For this recipe you will need a grater for Korean carrots or a special shredder. The whole secret is in the same thin slicing of cabbage, carrots and cucumbers. The salad turns out to be very juicy, tender and light.
Ingredients
Step-by-step cooking recipe
Thinly chop the cabbage, add salt and mash it with your hands.
In the same place, chop the cucumber with carrots, mix the salad well and, if desired, add olive oil and spices.
Let the vegetables infuse a little and let the juice flow, and then serve the finished salad to the table.
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