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Print Recipe
 Korean Salad with Eggplant and Carrots Recipe
Spicy, rich, delicious vegetable salad with sweet-sour-sour taste, a great option to diversify the home menu. Very simple to prepare.
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Cut the eggplant into small cubes.
    Cut the eggplant into small cubes.
  2. Boil the eggplant in salted boiling water for no more than 5 minutes. Drain.
    Boil the eggplant in salted boiling water for no more than 5 minutes. Drain.
  3. Put the chopped peppers, eggplants, and onions in the container.
    Put the chopped peppers, eggplants, and onions in the container.
  4. Add the Korean carrots and chopped tomatoes.
    Add the Korean carrots and chopped tomatoes.
  5. For the dressing mix the vegetable oil, sauce, vinegar, salt, pepper, honey or sugar. Be sure to taste and adjust to your taste. Put the garlic, pour the dressing into the vegetables, and mix. Fall asleep with herbs and put them in the refrigerator at night.
    For the dressing mix the vegetable oil, sauce, vinegar, salt, pepper, honey or sugar. Be sure to taste and adjust to your taste. Put the garlic, pour the dressing into the vegetables, and mix. Fall asleep with herbs and put them in the refrigerator at night.
  6. Ready.
    Ready.

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