As befits such salads, the dish surprises with its sharpness and sweet taste. Serve as a savory snack to hot drinks or as a salad for the second. Balsamic vinegar can be replaced with lemon or lime juice.
Ingredients
- Korean carrots - 500 g
- Cucumbers - 300 g
- Garlic - 3 clove
- Vegetable oil - 30 ml
- Soy sauce - 2 art.l.
- Balsamic vinegar - 3 tbsp.l.
- Ground ginger - to taste
- Sugar - 1 tsp.
- Salt - to taste
Step-by-step cooking recipe
Cut cucumbers into thin plates.
Add ground ginger, vinegar, soy sauce, sugar and salt.
Squeeze the garlic through the press, pour in the oil and mix.
Add the Korean carrots, mix again and put them in the refrigerator for 40-60 minutes.
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