Korean vegetable salad

Name: Korean vegetable salad
Prep time: 20 min
Yield: 2
Ingredients: 1 pcs cucumbers; 1 pcs bell pepper; 1 pcs carrots; 2 tbsp soy sauce; 2 tsp sesame seeds; 1 pcs garlic; 2 tbsp vegetable oil; 0.5 tsp sugar; 1 tsp lemon juice; to taste salt; to taste black pepper

Salad of cucumbers, bell peppers, and carrots with a dressing of soy sauce, sesame seeds, garlic, oil, sugar, lemon juice, salt, and pepper.

Total: 20 min
Servings: 2
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 155
Protein: 3 g
Fat: 8 g
Carbs: 18 g

Ingredients

for 2 servings

cucumbers1 pcs
bell pepper1 pcs
carrots1 pcs
soy sauce2 tbsp
sesame seeds2 tsp
garlic1 pcs
vegetable oil2 tbsp
sugar0.5 tsp
lemon juice1 tsp
saltto taste
black pepperto taste

Method

4 steps

Cut the cucumbers into thin strips. Remove the seeds from the bell pepper and cut into thin strips. Peel the carrots and grate them using a Korean carrot grater or cut into thin strips.
Finely chop the garlic or press it.
In a bowl, mix the soy sauce, vegetable oil, sugar, lemon juice, sesame seeds, garlic, salt, and pepper. Mix well until the sugar and salt have dissolved.
Add the chopped vegetables to the dressing. Mix and let sit for 15-20 minutes before serving.