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 Korean Asparagus Salad Recipe
A very light but hearty salad. Low in calories, ideal for weight loss and fasting. Even if your table is bursting with an abundance of dishes, not a single gram of this salad will remain!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut the dry asparagus into small pieces, pour cold water and leave for 10 hours, preferably overnight. If there is no time, then soak in warm water for 2 hours, under pressure.
    Cut the dry asparagus into small pieces, pour cold water and leave for 10 hours, preferably overnight. If there is no time, then soak in warm water for 2 hours, under pressure.
  2. GRATE the carrots on a special grater. Or chop it into thin strips.
    GRATE the carrots on a special grater. Or chop it into thin strips.
  3. Transfer to a bowl, add salt (2 tsp), sugar (1 tsp) and rice vinegar (1/2 tsp). Mix everything well and refrigerate for half an hour.
    Transfer to a bowl, add salt (2 tsp), sugar (1 tsp) and rice vinegar (1/2 tsp). Mix everything well and refrigerate for half an hour.
  4. At this time, chop the onion and garlic.
    At this time, chop the onion and garlic.
  5. Slice the softened asparagus.
    Slice the softened asparagus.
  6. Heat the oil in a frying pan, fry the onion until golden brown. Then add seasonings and garlic, fry for a couple of minutes.
    Heat the oil in a frying pan, fry the onion until golden brown. Then add seasonings and garlic, fry for a couple of minutes.
  7. Pour in our chopped asparagus, add soy sauce and fry for another 2-3 minutes.
    Pour in our chopped asparagus, add soy sauce and fry for another 2-3 minutes.
  8. We shift everything into carrots and mix.
    We shift everything into carrots and mix.
  9. Before serving, add the finely chopped cucumber and garnish with parsley.
    Before serving, add the finely chopped cucumber and garnish with parsley.
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