Quick Korean-Style Zucchini Salad

Healthy, bright, the most juicy and crunchy! Korean quick-cooking zucchini is very easy and simple to prepare. This salad is perfect for a holiday or a picnic in addition to kebabs and potatoes on the coals. Tasty and juicy!
cook time: 30 min
Maya Lindell
Quick Korean-Style Zucchini Salad

Nutrition Facts (per serving)

131
Calories
12g
Fat
7g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Garlic 3 clove
Salt (about 0.5 tbsp.) to taste
Sugar 1 tbsp
Ground coriander 1.5 tsp
Ground hot pepper (about 0.25-0.5 tsp.) to taste
Carrot 300 g
Vegetable oil 10 tbsp
Vinegar (6% 1-2 tbsp.) to taste
Greenery to taste
Sesame (optional) 2 tsp
Soy sauce (optional) 1 tbsp
Young zucchini 1000 g

Recipe instructions

Step 1

Step 1
How to make instant Korean zucchini? First of all, prepare all the ingredients listed on the list. It is better to use young zucchini for salad. They have a thin, soft skin and no seeds. Take carrots that are juicy and sweet. You can omit soy sauce from the recipe and use a little more salt. Use the amount of garlic according to your taste. For the specified amount of food, three small cloves are enough for me.

Step 2

Step 2
Cut off the places where the stem attaches to the zucchini. Peel the carrots, onions and garlic. Rinse the vegetables under running water and dry with paper towels.

Step 3

Step 3
Grate the zucchini using a Korean carrot grater. If you do not have such a grater, then cut the vegetable into thin strips with a sharp knife. Place the zucchini in a deep, comfortable bowl.

Step 4

Step 4
Grate the carrots in the same way and add to the zucchini.

Step 5

Step 5
Sprinkle sugar and salt on top. I used one heaped tablespoon of sugar and half a tablespoon of salt.

Step 6

Step 6
Mix everything very well, cover with a flat plate and leave for 25-30 minutes. During this time, vegetable juice will form in the bowl, and the carrots and zucchini will marinate.

Step 7

Step 7
After the specified time, drain the juice from the bowl and squeeze out the vegetables. Add garlic, pre-chopped as finely as possible, ground coriander and hot pepper to the zucchini and carrots (determine the amount according to your taste). By the way, if you have ready-made seasoning for Korean salads, you can use it instead of coriander.

Step 8

Step 8
Heat odorless vegetable oil in a frying pan. Fry the onion, cut into large cubes. Cook, stirring constantly, over high heat until dark golden in color.

Step 9

Step 9
Remove the onion from the pan using a large spoon. Pour hot aromatic oil over the garlic and seasonings. Pour in soy sauce, if using, and vinegar.

Step 10

Step 10
Mix everything so that all components are combined. Taste the salad. Add salt, hot pepper, sugar or vinegar if necessary. Chop the greens finely and add to the salad. Which greens are best? Korean zucchini is perfectly complemented with cilantro, parsley or green onions. I used a few sprigs of young cilantro and 7-10 chives.

Step 11

Step 11
Mix everything again, cover the salad with a lid or cling film and put it in the refrigerator. The longer the Korean zucchini is kept cool, the tastier and richer it will become. Before serving, sprinkle the salad with sesame seeds.

Additional rubrics

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