Korean spicy salad with crabsticks
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100 g chilled crabsticks “Vodniy mir"
1 carrot
1/2 radish
1/2 onion
1 clove garlic
1 tsp. coriander seeds
2 tbsp. 9% vinegar
4 tbsp. sunflower oil
to taste salt, ground pepper and chili pepper

Wash, dry and peel onion, carrot and radish.

Grate the carrot and radish. Slice one-half of onion and crabsticks.

Put all the vegetables into a large bowl.

Mash coriander seeds. Heat 1 tbs. of sunflower oil in a skillet over medium heat. Add chili pepper, coriander and cook for a few seconds. Pour the dressing into a salad.

Season with pressed garlic, salt, sugar and vinegar. Stir thoroughly. Put aside for 1 hour to brew and serve. Bon appetit!

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