Korean green tomato salad with carrots

4 servings
10 hour 30 min

Cut tomatoes into small wedges.

Bell pepper is shingled with a thin straw.

We rub carrots with straws on a grater for Korean salads.

We cut dill greens with a knife.

We also finely chop parsley greens with a knife.

Let's prepare the dressing. Combine vinegar, sunflower oil, sugar, salt and mix.

In a deep bowl, combine the prepared tomatoes, peppers, carrots, dill and parsley greens, garlic passed through the press and mix everything thoroughly. We pour dressing into vegetables and mix everything so that all the components are evenly distributed over the tomatoes. The dish should be infused and marinated in the refrigerator for 10 hours, then you can get it and enjoy a spicy snack.