Korean Salad with Eggplant and Carrots Recipe
Spicy, rich, delicious vegetable salad with sweet and sour taste, a great option to diversify the home menu. Very easy to prepare.
Servings
3
Cook Time
30minutes
Servings
3
Cook Time
30minutes
Ingredients
Instructions
  1. Cut the eggplant into small cubes.
  2. Boil the eggplants in salted boiling water for no more than 5 minutes. Deplete.
  3. Put the chopped peppers, eggplants and onions in a container.
  4. Add Korean carrots and chopped tomatoes.
  5. For dressing, mix vegetable oil, sauce, vinegar, salt, pepper, honey or sugar. Be sure to try and adjust to your liking. Put the garlic, pour the dressing over the vegetables and mix. Cover with herbs and put them in the refrigerator overnight.
  6. Ready.
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