Vegetable snacks and salads are especially popular in summer. Since this dish does not undergo heat treatment, all useful substances (vitamins B, B2, ascorbic acid and others) are preserved. Also, Korean carrots are unique in their taste, which is achieved with the help of a large number of different spices used in the sauce.
It is necessary
-
- Carrots - 1 kilogram
- Vinegar - 4-5 tablespoons
- Sunflower oil - ½ cup
- Sugar - 3 tablespoons
- Salt - 1 teaspoon
- Black pepper (ground) - 1 teaspoon
- Garlic - 1 large or 3-4 small cloves
- Coriander - ½ teaspoon
Instructions
Step 1
To prepare such carrots, you must use a special grater, which will greatly simplify the cooking process of this dish and give it an appetizing appearance. This grater can be purchased at any market or supermarket in the knives and cutlery section.
Step 2
Wash thoroughly, peel and grate 1 kg of raw carrots on a special grater. Try to make the carrots thin and elongated. It is necessary to crush the resulting carrots with your hands, thanks to this, it will be able to be better saturated with spices and become more juicy.
Step 3
Mix for the sauce:
- 4-5 tablespoons of vinegar;
- half a glass of sunflower oil, which must be preheated;
- 3 tablespoons of table sugar;
- 1 teaspoon of teaspoon salt;
- 1 teaspoon of ground black pepper;
- 1 large head or several small heads of garlic, peel and pass through a garlic press;
- add a pinch of specially prepared coriander.
How to cook coriander: Fry whole coriander seeds in a skillet and grind them with a mortar.
Step 4
Add the resulting dressing to the carrots grated on a special grater and mix thoroughly. How thoroughly you mix depends on how uniform the flavor range of the salad will be.
Step 5
Leave for 6-8 hours in a cool place.
Step 6
The salad will be an excellent addition to both vegetable and meat side dishes, or the dish can be presented as an independent appetizer.
