"Marinated persimmon and carrot salad" recipe! Thick persimmons and crispy carrots! The bright orange color is beautiful
Introducing the recipe of "Marinated persimmon and carrot salad" that uses persimmon and carrot to finish it in a bright orange color. A dish where you can enjoy the contrast between the crispy carrots and the soft and soft persimmon texture.
| Material ( For 2 people ) | |
|---|---|
| Persimmon | 1/2 piece |
| Carrots | 1/2 |
| vinegar | 1.5 tbsp |
| Olive oil | 1 tablespoon |
| Salt and coarse black pepper | a little |
Introducing the recipe of "Marinated persimmon and carrot salad" that uses persimmon and carrot to finish it in a bright orange color. A dish where you can enjoy the contrast between the crispy carrots and the soft and soft persimmon texture.
Marinated persimmon and carrot salad
Ingredients (for 2 people)
1/2 persimmon 1/2 carrot 1/2 tablespoon vinegar 1.5 tablespoons1 tablespoon of olive oil
Salt and coarse black pepper a little
How to make a marinated persimmon and carrot salad
Cut the carrots into thin strips, put them in a bowl or a container such as a tapper, sprinkle 1/2 teaspoon of salt, rub lightly, and leave for about 10 minutes. When the water comes out softly, rinse it off with water and squeeze the water.
Remove the skin and calyx from the persimmon and chop it into small pieces. Depending on the softness, it can be thicker than carrots.
In a container separate from the carrots, mix vinegar, olive oil, salt, and coarse black pepper, and add the squeezed carrots and persimmons to mix the whole.
If it's finished, decorate it with parsley and it's done.
