Famous salads of the Middle East - no longer a rarity on our tables. Spicy and delicious, spicy Korean and Thai salads won love gourmets around the world. We'll also use these recipes and choose what salads will continue to cook. Squid salad Korean You will need 2 kg of squid, 3 cloves garlic, 1 tsp paprika, 1 / 2 tsp black pepper, 1 tbsp. teaspoon sugar, 1 / 2 tbsp. tablespoons sesame seeds 1 / 2 tbsp. tablespoons vinegar essence or a pinch of citric acid, 1 tbsp. teaspoon seasoning "Lotus", 1 tbsp. tablespoon soy sauce, salt to taste. Squid thawed, washed, disembowelled and douse them with hot water. Clear from dark skin and cook. Cut into strips. Season with squid mixture of salt, black and red pepper (to taste), garlic, sugar, sesame, soy sauce, vinegar in an enamel pot, leave for 3 hours. "Lotus" - a white crystalline powder, strengthen and improve the taste of many dishes; diluted with salt water, like to taste a mixture of chicken and mushroom broth. That he gives a specific taste dishes of Southeast Asia. Salad "Assorted" in Korean It takes 800 grams of cabbage, 100 g carrots, 300 g of beet, 1,5 st. spoons of salt, 1,5 st. tablespoons sugar, 1 / 2 tsp black pepper, 1 tsp paprika, 1 / 2 tsp coriander, 2 onions, 7 cloves garlic, 100 grams of vegetable oil, 1 / 2 tsp citric acid or 1 tablespoon . tablespoon vinegar essence. Remove damaged outer leaves from the heads of cabbage. Wash, dry. Cut the cabbage lengthwise into two parts. With a sharp thin knife, cut the stalk, as in cabbage nitrates accumulate closer to the middle, and better throw cobs and the adjacent leaves. Cut the cabbage strips. Carrots and beets are washed, clean and remove the damaged areas, dry, chop. Stir in enamelware cabbage, carrots and beets with salt. Let it brew for 30 minutes. Onions cleaned, cut into rings, fry in oil until golden brown. Garlic clear, finely chopped. Assorted fill with a mixture of fried onions with butter, garlic, black and red pepper (to taste), coriander, sugar, citric acid or vinegar. Stir well and allow to steep at room temperature for 3 hours. Korean potato salad Potatoes and cut into noodles, or grate. Scald, sprinkle with pepper and serve. Hardest - scald. The idea is to remove the starchy taste of raw potatoes, but do not wait for the formation of the taste of boiled potatoes. I scalded the potatoes in a colander and immediately poured cold water, but still does not always get redirected. Therefore, I advise to produce scalding potatoes in small portions. When the hang of, you can scald all the potatoes immediately. The result is the most delicate salad, which is about to taste You can only say that it is of vegetable origin, and nothing more. You can add spices and herbs to taste. Korean carrot salad 1 kg carrots take 100 g garlic, 100 grams of vegetable oil, 1 tbsp. spoonful of vinegar essence 3 tbsp. tablespoons soy sauce, salt, ground red pepper, Ajina-moto (optional) to taste. Chop carrots (long and thin), salt (to taste), pour the vinegar, stir well, cover and leave for 10-15 minutes. During this time, heat the oil (but not boiling). Pour into a bowl of red pepper hill. Cover with hot pepper oil (should hiss), allow to cool (just a little bit, 1-2 minutes), pour the oil in a carrot, add comminuted garlic, soy sauce, Ajina Moto, mix well. Let it brew day. Korean radish salad with carrot It takes 300 g of radish, 500 g carrots, 50 g of vegetable oil, 2 onions, 1 tbsp. tablespoon soy sauce, 2 cloves of garlic, salt, paprika, coriander, black pepper, to taste red. Radish grate on grater straws. Then add to it a carrot, grated, too, sticks, and stir. Onions half-rings, fry in butter and add the same with the garlic, paprika, soy sauce to taste. The finished zazharku add to the carrots with radishes, there is add salt, coriander, black and red pepper. All delicious and healthy salad is ready! Salad of asparagus in Korean 1 kg asparagus vozmite2 Art. tablespoons sugar, 1 tbsp. teaspoon salt, 3 tbsp. tablespoons of vinegar, 1 tsp of red and black ground pepper, 1 head of garlic, 2-3 medium carrots 2-3 medium onions, ½ cup of vegetable oil. Boil the asparagus in boiling water until cooked (30 minutes). In a pan pour oil, heating up, thrown into a match, when lit - oil heated. Catch a match, throw it away, put them into the oil on a large grater grated carrots, 2 minutes semirings sliced onions. All done carefully, since the very hot oil splashes. Asparagus tilt drain and allow water to flow down, shift into a deep saucepan, put there roasted carrots and onions, squeeze the garlic, add both kinds of pepper, sugar, salt and vinegar. Lid and vigorously shake-mix. All this is put in the refrigerator. In fact, the longer is, the tastier. By the way, the same way you can make the eggplant.