Description
Very light, but satisfying salad. Low in calories, ideal for dieters and adhering to post. Even if your table was breaking from the abundance of dishes, this salad will not remain a single gram!
Ingredients
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Asparagus
300 g
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Carrots
2 piece
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Onion
1 piece
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Garlic
5 tooth
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Spices
-
Salt
2 tsp
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Olive oil
10 Tbsp
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Vinegar
0.5 tsp
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Soy sauce
2 Tbsp
Cooking
Dry the asparagus to break into small pieces, cover with cold water and leave for 10 hours, preferably overnight. If you have no time, soaked in warm water for 2 hours under pressure.
Grate carrots on a special grater. Or shinkuem thin strips.
Put in a bowl, add salt (2 tsp), sugar (1 h CL) and rice vinegar (1/2 tsp). All mix well and put into the fridge for half an hour.
At this time, cut the onion and garlic.
The softened asparagus cut.
In a skillet heat oil, fry the onion until Golden brown. Then add seasonings and garlic, fry for another couple of minutes.
Pour there our cut asparagus, add the soy sauce and fry for another 2-3 minutes.
Put all in the carrots and stir.
Before serving add finely chopped cucumber and garnish with parsley. Like all Korean salads may be stored in the refrigerator up to 20 days.
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