Ingredients for Making Zucchini Salad
- Zucchini 1 kilogram
- Carrots 200 grams (2 pieces)
- Onion 100 grams
- Garlic 2-3 prongs
- Sugar 1 tablespoon
- 1/2 tablespoon salt
- Vegetable oil 50 milliliters
- Table vinegar 9% 50 milliliters
- Main Ingredients: Onion, Carrot, Zucchini, Garlic
- Serving 8 servings
- World Cuisine
Knife, Cutting board, Paper kitchen towels, Deep plate - 4 pieces, Grater, Garlic gourd, Small bowl, Stove, Deep pan with lid, Wooden kitchen spatula, Silicone kitchen spatula, Measuring cup (for liquids), Salad bowl
Making zucchini salad:
Step 1: prepare the ingredients.
To begin with, with the help of a knife for cutting raw vegetables, cut the stalk of each zucchini, and peel the carrots with onions and garlic. After washing them under cold running water from sand and any other contaminants. Then we dry the vegetables with paper kitchen towels to prevent excess moisture, put them on a chopping board and chop, onion, cubes onion with a diameter of up to 1 centimeter. We rub one carrot on a fine grater, and cut the second "orange beauty" and zucchini into small cubes 5 to 7 millimeters. We lay out the slices in separate deep plates. Squeeze the garlic through a garlic press into a small bowl.
After we put on the kitchen table the remaining ingredients that we will need to prepare a salad of zucchini.
Step 2: prepare a salad of zucchini.
Now turn on the stove to a medium level and put on it a deep frying pan with 50 milliliters of vegetable oil. When the oil warms up, we throw the onion into it and simmer, stirring it with a wooden kitchen spatula, until transparent for 2 minutes. After that we add carrots chopped on a grater to it and simmer them together until a light golden crust. When the vegetables have the desired golden hue and become soft, add cubes of carrots and zucchini to them.
Pour 50 milliliters of tablespoon of 9% vinegar into the pan, add 1/2 tablespoon of salt, 1 tablespoon of sugar, mix until smooth, reduce the temperature of the plate to a level between small and medium, cover the pan with a lid and simmer the salad for 25 minutes. After the necessary time has passed, we add chopped garlic into an almost ready salad, re-mix all its components with a silicone kitchen spatula so as not to mash the softened vegetables. And stew the fragrant mixture under the lid yet 5 minutes. Then turn off the stove, let the dish brew 7 to 10 minutes and go ahead and taste it.
Step 3: serve zucchini salad.
Zucchini salad is served in a warm or chilled form, but in the second version it is much tastier because it manages to brew. This yummy is served in salad bowls or immediately put the aromatic vegetable mixture on portioned plates. Such a salad can serve as an excellent side dish for fish, meat or poultry dishes - tender, rich and inexpensive! Enjoy it!
Enjoy your meal!
- Very often vegetables like sweet salad pepper, 2 - 3 tomatoes or 2 tablespoons of tomato paste are introduced into this type of salad. Also, together with garlic, chopped greens of dill, cilantro or parsley can be added.
- Instead of 9% vinegar, you can use apple cider vinegar, it is less acidic.
- At will, all vegetables can be cut up to 5 millimeters thick.