Korean Zucchini salad
Composition / ingredients
8
servings:
Step-by-step cooking
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So, zucchini or zucchini cut into thin circles, add a little salt and leave under the weight for about two hours. While the zucchini are under load, finely chop the carrots and also add salt. Cut into strips and sweet pepper. Sliced into thin half-rings, we pass the onion in vegetable oil. After the zucchini are suitable, you need to drain the juice and add onion, pepper, carrot, red pepper, black pepper and finely chopped garlic, as well as sesame oil, sesame seeds, sugar, soy sauce. Mix all the ingredients thoroughly and add acetic acid, mix again. And finally, you need to put the Korean zucchini in the refrigerator for an hour to infuse.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Sesame oil - 899 kcal/100g
