Quick Korean-Style Zucchini with Carrots

Source: San_ta, AdobeStock

If you want to diversify your seasonal menu, then pay attention to our recipe for Korean-style zucchini with carrots. The vegetables remain slightly crunchy, are well saturated with aromatic marinade, and acquire a pleasant piquancy. This quick appetizer will be ready in just an hour or two!

Prep time: 1 hour 30 minutes.
Servings: 4.

Ingredients

• 500 g young zucchini;
• 250 g carrots;
• 3 cloves garlic;
• 40 ml vegetable oil;
• 2 tablespoons 9% vinegar;
• 1 tablespoon sugar;
• 1 teaspoon salt;
• 1 teaspoon ground coriander;
• 1/2 teaspoon paprika;
• 1/4 teaspoon hot red pepper.

Step-by-step recipe

1. Grate zucchini and carrots on a Korean grater. Lightly squeeze excess juice from the zucchini.
2. Add minced garlic, salt, sugar, ground coriander, paprika, and hot pepper to the vegetables.
3. Heat the vegetable oil almost to boiling and immediately pour it over the salad with the spices. Then pour in the vinegar and mix the vegetables thoroughly.
4. Leave the salad to marinate in the refrigerator for 1 hour and mix again before serving. Enjoy!