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Print Recipe
 Korean Salad with Asparagus 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 food, there won't be a single gram left in this salad!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Korean
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Break 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.
    Break 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 cut it into thin strips.
    Grate the carrots on a special grater. Or cut 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 and fry the onion until golden brown. Then add the seasonings and garlic and fry for a couple more minutes.
    Heat the oil in a frying pan and fry the onion until golden brown. Then add the seasonings and garlic and fry for a couple more 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. Transfer everything to the carrots and mix. Before serving, add a thinly sliced cucumber and garnish with parsley. Like all Korean salads, it can be stored in the refrigerator for up to 20 days.
    Transfer everything to the carrots and mix. Before serving, add a thinly sliced cucumber and garnish with parsley. Like all Korean salads, it can be stored in the refrigerator for up to 20 days.
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