Salads 24.10.2023

Korean carrots and white cabbage salad

25 min.
5 portions
Korean carrots and white cabbage salad

I advise you to cook a lot of salad at once. Firstly, because it turns out to be very tasty and it is always quickly eaten. And secondly, because the dish is perfectly stored in the refrigerator for up to 10 days. And over time, the taste only improves.

A step -by -step recipe for cooking

1
Divide white cabbage into petals and cut into small squares.
2
Mix cabbage with salt, slightly open and leave for half an hour at room temperature.
3
Peel the carrots and grate on a special grater.
4
Add carrots, sugar and vinegar to a bowl with cabbage.
5
Heat the oil in a pan, pour turmeric, paprika and ground pepper.
6
Hot oil with spices pour into a bowl with vegetables.
7
Add the garlic missed through the press, mix and cover with a flat plate. Take aside and leave under the load for 6-8 hours.
Helen Lipko
Recipe Author:
Helen Lipko
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