Ingredients
Filling:
- 2 cloves Garlic
- 4 tablespoons Vinegar (Apple) 6%
- 0,25 teaspoons Pepper red chili ground
- 1 tablespoon Soy sauce
- 2 teaspoons Honey liquid
Salad:
- 2 pieces Zucchini
- 1 piece Carrot
- 2 tablespoons Sesame seeds
- 1 tablespoon Parsley
- 1 teaspoon Salt + 2-3 pinches
- 40 ml Vegetable oil
Instructions
- Cut the zucchini into thin circles and grate the carrots on a Korean carrot grater. Put the vegetables in different bowls. In zucchini pour 1 tsp (without top) of salt, to carrots-2-3 pinches. Leave for 30 minutes.
- When the vegetables give juice, wash the zucchini in cold water and squeeze. Squeeze the carrots, too. Combine vegetables.
- Prepare the dressing: combine the crushed garlic, vinegar, soy sauce, pepper and honey. Mix thoroughly. Pour the finished dressing into the vegetables and mix.
- Add the sesame seeds to the vegetables. In a frying pan, heat the oil and pour in the vegetables, mix quickly. Add the chopped parsley. Stir.
- Let stand in the refrigerator for 2 hours. Bon Appetit!