•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Korean Asparagus Salad Recipe
Very light, but a hearty salad. With low calories, ideal for slimming and fasting. Even if your table is bursting with an abundance of dishes, from this salad, there will be no gram!
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Dry asparagus break 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.
    Dry asparagus break 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. RUB the carrots on a special grater. Or shred with a thin straw.
    RUB the carrots on a special grater. Or shred with a thin straw.
  3. Transfer to a bowl, add salt (2 tsp), sugar (1 tsp) and rice vinegar (1/2 tsp). All mix well and put in the refrigerator for half an hour.
    Transfer to a bowl, add salt (2 tsp), sugar (1 tsp) and rice vinegar (1/2 tsp). All mix well and put in the refrigerator for half an hour.
  4. At this time, cut the onion and garlic.
    At this time, cut the onion and garlic.
  5. Cut the softened asparagus.
    Cut the softened asparagus.
  6. In a frying pan, heat the oil, fry the onion until Golden brown. Then add seasonings and garlic, fry for a couple of minutes.
    In a frying pan, heat the oil, 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 finely chopped cucumber and garnish with parsley.
    Before serving, add finely chopped cucumber and garnish with parsley.

  •  
  •  
  •  
  •  
  •  
  •  

Leave a Reply

Your email address will not be published. Required fields are marked *