Korean Style Eggplant and Carrot Salad Recipe
Spicy, rich, delicious vegetable salad with sweet and sour taste, a great option to diversify the home menu. Are you trying?
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
Ingredients
Instructions
  1. Cut the eggplant into small cubes.
  2. Boil the eggplants in salted boiling water – no more than 5 minutes. Detach.
  3. In the container we put the chopped pepper, eggplant, onion, chopped with feathers.
  4. Add Korean carrots and chopped tomatoes.
  5. For dressing, mix vegetable oil, vinegar, salt, pepper, honey or sugar. Be sure to try and adjust to your liking. Put the garlic, pour the dressing into the vegetables, mix. We fall asleep with herbs and put them in the refrigerator for the night.
  6. Stir, sprinkle with herbs and serve! It is very tasty to add boiled chickpeas or boiled beans to a salad!
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