Celery clean three and not a grater for Korean carrot.

In a saucepan bring to a boil a liter of water, dissolved in 1.5 tbsp of salt. Pour boiling brine celery and leave for an hour and a half, until cool.

On a grater for Korean carrot grate the actual carrot. I take one large carrot (about 200 grams). You can do without it, but with the carrot salad looks like something a little brighter, brighter. To the carrots add half a teaspoon of sugar and gently pummel with your hands.

The cooled celery recline in a colander, allow to drain water. I'm still a little squeeze. Water should not remain at all. Put the celery in an enamel pan.

To celery add carrots. Vegetables make a small indentation and add to it the coriander, paprika and pepper. Press out the garlic. Add 5 tablespoons of 6% vinegar. If you take a table of 9 % vinegar, then enough 3 tbsp.

In a small frying pan, heat half Cup of vegetable oil without smell. Heat almost to a boil. Hot oil poured to the vegetables, mix well. A pan cover it and not leave for a long time - until cool. Once the vegetables have cooled, add to them 2 tablespoons of soy sauce. Mix well. Now we try the salt and, if it is necessary, it needs more salt.

Remove the pan with the salad in the refrigerator overnight (10-12 hours). No need to hurry. The longer it stands, the tastier it becomes. Theoretically, the salad can be stored in the refrigerator up to a month. And he was with us so we didn't linger.