Traditional Korean vegetable salads and snacks are frequent dishes on the tables of modern Russians. The most popular are the Korean-style carrots and the Kadi-he eggplant salad. This savory Korean salad is an incredibly tasty dish with a sweet and sour taste and aroma of vegetable freshness. The abundance of vitamins and trace elements make it one of the most useful foods. Pouring of olive oil and soy sauce, in which vegetables are pickled, gives it an unusual exotic flavor.
Prepare "Kadi-he" with eggplants for both festive celebrations, and for everyday lunches and dinners. However, this salad is quite difficult to call everyday. With its colorful look and pleasant taste, he may well claim to be the number one dish in the serving of festive banquets.
Cook korreiski salad will help the recipe with photos and step by step comments. No exotic vegetables and fruits are needed to create a salad with an exotic name.
In the photo: ingredients for the preparation of Korean salad "Kadi-he":
- Eggplant - 1 pc.
- Cucumbers - 2 pcs.
- Salad tomatoes - 3 pcs.
- Beans - 100 gr.
- Red bulgarian pepper - 1 pc.
- White onion - 1 pc.
- Garlic clove - 1 pc.
- Soy sauce - 2 tbsp.
- Cilantro Green - 0.5 bunch
- Olive oil - 3 tbsp.
- Lemon acid
- Granulated sugar - 1 tsp.
- Roasted white sesame seeds - 1 tbsp.
Recipe for cooking Korean salad "Kadi-he" (with photo):
Beans are pre-soaked, boiled, thrown back in a colander, washed and allowed to drain the water properly, so that there is no excess moisture in the salad.
It is desirable to clean the cucumbers, removing from them a coarse skin.
Cut the pulp of cucumbers is best semicircles.
Send cucumbers to the container for mixing the salad.
Onions in the salad, cut into very thin half rings.
We send it to cucumbers.
Shreds red pepper by removing the seed box.
Fall asleep chopped straw in a salad bowl.
Eggplant cut into four parts, boil for two or three minutes in water, pour cold water over to cool quickly, gently squeeze, or just wait for excessive moisture to drain, cut into semicircles and also add to vegetables.
After them - slices of small sweet tomatoes.
Pour a handful of pre-boiled beans.
Three on a fine terke in a garlic clove salad.
Fall asleep chopped cilantro.
Mix vegetable mix well.
From olive oil, soy sauce, citric acid and sugar, beat salad dressing. You can add dry herbs and hot chili peppers. Refill the vegetables and leave them to marinate for about half an hour.
Serving Korean salad in portioned salad bowls, sprinkled with roasted sesame.
Once you have made your own "Kadi-he", you will love this salad forever and will certainly cook it very often, delighting your loved ones and surprising guests with its culinary skills.
