Korean-style beet and carrot salad
Description
The recipe won't take much time. This simple and quick salad will appeal to everyone, as it turns out not only delicious but also healthy. The dish can be prepared all year round. Serve at the table.
Instructions
- 1
Step 1
Prepare the listed ingredients. It's best to make this salad in the spring season, while the root vegetables are still young.
- 2
Step 2
Peel the carrots and beets, then rinse under water. Grate each peeled root vegetable on a Korean-style carrot shredder.
- 3
Step 3
Peel the onion and rinse it in water, then slice it into half-rings. Heat vegetable oil in a frying pan and add all the sliced vegetables to it.
- 4
Step 4
Fry for about 1-2 minutes, stirring the ingredients in the pan. Then pour in the soy sauce and turn off the heat.
- 5
Step 5
Place the sliced vegetables into a deep container. Peel the garlic cloves and rinse them together with the green onions. Finely chop and add to the container along with salt, ground black pepper, and sesame seeds. Optionally, you can use other herbs and spices. Gently mix everything and refrigerate the salad for at least 1-2 hours to marinate.
- 6
Step 6
Serve the salad chilled.