Winter squash salad with Korean carrots. Korean-style zucchini salad for the winter - the most savory recipes for a delicious appetizer

01.04.2021

Zucchini blanks continue to evoke emotions of genuine admiration in me. Some kind of magical vegetable this zucchini! I made Korean zucchini today for the winter. I tried it - amazingly tasty! Never mind that this winter salad looks dull. I assure you: no one will be looking at him at the table. Sweep away immediately. And this is not my personal opinion. The husband, a little vegetable lover, ate a whole plate and said: "More!" I just want to warn you: I'm not a big fan of megacid "Korean" salads, so I added the vinegar to the marinade to a minimum, and put more spices. The result is very juicy, sweet and sour with a light spicy hint of Korean zucchini for the winter, a recipe with a photo, you can examine everything in detail. If you have any questions, be sure to ask! I forgot to say that the recipe is budgetary: in addition to zucchini, carrots and onions are added to the salad. I indicated the amount of vegetables with the expectation that there will be enough salad for exactly 2 liter or 4 half liter jars. There is little left to try, but do not get carried away, otherwise you will have to close a new portion of Korean zucchini for the winter.

Ingredients for exactly 2 liter jars of lettuce:

1.5 kg zucchini
600 g carrots
250 g onions
½ cup vegetable oil
½ cup sugar
1 rounded tablespoon of salt
7 tablespoons vinegar 9%
2 teaspoon Korean carrot seasoning
5 garlic cloves (medium)

A simple Korean zucchini recipe for the winter

Korean zucchini salad for the winter is very simple. We take zucchini, carrots and onions. We clean the carrots. We do not clean zucchini if they are young (we have not sold others for a long time). We take a special Korean-style carrot grater and begin to plan the vegetables. I didn't have one. But I found it immediately, in the dishware department of the nearest hypermarket. It cost 89 rubles. She regretted only one thing - that she had not bought before. I grated almost two kilograms of vegetables on this grater so quickly that I was surprised: is that all?

That's not all, but almost. We still need to chop the onion. We clean from the husk, divide in half, then even in half and thinly-thinly.

Three garlic on a fine grater.

We mix everything.

We turn to the preparation of marinade for zucchini in Korean. Pour the Korean carrot seasoning into a bowl. Pour in vegetable oil and vinegar.

Add sugar and salt. We mix everything. It turns out an unattractive, but magically fragrant mixture, which must be poured into a saucepan with salad.

It is best to stir with your hands, but if you find it unpleasant to mess around in oil, you can use a spoon. The salad will juice right away. We cover it with a lid and put it in the refrigerator. At least 2 hours. I put it on for the night.

By the morning, the salad had acquired the same aroma and taste that we love so much in purchased Korean salads. So much juice came out that it completely covered the salad. I put the salad into the jars.

And it remains to sterilize these banks. Salad will not stand without sterilization! Place a cloth napkin on the bottom of a large saucepan. We expose banks. From a kettle or any other container, fill the pan with cold water so that it reaches the level of the hangers of the cans.

Bring water to a boil and boil for 20-35 minutes. Depending on the size of the cans (half-liter - 20 minutes, liter - half an hour or even a little more).

When sterilization is over, screw the lids back on. We turn the cans upside down, and when they cool down, we put them away for the winter.

How to make Korean zucchini seasoning

If you don't have a Korean carrot condiment on the market (for example, my friend living in America can't get one anywhere), then use this instruction to make a mix with an authentic flavor.

1-1.5 teaspoons coriander
1 teaspoon ground black pepper (or mixture)
ground chili pepper on the tip of the leg,
1 heap teaspoon dried garlic

I made a set of spices after studying many recipes. And, to my great happiness, I got the very flavor of Korean salads, which cannot be confused with anything. Everything turned out to be very simple. In the photo you see the whole simple set of spices.

The main note in the seasoning is coriander. These are such round seed-boxes that are now sold everywhere (and three years ago they could only be bought in the form of seeds for planting). It is better not to put these seeds entirely in the salad. You can grind them in a coffee grinder. But if you do not have it, then put the seeds in a bag and roll with a rolling pin, as shown in the photo.

The second important character is peppercorns. It should not be in the form of a ready-made powder, but freshly ground. It can be ground in the same way as coriander. But for these purposes I buy pepper in the mill. Very comfortably! And the third equally important component is dried garlic. It has a different smell and taste than fresh. The fourth (optional) seasoning ingredient is hot chili. I put it down quite a bit and it gave a decent spice. If you don’t like it, don’t put it down. The taste of the salad will still be authentic.

Zucchini preservation recipes for the winter

Homemade preparations for the winter are much tastier and cheaper than store counterparts. For connoisseurs of spicy dishes - Korean-style zucchini! And our recipe with a photo is for you!

2 h

85 kcal

4.8/5 (5)

Some housewives complain that their jars, rolled up with love and according to all the rules, “explode”. Such failures can discourage any desire to cook delicious preparations. But this can be avoided. It is enough just to know some secrets of choosing vegetables for canning. And today I give recipes for you, how to cook delicious zucchini for the winter.

Choosing vegetables: the perfect zucchini for a jar

It doesn't matter if you cook korean zucchini or according to some other recipe, be sure to choose young specimens. Ideally, they will be picked in your own garden or bought from people whose honesty you are sure. Indeed, for seaming, only zucchini is suitable, torn no later than a week before conservation... The freshness of a vegetable can be judged by the stalk, which should be prickly and by no means lethargic. Another place-indicator is the “butt” of the zucchini. It must be solid. There should be no mechanical damage, even minor ones.

By the way, from the zucchini that you rejected, you can also cook delicious caviar for the winter... There is no substitute for the taste of childhood.

A few little cooking tricks

How to cook zucchini fast and tasty?

Zucchini is a rather capricious vegetable. Even if you chose it according to all the rules, the risk of a can of bloating still remains. A chance helped me to cope with this misfortune. Once, while rolling up zucchini, I accidentally put double vinegar... Realizing the mistake, I decided not to throw the product away, but still roll it up. The result was a delicious Korean salad, which calmly made it to the New Year's feast.

To make any vegetable, including zucchini, crispy, my grandmother soaked it in cold water for at least an hour.

Well, the secrets and secrets are revealed, now let's get down to an equally interesting moment - the study of recipes. I have several ways to roll up Korean zucchini for the winter. I will share the easiest, simplest. Even a novice hostess can master it. In our family, this recipe is called "Zucchini in Korean for the Impatient." First, because it prepares quickly. Secondly, none of us can wait for the New Year to taste this yummy.

In winter, tasty and healthy canned foods often appear on the table. Among them, there must be zucchini or squash caviar. Would you like to cook them according to a new and very interesting recipe? If yes, then we offer you several recipes for "Korean Zucchini". It is a pleasure to preserve them, and bliss itself to eat in winter. These recipes will especially entice thrill seekers. Korean dishes are distinguished by a lot of spices and spices.

Take not very large fruits for cooking, young zucchini are best suited. They will be softer and tastier. The selection should fall on tight and undamaged zucchini.

Korean-style zucchini preservation: a recipe with spicy seasoning and carrots for the winter

Ingredients:

medium-sized zucchini - 3.5 kg;
carrots - 1 kg;
garlic teeth - 10-15 pcs.;
onions - 1 kg;
vinegar essence - 250 ml;
refined oil - 50 ml;
yellow or red bell peppers - 8 pcs.;
parsley and dill optional;
seasoning "Korean carrot" - 50 g
icing sugar - 250 g;
rock salt - 3 tbsp. l.

Cooking steps:

We wash zucchini, carrots, dill with parsley and pepper.
We clean the garlic cloves and onions.
We pass through a grater (attachment for Korean carrots) a kilogram of carrots and zucchini fruits.
Cut the onion and 8 pieces of pepper into long strips.
Grind the chives.
Finely chop the dill and parsley.
Prepare the marinade mixture in a large container: add vinegar essence, refined oil to the water, salt and sugar everything.
Pour all the prepared ingredients into the marinade. Mix thoroughly.
We put in a cold place for 5 hours.
We fill the banks.
We carry out sterilization within 25 minutes.
We roll up the lids.

Canning Korean-style zucchini in marinated circles: a simple recipe

Ingredients:

zucchini - 6 pcs.;
pepper - 1 red and 1 yellow;
garlic teeth - 5 pcs.;
medium carrots - 4 pcs.;
onion - 1-2 pcs.;
refined oil - 70 ml;
soy sauce - 50 ml;
sesame oil - 50 ml;
icing sugar - 1 spoon;
ground red pepper - 30 g;
sesame seeds - 30 g;
acetic acid - 30 ml;
rock salt - 30 g.

Before rolling, do not forget to insist the vegetables in the marinade, then they will be fragrant and tasty.

Cooking steps:

We wash the vegetables and dry them.
Peel the carrots, two peppers, an onion and garlic cloves.
Cut the zucchini fruits into rings, salt and leave to infuse.
Rub the whole carrot on a coarse grater.
Cut the onion into rings and cut the peppers into strips.
Fry the onion for a short time in refined oil.
Pass the garlic through the garlic.
We mix everything.
Fill with sesame seeds, ground red pepper, pour in acetic acid, salt, sugar and season with soy sauce.
We insist for two hours in a cool place.
We carry out sterilization for about 20 minutes.
We seal up.

Boiled zucchini

Ingredients:

zucchini fruits - 5 pcs.;
blue onions - 2.5 pcs.;
bell peppers - 2 pcs.;
garlic cloves - 5 pcs.;
carrots - 3 pcs.;
vinegar essence - 200 ml;
icing sugar - 60 g;
Korean spices - 60 g;
coarse salt - 60 g;
ground pepper (black) - 60 g.

It is advisable to cook the zucchini in advance so that preservation does not take much time.

Cooking steps:

Zucchini fruits, wash 2 peppers with water.
Boil the zucchini in a large saucepan, let it simmer for 15 minutes.
We filter and wait until they cool down. We cut thinly.
Peel the carrots, onions and garlic.
Cut the onion and pepper into pieces.
Grind the carrots thoroughly.
Pass the garlic teeth through the garlic dish.
We mix all the ingredients and put in the cold for 10 hours.
We sterilize within 20 minutes.
We roll up the lids, turn over and insulate.

Korean zucchini salad: a step by step recipe

Ingredients:

zucchini - 6.5 kg;
sugar - 350 g;
vinegar essence - 300 ml;
garlic - 10 cloves;
refined oil - 350 ml;
Korean seasoning - 30 g;
tomato - 1 l;
salt - 70 g.

Cooking steps:

We wash the zucchini, peel and grate it for Korean carrots.
Pour refined oil, vinegar essence, tomato, Korean seasoning into grated zucchini, salt and add sugar.
We put it on the stove. Cook for about half an hour.
Clean the garlic teeth, chop finely and add to the saucepan at the end of cooking.
We sterilize jars and lids.
Put the salad in jars and roll it up.
We turn over.

Salad "Korean zucchini"

Another spicy salad will make your winter table special and festive.

It is better to choose young zucchini, without seeds.

Ingredients:

zucchini - 3 kg;
carrots - 6-7 medium pieces;
onion - 10 pcs.;
red pepper - 6 pcs.;
garlic teeth - 7-8 pcs.;
vinegar essence - 250 ml;
refined oil - 100 ml;
seasoning "Korean" - 25 g;
icing sugar - 250 g;
dill - optional;
salt - 30 g.

Cooking steps:

My zucchini, pepper.
Peel onions, garlic, carrots.
Grate carrots and zucchini on a coarse grater.
Three carrots, peppers, garlic and onions on a fine grater.
Finely chop the dill.
Mix the ingredients in a large container.
Salt and add seasoning.
Season with sugar.
Pour in vinegar and refined oil.
We put in a cool place for 3 hours.
We sterilize jars.
We put the salad in jars.
We sterilize with the lids closed for half an hour.

Hot marinated zucchini

These Korean-style zucchini cook very quickly. It differs from everyone else with its numerous piquant additives.

Ingredients:

zucchini - 2.5 kg;
carrots - 500 g;
onions - 450 g;
garlic teeth - 10-15 pcs.;
bulgarian pepper - 5 pcs.;
parsley and dill - 100 g;
vinegar - 150 ml;
refined oil - 200 ml;
fine salt - 20 g;
coriander - 10 g;
granulated sugar - 200 g;
chili pepper - 10 g;
black pepper - 10 g;
dry hot pepper - 10 g.

Cooking steps:

We wash and clean the vegetables.
Cut carrots and zucchini into strips.
Peel the onion and cut into cubes.
Cut the peeled peppers into strips.
We process the garlic with the help of a garlic.
Finely chop the dill with parsley.
Pour all prepared ingredients into a large container.
To prepare the marinade, you will need spices, a little salt and sugar, and vinegar essence.
Pour the chopped vegetables with the prepared marinade.
Stir and leave for three hours.
We transfer the salad to jars and sterilize.
Close with lids and turn over.

Zucchini with ginger and hot chili

Ingredients:

zucchini - 1 kg;
chili pepper - 1-2 pcs.;
crushed red pepper - 10 g;
sugar - 50 g;
salt - 30 g;
ginger - 5 cm root;
apple cider vinegar - 150 ml.

Cooking steps:

We wash the vegetables.
Cut the zucchini into rings.
Peel the ginger and three on a fine grater.
Peel the hot peppers and cut them into small cubes.
Put red pepper, ginger in a container with water, salt and put sugar.
Pour in apple cider vinegar and place on the stove. We are waiting for a boil.
Put chopped vegetables into the marinade and stir.
The mixture should be infused for two hours.
We put it in jars, let it go through sterilization for 20 minutes.
Cork and turn over.

Canning Korean-style zucchini with satsebeli sauce

Another amazing and rare masterpiece. Delicate taste and bright aroma.

Ingredients:

zucchini - 2.4 kg;
onions - 5 pcs.;
satsebeli - 150 ml;
vinegar - 150 ml;
refined oil - 250 ml;
green dill - optional;
chopped black pepper - 20 g;
icing sugar - 250 g;
salt - 30 g.

Cooking steps:

We wash the zucchini, cut into pieces.
Peel the onion and chop it.
Pour 500 ml of water into a saucepan, put all the spices, sauce, oil and vinegar there.
Pour in the zucchini with onions and mix.
We leave to infuse for 24 hours.
We transfer to the jars, we carry out sterilization (about 35-40 minutes).
Cork and turn over.

Korean zucchini for the winter (video)

Recipes for canning zucchini in Korean for the winter are very diverse. You just have to make your choice and start creating.

Korean zucchini can be called one of the simplest and most original recipes for rolling zucchini for the winter. The zucchini harvest gets a piquant taste, generously flavored with hot spices.

Such a salad will be an excellent addition to pasta and rice, it will improve the taste of meat and chicken, and its main advantage over becomes ease of preparation - the dish does not require sterilization!

Zucchini for the winter in Korean - a simple recipe without sterilization

The recipe for cooking zucchini in Korean in this way is not static: the amount of vegetables can be varied as you wish and taste preferences, and a special grater will be a good helper for preparing this dish.

We need:

about 2 kg of zucchini;
500 g carrots;
300 g onions;
600 g sweet pepper;
100 g of garlic.

For refueling:

2.5 liters of water;
half a glass of sunflower oil;
50 ml soy sauce;
20 g sesame seeds;
a spoonful of red or cayenne pepper;
a couple of spoons of coarse mustard;
two tablespoons of sugar;
salt to taste;
50 ml vinegar.

How we cook:

We clean the zucchini from the skins and seeds and three of them on a special grater.

The salad should be dense in consistency, therefore, even young zucchini should be peeled.

Rinse the bell peppers well and remove the middle, place them horizontally and cut into thin long strips.
We peel the carrots or wash them with an iron washcloth, rub them on a grater or cut them into thin strips. If you have and wish, you can use the combine.
The onions should be peeled, halved and placed so that they fall apart into strips on their own when slicing.
Grind the garlic on a fine grater or process it with a garlic press.
We put all the vegetables in a deep enamel container and start preparing the filling.
Boil the water, reduce the heat and then add spices: first of all, you need to put sesame seeds, then mustard, salt and sugar. Stir and bring to a boil again.
Now pour the remaining liquid into the marinade - soy sauce, vinegar and oil, mix it well.
It's the turn of the red pepper - the longer it boils, the bitter and sharper the filling will be.

To not get a draconian snack, 1 minute of boiling is enough.

Pour the salad with the marinade, mix and boil for 2 - 3 minutes, and then put the salad in clean jars!

Thanks to the spicy filling, the salad is perfectly stored and does not deteriorate even at room temperature.

Harvesting Korean zucchini for the winter with Korean carrot seasoning

Korean zucchini can be made using the seasoning we use to make Korean carrots. Such a mixture of spices makes life much easier for lovers of spicy food. The ready-made set of seasonings has its own pungency and aroma, allowing you not to fool your head with the question of whether the winter zucchini twist will turn out tasty? This powder can be purchased at any store. But it's better to try it beforehand: sachets from different manufacturers can vary in taste. The easiest and fastest salad can be prepared according to this recipe.

Products:

2 small zucchini;
half a head of garlic;
2 or 3 large carrots;
4 tablespoons of vinegar;
1 teaspoon of salt and sugar;
a quarter glass of vegetable oil;
20 g Korean carrot seasoning.
1 liter of boiling water.

How we cook:

We wash and grate the zucchini - in the absence of a special one, you can make a smaller version of this salad, using the large side on the usual side for all products.

Chop the garlic with a knife and skillful handles or with a garlic press.

We send the garlic to the zucchini and fill it with vinegar. A fragrant apple can be replaced with a regular one, but you should not take a grape one - it does not match the taste of this salad.

We fill in everything with seasoning for Korean carrots, mix and leave to infuse for an hour.

We cut clean carrots in the same way as zucchini - into strips.

Heat the oil in a saucepan and quickly fry the carrots over high heat - no more than 3 minutes.

Salt and sugar the carrots and, without cooling, transfer them to the zucchini.

Stir it up - and send it to the refrigerator shelf! Two to three hours will be enough for the salad to brew!

We lay out the workpiece in the jars, tamp it a little and fill it with salted boiling water with two tablespoons of vinegar. The salad is ideal for meat, and thanks to the cooking technology, it turns out to be very rich in taste and colors!

Korean zucchini for the winter - the most delicious recipe

A recipe in which vegetables remain tender and juicy requires special spices and a delicious dressing. Greens are used as a flavor enhancer in this salad - the taste of the final product depends on its quality and quantity!

We need the following products:

2 ripe large zucchini,
1 large bell pepper,
3 carrots,
5 - 6 cloves of garlic
a bunch of greens - cilantro, parsley, dill,
1 onion
a spoonful of salt;
two tablespoons of sugar
a spoonful of Korean spice mixture,
hot peppers to taste
5 tbsp. tablespoons of apple cider or table vinegar,
120 ml vegetable oil
0.5 liters of water.

How to cook:

In this salad we will move away from the traditional straws, but the shape of the vegetables can be varied as desired. Chop the zucchini into large cubes or pieces, having previously cleaned them of seeds and skins.

Grind the peeled carrots to thin strips in a convenient way.

We cut the onion so that it breaks up into long thin sticks.

Peel the bell peppers and cut them into quarters of rings.

Rub the garlic on a fine grater.

Chop the greens as finely as possible. If you don't want to mess around, you can grind it with a blender along with the garlic.

Mix all the vegetables well and start making the dressing.

In a container, mix salt, sugar and carrot dressing - at your discretion, take a spicy one or not.

Add red pepper and vinegar, mix well.

Sunflower oil is the last ingredient. Add it to the gas station.

Now we need to mix the vegetables well, it is best to do it with our hands, everything will be well salted.

If you leave such a salad for 2 - 3 hours in the refrigerator, you can eat it raw, and if you put it in jars and tamp it tightly, filling it with the released juice, you will get an excellent snack for the winter. Bon Appetit!

Recipe for winter preparation of zucchini in Korean with mustard

Mustard is one of the favorite hot spices of Russian housewives, and mixing its taste with seasoning for Korean dishes will open up new facets of the aroma of winter salad for you! In addition, its properties make it possible to do without sterilization of cans, which greatly simplifies life and speeds up the preparation of the workpiece.

What to take:

2 medium zucchini;
2 carrots;
300 g onions;
3 cloves of garlic;
parsley;
1 spoon of dry mustard and Korean spices;
100 grams of vegetable oil;
40 ml vinegar;
one spoonful of sugar and salt.

Preparation:

Cut the peeled zucchini into thin half rings, no more than 3 mm in width.
Grind carrots according to the same principle.
The onion can be chopped finely, or you can make sticks out of it that look like straws.
Grind the garlic in a garlic press or use a fine grater.
Now you need to mix all the vegetables in a large container, adding all the dry ingredients to them: finely chopped herbs, seasonings, salt and sugar.

Leave the container in the refrigerator for 2 hours - and the salad is ready to eat!

And for winter harvesting, we pour oil and vinegar into the mass and mix the vegetables well with our hands. After that, the salad can be laid out in small jars.

A little trick: if you are worried about the preservation of the preservation, but do not want to bother with sterilization, you can try to cook this salad in your own juice. To do this, before rolling up a jar full of vegetables, you must put it in the microwave for 5 - 7 minutes at maximum power, immediately after that you need to roll up the jar. This method is a great substitute for sterilization and relieves you of unnecessary worries!

I suggest you watch the video recipe for cooking Korean zucchini with tomatoes

Delicious and aromatic zucchini salads will be an excellent reminder of the hot summer, as well as a source of nutrients, because vegetables are practically not heat-treated! Experiment with flavors, bon appetit and new recipes!

Tell VK

The harvesting of vegetables for the winter is in full swing, I want to prepare more salads, and for this reason, today we will cook zucchini in Korean. Korean-style zucchini are instantly eaten not only in winter, but also now. I don't know if the Koreans cook them, but here they got this name because of their spiciness and the way of cutting vegetables.

Korean zucchini for the winter

Jars output 8 pcs, 750 g each

We need:

3 kg of peeled zucchini
0.5 kg of carrots
0.5 kg of onions
5 pieces of bell pepper, different colors are better
200 g garlic
greens: dill, celery, parsley, cilantro, to taste

For the marinade:

150 ml 9% vinegar
1 cup sugar
1 tbsp vegetable oil
2 tbsp salt, no slide
2 package. condiments for Korean carrots

Preparation:

1. Peel the zucchini from the skin and from the seeds, if the seeds are large, cut into strips.

2. The rest of the vegetables also, peel, chop or grate for Korean carrots, into strips.

3. Finely chop the greens.

4. Put all the vegetables in a large bowl and mix.

5. Prepare the marinade: in another dish, pour all the ingredients for it, mix and pour the prepared vegetables. Mix thoroughly and leave to marinate for 3-4 hours.

6. Prepare jars, for which we sterilize in the oven or microwave. We transfer the salad to jars and sterilize in a water bath for 15-20 minutes, with a capacity of 0.5 or 075 liters. We cool the inverted jars, under the covers.

Korean zucchini with chili

The principle of preparation of this recipe is the same as the previous one, it differs only in the amount of ingredients for the marinade.

We need: output 4 cans of 0.5 l

3 kg zucchini
0.5 kg of carrots
0.5 kg of onions
2 heads of garlic
2 tablespoons salt
150 g sugar
100 ml vegetable oil
100 ml 9% vinegar
1 pack. Korean seasoning
1 pc sweet pepper
1 chilli pod

Preparation:

1.Grate the carrots for Korean carrots.

2. Zucchini can be cut into slices and then chopped into slices.

3. Chop the onion into strips, along the onion, and chop the garlic with a knife.

4. We put all the vegetables in a large bowl, mix and season with salt, sugar, vegetable oil, vinegar and seasoning. Stir and leave to brew for 2 hours.

5. Grind sweet peppers into strips, hot chili peppers - into slices and mix with the bulk of vegetables, mix, leave for 8 hours.

6. Then we transfer to sterilized jars, cover with boiled lids and sterilize: 0.5 liter jars - 15 minutes, 1 liter - 25-30 minutes. If we want to sterilize the salad after 2 hours of standing, then we sterilize 0.5 l cans for 30 minutes, then there will be 6 cans of 0.5 l.

Korean zucchini with bell pepper

We need: the output of 6 cans of 0.5 l

2.5 kg courgettes, peeled
700 g carrots
500 g onions
500 g bell pepper
200 g garlic

For the marinade:

250 ml of refined vegetable oil
150 ml 9% vinegar
2 tbsp salt
210 g sugar
20 g Korean seasoning for carrots

Preparation:

1.Clean all vegetables and cut into strips using a special knife or grater.

2. Put the prepared vegetables in a bowl, season with products for the marinade, mix and leave to marinate for 3 hours.

After that, the salad is ready to eat or roll it up for the winter.

3. Put the salad in a 0.5 liter jar, fill it with the resulting juice and set it to sterilize for 20-30 minutes, cool it covered. It is very convenient to use a watering can with a wide mouth for a can.

Instant Pickled Zucchini recipe for now

And although we are making preparations for the winter, I want to eat a salad in Korean even now, so we will prepare such a salad for potatoes, very tasty!

We need:

1 kg of courgettes, young
1 chili pepper (half each red and green, for color)
7-8 cloves of garlic
1 bundle dill and parsley
salt, to taste
3-4 tablespoons balsamic vinegar (rice, wine)
1.5-2 tbsp Sahara
5 tbsp olive oil
1/2 tsp oregano
1/2 tsp basilica

Preparation:

1.Grate the zucchini for Korean carrots, salt to taste, mix and leave for 15 minutes.

2. Finely chop the garlic and chili pepper and put in a separate bowl, add balsamic vinegar, sugar, salt, oregano, basil to them and mix everything.

3. Slightly squeeze the zucchini, put the chopped greens and fill with marinade, mix well, you can use the salad.

4. Served in the form of nests, garnished with chili peppers.

Bon Appetit!