salads and side dishes

Spicy Korean Salad


  • 3 shredded carrots ( with an attachment you would use for a Korean carrot salad )
  • 4 medium size tomatoes or 1 package of cherry tomatoes
  • 1 zucchini cut in 1/4
  • 3 garlic cloves pressed
  • 3 table spoons of chopped onion
  • 3 table spoons of Sunflower oil
  • 1 1/2 table spoon Coriander seasoning
  • 1/2 tea spoon Cayanne pepper
  • 1/2 tea spoon Turmeric
  • 1 table spoon of salt
  • 1 tea spoon sugar
  • 3 table spoons of regular white vinegar
  • 3 table spoons chopped cilantro.
  • Instructions:
    1. Into a mixing bowl, combine shredded carrots , cut tomatoes and zucchini.
      Heat sunflower oil in a small skillet.
      Add chopped onions, sauté till nice and tender.
      Add pressed garlic to the onions, also adding all the seasoning ( coriander, Cayanne pepper and turmeric ) remove from the heat to cool lightly
      Into the bowl of veggies add sugar, vinegar and salt.
      Into the bowl add your sautéed onions and chopped cilantro.
      Mix all the ingredients well, let it sit for few hours before serving. This salad can last for several days.

    AboutLily’s Cooking & Home

    My story, I met the love of my life when I was 16 and two years later we were married. When we first got married I was not much of a cook, I would buy so many cook books and try recipes over and over again until it would turn out. I never gave up and my husband can tell you I had my share of bad cooking. The more I practiced the better I got. Now we are going on 10 years of happily married. I love to cook and create my own recipe also became a baker, I have also taken interest in doing home design and decor. In my blog I would love to share with you the recipes I create, recipes I find and love to share also tips for home decor and ideas.

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