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Asian · Salads
Korean-Style Zucchini Salad for Winter
A spicy and crunchy appetizer made with grated zucchini and carrots, infused with Korean spices—perfect for your winter pantry.
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Ingredients
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COMPONENT to taste
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Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
If using mature zucchini, peel the skin; I left mine on since the zucchini were young. Julienne the zucchini and carrots using a mandoline or Korean-style grater.
2
Slice the onion into half-moons; I used a food processor for this. Prepare the marinade by mixing together the pepper, salt, sugar, vegetable oil, and vinegar.
3
Pour the marinade over the vegetables, toss everything well, and let it rest for 2 hours.
4
Pack the salad tightly into jars. Process half-liter jars in a boiling water bath for 15 minutes, seal tightly, and turn upside down to cool.
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