Did you get a dryish carrot? Cook it with cucumbers! They compensate for the main drawback, and the snack will turn out incredibly juicy. For dressing, I use soy sauce in combination with lemon juice and garlic. The oil is added in hot form separately.
Ingredients
- Carrots - 600 g
- Garlic - 4 clove
- Cucumbers (medium) – 2 pieces
- Soy sauce - 2 tbsp.l.
- Lemon juice - 3 art.l.
- Vegetable oil - 40 ml
- Ground black pepper - to taste
- Ground coriander - to taste
- Sugar - 1 tsp.
- Salt - 0,5 tsp.
Step-by-step cooking recipe
Grate carrots and cucumbers on a special grater.
Add sugar, salt, spices and mix. Cover with a lid and leave for 15 minutes at room temperature.
Heat the vegetable oil in a frying pan and pour it into the carrots and cucumbers.
In a separate container, mix soy sauce, lemon juice and garlic passed through a press.
Add the resulting marinade to a bowl with vegetables and mix again. Before serving, the snack should be infused in the refrigerator for 1.5-2 hours.
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