A delicious appetizer salad of Korean carrots and asparagus beans will surprise you with its simplicity and interesting taste. Korean carrots are delicious on their own, with asparagus and lemon juice complementing them. The appetizer is dressed with vegetable oil.
It is necessary
- - 300 g of asparagus beans;
- - 200 g of Korean carrots;
- - vegetable oil;
- - half a lemon;
- - salt to taste.
Instructions
Step 1
Rinse the asparagus beans, remove the tails, and cut into two or three pieces. If you took frozen beans, then you don't even need to defrost them beforehand.
Step 2
Boil water in a saucepan, dip the prepared beans into it, bring to a boil. Then cook for another 5-7 minutes over medium heat. Do not cook any longer, otherwise it will discolor.
Step 3
Throw the finished beans in a colander, pour over with ice water - this is required so that they do not lose their green color.
Step 4
Squeeze the juice from half a lemon, sprinkle the beans with it. Mix the Korean beans and carrots.
Step 5
Salt the salad to taste - this may not be necessary as carrots are usually sold salty and spicy. Season the prepared asparagus and Korean carrot salad with vegetable oil. After a day, it does not lose its taste, but on the contrary, it becomes richer.
