Korean Cucumber Salad

Korean Cucumber Salad


cucumbers, 3 pcs.
carrots, 1-2 pcs.
bulb, 1 pc.
vinegar, 2 tbsp. l.
vegetable oil, 2 tbsp. l.
sugar, 0.5 tsp.
bulb, 1 pc.
garlic, 2-4 cloves
salt, to taste
black pepper, pinch


Purified carrots are cut on a special grater or vegetable strips. We knead it a little with hands or a tempest, so that she lets out the juice.
Add two tablespoons of vinegar, salt, pepper, half a teaspoon of sugar. Stir and leave to marinate.

Cucumbers cut into small blocks. Chop the garlic. We send garlic and cucumbers to carrots.

Cut the onion into semi-rings and fry in vegetable oil.

We serve salad with fried onions and soy sauce. Let’s brew for half an hour-hour.

Korean Cucumber Salad


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