Salad with soy sauce and vegetables

2 servings
30 min

How to make a salad with soy sauce and vegetables? First of all, prepare all the necessary products. Use squash young with a thin, delicate skin.

Peel the carrots, garlic and onions. Rinse everything under running cold water and dry with a tea towel.

Grate carrots and zucchini on a grater for Korean salads. It is also permissible to cut vegetables by hand with a sharp knife into thin long strips. Send to a deep, fit bowl.

Pour in the sugar and salt. Mix everything thoroughly, cover with a lid or cling film and leave at room temperature for 20-25 minutes. During this time, carrots and zucchini are brewed and juice is allowed. Squeeze the vegetables and drain the resulting juice.

Finely chop garlic by hand or pass through the press. Add ground coriander, garlic and hot pepper to the carrot courgettes. The amount of each of the components can also be adjusted to its own taste.

Cut the onions into large cubes. In a thick-bottomed frying pan, heat the vegetable oil. Send the onions to fry. Stirring, leave until a dark golden hue appears. Using a spoon, remove the fried onions from the pan.

Pour boiling oil over the vegetables.

Mix everything thoroughly. Pour in the vinegar and, if desired, the soy sauce. Stir again and taste it. If necessary, add the missing element (sugar, salt, hot pepper or vinegar).

Rinse the greens and finely chop them. Parsley, cilantro or green young onions are ideal for lettuce. I used schnitt onions. Send the greens to the courgettes with carrots. Stir again. Cover the bowl with the finished salad and place in the fridge. When the salad is completely cool, serve it to the table!

If desired, sprinkle the finished snack with sesame seeds, slightly dried in a dry frying pan, before serving.