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Cucumber salad in a Korean style.

Cucumber salad in a Korean style.

Easy salad recipes.

I supplement the heading of salads. Cucumber salad in a Korean style.

Delicious, spicy, crispy cucumber salad broke all records. I cooked it three times in a row. And, of course, I will still cook. The recipe is very simple: the whole secret is in a Korean salad dressing. I replaced the vinegar essence with red wine vinegar, but you can use white, except for balsamic. In general, I highly recommend you get a wine vinegar and completely eliminate the essence from the diet.


Small cucumbers — 6 pcs.
Onion — 1 pc (medium)
Garlic — 2 cloves
Lettuce leaves — 3 pcs.
Vinegar wine — incomplete teaspoon or 1 drop of vinegar essence
Ground red pepper (spicy) and salt to taste
Sunflower oil for frying.

Cucumbers cut into small blocks.
Put them in a druish and salt them well. Leave the glass to excess fluid.

While we prepare the Korean dressing for salads. Onions cut a quarter of the rings. Garlic — plates across or smaller, depending on personal preferences.

Pour 2-3 tablespoons of sunflower oil into a frying pan, preferably a little more, then do not add to the salad. Put the onion in butter and save until soft, no golden. Once the onion is cooked, put the garlic in a skillet, stir well and turn off the fire. Leave it for a couple of minutes.

Cucumbers put in a bowl, add to them onion and garlic with butter. If the oil seems small, add more. Tear off the leaves with lettuce and add to cucumbers. There is red hot pepper and vinegar. Mix. Try it. If necessary, add salt. Try again. Understand that it is very tasty. Eat it yourself or share with family.



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