Kitchen appliances and utensils: measuring cup, tea and tablespoons, a grater for Korean carrots or a peeler-housekeeper, a bowl, a knife, a cutting board, a can of 700 ml, a refrigerator.
Ingredients
| Zucchini | 2 pcs. (small) |
| Cucumbers | 2 pcs. |
| Carrot | 1 PC. |
| Vegetable oil | 80 ml |
| Apple vinegar | 80-100 ml |
| Sugar | 1 tsp |
| Soy sauce | 2 tbsp. l |
| Salt | taste |
| Dill | 1 bunch |
Step cooking
- Grate (for Korean carrots) 2 zucchini.
- In the same way, rub 2 cucumbers with a thin straw.
- Then grind one carrot with the same grater.
- Finely chop the dill.
- Put all the chopped ingredients in a bowl, mix gently.
- Pour 80-100 ml of apple cider vinegar (another will not work). Add 80 ml of vegetable oil.
- Also add 2 tbsp. l soy sauce. Pour 1 tsp. Sahara. Once again, mix everything well. Add salt if desired, mix.
- Pour salad into a jar, pour the remaining juice there.
- We close the jar with a lid and put it in the refrigerator for 3-4 hours for insisting. Once an hour, the jar needs to be shaken, turning over - so that the vegetables are uniformly marinated.
Video recipe
The video will help you to quickly and correctly prepare a wonderful light vegetable salad of raw zucchini, cucumbers and carrots, seasoning it with a fragrant marinade.
Useful Tips
- In this salad, if desired, you can add a little garlic.
- If the zucchini has a thick skin - it is better to cut it off.
- Those who like to experiment can add a little (no more than a tablespoon) of lightly fried sesame seeds.
- Instead of dill (or with it), you can put parsley or cilantro in a salad.
Dear cooks, how did you like such an original light salad? Maybe you add something else to it? We are waiting for your feedback.
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