Korean style cauliflower salad. Video

To prepare Korean cauliflower salad you will need: – 250 g of cabbage inflorescences; – 1,5 tbsp. apple cider vinegar; – 1/2 tsp salt; – parsley to taste; – 300 g of carrots; – 80 g of vegetable oil.

Boil the washed cabbage inflorescences for 7-10 minutes, then place in a colander and let cool. Meanwhile, chop the parsley, grate the carrots, mix them and season with vegetable oil, vinegar and salt. Add the cabbage inflorescences to the salad last, mix all the ingredients again, put the resulting mixture in a salad bowl and serve.

To prepare a salad of cauliflower with pumpkin seeds, you will need: – 1/2 bunch of green onions; – 1 tbsp. balsamic vinegar; – 3 tbsp. vegetable oil; – 500 g of cauliflower; – 1/3 cup peeled pumpkin seeds; – 1 red onion; – 1/2 bunch of parsley.

Divide the washed cabbage into inflorescences and boil for 4-5 minutes, then pour over it with cold water. In a frying pan with heated vegetable oil, fry a little chopped onion, herbs and pumpkin seeds, pouring balsamic vinegar over them. Add this mixture to the cauliflower, put in a salad bowl and serve.

You will need the following ingredients: – 1 kilogram of cauliflower; – 2,5 liters of water; – 80 g of salt; – 80 g of vinegar.

Rinse the cauliflower and divide into florets. After that, fill them with water with the addition of a small amount of salt and leave for one hour. Then rinse the cabbage again and place it in a wooden tub or glass jar. Pour boiling water over the cabbage so that it completely covers it, and immediately cover with a lid. Leave for one hour, then drain and let the buds dry.

Now start preparing the brine. To do this, dissolve vinegar and salt in boiling water, then slightly cool the water to a hot temperature. Put the inflorescences back in the jar, cover with brine and leave to pickle and ferment for two weeks.

According to this recipe, cabbage can be prepared for future use, since it is perfectly stored for a long time, without losing its taste.

After washing the cauliflower, disassemble it into inflorescences and boil until half cooked. While the cabbage is boiling, prepare the brine. To do this, dissolve sugar and salt in 1 liter of boiling water, add vegetable oil and vinegar, cook for 5 minutes.

Pour the hot brine over the cabbage, add the coriander, chopped parsley and minced garlic. Stir and marinate for 5-6 hours.

To make Korean style pickled cauliflower, you will need: – 2 tbsp. salt; – 2 onions; – 1 kilogram of cauliflower; – 3 pods of bell pepper; – 2 tbsp. Sahara; – 75 ml of vinegar; – 200 ml of vegetable mass; – 1 tsp pepper pot; – 1 tsp ground coriander.

Disassemble the washed cabbage into inflorescences, then boil them for 3 minutes in 1,5 liters of boiling water, adding 1,5 tablespoons to it. salt. After peeling the onions, cut them into half rings, and the washed bell pepper into strips. Combine all vegetables in a deep bowl, add the rest of the salt, peppercorns, ground coriander, vinegar and vegetable oil. Mix all these ingredients thoroughly and refrigerate the bowl overnight or at least 5-6 hours.

To make Korean-style cauliflower with green beans, take: – 5 tbsp. vinegar; – 2 medium carrots; – 1 tbsp. a mixture of ground coriander and hot pepper; – 200 g of vegetable oil; – 1 large head of cauliflower; – 2 glasses of water; – 5 cloves of garlic; – 500 g green beans; – 1 bunch of parsley; – 2 stalks of celery; – 2 tbsp. salt.

Disassemble the washed cabbage into inflorescences and boil them with beans for 10 minutes. Then discard the vegetables and cool. Peel and grate the carrots on a medium grater. Pouring 3 tablespoons into the pan. vegetable oil, heat it until light smoke appears and immediately after that fry the beans and grated carrots.

Add hot water, spices, vinegar to the heated remaining part of the vegetable oil and pour over the vegetables. Transfer the resulting mixture to a glass container and refrigerate overnight. Add chopped celery and parsley to the finished snack.