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Zucchini salad

Author
Cookinero 3 Nov 2022
16500
Zucchini salad

Delicious zucchini salad, outwardly very similar to pickled cabbage. Prepared in a slow cooker.

How to cook Zucchini salad

Step 1

Zucchini salad

Grate zucchini and carrots for Korean salads.

Step 2

Zucchini salad

Add finely chopped onion.

Step 3

Zucchini salad

Then squeeze through a press or finely chop the garlic. Add sugar, salt, vinegar and oil. Hot pepper if desired.

Step 4

Zucchini salad

Mix and leave for 2.5-3 hours.

Step 5

Zucchini salad

While the salad is infused, sterilize the jars and lids using the "Steaming" mode. From this amount of products, 2.4 - 2.5 liters of salad are obtained.

Step 6

Zucchini salad

2.5 hours passed, the salad was infused, gave juice. Mix it again.

Step 7

Zucchini salad

We lay out the salad in jars, cover with lids (do not twist!).

Step 8

Zucchini salad

We put a silicone mat or a cloth napkin on the bottom of the multicooker bowl. We put jars with salad, pour water no higher than the shoulders.

Step 9

Zucchini salad

We sterilize using the program "Multipovar" 10 min. Set the temperature, focusing on the power of your multicooker. I now have a low-power model, I set it to 110 degrees, in models with good power - 95 degrees is enough.

Step 10

Zucchini salad

We take out the jars with salad, twist the lid, turn it over and set to cool.

Step 11

Zucchini salad

That's it, the salad is ready! Good luck preparing!

Zucchini salad - FAQ About Ingredients, Baking Time and Storage

Yes, you can use lemon juice or lime juice as a substitute for vinegar to achieve a similar tangy flavor in the salad.
The zucchini salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure it is well-covered to maintain freshness.
Yes, this zucchini salad is low-carb as it primarily consists of vegetables and minimal added sugars. You can further reduce carbs by omitting the sugar or using a sugar substitute.
Absolutely! You can add cucumbers, bell peppers, or even shredded cabbage to enhance the texture and flavor of the salad.
To increase the heat, add more hot pepper flakes or fresh chili peppers to the salad. Adjust the amount according to your spice preference.
Freezing is not recommended as the vegetables will become mushy upon thawing. It's best enjoyed fresh or stored in the refrigerator.
This salad pairs well with grilled meats, fish, or as a refreshing side dish for summer barbecues. You can also serve it over a bed of greens for a light meal.
Yes, you can reduce the oil or substitute it with a lighter option like olive oil spray for a lower-calorie version.
Simply halve the ingredients to make a smaller portion. The preparation steps remain the same, just with reduced quantities.
Sterilizing the jars is recommended if you plan to store the salad for an extended period. For short-term storage in the refrigerator, thorough cleaning is sufficient.

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