Quick Korean Green Bean and Carrot Salad with Vinegar

Salad of young beans with carrots and spices. The pods of asparagus beans should be young, juicy, and thin. You don’t need to cook the bean pods for a long time, five minutes is enough. This dish is prepared with both fresh bean pods and frozen ones. Therefore, such a salad can not only be sealed in jars for the winter, but also stocked with green beans in the freezer during the season and cooked as needed.
cook time: 1h
Isla Thatcher
Quick Korean Green Bean and Carrot Salad with Vinegar

Nutrition Facts (per serving)

113
Calories
8g
Fat
8g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Garlic 5 clove
Sugar 2 tbsp
Salt 0.5 tsp
Carrot 300 g
Table vinegar 2 tbsp
Dry spices (special mixture of spices for carrots in Korean) 20 g
Dill 20 g
Green beans 600 g
Sunflower oil 5 tbsp
Green cilantro 20 g

Recipe instructions

Step 1

Step 1
To prepare 8 servings of salad we will need 600 grams of green beans, always green and very young, the pods must be juicy. We also take 300 grams of carrots, 4-5 cloves of garlic, a 20 g bag of Korean carrot spice mixture, half a teaspoon of salt, 2 tbsp. spoons of sugar, 2 tbsp. spoons of table vinegar, 5 tablespoons of sunflower oil and a bunch of herbs — dill with cilantro. Wash the bean pods and greens, peel the carrots and garlic.

Step 2

Step 2
Cut the bean pods into 3-4 pieces, put them in a saucepan and fill with water, about 0.5 liters. Place the pan on the fire so that the water and beans boil.

Step 3

Step 3
In the meantime, prepare the remaining ingredients: grate the carrots into thin strips; if you don’t have such a special grater, you can grate them using a regular coarse one.

Step 4

Step 4
Finely chop the dill and cilantro.

Step 5

Step 5
When the water with the beans boils, cook the beans over low heat for 5 minutes.

Step 6

Step 6
After 5 minutes, place the green beans in a colander and let the water drain completely.

Step 7

Step 7
Then place the boiled beans from a colander into a bowl. There is no need to wait for the beans to cool.

Step 8

Step 8
Add grated carrots to the boiled beans.

Step 9

Step 9
Sprinkle the carrots and green beans with spices for Korean carrots.

Step 10

Step 10
Add salt and sugar to the salad.

Step 11

Step 11
Next, add vinegar.

Step 12

Step 12
Mix the salad well, preferably with your hands; the beans and carrots are well saturated with spices.

Step 13

Step 13
Then pour the chopped greens into the salad and squeeze the garlic through a press.

Step 14

Step 14
All that remains is to season the salad with sunflower oil and mix well with a spoon.

Step 15

Step 15
Place the prepared Korean green bean salad in a storage container, cover and put in the refrigerator for 40 minutes. This salad can be stored in the refrigerator for 2 weeks, but it does not last this long as it is quickly eaten.

Step 16

Step 16
A tasty and aromatic salad of green beans and carrots is ready. We take it out of the refrigerator and serve it on the table as a cold vegetable snack.

Step 17

Step 17
If you prepare this salad for the winter, then you need to put it in clean jars, cover them with lids, place them in a saucepan with boiling water, laying a cloth napkin on the bottom and sterilize with low boiling water for 30 minutes. Then remove the jars from the boiling water and roll up the lids.

Additional rubrics

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