables have time to marinate in soy sauce and vinegar, and enjoy this mouth-watering and healthy snack.

Ingredients

Cooking process

step 1 out of 8
Wash young zucchini and cut off their tails and coarse growths. Peel the carrots, rinse and grate on a Korean grater or use a knife to shape into thin strips.
step 2 out of 8
Cut the zucchini into thin semicircles.
step 3 out of 8
Transfer the carrots to a bowl, sprinkle with salt and leave to juice for 10 minutes.
step 4 out of 8
Put the zucchini in a container and sugar, pour with vinegar and salt with a pinch of salt and mix by closing the container with a lid and shaking it gently several times. Leave the zucchini to marinate for 10 minutes.
step 5 out of 8
Squeeze the carrots a little with your hands and combine with the zucchini, mix and sprinkle with sesame seeds.
step 6 out of 8
Heat oil in a skillet and add red pepper. Heat the seasoning over low heat for 1/2 minute to make the oil fragrant.
step 7 out of 8
Squeeze the peeled and washed garlic into the vegetables and pour over the hot aromatic oil.
step 8 out of 8
Pour in the soy sauce, stir and cover the salad. Refrigerate snack for 2 hours.

Bon Appetit!

 

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