Cut the carrots into sticks. Of course, better and more convenient to do this using a special shredding, but in the country it is not, therefore, cut with your hands.

Zucchini also cut into strips, slightly thicker than the carrots, if young, directly with the skin. To prisolit slightly. Raw zucchini have a sweetish taste, so need to add salt generously.

Pepper cut in strips. If not ostogo, add in salad, ground red chili pepper. As it turned out, my family was not garlic, but a growing jusi, it is such a pot with garlic flavor, we added.

Stir zucchini, carrots, peppers and coriander, add seasoning for Korean salads. Pour wine vinegar (we had a plum), about 2 tablespoons. Pour the hot vegetable oil (about 5-6 tablespoons). Mix well and let stand for 10 minutes, and you can not wait, and eat immediately.

Bon appetit!