If you like Korean salads, try this recipe. He helps me out whenever I need to prepare a light and appetizing snack for the table. To prevent the red cabbage from coloring over the rest of the ingredients, mix it with oil separately.
Ingredients
- Red cabbage - 150 g
- Cabbage (white) – 200 g
- Korean carrots - 250 g
- Garlic - 2 cloves
- Soy sauce - 2 art.l.
- Balsamic vinegar - 1 tbsp.l.
- Vegetable oil (odorless) – 3 art.l.
- Salt - to taste
Step-by-step cooking recipe
Cut both types of cabbage into small pieces.
Separately mix the red cabbage with half the vegetable oil.
Add Korean carrots, white cabbage and garlic passed through the press.
Add salt, soy sauce, balsamic vinegar and the remaining oil. Stir and put the salad in the refrigerator for 2 hours.
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