Hello dear friends!
I hasten to share with you a recipe for a salad that I often cook. This is one of the famous "Korean salads" that aunts usually sell in the markets. The taste is just awesome!
The salad is quite budgetary, made from cabbage, carrots and some spices. The result is a juicy, crispy, spicy and aromatic salad that will delight you and your loved ones.
The secret of this salad is in the spices and their correct amount.
And here's what you need:
· Medium head of cabbage 1.3-1.5 kg;
1 small carrot, about 170-200 gr.;
2 cloves of garlic;
· Ground coriander 1.5 teaspoon;
· Paprika 0.5 tablespoons;
· Sugar 1.5 tablespoons;
· Salt 1 tablespoon for pickling cabbage + at the end to taste;
Turmeric to taste
· Hot pepper to taste;
· Vinegar essence 80%;
· Vegetable oil 40 ml or 4 tablespoons.
Take a larger container for preparing salad right away, it will be easier to interfere, and the salad itself is tasty, light and will disperse very quickly.
Take a look at how I prepare it:
Or read on if that's more convenient for you:
1. We cut the head of cabbage into 4 parts, remove the stump, then cut into large pieces. We separate all the grown together pieces of cabbage from each other.
2. Add 1 tablespoon of salt to the chopped cabbage, mix thoroughly (you can do it straight with your hands) and let it brew for 30-40 minutes so that the cabbage starts up the juice.
3. After 30-40 minutes, squeeze the cabbage a little, and transfer it to another container. We don't need juice.
4. Cut the carrots into strips (or rub on a coarse grater), add to the cabbage and mix again.
Now is the time to add the spices.
1. Squeeze 2 cloves of garlic into the cabbage.
2. Add 1.5 teaspoon coriander.
3. Paprika 0, tablespoons.
4. Sugar 1.5 tablespoons.
5. Add turmeric to taste.
Be careful as turmeric can easily ruin an entire salad. Turmeric is a very specific seasoning, many people do not like its taste, but if you know when to stop, then it can improve any dish. In this salad, it is needed more to give a beautiful golden hue, and you should not add more than 1-1.5 teaspoon of it.
6. Pour hot ground pepper in a slide (just a slide, then you will understand why).
7. Add vinegar essence 80%, 1.5 teaspoon.
8. Heat 40 ml of oil (4 tablespoons) in a frying pan and pour over the pile of hot pepper, which I wrote about above. This will reveal the taste and aroma of the pepper and reduce its severity a little.
9. We mix everything thoroughly and let it brew for several hours (8-12 hours), the longer the better.
Such a salad can be made for future use, as it can be stored in the refrigerator for a very long time.
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