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 Vegetable Salad Recipe
Delicious, healthy low-calorie salad with sweet and sour sauce. This salad is suitable for baked meat and as an independent dish. Delicious and very unusual!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Asian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Asian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Thinly slice the cabbage and rub it with a small pinch of salt.
    Thinly slice the cabbage and rub it with a small pinch of salt.
  2. Grate the cucumber on a coarse grater, cut the second one into thin slices.
    Grate the cucumber on a coarse grater, cut the second one into thin slices.
  3. Put the chopped vegetables in a large bowl, add the Korean carrots.
    Put the chopped vegetables in a large bowl, add the Korean carrots.
  4. Sea cabbage, pickled ginger.
    Sea cabbage, pickled ginger.
  5. and a coarsely chopped green salad.
    and a coarsely chopped green salad.
  6. Prepare the salad dressing. Mix soy sauce, olive oil, apple cider vinegar, add sugar and salt to taste. Chill the salad and sauce in the refrigerator for 20 minutes.
    Prepare the salad dressing. Mix soy sauce, olive oil, apple cider vinegar, add sugar and salt to taste. Chill the salad and sauce in the refrigerator for 20 minutes.
  7. Pour the sauce over the cooled salad, sprinkle with sesame seeds and serve. Sesame seeds can be replaced with pine nuts.
    Pour the sauce over the cooled salad, sprinkle with sesame seeds and serve. Sesame seeds can be replaced with pine nuts.
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