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.
2. 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.
4. 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.