Cut cabbage into large squares. Place cabbage in a large bowl.

Wash the cucumber, cut into thin circles and add to the cabbage.

Wash bell pepper, remove seeds. Cut the pepper into long strips and add to the vegetables.

Grate the peeled carrots on a Korean carrot grater and add to the chopped vegetables.

Prepare ingredients for the marinade.

Peel the garlic, cut into thin petals and add to the vegetables.

Sugar, suneli hops, salt, Korean seasoning add to vegetables.

Mix vegetables with spices.

Then add vinegar, oil and soy sauce, mix thoroughly, make oppression by placing a plate with a load on top, and send the cabbage and carrot salad in Korean in the refrigerator for a day.

After a day, the most delicious Korean salad can be served at the table or put into a glass jar, closed with a lid and put in the refrigerator. You can store this salad in the refrigerator for up to 7 days. Here is such a bright, appetizing and tasty Korean-style salad of cabbage and carrots.

Probably every housewife at least once a week asks herself the same question: what to cook delicious today? And now the first or second dish is ready, but I still want to make some kind of salad. And what would be as little mayonnaise as possible or it was absent altogether in the dish. And here comes the idea of ​​cabbage, but not simple, but in Korean!

As you already understood, it is about her that we will talk today. After all, so many things can be cooked from this vegetable. delicious meals. These are soups, side dishes, salads, and even pies are added as a filling. But I've already gone too far.

You and I made Korean-style salads from, and even. But we haven't done it with cabbage yet. But this is a very popular dish that you can even buy ready-made in the store. But this is a huge risk for our body. Therefore, it is worth trying to cook one yourself.

There are tons of recipes, and the ingredients are almost the same everywhere. But I have chosen the most delicious ones for you. They are different from each other. Therefore, you can find the right one for you and your family. And I will help you with this. And I hope some way will take its rightful place in your book culinary masterpieces. And now let's get started!

I used to think that it would take quite a long time to cook this appetizer. After all, you probably need to insist it first, and only then serve it on the table. After all, this process usually takes about 12 hours. But it turned out not to be the case. In this method, I will describe how to make a salad quite quickly and after 30 minutes you can eat it.

Ingredients:

• White cabbage - 1/2 fork;
• Carrots - 1 pc.;
• Garlic - 2 teeth;
• Dill - 1 bunch;
• Ground hot pepper - 0.5 tsp;
• Ground black pepper - 0.5 tsp;
• Ground coriander - 0.5 tsp;
• Salt - 1/2 tbsp. l.;
• Vinegar 6% - 2 tbsp. l.;
• Vegetable oil - 50 ml.

Cooking:

1. Cabbage cut into large pieces and pour boiling water for 10 minutes. Then drain the liquid.

2. We clean the carrots and grate them for Korean carrots. We send it to a bowl with cabbage.

3. Garlic can be passed through a press or rubbed on a fine grater. But it is better to cut very finely with a knife. But the taste will be stronger.

4. You should not grind greens much. It gives off its flavor more when cut coarsely. Therefore, make it about 1 cm long.

5. Add salt, coriander and pepper to vegetables. Also add vinegar and mix well. Then we heat the oil so that it is warm or slightly hot, and pour it in there. Mix again and serve.

You can eat this salad as much as you like. And it cooks like twice two! Now you yourself have seen it.

The most delicious Korean cabbage recipe at home:

I want to add green radish to this salad. He will add his spicy taste to our cabbage, which will make the appetizer even tastier. You will definitely like this game of tastes. Also, this dish can be treated to someone and certainly surprise. Try it!

Ingredients:

• White cabbage - 0.5 kg;
• Carrots - 2 pcs.;
• Green radish - 1 pc.;
• Garlic - 1 head;
• Salt - 3 tsp;
• Sugar - 1 tbsp. l.;
• Ground red pepper - 0.5 tsp;
• Ground coriander - 0.5 tsp;
• Vinegar 9% - 4 tbsp. l.;
• Vegetable oil - 100 ml.

Cooking:

1. Cabbage cut into small cubes and put in a deep bowl. Fill with boiling water and leave for 10 - 15 minutes. Thus, our beauty will become softer and will not be so airy.

2. During this time, prepare other vegetables. We clean the radish and carrots and cut into thin strips. And garlic in thin slices. During this time, our cabbage came up. Drain the water and mix with the rest of the cut.

3. Pour spices. Add vinegar and oil. Mix thoroughly and refrigerate for 1 day.

This delicacy is eaten very quickly.

Pickled Korean-style cauliflower:

I have always tried such a salad only with white cabbage. And then the thought came that they probably eat from the color. After all, it is also very tasty, and not so many dishes are made from it. Or I just don't know them yet. In general, I cooked and we liked it. And I share the result with you.

Ingredients:

• Cauliflower - 1 kg.;
• Hot pepper - 2 pcs.;
• Bulgarian pepper - 3 pcs.;
• Carrots - 1 pc.;
• Garlic - 1 goal;
• Parsley - 1 bunch;
• Salt - 2 tbsp. l.;
• Sugar - 150 gr.;
• Coriander grains - 1 tsp;
• Vegetable oil - 50 ml;
• Vinegar 9% - 200 gr.;
• Water - 1 l.

Cooking:

1. First, boil until half cooked cauliflower. To do this, we divide it into inflorescences, and remove the stump. After it needs to be cooled down.

2. We clean the Bulgarian pepper from seeds and cut into small strips. You can leave the bitter seeds. We grind it too.

3. Three carrots on a Korean grater or cut into thin strips with a knife. And we pass the garlic through the press. We also finely chop the greens.

4. Pour water into the pan and pour sugar and salt. Also immediately pour oil into it. Put on the stove and boil.

5. The brine is ready, pour vinegar into it. We also send coriander and all our cuts of parsley and vegetables there. Mix and add cabbage. Mix thoroughly again. Close the lid and, when cool, put in the refrigerator for 12 hours.

This excellent salad can be served with any meal.

Cabbage recipe with chim-chim seasoning for Korean carrots

Now in stores you can buy quite a lot of seasonings and dressings for any salads. So for a delicious cabbage, you can take such a pack. She will give our salad an incredible taste that you will not be able to forget. And it will speed up the whole cooking process.

Ingredients:

• White cabbage -400 gr.;
• Bulgarian pepper - 1 pc.;
• Fresh cucumber - 1 pc.;
• Carrots - 1 pc.;
• Dill - 1 bunch;
• Chim-chim Korean dressing for cabbage - 1 pack.

Cooking:

1. Shred the cabbage into thin strips. Place immediately in a deep bowl.

2. We also cut carrots, cucumber and pepper into thin strips. Mix and add finely chopped herbs.

3. Season the salad with chim-chim seasoning and knead again. Let the dish brew for an hour and serve.

This is perhaps the easiest recipe. After all, you do not need to bother with spices. They are already in this gas station.

Korean cabbage in jars for the winter:

Sometimes you eat a delicious salad, but it doesn’t fit anymore. The stomach is already full. And I want to leave this for later. In this recipe, I will tell you in detail how to make yummy for the winter. But do not think that it cannot be eaten before. It is possible and even necessary. Just leave more vitamins for the cold period.

Ingredients:

• White cabbage - 1 kg.;
• Garlic - 4 teeth;
• Bulgarian pepper - 3 pcs.;
• Carrots - 2 pcs.;
• Onion - 1 pc.;
• Vegetable oil - 6 tbsp. l.;
• Sugar - 5 tbsp. l.;
• Salt - 2 tbsp. l.;
• Ground black pepper - 1 tsp;
• Ground red pepper - 0.5 tsp.
• Vinegar 70% - 1.5 tbsp. l.

Cooking:

1. Cut the cabbage into small squares. Not too big, but not too small either. Put it in a large container. Three carrots on a Korean grater there. We clean the pepper from seeds and cut into strips, and pass the garlic through a press.

Cabbage can be taken of any variety. Only summer varieties should not be crushed much.

2. Pour salt and sugar. Also add red and black pepper. Mix thoroughly with your hands. During the process, the contents will sit well. Now add vinegar and stir again.

3. Pour vegetable oil into the pan and heat it well. Pour into it the onion, cut into small cubes. Fry it until transparent. But be careful not to burn it. We shift the finished mixture into the mixture along with the oil and mix again. We leave for 1 hour.

4. Let's prepare the jars. To do this, wash them and sterilize them in any way: in the oven, microwave or over steam. Also boil the lids.

5. Put the salad in a container and cover with lids. We put the bottles in a pot of warm water. We send it to the fire and boil for 30 minutes. Then we take out the jars and twist the lids.

Such cabbage is stored in any cool place. In winter, you can get such yummy for any lunch to please your loved ones.

Korean cabbage means "bomb"

All recipes are delicious and different from each other. But many people like this one, for which they called it the bomb. Enough interesting name but it is well justified. Here you will need a small set of products and this is of course important. But it will also take a little time to prepare it. Let's get started!

Ingredients:

• White cabbage - 1 head;
• Carrots - 2 pcs.;
• Garlic - 2 heads;
• Ground black pepper - 2 tsp;
• Ground red pepper - 2 tsp;
• Salt - 2 tbsp. l.;
• Sugar - 1/2 cup;
• Vinegar 9% - 1/2 cup;
• Vegetable oil - 1/2 cup;
• Water - 1 l.

Cooking:

1. First, prepare all the vegetables. To do this, cut the cabbage into squares 3 x 3 cm. It is better to separate each piece from each other. Three carrots on a grater for Korean carrots or cut into thin and long strips. And cut the garlic into small pieces.

2. In a large saucepan, put a piece of cabbage on the bottom, then carrots and garlic. sprinkle with red and black pepper. Next, repeat the layers.

3. We make a pickle. Pour salt and sugar into 1 liter of boiling water. Also add vinegar and oil. Mix thoroughly to dissolve everything, and pour our salad.

4. From above we crush with a plate and put a load (a jar or a bottle of water). We leave it in this form to marinate for 2 days, after which it can be eaten or laid out in jars for further storage.

Delicious recipe for cabbage with beets:

According to this method, the salad turns out to be incredibly tasty and at the same time quite interesting. The thing is that instead of carrots we will use beets. Such a beautiful and quite colorful dish turns out. It can be served for any holiday and not only. It's also perfect for lunch.

Ingredients:

• White cabbage - 500 gr.;
• Beets - 200 gr.;
• Onion - 1/2 head;
• Bulgarian pepper - 1 pc.;
• Garlic - 1 tooth;
• Dill - 1 bunch;
• Parsley - 1 bunch;
• Salt - 0.5 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Vinegar 6% - 2 tbsp. l.;
• Vegetable oil - 50 ml.

Cooking:

1. Shred the cabbage into thin strips with a knife or on a cabbage grater. Place immediately in a large bowl.

2. Peel the onion and cut into small cubes. We also chop the pepper randomly. And three peeled beets on a grater for Korean carrots. Add vegetables to the same bowl.

Onions can be taken blue, white or yellow. It will not affect the taste, but even very much the colorfulness.

3. Pour salt, sugar. Squeeze the garlic through a press. Finely chop the greens there. Also, don't forget the oil and vinegar. Mix everything thoroughly and knead well. So our vegetables will give juice and become softer.

4. Cover with a lid and leave to infuse for 30 minutes.

Such a salad can be served immediately on the table, and uneaten put into a jar and put in the refrigerator. But I doubt that you will have anything left!

So our article for today has come to an end. I hope you enjoy the recipes and when you treat your loved ones with a salad, they will appreciate your efforts. They might even ask you how to make one. Cook with pleasure for yourself and your family. See you soon!

Various Korean spicy preparations have not been exotic in Russian cuisine for a long time. You can buy them anywhere: in the market, in the supermarket and in the store. Spicy salads are a good appetizer for spirits, and in combination with meat they have no equal at all. Korean cabbage can be cooked at home, you just need to follow the technology.

Features of cooking

Very often, housewives prepare spicy cabbage salads quickly, and most importantly, deliciously at home, as they do not trust shops and markets. To do this, it is not at all necessary to add exactly those seasonings that are used in Korea. You can make cabbage with seasoning for Korean carrots, which is sold at any outlet.

Cooking does not take much time and effort. All that will be needed from the hostess is to cut the vegetables and pickle them.

There are also many cooking options. Even when cutting the main component, you can experiment with shape and size.

Classic - the recipe involves cutting vegetables so that thin, crispy, as well as compacted areas will be combined. But if you want to cook beijing salad or a kimchi appetizer, then you can chop the cabbage into thin ribbons. Cauliflower or broccoli is pickled with whole inflorescences.

If you will make the marinade for the harvest yourself, then pay special attention to the composition of the spices on the package. There is a list of required condiments. For the basic recipe, you will need products such as laurel leaves, kitchen salt, granulated sugar, garlic cloves and vinegar. When you improve this technology, it will be possible to add other spices - red ground pepper or cloves.

Korean cabbage for the winter

Salted and pickled preparations are well suited for long storage in the form of conservation. If your family loves spicy dishes, then Korean cabbage in the winter will become a favorite dish. The preparation process will not take you much time. From the products you need to have:

Experienced housewives know how to make Korean cabbage quickly and tasty. To prepare a snack, you should do the following manipulations:

Colored vegetable preparation

Your dining and holiday table at any time of the year can be decorated with cauliflower. Frozen inflorescences are also suitable for cooking. But fresh is still preferable to use, as they will be more crispy and better soaked in a spicy marinade. The composition includes such products:

You don't need a lot of time and effort. To pickle cauliflower, follow these tips:

Kimchi at home

At home, you can cook any snack of Korean cuisine. Kimchi from Beijing or white vegetables is no exception. This recipe can be mastered even by a novice hostess. It contains the following components:

This preparation is prepared simply and quickly. The main steps are:

1. Cut in half along the head of Chinese cabbage.
2. Mix salt and boiling water, and then dip the cut vegetable into the brine for 2 hours.
3. After the time has elapsed, the head of cabbage must be washed and dried a little.
4. Make a refill. To do this, wash the greens and chop it as small as possible. Peel the garlic from the husk and pass through the press. Wash the pepper, remove the seeds and cut into small cubes.
5. Mix all prepared spices, salt and oil.
6. Pour the head of Beijing with this mixture and leave to marinate for a while.

Karelian recipe

The classic salad Chinese cabbage is its preparation in Karelian. It turns out soft and appetizing. In order to prepare this dish, you should have the following set of products:

Preparing this salad is very easy. You should follow this pattern:

1. The vegetable must be chopped into thin strips.
2. Salt, pour boiling water over and leave under pressure for several hours.
3. Greens must be washed well, dried and finely chopped.
4. Peel and rinse carrots.
5. Mix spices. Add spices, vegetables and oil to the preparation.
6. Then leave it warm for a while.

With fresh beets

This recipe is very original. Cabbage cooks quickly due to the fact that the amount of vinegar is very large.

Spices for this workpiece can be used various. This dish should be served chilled.

For preparation you will need the following components:

Cabbage is prepared according to this recipe quickly. It is worth doing the following manipulations:

1. The head of cabbage is chopped into thin strips.
2. Carrots and beets are peeled and then rubbed on coarse grater. If there Korean grater, you can use it. Beets are best used sweetish varieties and young.
3. Place all vegetables in one bowl and season with salt. Leave it under pressure for a while. This will help the vegetables release their juices.
4. Mix vinegar, oil and seasonings, then add them to vegetable mix.
5. Let it brew for 3 hours, and then you can serve the dish to the table.

Spicy quick salad

Acute quick cabbage it will turn out unusually tasty if you add fresh hot chili peppers to it. It will significantly reduce the cooking time of the salad, as you will get the desired result almost immediately.

The composition of the dish contains the following components:

This appetizer is prepared simply and quickly. For this you need:

1. Cut the head of cabbage into thin strips.
2. Wash the chili pepper and cut into rings.
3. Combine cabbage and pepper, salt and pour vinegar. Leave the workpiece under the press for 30 minutes. If you need to urgently prepare a dish and do not have time to infuse, then you can knead the vegetables with your hands until they start the juice.
4. Wash the greens and finely chop. Fill it with vegetable oil.
5. Pour this marinade into vegetable preparation and stir.

For a quick hand

Spring bright and Korean-style cabbage can be cooked quickly. So you can quickly feed your family with vitamins. Adjust the spiciness of the seasoning at your discretion, since not everyone can eat very spicy dishes. The salad will turn out unusually tender if you add granulated sugar to it. The composition of the dish includes the following ingredients:

The cooking method is simple. It consists of the following steps:

1. Shred the cabbage head thinly with a sharp knife.
2. Peel and grate the carrots on a special Korean grater.
3. Mix the vegetables, salt and season with vinegar. After that, place them under the press for 2 hours.
4. During this time, make a dressing of oil, spices, pressed garlic and granulated sugar.
5. After the time has elapsed, season the vegetable mixture and give it a little time to infuse.

Extraordinarily tasty

This salad is made from Beijing cabbage. It contains the following components:

• garlic cloves - 3 pieces;
• red hot pepper - 1 pod;
• rock salt - 200 grams;
• Beijing cabbage - 2 kilograms.

The cooking method is simple . You need to do the following:

With onions

Fans of spicy dishes will love this spicy salad. It goes well with carrots and cabbage, and onion just enhances the taste. The constituent components are:

• white cabbage (you can use a red head) - 500 grams;
• carrot - 1 large root vegetable;
• white or purple onion - 1 head;
• seasoning for Korean dishes or a mixture of various peppers - to taste;
• garlic cloves - 2 pieces;
• oil plant origin- 30 milliliters.

Preparing this dish is very simple. To do this, you should do the following:

The salad should be infused for 2 hours in the refrigerator or a cold room. Only after that it can be used.

Attention, only TODAY!

Peel the cabbage, if necessary, from unusable and green leaves, rinse with cool water and chop with a sharp knife into thin strips of about 2-3 millimeters. Place shredded cabbage in a bowl. For this salad it is better to choose cabbage with thin veins.

Peel the carrots with a vegetable peeler, wash and grate with long straws. Grated carrots put in a cup with chopped cabbage.

Wash the cucumbers, dry them, cut off the tips on both sides and grate into long strips like carrots. Grated cucumbers are good to squeeze out excess juice with your hands and put in a cup with cabbage and carrots.

With your hands, rubbing, mix the vegetables in a cup well.

Prepare salad dressing. To do this, pour the required amount into the container vegetable oil, soy sauce and apple cider vinegar, add seasoning for Korean carrots, ground black pepper, salt to taste, finely grated garlic and finely chopped green onion and mix well until smooth.

If you don’t want to bother with preparing the dressing, then you can buy ready-made Korean dressings TM Sen Soi or Chim Chim in the store.

Season the salad ingredients prepared in the cup: cabbage, carrots and cucumbers, mix with a spoon and leave for at least 1 hour, stirring occasionally. The salad should be well infused, the vegetables should be saturated with the aroma of spices. For best results, the salad can be put under oppression.

Arrange the cooked cabbage in salad bowls and serve. Leftovers can be stored in a jar in the refrigerator for several days.

Always have lightness and juiciness. And it does not matter at all which varieties will be used. As with white cabbage, and with Beijing, and with blue - the dishes are special, tender and nutritious. But if you add Korean-style carrots to the composition of such snacks, then they acquire a slightly different, more interesting flavor, without losing all of the above characteristics. from cabbage are already completely different, not similar to familiar dishes that deserve special attention.

In such an interesting variation, the salad has not only excellent taste notes, but also visually looks flawless. Delicate shades are mixed with bright, even provocative ones. The pleasant sharpness of cabbage is diluted with tenderness chicken meat and seasoned with the piquancy of Korean carrots.

For cabbage salad in Korean you need:

• 200 gr. chicken breast;
• 150 gr. white cabbage;
• 200 gr. carrots in Korean;
• 3 lettuce leaves;
• 1 head of onion;
• 3 large eggs;
• 50 gr. nuts;
• 120 gr. mayonnaise;
• 4 gr. salt.

Korean cabbage and carrot salad:

1. The chicken breast is washed, put in a saucepan, poured with water, salted and boiled for about 25 minutes. This time should be enough for the meat to cook properly. After, without getting out of the broth, cool and cut into small pieces.
2. The eggs are placed in a saucepan already filled with water and boiled for no more than 12 minutes. After their expiration, boiling water is drained, and cold water is poured in, in which I cool them, then they are cleaned and cut into small squares.
3. The cabbage is washed and cut on the board.
4. Carrots are squeezed from excess marinade and the strips are shortened.
5. Lettuce leaves are washed, dried and placed on the bottom of the dish.
6. The onion is cleaned and chopped with a knife into thin slices.
7. The nuts are laid out in a mortar and crushed there.
8. Pour all the products prepared for this moment into a salad bowl and pour mayonnaise, mix everything with a spoon. Sprinkle with chopped nuts and decorate with herbs.

Tip: so that the cabbage is not too rough, but, on the contrary, gives tenderness to the salad, after chopping it is recommended to add salt and crush it with your hands. Due to this, the mass will let in more juice and become much softer.

Korean salad with cabbage and carrots

Grace and incredible beauty possesses from Chinese cabbage. It has no frills, no expensive products, but this vegetable miracle turns out to be amazing. Tenderness here borders on piquancy, and a pleasant spicy shade is also present here. An amazing combination and real taste harmony, which is impossible to resist.

For a salad with Korean cabbage you need:

• 250 gr. Chinese cabbage;
• 150 gr. carrots in Korean;
• 1 medium pickled cucumber;
• 1 bell pepper;
• 30 ml. olive oil;
• 4 gr. salt;
• 5 gr. pepper.

Korean cabbage salad recipe:

1. Cabbage is initially washed thoroughly. Only already in its pure form it is put on the board and cut with a knife.
2. Squeeze carrots in Korean from excess marinade, shorten the strips.
3. The cucumber is cut into small pieces, but not too finely, otherwise the salad will be watery. Peppers are washed, the stalk and seeds are separated, cut into thin strips.
4. Spread all the products in a salad bowl and add oil, pepper and salt to them, mix.

Tip: Chopping Chinese cabbage without a knife has become a new trend in cooking. For this salad, it is also not necessary to chop the cabbage; if desired, it can be torn into small pieces with your hands.

Korean cabbage salad

It is simply impossible to call such an amazing composition poor. It has so many tasty and satisfying products that it already turns out, and not simple snack. Chicken meat and ham make it hearty and original, while carrots enrich it with bright colors and emphasize all other components.

For cabbage salad in Korean you need:

• 350 gr. ham;
• 300 gr. chicken breast;
• 300 gr. Chinese cabbage;
• 150 grams of Korean carrots;
• 4 large eggs;
• 160 gr. mayonnaise;
• 50 gr. nut kernels.

Korean cabbage salad recipe:

1. The ham is placed on a board and cut into thin strips, then poured into a frying pan and fried.
2. Chicken meat is boiled in salted water and set aside from the heat in the broth to cool. Then the fillet is taken out and cut into pieces.
3. Chinese cabbage is washed and cut into strips with a knife. They shouldn't be too thin, but they shouldn't be too thick either.
4. The eggs are placed in a saucepan and poured with water, boiled for about twelve minutes, no more. Then the boiling water is drained, and they are transferred to ice water and are already cooled in it. After that, the eggs are cleaned and finely chopped.
5. Carrots are squeezed from excess marinade, cut into shorter strips.
6. The nuts are crushed with a knife.
7. All products are poured into one bowl, seasoned with mayonnaise and mixed.

Tip: you can not fry the ham, then cooking will be even simpler.

Korean fresh cabbage salad

Lightning cooking is a clear plus of this one. The whole process takes a matter of minutes, and the result is pleasantly pleasing. Tasty, quite satisfying, but still a light dish, which has a pleasant aroma, and the necessary sharpness, and amazing tenderness. In the appetizer, everything is perfect. Young cabbage is a special component that not only makes lettuce light and juicy, but also gives airiness.

For a Korean salad of cabbage and carrots, you need:

• 200 gr. sausages;
• 200 gr. carrots in Korean;
• 200 gr. young cabbage;
• 35 gr. dill;
• 2 gr. salt;
• 120 gr. mayonnaise.

Salad with cabbage and carrots in Korean:

1. Cabbage, without disassembling into leaves, is washed and chopped into thin strips, salted and rubbed with hands.
2. Dill is washed, dried and cut very finely.
3. The sausage is freed from the film and cut into strips.
4. Korean-style carrots are squeezed, cut smaller.
5. Put all the products in a salad bowl and mix with a spoon.
6. Season everything with mayonnaise and mix again, add salt and pepper.

Tip: You can optionally add herbs to the salad, such as parsley or basil. With them, it will be much fresher and more aromatic.

Korean cabbage salad

A salad with a fruit additive is only at first glance a simple and unremarkable dish. In fact, it turns out to create an amazing miracle, in which there are a wide variety of flavors. All of them are combined in an incredible way, creating a harmony of taste and aroma. This dish is suitable for simple side dishes, and for meat. Even on festive table the appetizer will not seem simple, on the contrary, it is she who will attract all the attention to herself.

For Korean cabbage salad you need:

• 500 gr. white cabbage;
• 300 gr. carrots in Korean;
• 2 large apples;
• 1 beam head;
• 4 gr. salt;
• 30 gr. oils.

Korean cabbage salad:

1. Cabbage is washed, chopped with a knife into thin strips. Salt is added to it, rubbed a little with your hands, pressed down and set aside for a while.
2. Onions are peeled and washed in cold water, chopped with a knife into thin halves of rings.
3. The apple is washed, freed from the skin, cut and the middle is removed. After the fruit is cut into strips. So that the pieces do not darken, they are sprinkled lemon juice or vinegar. A few drops of any of the selected components are enough for this.
4. Carrots must be squeezed a little with their hands, then put on the board and cut shorter.
5. Squeeze out the juiced cabbage, add Korean-style carrots, onions and apples, mix.
6. Be sure to taste and add salt if necessary.
7. Add oil, mix all the ingredients again.

Tip: Instead of a regular apple, you can also use kiwi or orange, which will add a slight sourness, but at the same time make the dish more original and fragrant.

Korean cabbage salads differ from other variations of dishes in their lightness and incredibly contrasting taste. Fill dishes with various sauces or plain butter. The decision here is only for the hostess. Naturally, it is more useful to use plain butter or sour cream as a dressing, but mayonnaise lovers simply cannot prove this. That is why it is worth considering personal preferences and wishes. Only then will the dish really be the best, as close to the ideal as possible. The composition may contain seafood that will make the salad nobler. Meat and sausages will give a completely different effect - the recipe will be hearty, able to satisfy even severe hunger. Even ordinary pasta can seem like something special if you also serve it with a spicy coleslaw, and what can we say about more complete dishes.