Korean-style zucchini salad
Description
The salad is quick and easy to prepare. This year we've had an incredible abundance of zucchini. All summer long we've done everything with them—fried, stewed, stuffed, salted, marinated, and even dried for winter. Only recently did we discover a recipe for zucchini salad made in Korean style, just when the zucchini season is almost over. Well, no worries—we'll fix that next summer. For now, let me tell you: the salad is ready to serve.
Instructions
- 1
Step 1
Wash the zucchini, leave the skin on, and cut into thin strips or slices. Salt, mix, and let stand for about half an hour (you can press it down slightly with a weight to help the liquid come out faster).
- 2
Step 2
Meanwhile, slice the carrots thinly into strips or grate them on a grater.
- 3
Step 3
Bell pepper.
- 4
Step 4
Slice the onion into half-rings.
- 5
Step 5
And sauté until lightly golden in vegetable oil.
- 6
Step 6
Chop the garlic.
- 7
Step 7
Drain the liquid from the zucchini and lightly squeeze by hand. Add vegetables, spices, vinegar, sugar, and soy sauce. Mix well and refrigerate for at least 1 hour, but preferably for about 8 hours.
- 8
Step 8
Sprinkle the ready salad with roasted sesame seeds before serving.