The best recipe for zucchini salad 'Korean style' - a recipe for summer.

This salad is a real find for summer. Light, crunchy, with the spicy aroma of coriander, garlic, and hot oil. It's easy to prepare and tastes vibrant, serve it as an appetizer, side dish, or can it for winter.

This recipe was published by Smachnenke.

You will need:

• zucchini - 900 g;
• sweet or hot pepper - 100 g;
• celery - 50 g;
• dill - 20 g;
• garlic - 2-3 cloves;
• salt - 1 tbsp;
• sugar - 1 tbsp;
• black ground pepper - 0.5 tsp;
• ground coriander - 1 tsp;
• 70% vinegar - 1 tsp;
• oil - 3 tbsp;
• ground hot pepper - 1 tsp;
• paprika - 1 tsp.

Cooking method

Cut the zucchini into circles, sprinkle with salt, and let sit for an hour, stirring occasionally. Then, squeeze out the juice well.

Sliced zucchini. Photo: smachnenke.com.ua

Add thinly sliced pepper, chopped celery, dill, and grated garlic to the zucchini. Sprinkle with sugar, coriander, black pepper, and pour in the vinegar.

Spices and zucchini. Photo: smachnenke.com.ua

In a separate saucepan, heat the oil with paprika and ground hot pepper, bring to a boil, and heat for 10-15 seconds. Pour the hot flavored oil over the vegetables.

Zucchini appetizer. Photo: smachnenke.com.ua

Mix well, cool, and serve. The salad can be stored in the refrigerator for a few days - the flavor only improves with each hour.

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A culinary article about a light and refreshing summer zucchini salad that can be cooked quickly and easily. The salad recipe includes exotic spices that make it tasty and aromatic. Adding flavored oil gives the dish a special charm, and it can be stored in the refrigerator for several days. In addition, the article features a selection of other salad recipes that are suitable for a summer diet.