Already by the name of the salad, you can understand that this recipe belongs to Korean cuisine. The cadi-cha salad turns out to be very spicy, the spicy sauce perfectly complements the taste of vegetables. The main thing is that you can adjust the spiciness of this dish yourself by increasing or decreasing the amount of garlic and hot soybean paste in the recipe.
It is necessary
- - 3 eggplants;
- - 2 sweet peppers;
- - 5 cherry tomatoes;
- - 1 zucchini, 1 carrot, 1 onion;
- - starch, tomato paste, spicy soybean paste;
- - vegetable oil, garlic, sugar, salt, soy sauce.
Instructions
Step 1
Cut the zucchini and eggplants lengthwise, then across to a thickness of 1-2 centimeters. Young zucchini and eggplant don't even need to be peeled. Sprinkle with salt and starch and let sit for 1 hour.
Step 2
Peel the carrots, cut into large cubes. Cut the onion into slices. Peel sweet bell peppers from seeds, cut into strips.
Step 3
Deep-fry the zucchini and eggplant until tender. Fry the carrots in a skillet until soft. Fry the pepper and onion until half cooked - they should crunch a little in the salad. Cut the tomatoes into 2 pieces and fry on one side until tender.
Step 4
Prepare the sauce. Chop the garlic, mix with sugar, grated onion (120 g), tomato paste, soy sauce, vegetable oil, hot pepper. Pour in 300 ml of water, stir the sauce. Add hot soy paste (can be substituted with chili sauce). Dilute 15 g of starch with water, pour into the sauce, bring to a boil. Cook to the desired consistency - it shouldn't be very thick.
Step 5
Put the prepared vegetables in a salad bowl, pour over the sauce, stir.
