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Print Recipe
Vegetable Salad with Zucchini Recipe
It will appeal to fans of healthy, light and fresh food. In addition, the beauty of this salad is that it can be stored for a long time, and every day it becomes tastier. At the expense of the zucchini is very filling and can easily replace dinner.
Cook Time 20 minutes
Servings
Ingredients
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. All the necessary ingredients. Vegetables and greens are pre-washed. Peel the onion and garlic. Zucchini use young. If the zucchini is old, then pre-remove the peel from them.
    All the necessary ingredients. Vegetables and greens are pre-washed. Peel the onion and garlic. Zucchini use young. If the zucchini is old, then pre-remove the peel from them.
  2. Vegetables cut arbitrarily, as you like. You can generally grate on a grater for carrots in Korean. I sliced with a vegetable cutter cubes. Onions cut into feathers. Greens ripped up with your hands. Carrots rubbed on a grater. Garlic until not use.
    Vegetables cut arbitrarily, as you like. You can generally grate on a grater for carrots in Korean. I sliced with a vegetable cutter cubes. Onions cut into feathers. Greens ripped up with your hands. Carrots rubbed on a grater. Garlic until not use.
  3. Garlic press. To it, add soy sauce, Apple cider vinegar and vegetable oil. I immediately added a little sugar and salt.
    Garlic press. To it, add soy sauce, Apple cider vinegar and vegetable oil. I immediately added a little sugar and salt.
  4. Mix well.
    Mix well.
  5. Season the salad, mix thoroughly and serve.
    
Season the salad, mix thoroughly and serve.

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