| Cook Time | 10 minutes |
| Servings |
Ingredients
- 1 piece Cucumber
- 1 piece Carrot
- Lemon zest
- Lemon juice (1 lemon)
- Ginger
- 2 cloves garlic
- 1 piece Chili pepper
- 150 gram Olive oils
- 150 gram Soy sauce
- 2 tablespoons Sesame oil
Ingredients
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Instructions
- Cucumbers and carrots wash, peel and cut into transparent plates with a vegetable peeler along the length.
- Spread on the dish.
- For dressing: remove the zest from one lemon, squeeze the juice, add brown sugar.
- Add the garlic passed through the press, the ginger root cut into thin plates, and the chili pepper. I have it, unfortunately, was not and I added red hot pepper-1 tsp.
- Pour in the fragrant mixture of soy sauce and, according to the recipe, olive and sesame oil. Here, frankly, instead of olive and sesame added fragrant homemade vegetable oil, because in the recipe it was said that sesame oil can be replaced with refined sunflower. Mix thoroughly, wait until the sugar dissolves and pour the salad.
- The remaining filling is poured into a jar, put in the refrigerator and use not only to vegetables but also to fish, meat. Stored for a long time.
- Ready!
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