Korean carrots with zucchini for winter

A simple salad of zucchini and carrots for the winter with a sharp and spicy taste! Zucchini is a versatile vegetable that goes well with many products, and easily accepts the taste of other ingredients. Fans of salads in Korean will appreciate the salad of zucchini and carrots for the winter, cooked in Korean. This salad is delicious by itself, it can be served to the table as an independent dish with bread. It is also suitable as a side dish for meat, chicken and boiled potatoes.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Carrots

500

Zucchini

1.5

Onion

Garlic

Ground hot pepper

Sugar

Salt

Vegetable oil

120

Table vinegar (9%)

Soy sauce

1.5

Paprika

0.5

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 7 % 1 g

Fats 33 % 5 g

Carbohydrates 60 % 9 g

77 kcal

GI: 67 / 0 / 33

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the ingredients for the salad in Korean. This salad is also good because it does not require heat treatment. We sterilize the salad already ready in jars. If it is not harvested for the future, then you can not sterilize the jars. Leave in the refrigerator before eating.
Step 2:
Zucchini is better to take young, firm and juicy. Wash the zucchini, remove the peel with a vegetable peeler or a knife, remove the core with seeds. It is better to cut the pulp into large pieces so that it is more convenient to grate.
Step 3:
Grate the zucchini on a grater for Korean carrots.
Step 4:
Carrots are washed, cleaned and also passed through a grater for Korean salads. If there is no such grater, then you can use a regular grater, it does not affect the taste in principle. The only thing is that the salad will look different from the usual salads in Korean.
Step 5:
Onions are cleaned and finely chopped with a knife. Garlic cloves are cleaned and finely chopped with a knife or passed through a press.
Step 6:
Put the vegetables in a deep bowl. It is better to use plastic, ceramic or glass dishes so that the oxidation of lettuce from the juice of vegetables and spices does not occur in metal dishes. Add spices to the vegetables: sugar, salt, vinegar, vegetable oil, hot ground pepper, soy sauce, sweet paprika. If desired, you can buy a ready-made set of spices for salads in Korean in the store, in such a dressing all the spices are already selected in the right amount.
Step 7:
Mix the vegetables with spices so that the salad is well soaked with dressing. We leave the salad in the refrigerator for a couple of hours so that it is well soaked.
Step 8:
Then lay out the salad in pre-sterilized jars. We cover the jars with lids, put them in a saucepan with water at the bottom of which a cloth is placed. Sterilize jars of salad with a volume of about 0.5 liters for about 15 minutes. Then we immediately roll up the jars with lids, turn them upside down, leave them in a warm place until they cool down completely, wrapping a blanket on top. We put it away for storage in the pantry. Enjoy your meal!