Salad with soy sauce and vegetables

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make a salad with soy sauce and vegetables? First of all, prepare all the necessary products. Use young zucchini with thin, tender skin.

2. STEP 2

   

   Peel the carrots, garlic and onions. Rinse everything under running cold water and dry with a kitchen towel.

3. STEP 3

   

   Grate carrots and zucchini for Korean salads. It is also permissible to cut vegetables by hand with a sharp knife into thin long strips. Place in a deep, suitable-sized bowl.

4. STEP 4

   

   Add sugar and salt. Mix everything thoroughly, cover with a lid or cling film and leave at room temperature for 20-25 minutes. During this time, the carrots and zucchini will marinate and release the juice. Squeeze the vegetables and drain the resulting juice.

5. STEP 5

   

   Finely chop the garlic by hand or pass through a press. Add ground coriander, garlic and hot pepper to the zucchini and carrots. The quantity of each component can also be adjusted to your own taste.

6. STEP 6

   

   Cut the onion into large cubes. Heat vegetable oil in a thick-bottomed frying pan. Send the onions to fry. Stirring, leave until a dark golden hue appears. Using a spoon, remove the fried onions from the pan.

7. STEP 7

   

   Pour boiling oil over vegetables.

8. STEP 8

   

   Mix everything thoroughly. Pour in vinegar and, if desired, soy sauce. Stir again and taste. If necessary, add the missing element (sugar, salt, hot pepper or vinegar).

9. STEP 9

   

   Rinse the greens and chop finely. Parsley, cilantro or green young onions are ideal for salad. I used chives. Send the greens to the zucchini and carrots. Stir again. Cover the bowl with the prepared salad and put it in the refrigerator. Once the salad has cooled completely, serve it!

10. STEP 10

    

    If desired, before serving, sprinkle the finished appetizer with sesame seeds, lightly dried in a dry frying pan.

Comments on the recipe

Natalia M

05.10.2023

4.6

I was so looking forward to this recipe! I really love Korean salads, and this salad with soy sauce and vegetables just won me over) Just this morning I picked the first zucchini from the garden and began looking on the website for something to cook with it. For the salad, I also grated the zucchini and carrots using a Korean carrot grater. Finely chop the young garlic and place it in the center of the vegetable preparation. I cut the onion into large feathers and fried it. By analogy with Korean carrots, I poured hot onion oil directly onto the garlic. At the same time, such an appetizing aroma appeared) I used a pinch of chili and coriander as seasoning. The coriander was in grains, so I crushed it with the flat side of a wide knife. Also a fragrant seasoning) There is not enough sugar for my taste, I added three teaspoons. Soy sauce and vinegar complement this salad very well. But I forgot about the greens) While the salad was warm, the taste was not particularly clear, but after cooling, all the flavors appeared brightly and clearly. Simply incredibly delicious salad! The vegetables are crispy, juicy and spicy! Thanks for the recipe, I really love these snacks)