20.05.2020
14
Recipe information
Cooking:
1 hour
Complexity:
Easy
Calorie content:
42.79
Carbohydrates:
2.84
Fats:
3.32
Squirrels:
0.57
Water:
6.41

Ingredients

Title Value
1. Zucchini 2 PC.
2. Carrot 1 PC.
3. Bell pepper 1 PC.
4. Bulb onions 1 PC.
5. Sugar 1 Tsp
6. Salt 0.5 Tsp
7. Coriander 1 Tsp
8. Paprika 1 Tsp
9. Vinegar 9% 3 art. l
10. Vegetable oil 3 art. l
11. Black pepper taste
12. Garlic 4 clove

Cooking

1. Stage

Zucchini and carrots grate on a Korean carrot grater.

1. Stage. Zucchini and carrots grate on a Korean carrot grater.

2. Stage

Cut the onion into half rings, and pepper into strips.

1. Stage. Cut the onion into half rings, and pepper into strips.

3. Stage

Stir the vegetables and add the well-heated vegetable oil, mix again and add all the spices and garlic passed through the press, add vinegar. Mix well.

1. Stage. Stir the vegetables and add the well-heated vegetable oil, mix again and add all the spices and garlic passed through the press, add vinegar. Mix well.

4. Stage

Put the salad in the refrigerator for 1 hour, then you can serve it to the table.

1. Stage. Put the salad in the refrigerator for 1 hour, then you can serve it to the table.

5. Stage

Bon Appetit!!!

6. Stage

Korean instant marinated squash is juicy, delicious and vibrant. Cooking such a salad is really simple and fast. This is a great appetizer for meat or any side dishes. For cooking, use young zucchini so that the seeds do not spoil the taste of the salad.