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Print Recipe
Korean Salad with Asparagus Recipe
A very light, but satisfying salad. With a low number of calories, ideal for losing weight and fasting. Even if your table is bursting with an abundance of food, this salad will not leave a single 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 a press.
    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 a press.
  2. Grate the carrots on a special grater. Or shred it with a thin straw.
    Grate the carrots on a special grater. Or shred it with a thin straw.
  3. Transfer to a bowl, add salt (2 tsp), sugar (1 tsp) and rice vinegar (1/2 tsp). mix everything well and put it in the refrigerator 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 put it 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. Heat the oil in a frying pan and fry the onion until Golden. Then add the seasonings and garlic and fry for another couple of minutes.
    Heat the oil in a frying pan and fry the onion until Golden. Then add the seasonings and garlic and fry for another 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. 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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