It turns a bright, delicious, juicy with a light ostrinkoy, perfect for meat and fish. I cooked it on a picnic, my guests loved, all together say: "Okay, but not enough."
INGREDIENTS
Salad of carrot and cucumber:
2 pcs carrots.
Cucumber, 2 pieces.
Sol -1 / 2ch.l.
For the filling:
Vegetable oil -3st.l.
Soy sauce -1st.l.
Sugar -1 tsp
Vinegar 9% - 1-2st.l.
Black pepper - to taste
-2-3 garlic tooth.
COOKING METHOD
Crude carrots 2 pieces grate for Korean carrot.
Adding half teaspoon salt stir and leave for 10 minutes.
For this prepare filling. In a bowl pour 1 tbsp soy sauce, 3 tablespoons vegetable oil, 1ch.l. sugar, black pepper, 1 tablespoon 9% vinegar, passed through the press for garlic cloves of garlic 3 and stir.
2 cucumbers grate for Korean carrot, can be cut into strips. Add to the carrots, dressed with sauce and stir.
Will give the salad infusions of 20-30 minutes in the refrigerator and can be served to the table.
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Details and cooking detail you can see in my very brief video below.
Bon Appetit!