Carrots with Zucchini in Korean Recipe
I offer another option of a spicy vegetable salad – from carrots and zucchini. This type of salad requires infusion and the peak of taste opens, as a rule, in a day. The degree of sharpness is regulated by the amount of red hot pepper and garlic. Treat.
Servings
4
Cook Time
20minutes
Servings
4
Cook Time
20minutes
Ingredients
Instructions
  1. Carrots, traditionally, grate (cut) into thin long strips. Add salt and sugar and mix.
  2. Cut the onion into half rings. Heat the oil, fry the onion over medium heat until transparent, add paprika and red hot pepper, coriander, let boil and pour boiling carrots, mix.
  3. But zucchini should not be rubbed, because they are brittle, can turn into “porridge”. Cut into thin slices, add a little salt, they will give juice, become flexible.
  4. Chop the garlic and herbs finely. Add to the carrots along with the zucchini, season with vinegar and ground black pepper, and mix. Cover and refrigerate for at least 12 hours.
  5. But a day later, the salad is even tastier.
  6. BON APPETIT!!!
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