It's hard to find someone who doesn't like the spicy Korean carrot salad - carrot. Why not make pretty much the same thing out of pumpkin? Moreover, not everyone favors pumpkin. And in this salad, she just goes away.
It is necessary
- pumpkin - 1 kg,
- onions - 1 large head,
- vegetable oil - 1/3 cup,
- 3% table vinegar - 1/2 cup
- salt - 0.5 tsp,
- sugar - 1 tsp,
- ground black and red pepper to taste,
- 1-2 tablespoons soy sauce
Instructions
Step 1
The first step is to divide the pumpkin into slices so that it is more convenient to peel it. Then each slice is rubbed on a Korean grater in the form of a straw. If the carrots grated in this way are still thoroughly kneaded with your hands to make them soft, then you do not need to do this with the pumpkin. Its pulp is softer.
Step 2
It is enough just to dilute the vinegar to 3% of the state (1:20) and pour the grated vegetable into the cup. Mix everything using a large spoon and cover or plate. Leave to marinate for 30 minutes. While the pumpkin is marinating, cut the onions into thin half rings and fry them until golden brown in a pan in vegetable oil.
Step 3
In the meantime, the pumpkin has already given juice, which must be drained along with the excess marinade. Then add salt, sugar, pepper to the pumpkin and fill everything with hot oil and onions. If desired, chopped garlic, coriander can be added to the contents, if these spices are to someone's taste. However, a spicy pumpkin salad is good without them.
Step 4
The final touch to the recipe is soy sauce, but you can use ready-made Chim-Chim dressing for carrots if you wish. In general, all the ingredients for a carrot can be used to make a "Korean" pumpkin. Only if you like the spicy-sweet taste of salads, you can increase the amount of sugar.
