What do you like more: Korean carrots or pickled cucumbers? I suggest we wait with a difficult choice, because these ingredients can be combined in an appetizing salad. When adding salt and vinegar, take into account the intensity of the taste of cucumbers.
Ingredients
- Carrots - 600 g
- Pickled cucumbers - 150 g
- Garlic - 4 cloves
- Vegetable oil - 50 ml
- Vinegar - 1 art.l.
- Ground Ginger - 0,5 tsp.
- Ground coriander - 0,5 tsp.
- Sugar - 1 tsp.
- Salt - to taste
Step-by-step cooking recipe
Peel the carrots and grate them on a special grater.
Add salt, sugar, vinegar, ground ginger and coriander. Stir and set aside for 10 minutes.
Heat the vegetable oil in a frying pan and pour it into the carrots.
Cut the pickled cucumbers into small cubes.
Add cucumbers and garlic passed through a press to a bowl with carrots. Stir, cover and refrigerate for 2-3 hours.
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