| Cook Time | 30 minutes |
| Servings |
Ingredients
- 350 gram Green bean
- 150 gram Carrot
- 250 gram Cucumber
- 250 gram Tomatoes
- 100 gram Cherry tomatoes
- 200 tablespoons Bulgarian pepper
- 3 tablespoons Soy sauce
- 2 tablespoons Vinegar
- 1/2 teaspoons Salt
- 1 clove Garlic
- 1/4 teaspoons Sugar powder
- 1/4 teaspoons The mixture of peppers
- 3 tablespoons Olive oil
- Dill, parsley (to taste)
Ingredients
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Instructions
- Products.
- The beans are steamed for eight minutes. I cook it in a slow cooker.
- Chop the carrots on a Korean grater, add soy sauce, vinegar and leave to marinate for 15 minutes.
- Put the beans in a bowl and let cool.
- Cut the cucumber into large strips.
- Sweet pepper.
- And tomatoes.
- Remove the carrots from the marinade (do not pour out the marinade!). Put all the vegetables in a large bowl, sprinkle with chopped herbs. We make the dressing: add powdered sugar, crushed garlic, salt, pepper and olive oil to the marinade. Shake well and pour over the salad.
- Cover the bowl with a lid and put the salad in the refrigerator for half an hour to soak. After that, put it in a salad bowl, garnish with sliced cherry tomatoes and serve to the table.
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