•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Vegetable Salad Recipe
The name of the salad speaks for itself. This salad will take its rightful place on your dining table.Season the salad, add a pinch of the spice mixture, and mix. Adjust the salt to taste. For a non-fasting period, you can add 2 hard-boiled and grated eggs to the salad, which will give additional tenderness to the salad. Before serving, let the salad stand in the cold for about an hour.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Grate the radish on a Korean grater.
    Grate the radish on a Korean grater.
  2. Grate a fresh cucumber on a Korean grater. Drain excess moisture.
    Grate a fresh cucumber on a Korean grater.
Drain excess moisture.
  3. Remove the seeds and excess moisture from the tomato. Tomato cups, cut into cubes.
    Remove the seeds and excess moisture from the tomato.
Tomato cups, cut into cubes.
  4. Cut the bell pepper into strips.
    Cut the bell pepper into strips.
  5. Peel the Apple, remove the core and seeds, and grate on a Korean grater.
    Peel the Apple, remove the core and seeds, and grate on a Korean grater.
  6. Combine the ingredients in a bowl, add the French mustard, salt and sugar to taste. Season the salad with olive oil.
    Combine the ingredients in a bowl, add the French mustard, salt and sugar to taste.
Season the salad with olive oil.
  7. Ready.
    Ready.

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of