Salad with carrots and pickles

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. Onions are cleaned, cut into halves or quarters of rings. If the onion seems bitter, then you can marinate it in a mixture of apple cider vinegar and sugar, or pour boiling water over it. Drain the liquid from the bowl with onions.

2. Step 2:

   

   Carrots are washed, cleaned and grated on a grater for Korean salads, if there is no such grater at hand, then you can do with an ordinary large grater.

3. Step 3:

   

   Pour vegetable oil into the pan, heat it up. Fry onions in vegetable oil until golden brown, over medium heat. Instead of vegetable oil, you can use olive oil to make the dish more useful.

5. Step 4:

   

   Add carrots to the onion, mix and turn off the fire. Carrots do not need to be fried, they should remain fresh, but soaked in oil, so we warm them up with onions in oil.

6. Step 5:

   

   Pickles are not cut into large strips. Salted cucumbers add a little spice and piquancy to the salad.

7. Step 6:

   

   Add garlic passed through the press to the vegetables, salt and ground black pepper to taste. However, cucumbers give the salad enough salt, so you can not add salt. Mix and send it to the refrigerator for an hour, the salad will soak, cool and taste better. Those who like such dishes sharper, can add a piece of chili pepper. This salad can be served to the table as an independent dish or an addition to a side dish or meat. Enjoy your meal!