Carrots in Korean are familiar and loved by many. The first to disappear from the festive tables. And the addition of pickled cucumber will make this salad even more piquant, interesting to taste. PS: I’ll make a reservation, it has an indirect relation to Korean cuisine, but in Russia they associate it with snacks, this is the most “Korean” salad.
I recently fell in love with kohlrabi and now we are trying to diversify our menu with this vegetable. I found a salad on the Internet that both we and the guests really liked. I suggest you try it.
There are many recipes for cooking this dish. I suggest one of the time-consuming options, where we will not ignore all the subtleties of its preparation.
Korean carrot salad with three ingredients. I’ve been wanting to share this recipe for a long time and finally not only cooked it, but also photographed it.
I was leafing through my recipe book and came across a forgotten salad. I want to share this with you. It was untitled. I remembered that the recipe that the doppelganger of Light gave me was named after her. The salad turns out delicious, satisfying, does not require an additional side dish or meat.
