Description
Salad of young cabbage, carrot, bell pepper, onion and garlic, seasoned with KIKKOMAN sauce with balsamic vinegar and sunflower oil. Salad is good to do at home to shift in a jar and take with you on a picnic, until we get there, he insists and will be very tasty.
Ingredients
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Cabbage
6 piece
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Carrots
1 piece
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Red sweet pepper
0.5 piece
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Onion
1 piece
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Green onions
3 piece
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Garlic
1 tooth
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Salt
0.125 tsp
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Brown sugar
0.5 Tbsp
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Black pepper
0.5 tsp
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Soy sauce
2 Tbsp
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Balsamic
1 Tbsp
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Sunflower oil
2 Tbsp
Cooking
A small young onion cut half rings, green onion finely and cut the bell pepper in small dice. Garlic can also be chopped finely, I just put in a gas station.
From a young head of cabbage to separate the leaves, roll each leaf and finely chop. It turns out very beautiful cutting of the leaves, these long "straws". The salad looks very nice cabbage.
We put sliced cabbage in a bowl, add salt and put a little sugar. This is to ensure that cabbage gave juice when we have it will discourage malkai. I always do wooden malkai.
Spread chopped vegetables.
Carrot grate strips too long. I did it by using grater for Korean carrot.
Sent carrots to the cabbage and vegetables. Soy sauce, balsamic vinegar, sunflower oil, squeezed garlic, combine and spread the filling into the salad. All mix well. Add pepper to taste and desire. Who likes to go for the gusto, you can pepper red chilli pepper.
Put in a glass jar, close it and take on nature. If you just make a salad for lunch or dinner, then put the jar with the salad in the fridge to infuse. For me! The more time is salad in the fridge so it tastes better! Although you can start eating it at once-also delicious, for example when unexpected guests descend.
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