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 Vegetable Salad with Spicy Dressing Recipe
Summer and vegetables, vegetables and salads, salads and dressings - a delicious cycle... I suggest a salad with a spicy dressing in Korean.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Vegetable
Dressing
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 15 minutes
Servings
Ingredients
Vegetable
Dressing
Instructions
  1. Wash and peel the vegetables. If the bulb is large, half is enough.
    Wash and peel the vegetables. If the bulb is large, half is enough.
  2. Chop the cabbage into thin long strips. Put it in a bowl, add salt and rub lightly.
    Chop the cabbage into thin long strips. Put it in a bowl, add salt and rub lightly.
  3. Cucumber and pepper cut into thin strips. Add to the cabbage. Mix it.
    Cucumber and pepper cut into thin strips. Add to the cabbage. Mix it.
  4. Mix vinegar, sugar, both types of pepper, put the vegetables. Cut the onion into feathers.
    Mix vinegar, sugar, both types of pepper, put the vegetables. Cut the onion into feathers.
  5. Boil coriander seeds in a dry frying pan, chop. Finely chop the garlic. Add everything to the vegetables.
    Boil coriander seeds in a dry frying pan, chop. Finely chop the garlic. Add everything to the vegetables.
  6. Heat the oil, put the paprika in the boiling oil. Also add the red onion feathers and remove from the heat immediately. Pour in the vegetables and stir.
    Heat the oil, put the paprika in the boiling oil. Also add the red onion feathers and remove from the heat immediately. Pour in the vegetables and stir.
  7. Chop the parsley and garlic arrows, add the fried sesame seeds and mix. You can serve it right away, but, like all salads of Korean cuisine, after 12-24 hours they become tastier.
    Chop the parsley and garlic arrows, add the fried sesame seeds and mix. You can serve it right away, but, like all salads of Korean cuisine, after 12-24 hours they become tastier.
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