Kitchen appliances and utensils
- grater for Korean carrots,
- deep bowl.
Ingredients
- Pumpkin - 500 g
- Onions - 1 pc.
- Garlic - 2-3 cloves
- Coriander - ½ tsp
- Red hot pepper - ⅓ tsp.
- Salt - 1 tsp.
- Honey - 1 tsp.
- Soy sauce - 1 tbsp. l
- Vinegar - 1 tbsp. l
- Parsley - ½ bunch
- Sesame - 1 tbsp. l
- Vegetable oil - 2 tbsp. l
Step cooking
For the recipe, we need 500 g of pumpkin. Depending on the season in which you prepare this salad, the pumpkin variety may be different. If in winter, then the best pumpkin will be nutmeg. It can be stored for a long time and it is in the winter that it becomes sweet and very tasty. The Spanish Guitar pumpkin variety is not recommended to be stored for a long time, as it loses its taste, therefore it is possible to make such a salad from it during its active growth and + month.
- We clean 500 g of pumpkin, rub it on a grater for Korean carrots and put in a deep bowl. If you don’t have a grater for Korean carrots, rub it on a regular coarse one.
- Add salt to taste and mix. We recommend to crush it a little with your hands, then it will become juicier and softer. Grind ½ tsp in a mortar. coriander and send to the pumpkin. We peel 3 cloves of garlic, cut very finely and send to the pumpkin. Add ⅓ tsp. ground red pepper. Add one teaspoon of honey. This amount of honey is enough for a sweet pumpkin. If it is not sweet - add 2-3 tsp. honey.
- Here we add 1 tbsp. l soy sauce and 1 tbsp. l rice vinegar. If there is no rice, add the usual 9%.
- Pour 2-3 tbsp into the pan. l vegetable oil and send to the fire. We peel one onion, rinse, cut into small cubes and send to the pan. Fry it until light brown and send it to the pumpkin. It is very important to pour hot vegetable oil on the spices, then they will give their flavor better. Mix everything and immediately remove the sample. If necessary, add spices as you wish. If you like more spicy salads, add some more red pepper and garlic.
- We wash ½ bunch of parsley, chop finely and send to the pumpkin. Mix everything, cover the salad with a lid and send to the refrigerator for 20 minutes. Before serving, sprinkle the Korean-style pumpkin with the fried sesame seeds. Use lettuce and cherry tomatoes as a decoration. You can store the salad in the refrigerator in a container with a lid for 2-3 weeks.
- This salad is a great appetizer for all occasions. They can treat guests, serve meat or fish dishes.
Video recipe
Now watch this video. You will learn how to grind a pumpkin, see what spices to season it. Understand how much time she needs to insist, so that the taste is rich, piquant. Listen to helpful tips on making pumpkin salad from the author of the video.
We hope you enjoy this pumpkin salad recipe, and you have already planned to cook it soon. Be sure to leave your comments about the dish received in the comments. Leave your options for simple and quick recipes for all occasions.
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