Light vegetable salad
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Eggplants must be boiled in salted water so that they become soft, but do not boil and turn into porridge.
Remove and let cool.
Cut bell peppers into strips, grate carrots on a grater for Korean carrots.
Cut the cooled eggplant into large half rings.
Mix.
Prepare the marinade. Pass the garlic through a garlic chopper.
Add salt, sugar, vinegar and vegetable oil. Mix it up.
Add this mixture to the vegetables and mix everything again. Put in the refrigerator for 2 days, mix periodically, shake.
Remove and let cool.
Cut bell peppers into strips, grate carrots on a grater for Korean carrots.
Cut the cooled eggplant into large half rings.
Mix.
Prepare the marinade. Pass the garlic through a garlic chopper.
Add salt, sugar, vinegar and vegetable oil. Mix it up.
Add this mixture to the vegetables and mix everything again. Put in the refrigerator for 2 days, mix periodically, shake.
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
- Eggplant - 24 kcal/100g
- Garlic - 143 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
