Lovers of Korean salads know that this appetizer can be not only spicy and tasty, but also unusual. This consists in the fact that the dish is being prepared from not exactly those components that are familiar to him.
Korean-style cauliflower salad
Korean-style cauliflower salad can just be attributed to the unusual. Not everyone knows that this snack can be prepared from this fruit. The taste of the vegetable in the finished dish is very unusual. Cabbage turns out to be spicy sweet, aromatic and tasty.
The following ingredients should be prepared for the salad:
- 500 g cauliflower
- 1 bell pepper
- 1 hot pepper
- 1 carrot
- 4 cloves of garlic
- 1 tbsp. l. salt
- 70 g sugar
- 30 g vegetable oil
- 100 ml 9% vinegar
- 0.5 tsp coriander
- greens at your discretion
- 1 liter of water
- Wash the cabbage very well. It is better to do this with cold running water. Disassemble into inflorescences. If they are large, then it is better to cut them. They should be about the same size. Place in a saucepan, cover with water. Once boiled, cook for 4-5 minutes. Turn off. Drain the water immediately, or it is better to throw it in a colander. Let the cabbage cool down.
- Prepare other ingredients for the salad. Wash the carrots. Clear. Pass through a Korean carrot grater. If not, then you can use a regular grater with large holes. Wash the peppers. Remove seeds from bell pepper and also cut into strips. Bitter (hot) peppers need not be peeled from seeds. Cut into small pieces or thin rings. It is best to do this with rubber gloves. Peel the garlic. Pass it through a garlic press. Wash greens. Get rid of excess moisture. Grind.
- Pour salt, sugar, vegetable oil into a saucepan with water. Put on fire and boil the contents of the pan. As soon as everything is well dissolved, pour in the vinegar, remove the marinade from the heat.
- Next, you should put all the components of the salad that were prepared earlier. Stir well again. Cover the pot with a lid. Put in a cool place for 8-10 hours.
After the specified time, a delicious spicy salad with cauliflower is ready.
Korean seaweed salad
A seaweed appetizer for those who love this product. The salad turns out to be very unusual. But since not everyone likes cauliflower, he is not for everybody.
Required:
- 200 g pickled seaweed
- 1 onion
- 100 g Korean carrots
- 1 tsp 9% vinegar
- pinch of sugar
- a pinch of salt
- ground red pepper to taste
- greens to taste
- 1 tbsp. l. vegetable oil
- Peel the onion. Cut thinly into half rings. Wash and grind greens.
- Put the onion in a deep bowl. Pour vinegar into it. Season with salt and sugar. Stir and set aside for 10 minutes.
- It is better to take carrots ready-made, that is, cooked in Korean. Add seaweed and pickled onions to it. Mix.
- Heat vegetable oil. Pour into salad. Add spices and herbs. Mix everything well.
- If there are no Korean carrots, then you can put fresh, grated on a coarse grater. Then the salad needs to be given time to stand so that the carrots are pickled in it.
