Korean carrot cucumber salad for winter


Korean carrot cucumber salad for winter

Korean-style cucumber and carrot salad is a wonderful appetizer for a winter feast. This salad, as well as a lifesaver, for those who have outgrown cucumbers, you can not be afraid to put them into action. There are many varieties of this particular blank, but I am sharing my version. I hope it will be to your taste.


  • Cucumbers - 3 kilograms;
  • carrot - 1 kilogram;
  • parsley - 1 bunch;
  • garlic - 3-5 heads;
  • vinegar 9% - 1 cup;
  • seasoning for carrots in Korean;
  • vegetable oil - 1 cup;
  • sugar - 1 cup;
  • salt - 1.5 tablespoons;
  • ground black pepper - 1 tablespoon.

Step-by-step recipe for Korean carrot salad for the winter

  1. Soak the cucumbers in water for 3-5 hours. Then wash them well and cut them into cubes. Do not make too small cubes, porridge may result.
  2. Grate the carrots for Korean carrots. Or cut into very thin strips.
  3. Chop the parsley, mix with carrots and cucumbers, to which add a package of seasoning for Korean carrots.
  4. Finely chop the garlic, or squeeze it through the garlic.
  5. Add to vegetables and herbs.
  6. Season with vinegar, vegetable oil, sugar, salt, and ground pepper.
  7. Mix well and let it brew for 4 hours.
  8. After 4 hours, he will arrange the cucumbers with carrots in clean, sterilized jars.
  9. You need to put the jars sterilized. To do this, we carefully put them in a pot of water, on the bottom of which a towel is laid. Water in banks should be "on the shoulders." From the moment the water boils, we sterilize for 15 minutes.
  10. We roll jars with lids.

And our salad is ready.

Cucumber salad with Korean carrots for the winter is a great alternative to bored winter salads. In addition, it quickly cooks, and is eaten even faster.

Delicious to you preparations, and bon appetit!

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