Korean Carrot-Cucumber Salad with Garlic and Vinegar

Spicy lovers will love this appetizer! Korean cucumber salad for the winter with carrots is a very tasty appetizer.
cook time: 4h 15 min
Maya Lindell
Korean Carrot-Cucumber Salad with Garlic and Vinegar

Nutrition Facts (per serving)

61
Calories
3g
Fat
7g
Carbs
1g
Protein

Ingredients (30 portions)

Basic:

Garlic (2 tbsp. l. garlic, passed through a press) 2 tbsp
Salt 100 g
Sugar 1 cup
Carrot 1 kg
Vegetable oil 1 cup
Dry spices to taste
Vinegar 1 cup
cucumbers 4 kg
Ground red pepper 1 tbsp

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
Three carrots on a coarse grater (or better on a Korean grater)

Step 3

Step 3
We trim the ends from the washed cucumbers, cut them into 4 parts, then into 2 more parts (you get 8 pieces from one cucumber)

Step 4

Step 4
Combine cucumbers and grated carrots. Add salt, sugar, garlic, vinegar, red pepper, vegetable oil. Mix everything, leave to infuse for 4 hours (it’s best to leave overnight). To preserve cucumbers and carrots in Korean for the winter: put the salad in jars, close the lids, sterilize for 10 minutes, then roll up and store until winter)

Additional rubrics

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