Carrot and potato salad with sesame seeds
Votes: 4
Time: --
Complexity: easily
Complexity: easily
Carrot and potato salad with sesame seeds - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 carrots, shredded using a grater with a Korean carrot attachment
- 900 g red-skinned potatoes, cut into rings
- 4 green onions, chopped
- 1/2 cup ginger-sesame sauce
- Sesame seeds for sprinkling
We recommend
Recipes with similar ingredients: carrot, potato, sesame, ginger-sesame sauce, green onions
Cooking the dish according to the recipe:
- Steam the potatoes, add the shredded carrots 2 minutes before the end of cooking.
Place potatoes and carrots in a salad bowl, stir in green onions, season with ginger-sesame sauce and sprinkle with sesame seeds.
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