Korean Zucchini Khe Salad

  If you are familiar with Soviet Korean cuisine, this salad is similar to Korean Carrots salad. Humble ingredients and spices are balanced very well in this recipe creating very delicious healthy salad. 

I have used summer squash in place of zucchini this time. I have found out that zucchini or summer squash are equally great for this recipe. Otherwise, for the best result, stick to the recipe precisely. 

Traditionally this dish calls for quite a large amount of oil. I use a little sesame oil instead and don't think it compromises taste in any way.

Keep in mind, that this salad will keep in a fridge for a few days nicely.

Korean Zucchini Khe Salad

• 2 zucchini (or yellow summer squash)
• 1 large onion
• 3 carrots
• 1 tbsp salt
• 1/2 tsp red hot pepper flakes
• 1/2 tsp ground black pepper
• 1/2 tsp paprika
• 1 tsp ground coriander
• 3 garlic cloves, grated or minced
• 1 tsp sesame oil
• 2 tbsp white vinegar
• 2 tsp raw cane sugar
• fresh cilantro, chopped

- Slice zucchini into long thin pieces (see pictures). Place in a bowl, add all salt, mix, set aside for at least 15 minutes.

- Meanwhile, prep onion and carrots - cut carrots into thin matchsticks and slice the onion (see pictures below)

- Heat non-stick skillet, add sesame oil and cook your onion, stirring, until it softens slightly, for about 3 minutes. Do not overcook it - it shouldn't change color at all. Add carrots, cook, stirring for another couple minutes until carrots wilts a little but still keeps its bite. Take a skillet from a heat and let it cool down.

- Transfer wilted salted zucchini into colander and rinse thoroughly under cold water. Get rid of extra moisture by wrapping zucchini into clean cotton towel.

- Place all ingredients, zucchini, cooked onion with carrots, spices and all remaining ingredients into large bowl and mix it well.

- Enjoy!



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IN PICTURES