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For this recipe you will need a grater for Korean carrots or a special shredder. The whole secret is in the same thin slicing of cabbage, carrots and cucumbers. The salad turns out to be very juicy, tender and light.
Ingredients
Step-by-step cooking recipe
Thinly chop the cabbage, add salt and mash it with your hands.
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In the same place, chop the cucumber with carrots, mix the salad well and, if desired, add olive oil and spices.
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Let the vegetables infuse a little and let the juice flow, and then serve the finished salad to the table.
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