cabbage salad curry

Bright and juicy cabbage, carrot and cucumber salad with curry seasoning will be a real culinary find for you, especially in the spring season when vegetables appear.

Ingredients

• White cabbage - 300 g
• Carrots - 1-2 pcs.
• Cucumber - 1-2 pcs.
• Curry - 1 tsp
• Vegetable oil - 100 ml
• Garlic - 2 cloves
• Vinegar 9% - 2 tsp
• Salt - 1 pinch
• Sugar - 1 pinch

Directions

1. Prepare all the necessary ingredients.
2. Peel and wash carrots, cucumbers.
3. Grate the carrots on a Korean carrot grater.
4. Cut off the bases and tails of the cucumbers, cut the cucumbers into semicircles.
5. Finely chop the cabbage.
6. Pour cabbage and cucumbers into a deep bowl.
7. Add vinegar, salt, granulated sugar and curry seasoning there. Gently mix everything with a little pressure so that the vegetables release the juice. Leave on for 5-10 minutes.
8. Pour vegetable oil into a frying pan and heat it up. Finely chop the peeled garlic cloves and fry in oil for about 1 minute.
9. Pour the garlic oil into the sliced ​​carrots and mix, leave for 5 minutes.
10. Add fragrant carrots to cabbage and cucumber salad and mix everything again.
11. Scoop the coleslaw curry into bowls and serve freshly cooked. You can decorate the curry vegetable salad with fresh herbs to taste.