I often cook this salad in the summer. It is light, delicious and beautiful. In addition, it is perfectly stored in the refrigerator. You can cook a lot at once and thereby solve the problem with the salad for a few days. Adjust the amount of hot pepper to taste.
Ingredients
- Korean carrots - 250 g
- Eggplant (young) – 300 g
- Bell pepper - 2 pieces
- Onion (large) – 2 pieces
- Garlic - 3 clove
- Sesame - 1 tbsp.l.
- Vegetable oil (odorless) – 30 ml
- Apple cider vinegar - 2 art.l.
- Ground red pepper - to taste
- Sugar - 1 tsp.
- Salt - to taste
Step-by-step cooking recipe
Cut the eggplant into small cubes and boil for 3 minutes in salted water.
Put it in a colander and leave all the liquid to drain.
Peel and slice the bell peppers and onions.
Mix eggplant, Korean carrot, bell pepper, onion and garlic passed through the press.
Add sesame seeds, oil, vinegar, salt, sugar and red pepper.
Gently mix and refrigerate for 5-6 hours.
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