• Carrots (large) - 3 pieces,
  • Fresh cucumber (large) - 2 pieces,
  • Garlic - 3 - 4 cloves,
  • Onion bulb (small) - 1 head,
  • Salt and black pepper to taste
  • Acetic essence - ½ tsp,
  • Granulated sugar - ½ tsp,
  • Soy sauce - 3 tbsp. spoons
  • Vegetable oil (refined) - 5 tbsp. spoons.

Cooking process:

Carrots need to be washed and cleaned. Then using a float for korean salads  rub carrots with long stripes.

We shift the carrot into a deep cup, pour vinegar, add salt, black pepper, sugar and mix everything thoroughly, you can wrinkle the carrots a little, so that it gives a little juice. Then cover the carrot in the marinade with a lid and set it aside so that it is present.

Now we wash the cucumbers and cut them along with thin plastics, and now we cut each plastic with a long straw, choose the thickness of the straw.

Add the cucumber to the carrot and mix everything thoroughly.

Peel the garlic cloves and pass through the garlic press, send in a common bowl for the salad. Add there soy sauce  and mix.

Onions clean and cut into very thin half rings. Fry onions in boiling vegetable oil (refined). Then pour the prepared vegetables with hot oil and onions and immediately mix everything thoroughly. We give the salad to infuse, then lay out on a plate and serve to the table. If desired, sprinkle carrot and cucumber salad with lightly roasted sesame seeds and add chopped greens.

Enjoy your meal and good recipes!

Sometimes you want to cook something light and healthy at the same time.

Especially in the spring when nourishing winter salads  and snacks become boring, and want more vegetables and greens.

Yes, and prepare for the beach season does not hurt.

Salads with cucumber and carrots are exactly what you need.

Salad with cucumber and carrots - the basic principles of cooking

Today, fresh cucumbers can be bought all year round, so this snack can be prepared not only in spring, but also in winter.

As a rule, fresh carrots are used in this salad. It is cleaned, well washed and coarsely rubbed. For grinding use a special grater for Korean salads.

Cucumbers are washed, wiped with a towel and cut into thin halves or bars.

As a dressing using sour cream, olive oilmayonnaise or sauces.

In a salad with cucumber and carrots add a lot of greens. It can be parsley, basil, chives or dill. Finely chopped garlic will add spice to the salad.

A salad with cucumber and carrots is prepared with eggs, cheese, cottage cheese and other vegetables. And, of course, what a salad without spices and spices.

All ingredients are crushed and mixed, seasoned with olive oil, sour cream or another recipe.

Recipe 1. Simple salad with cucumber and carrots

Ingredients

two cucumbers;

a bunch of fresh greens;

one large carrot;

pinch hops-suneli;

four eggs;

a pinch of ground black pepper;

sour cream - 80 g;

a pinch of salt.

Cooking method

1. Take a large carrot and peel it from the peel and tops. Wash well under running water and grate for Korean salads. If you do not have this, you can do it on a regular

2. Wash fresh cucumber, cut off the ends on both sides and cut into thin halves. If you use a slightly over-ripe vegetable, remove the seeds, otherwise they will spoil the taste of the salad.

3. Boil eggs for ten minutes. Completely cool them, free from the shell and cut into cubes.

4. In deep dishes combine all the ingredients. A bunch of greens rinse under the tap, lightly dry and finely crumble. Add to salad.

5. Season sour cream with hops-suneli, salt and ground pepper. Season the salad with it and mix gently. Arrange the salad in portions and serve as an addition to the main dish.

Recipe 2. Salad with cucumber and carrots in Korean

Ingredients

two cucumbers;

10 g sesame seeds;

large carrot;

2 g of red hot pepper;

80 ml of soy sauce;

red onion;

50 ml of rice vinegar:

2 cloves of garlic;

5 g sugar;

10 ml sesame oil.

Cooking method

1. Clean and shred the head of the red onion with thin half-rings. Peeled chives are minced as small as possible.

2. In a deep bowl, mix rice vinegar with sesame oil, sugar and soy sauce. Season with red hot peppers and add chopped garlic. All thoroughly mixed.

3. We clean the rind from the carrots, wash it well and three on a Korean grater.

4. Fresh my cucumbers, peel and grind on a Korean grater.

5. Put all the vegetables in a salad bowl, pour over the prepared sauce and gently mix so that the cucumbers retain their shape. Sprinkle with sesame seeds on top of the salad and serve as a snack.

Recipe 3. Salad with cucumber and carrots "Fitness"

Ingredients

50 ml of olive oil;

30 ml of soy sauce;

200 g cucumbers;

30 ml of lemon sauce;

1 pinch of black pepper powder;

3 g sugar;

25 g of peeled sunflower seeds;

2 g red ground pepper;

2 cloves of garlic;

150 g carrots.

Cooking method

1. In a deep bowl, combine olive oil with soybean oil and lemon juice. Mix and season with black and red pepper, sugar and salt.

2. Garlic cloves are cleaned and passed through the garlic press directly into the dressing. Once again, mix everything until smooth.

3. Put a dry frying pan on the stove and heat it well. Pour sunflower seeds into it and fry them, stirring constantly for about two minutes.

4. Peel carrots, wash them and cut them with very thin strips with a special knife for cleaning vegetables.

5. Rinse cucumbers and wipe with a napkin. Using the same knife cut into thin slices.

6. Put carrot and cucumber in a salad bowl, pour with dressing and mix. Sprinkle with toasted sunflower seeds and serve immediately.

Recipe 4. Salad with cucumber, carrots and cottage cheese

Ingredients

two long greenhouse cucumbers;

pinch of ground black pepper;

large carrots;

100 grams of soft cottage cheese;

100 g sour cream;

1 clove of garlic.

Cooking method

1. Wash cucumbers, wipe with a towel and coarsely rub. Chopped cucumbers salt and mix well. Leave for an hour. Stir a couple of times. Then transfer the cucumber mass to a sieve to make the whole juice stack. Then carefully squeeze the cucumbers.

2. Peel carrots, wash and coarsely grate. Free the chives from the peel and skip through the garlic press.

3. Combine all vegetables in a deep bowl, add cottage cheese and mix well. Infuse salad for about 20 minutes. Then shift it to a salad bowl, decorate with greens and serve as a snack.

Recipe 5. Salad with cucumber, carrots and radishes

Ingredients

250 g of radish;

3 fresh cucumber;

200 ml of sour cream;

1 medium carrot;

1 bunch of fresh greens;

1 bunch of green onions.

Cooking method

1. Wash and dry all vegetables well. Radish cleaned from tails and tops. Cut the vegetable into thin strips. Cucumbers cut from two sides, cut along in half and finely crumble across.

2. Peel and grate carrots. Shred a bunch of green onions into pieces, two centimeters long. Bunch parsley finely crumble.

3. Put chopped vegetables and greens in a salad bowl, lightly salt and season with sour cream. Stir and serve as an addition to the main dishes.

Recipe 6. Salad with cucumber, carrots and zucchini

Ingredients

half a large zucchini;

iceberg lettuce;

large carrots;

fresh cucumber

Sauce

three-quarters cup of sunflower seeds;

sesame seeds - 30 g;

ground ginger - 3 g;

green spinach, parsley and basil - a handful;

garlic - clove;

lemon juice - 5 ml.

Cooking method

1. Rinse the iceber lettuce and chop into long, thin strips. Wash cucumber, wipe with a napkin and cut into thin bars. Peel zucchini and carrot and grate for Korean salads.

2. Soak the seeds in water for three hours. All ingredients for the sauce, except for sesame, folded into a blender container and beat until smooth. Pour half a glass of water and mix.

3. All vegetables and salad mix. Put the sauce in a gravy boat, sprinkle with sesame seeds and serve separately.

Recipe 7. Salad with cucumber, carrots and tuna

Ingredients

a can of tuna fish in its own juice;

two cucumbers;

two eggs;

two carrots;

two potatoes.

Cooking method

1. Boil the peeled potatoes, cool them and rub them with small chips. Put the potatoes in a dish and smear with mayonnaise.

2. Boil the eggs completely cool and peel off the shell. Crush them just like potatoes. Spread them evenly over potatoes and smear with mayonnaise.

3. Boil carrots, cool completely and peel. Grate the vegetable and lay on the eggs, smear the carrot layer with mayonnaise.

4. Open a can of tuna and knead the contents with a fork. Spread the fish evenly on the carrots.

5. Wash fresh cucumbers, wipe and crumble into thin bars. Put the cucumbers on the fish. Leave the salad soak for half an hour. Serve a la carte.

    For salads, take young root vegetables. They are juicier and more tender.

    If you doubt that the cucumber peel will not taste bitter, peel it off.

    Instead of sour cream, you can use natural yogurt or kefir for dressing.

    Salt the salad at the very end so that the cucumbers do not flow.

Korean-style cucumbers with carrots are delicious and light dish. You can cook it from fresh vegetables, or you can make From our article you will learn a few interesting recipes, as well as tips for their implementation.

Cucumbers with for the winter

This savory dish can be prepared from simple or carrots and garlic. Differs a salad in the way of cutting, when vegetables are turned into thin straws. For this purpose, it is best to use a special grater for And if it is not, then you can chop the vegetables with a special knife or vegetable peeler. How to cook Korean cucumbers with carrots for the winter:

  • Take two and a half kilograms fresh cucumbers, wash them and cut the "ass".
  • Wash and peel the three large carrots.
  • Grate grated vegetables (cucumber seeds should be left).
  • For the marinade, mix 125 ml of 9% vinegar, a quarter cup of sugar, 125 ml of vegetable oil, a tablespoon of salt (with a slide) and seasoning for korean carrot (15 grams).
  • Combine carrots and cucumbers in a small basin or bowl, add to them the peeled and chopped garlic (one head). Pour the salad with marinade and mix.
  • Put the bowl in the fridge for a day, closing it cling film. Do not forget to periodically stir the vegetables.

When the right time has passed, place the salad in sterilized jars and fill them with the selected juice. Twist or roll the lids, turn over the containers with vegetables and cover them with a blanket. Store blanks in a cool place.

Cucumber seasoned for Korean carrot

if you love korean dishes, then pay attention to the following recipe:

  • Wash four cucumbers and cut into cubes. Then they need to be put in a bowl, salt and leave for half an hour.
  • One red onion peel and cut into half rings.
  • Crush two cloves of garlic with a knife and chop randomly.
  • To prepare the dressing, you need to take two tablespoons of sesame and fry them in a dry frying pan for a few minutes. After that, combine them with one tablespoon of soy sauce, add half a spoonful of red pepper, a teaspoon of sugar, one or two spoons of vinegar, and also prepared garlic.

Mix cucumbers with onions, pour them with sauce and refrigerate for 20 minutes.

Spicy snack for the winter

This simple dish is made from very simple vegetables, but it turns out surprisingly tasty. You can serve it with meat, fish or poultry. Preparing cucumbers with carrots in Korean for the winter is very simple:

  • 200 grams of carrots and one and a half kilograms of fresh cucumbers carefully wash, peel and grate for Korean salads.
  • Eight or ten cloves of garlic peel and chop with a press.
  • Mix the prepared ingredients in a deep bowl, sprinkle them with two tablespoons of sugar, seasoning for Korean carrots and add a spoonful of salt.
  • Pour half a glass of vinegar and half a cup of odorless vegetable oil into the salad. Stir the vegetables and leave to marinate at room temperature for eight hours.
  • Spread the salad on the pre-sterilized jars, pour the juice out and spin the lids.

Do not forget to turn the container with vegetables and wrap them in warm clothes. When the jars are cool, place them in a refrigerator or cellar.

Cucumbers with Korean carrot

Here is another recipe savory snacks. So, cook cucumbers with carrots in Korean. The recipe is as follows:

  • Peel and grate five or six carrots on a special grater.
  • Chop fresh greens and two peppers.
  • Wash and slice three kilograms of fresh cucumbers.
  • Mix half a cup of sugar with half a glass of sunflower oil, a glass of vinegar and three spoons of salt.
  • Mix the prepared products with the marinade and place them under pressure for 12 hours.

Pour the brine into the jars and place the salad in the same place. Sterilize containers 15 and roll up the covers.

Korean Fresh Cucumber Salad

Try a light and bright salad of the simplest vegetables during lunch. To cook Korean-style cucumbers with carrots, you will need:

  • Peel three medium carrots and cut them into long strips using a vegetable cutter or a special grater.
  • Put the vegetables in a bowl, pour half a teaspoon vinegar essence, add salt, ground pepper and half a teaspoon of sugar.
  • Stir carrots or remember to make the juice stand out. After that, close it with a lid and move it to one side so that it can be marinated.
  • Two large fresh cucumbers cut into thin and long strips, and then add to the carrots along with three chopped garlic cloves.
  • Peel, cut into half rings and fry one onion in vegetable oil.
  • Season the salad with soy sauce, mix it with onions and let it brew.

After some time, arrange the Korean-style cucumbers with carrots in plates and serve to the table.

Cucumber salads for the winter in Korean style have recently become very popular. After all, it takes a little time to prepare and a small set of products. And the taste of the snack will exceed all expectations. Cucumbers are very spicy, crispy and fragrant.


If ordinary pickled cucumbers are fed up, I advise you to prepare for the winter a few jars of cucumber salad with carrots. This dish will complement absolutely any side dish or will be a great snack.

Required Products:

  • 2.5 kg of green cucumbers;
  • 2 pcs. large carrot;
  • 1 garlic head;
  • 125 ml of table 9% vinegar;
  • 125 ml of vegetable oil;
  • 0.25 art. sugar;
  • 1 tbsp. solki;
  • 15 gr. korean seasoning  for carrots.

Salad for the winter in Korean cucumber:

  1. For the salad will suit any cucumbers, even a little overgrown. Vegetables are well my, pruned ass. Peel carrots. Garlic divided into teeth, remove the husk.
  2. Cucumbers are cut or rubbed with long thin strips, like a Korean carrot. To do this, you can use a special grater or double-sided vegetable cutter. The salad uses only the outside of the seedless cucumber. The core with seeds is discarded.
  3. In the same way we rub carrots.
  4. In the basin, mix the sliced ​​carrot with cucumbers. Add the crushed garlic through a special press and all the spices specified in the recipe.
  5. Mix the salad thoroughly, cover the top or stretch it with a plastic bag. Sent on the shelf of the refrigerator for pickling for a day. In the process the contents are mixed 3-5 times.
  6. Meanwhile, carefully wash and sterilize glass jars.
  7. Marinated vegetables fill the sterile container. With the marinade remaining in the basin, pour the salad on top.
  8. Covering the tare with iron lids, send it in a cold oven. Gradually heat to a temperature of 150 degrees and sterilize for about a quarter of an hour.
  9. Then carefully remove the jars from oven, we cork them, put them upside down and warmly wrap them up.
  10. In a day, when the billet is completely cooled, it can be moved to a permanent storage location.

Korean cucumber salad for the winter


Another version of the winter cucumber billet in Korean, supplemented sweet pepper. In this case, the cucumbers are cut into circles.

Required Products:

  • 2 kg of small cucumbers;
  • 0.5 kg of sweet pepper "Belozerka";
  • 0.5 kg carrot;
  • 100 gr. sugar;
  • 1 pod of hot pepper;
  • 100 gr. table vinegar 9%;
  • 100 gr. lean oil;
  • 500 gr. onions;
  • 1 garlic head;
  • 1.5 tbsp solki.

Salad for winter cucumbers Korean:

  1. My cucumbers, pruned ass. If the moisture in the soil is not enough, then cucumbers are often bitter. In this case, we soak the vegetables for 2-4 hours in cool water, sometimes changing the water to fresh.
  2. For salad, we cut cucumbers into thin ringlets, fold them into a roomy bowl or pan.
  3. Washed peppers are cut in half, discard the middle with the seeds and tail. Cut the halves of sweet pepper into thin longitudinal straws, which are then further cut into 2-3 pieces.
  4. We clean the onions, finely cut.
  5. Clean the carrots, three on a special Korean grater. Long thin strips with a square cross section are obtained.
  6. All the ingredients are sent to the saucepan. Add garlic, passing each tooth through a garlic press.
  7. Then send the finely chopped hot pepper without seeds. Add sugar, salt, pour vegetable oil with vinegar. Stir the whole mass to evenly distribute all ingredients. Salad leave to marinate for a couple of hours.
  8. Cucumber salad laid out in pre-sterilized liter or half-liter jars.
  9. Covering containers with lids, immerse the shoulders in warm water, sterilize after boiling one-liter jars for 1 hour, and half-liter half an hour.
  10. Then we cork the jars with tin lids, cover and let the billet cool.

Cucumber salad in Korean for the winter


Those who prefer blanks without sterilization will love this cucumber recipe for the winter in Korean. Instead of sterilizing the salad in the jars, we simply boil it in a saucepan and roll it up.

A set of products for preparation:

  • 3 kg of cucumbers;
  • 3 carrots;
  • 0.5 tbsp. peeled garlic cloves;
  • 250 ml of vegetable oil;
  • 200 gr. table vinegar 9%;
  • 0.5 tbsp. sugar;
  • 2.5 tbsp. rock salt;
  • 1 tsp black pepper (freshly ground).

Korean cucumber salads for the winter:

  1. All cucumbers thoroughly rinsed, cut from the tips. Cut the vegetables into rings, like an ordinary salad. Fold them into the pan with a thick non-stick coating.
  2. We clean garlic cloves, cut them into thin slices.
  3. With carrots, remove the peel, rub on a grater with large holes.
  4. In a container with cucumbers lay carrots with garlic. Next, add vinegar, spices and vegetable oil. All the ingredients are thoroughly stirred and insist a quarter of an hour to allocate enough vegetable juice.
  5. We put the pot on a small fire and cook for ten minutes from the beginning of the boil. During cooking the salad is periodically mixed so that it does not burn. After heat treatment, the cucumbers change a little color and become slightly transparent.
  6. Hot salad laid out in sterile jars, rolled iron caps. Put the jars upside down, heat the bundle up and leave it to cool.
  7. Of these ingredients comes 3-3.5 liters of lettuce.

Korean cucumber salad for the winter


The billet prepared according to this recipe has a special juiciness and multi-faceted taste.

Ingredients for cooking:

  • 4 kg of green cucumbers;
  • 2 tbsp. good soy sauce;
  • 1 kg of carrots;
  • 1 tbsp. unscented lean oil;
  • 1 cup of white sugar;
  • 1 tbsp. 9% table vinegar;
  • 5 garlic cloves;
  • 15 gr. Korean carrot seasonings;
  • 100 gr. stone salt.

Korean salad for the winter of cucumbers:

  1. Rinse cucumbers, drain, cut off the edges. Without removing the skin, rub in the form of noodles on a grater for carrots in Korean.
  2. Wash, peeled carrots also rub long strips.
  3. We crush the garlic teeth with the flat side of the knife so that the skin can easily detach and chop.
  4. Put vegetables with garlic into a capacious container, pour vegetable oil, add Korean dressing.
  5. In a separate plate we combine soy sauce with salt, vinegar and sugar. Pour the marinade with vegetables, knead. Leave the vegetable mass for a couple of hours for pickling.
  6. We put the workpiece on sterile jars, sterilized in hot water  or oven for 10-15 minutes. Cork with lids, wrap and cool. Store in the basement or cellar.

Korean cucumber salad for the winter


Following this recipe, you will prepare a very tasty vegetable snack. It will complement any festive table  or a quiet family dinner.

For billet need:

  • 3 kg of cucumbers;
  • 1 head of garlic;
  • 3 large carrot roots;
  • 3 tbsp. salt;
  • 6 tbsp. l sweet sand;
  • 1 tsp. black and hot pepper;
  • 0.5 tbsp. lean refined oil;
  • 150 ml of edible vinegar (9%);
  • 1 tsp coriander (crushed);
  • 3 tbsp. mustard seeds.

Korean salad with cucumbers for the winter:

  1. Fresh my cucumbers, dry them, cut off the tips. Cut into long strips.
  2. We clean the carrots, rub them on a special grater with long noodles.
  3. With garlic, remove the husk, grind in any desired way. Mix cucumbers, carrots and garlic. We also add vinegar, granulated sugar, mustard seeds, peppers and coriander to vegetables.
  4. Mass thoroughly knead, insist 2-3 hours.
  5. After a specified time, we spread the vegetable mass in a sterile container, pour the marinade released, cover with iron lids and sterilize for a quarter of an hour, dipping the hanger in warm water.
  6. We finish rolling the finished billet with iron lids, place the container upside down, cover with a blanket and slowly cool it.

Korean cucumber salads for the winter


The combination of tomatoes and cucumbers is already familiar, but in this winter harvesting in Korean this tandem will play completely different colors.

A set of products for salad:

  • 2 kg of green cucumbers;
  • 3 pods of Bulgarian pepper (red);
  • 3 meaty tomatoes;
  • 3 large onion heads;
  • 5 cloves of garlic;
  • 50 ml of vegetable oil;
  • 1-2 tsp solki;
  • 0.5 tsp black freshly ground pepper.

Salads for the winter of cucumbers in Korean:

  1. For this workpiece fit cucumbers of any size. Carefully wash vegetables, cut into strips, cut off the tips.
  2. Cucumbers sprinkle with salt and insist that the vegetables let the juice. The liquid released is gently poured, and the cucumbers are squeezed by placing them in gauze.
  3. Onions are peeled, cut into half rings.
  4. Pepper pods are released from the core, cut into strips. Rinse the tomatoes, cut into half rings or small slices. For this salad is better to use fleshy varieties of tomatoes.
  5. Pour vegetable oil on a large frying pan. When it warms up, lay out the onion roast. To the onions, add pepper and tomatoes, mix, stew for a quarter of an hour.
  6. In the process of frying add chopped garlic to vegetables. At the end of cooking season with pepper.
  7. Add cooled vegetable sauce to cucumbers, mix. Put the mass in a sterile glass container, cover with lids.
  8. Sterilize the salad in the usual way  30-40 minutes, plunging the banks on the hanger into the water.
  9. Cover the workpiece with lids, cool under a blanket.

These unusual cucumber salads can be prepared by adding seasoning for Korean carrots and more. Cucumber salad for the winter in Korean will conquer you with its crunch, rich taste and unsurpassed flavor. Enjoy your meal!