Soy Sauce Vegetable Salad
Spicy, juicy, and aromatic, made from accessible ingredients! Soy Sauce Vegetable Salad is a perfect light appetizer for a festive table. It complements meat and potato dishes beautifully, remaining crisp, flavorful, and delicious.
Updated : 02 September, 2025
Easy
About 30 min.
Ingredients
300 grams
Zucchini
300 grams
Carrot
1
Onion
2
Garlic
1 teaspoon
Sugar
1 teaspoon
Ground coriander
1 tablespoon
Vinegar
5 tablespoon
Vegetable oil
1 tablespoon
Soy sauce
to taste
Greens
to taste
Salt
to taste
Hot pepper, ground
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use young zucchini with thin, tender skin.
Step 2
Peel carrot, garlic, and onion. Rinse all under cold running water and dry with a kitchen towel.
Step 3
Grate carrot and zucchini using a Korean-style grater, or cut into thin long strips with a sharp knife. Place in a deep bowl.
Step 4
Add sugar and salt. Mix thoroughly, cover with a lid or plastic wrap, and leave at room temperature for 20-25 minutes to let the vegetables marinate and release juice. Squeeze out excess liquid.
Step 5
Mince garlic by hand or press it. Add to the zucchini and carrot along with ground coriander and hot pepper. Adjust quantities to taste.
Step 6
Cut onion into large cubes. Heat vegetable oil in a heavy-bottomed skillet and sauté the onion until dark golden. Remove onion with a spoon.
Step 7
Pour hot oil over the vegetables.
Step 8
Mix thoroughly. Add vinegar and optionally soy sauce. Mix again and taste; adjust sugar, salt, pepper, or vinegar as needed.
Step 9
Rinse and finely chop herbs - parsley, cilantro, or young green onion work well. Add to the vegetables and mix again. Cover and refrigerate until fully chilled.
Step 10
Optional: sprinkle sesame seeds lightly toasted in a dry skillet before serving.