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 Korean Style Eggplant and Carrot Salad Recipe
Spicy, rich, delicious vegetable salad with sweet and sour taste, a great option to diversify the home menu. Are you trying?
Course Dinner Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Asian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Asian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the eggplant into small cubes.
    Cut the eggplant into small cubes.
  2. Boil the eggplants in salted boiling water - no more than 5 minutes. Detach.
    Boil the eggplants in salted boiling water - no more than 5 minutes. Detach.
  3. In the container we put the chopped pepper, eggplant, onion, chopped with feathers.
    In the container we put the chopped pepper, eggplant, onion, chopped with feathers.
  4. Add Korean carrots and chopped tomatoes.
    Add Korean carrots and chopped tomatoes.
  5. For dressing, mix vegetable oil, vinegar, salt, pepper, honey or sugar. Be sure to try and adjust to your liking. Put the garlic, pour the dressing into the vegetables, mix. We fall asleep with herbs and put them in the refrigerator for the night.
    For dressing, mix vegetable oil, vinegar, salt, pepper, honey or sugar. Be sure to try and adjust to your liking. Put the garlic, pour the dressing into the vegetables, mix. We fall asleep with herbs and put them in the refrigerator for the night.
  6. Stir, sprinkle with herbs and serve! It is very tasty to add boiled chickpeas or boiled beans to a salad!
    Stir, sprinkle with herbs and serve! It is very tasty to add boiled chickpeas or boiled beans to a salad!
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