Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Salads
Vegetable Salad
A crisp and zesty fresh vegetable salad with spices, garlic, and vinegar.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Shred the cabbage, grate the carrots using a Korean carrot grater, slice the cucumbers into half-moons, and cut the bell pepper into strips.
2
Season the sliced vegetables with salt, mix well, and let them rest for about 10 minutes.
3
Finely chop the fresh herbs and press the garlic.
4
Rinse the salted vegetables in a colander and drain off the excess water.
5
Heat the oil until very hot.
6
Add the garlic, paprika, and sugar to the rinsed vegetables. Pour the hot oil right over the top and mix thoroughly.
7
Next, add the herbs and mix well again.
8
Then add the vinegar and mix well once more.
9
Chill in the refrigerator for at least an hour.
Comments
Log in to leave a comment.
No comments yet. Be the first!