A favorite snack can be even more useful if you add a little seaweed. I prefer to use pickled cabbage for this, which is sold in the salad departments. Any option is suitable: with ginger, spices or without additives.
Ingredients
- Korean carrots - 800 g
- Sea cabbage - 100 g
- Garlic - 4 cloves
- Vegetable oil - 80 ml
- Wine vinegar - 2 art.l.
- Lemon zest - 0,5 tsp.
- Ground red pepper - to taste
- Ground black pepper - to taste
- Ground coriander - to taste
- Sugar - 1 art.l.
- Salt - 1 tsp.
Step-by-step cooking recipe
Peel the carrots and grate them on a grater for Korean carrots.
Add sugar, salt, spices and mix. Cover the bowl with a lid and set aside for half an hour.
Chop the seaweed. If its length suits you, skip this step.
Heat the vegetable oil in a frying pan and pour it into a bowl with carrots.
Add the seaweed, garlic passed through the press, vinegar and lemon zest. Cover with a lid and refrigerate for 2-3 hours.
Did you like the recipe?
0 comments