Carrot squash in Korean for winter

A simple salad of available vegetables for the winter! Appetizer zucchini with carrots in Korean will appeal to those who love Korean cuisine, dishes with a spicy and savory taste. Vegetables for the preparation of this salad are affordable, especially in autumn during the harvest season, in addition, they can be bought all year round in the store. It turns out a delicious spicy snack that can be prepared for the future for the winter, and in winter served to the table as an independent dish or as a vegetable snack or side dish to meat.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Zucchini

Carrots

700

Onion

Garlic

Vegetable oil

100

Table vinegar

Salt

Sugar

1.5

Paprika

Ground red pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 38 % 5 g

Carbohydrates 54 % 7 g

75 kcal

GI: 86 / 0 / 14

Step-by-step cooking

Cooking time: 40 min

Step 1:
Prepare vegetables for making a salad of zucchini and carrots in Korean. Zucchini is better to use young, juicy, tender and delicious. But for the preparation of this snack, more mature vegetables are also suitable.
Step 2:
It is enough to wash the zucchini, peel off the skin and core with seeds. It will be more convenient to grate zucchini on a grater for Korean salads if you cut the vegetables into large rings. Rub the zucchini on a special grater and put it in a deep bowl. It is better to use plastic or glass dishes so that there is no oxidation and spoilage of the taste of the salad.
Step 3:
Carrots are also better to use young and fresh, they are more juicy and sweet. Carrots are washed, cleaned and grated on a Korean grater. If there is no such grater, you can use a conventional one, or a combine with a special nozzle, which will greatly simplify and speed up the cooking process. Carrots are sent to a cup with zucchini. Onions are cleaned and finely chopped with a knife or grated on a medium grater.
Step 4:
Peel the garlic, select a few cloves, release from the films. Rub the garlic on a fine grater or pass it through a press. Put the garlic and onion in a bowl with zucchini and carrots.
Step 5:
Fill the salad with vegetable oil, put salt and red hot ground pepper, sweet paprika, pour in table vinegar. Mix it up. We leave the salad for 2 hours at room temperature. In the meantime, prepare the salad jars. Small jars are washed with soda and sterilized in one of the usual and reliable ways: in a water bath, in a microwave oven or in an oven. Let the jars dry. The lids are washed, boiled or sterilized and dried.
Step 6:
Lettuce is laid out in sterilized jars. We roll up the lids. It is not necessary to sterilize the finished salad, because vinegar was added to the salad, it will not allow the salad to spoil. We store such a snack in a cool place: a pantry or a refrigerator. Enjoy your meal!