Korean salad Bright, colorful, spicy and tasty salad for lovers of Korean cuisine! The abundance of vegetables in it, straws from boiled pork ears and savory dressing will appeal to lovers of fresh salads with oriental taste. This salad will be an excellent side dish for meat dishes, especially boiled or steamed, as the salad itself has a bright taste, which is better to emphasize, and not interrupt the accompanying dish.
Ingredients:- Ear pork 200 g
- Cabbage purple 0.5 head
- Carrots 0.5 pcs.
- Onions 1 pc.
- Garlic 3 denticles
- Pepper sweet 1 pc.
- Sunflower refined sunflower oil 100 ml
- Table vinegar 2 tbsp. l.
- Paprika sweet ground 1 tsp.
- Turmeric 1 tsp.
- Coriander dry 1 tsp.
- Bay leaf 1 pc.
- Sesame black 5 g
- Salt 0.5 tsp.
- Pepper black ground 3 pinch
- Step 1 Prepare the ingredients necessary for salad preparation: 1 boiled pork ear, carrots, red cabbage, onions, garlic, sweet pepper, refined vegetable oil, vinegar and spices.
- Step 2 Boiled pork ear cut into thin strips.
- Step 3 Sweet green peppers are also cut into strips.
- Step 4 Carrots are cleaned and cut into strips.
- Step 5 Cut the onion into very thin half rings.
- Step 6 Half a head of red cabbage chop and crumple.
- Step 7 Grind the garlic.
- Step 8 Mix the sliced ingredients.
- Step 9 Boil the vegetable oil with the vinegar, remove from heat, add all the spices except sesame, heat on the fire, letting go in the dip, about 30 seconds and pour the resulting marinade cut and mixed salad ingredients.
- Step 10 Mix well and let the salad marinate for 20 minutes, stirring occasionally. Surrender to the table, sprinkled with sesame seeds.