Composition / ingredients
Cooking method
1. Broccoli is washed under running water, divided into inflorescences, boiled in slightly salted water for 5 minutes from the moment of boiling. Then we put the broccoli in a colander and let the water drain.
2. Bulgarian pepper is washed, cleaned of seeds and partitions, cut into small cubes.
3. Carrots and onions are cleaned, washed. Carrots are three on a special grater for vegetables in Korean, onions are cut into thin strips.
4. Peel the garlic, pass it through the press.
5. In a wide bowl, combine broccoli with carrots, onions and bell pepper, add garlic gruel, mix.
6. Then add coriander, black and red pepper, pour salt, sugar, pour vinegar and vegetable oil.
We send a bowl of vegetables to the refrigerator for 2-3 hours. After that, we serve it on the table, garnished with fresh herbs.
Help yourself!
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Broccoli - 33 kcal/100g
- Ground black pepper - 255 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
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Ground coriander - 25 kcal/100g
