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Description
Sergey Batukov, the chef of the Valenok restaurant, prepares a refreshing and light summer Korean salad with straws of carrots and sweet peppers, green onions, garlic and spicy dressing.
Cooking
Step 1
Cut cucumbers into cubes, carrots and sweet peppers into thin strips, finely chop green onions and cilantro. Pass the garlic through a press.
Step 2
Mix vegetables, add salt, sugar, vinegar and sauce, mix. Garnish the salad with cilantro leaves.
Ingredients
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