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Print Recipe
 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, Lunch Second Breakfast, Snacks
Cuisine Asian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food, Lunch Second Breakfast, Snacks
Cuisine Asian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Chop the cabbage thinly and RUB with a small pinch of salt.
    Chop the cabbage thinly and RUB with a small pinch of salt.
  2. Grate the cucumber on a large grater, cut the second one into thin slices.
    Grate the cucumber on a large 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. Seaweed, pickled ginger.
    Seaweed, pickled ginger.
  5. and a coarsely sliced green salad.
    and a coarsely sliced green salad.
  6. Prepare the salad dressing. Mix soy sauce, olive oil, Apple cider vinegar, add sugar and salt to taste. Cool 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. Cool the salad and sauce in the refrigerator for 20 minutes.
  7. Pour the cooled salad on top of the sauce, sprinkle with sesame seeds and serve. Sesame seeds can be replaced with pine nuts.
    Pour the cooled salad on top of the sauce, sprinkle with sesame seeds and serve. Sesame seeds can be replaced with pine nuts.
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