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Fresh cucumber and carrot salad

Cooking recipes / Top Picks / Salads

2 servings
15 min

Carrots - 2 pcs., Cucumbers - 1 pc., Vegetable oil - 3 tbsp., Soy sauce - 1 tbsp., Vinegar - 1 tbsp., Sugar - 1 tsp., Salt - to taste, Black ground pepper - to taste, Garlic - to taste, Greens - to taste

How to make a salad from fresh cucumbers and carrots? Prepare all products according to the list. I picked up two medium-sized carrots and one long salad cucumber.

Peel the carrot. Cut the skin off the cucumber if it is rough. Peel the garlic from the husks. Rinse everything under running cold water and dry with a tea towel.

Chop the cucumbers on a grater for Korean salads or cut them by hand with thin long strips. Tip the cucumber into a colander and leave this way for 10-15 minutes to drain the excess juice.

At this time, grate carrots on a grater for Korean carrots. It is permissible to use a regular grater with large teeth.

Prepare a fragrant dressing. Pour vegetable or olive oil, soy sauce and vinegar 9% into a deep small bowl. Pour in an incomplete teaspoon of sugar. Pass the garlic through the press and send it to all components. Take the amount of garlic to taste. I used 3 small cloves. If desired, add paprika, ground black pepper and other favorite seasonings. Mix everything thoroughly until the sugar dissolves.

Send the carrots to the salad bowl. Next, add the cucumbers and pour over the dressing.

Mix everything well and salt to taste. Try and, if necessary, add the missing element (I poured in some more vinegar). Cover the salad with cling film and send to the refrigerator to brew for about 30-40 minutes.

Before serving, stir the salad again and garnish with fresh herbs such as dill, parsley or young onions. Done!