1. One potato, one carrot, one zucchini. Salad dressing and olive oil. Set aside the small onions and coriander. pickle.
2. Peel and dice potatoes, carrots, and zucchini.
3. Cook the cut carrots and potatoes. After cooking zucchini. Because zucchini is easy to cook. Keep it lumpy. Can not be boiled.
4. Tear the kimchi into small pieces by hand. Wash the coriander soak and finely chop, and mince the onion. 4 olives, seeded and chopped.
5. Boiled vegetables, let cool.
6. Enlarge all the dishes into a bowl, pour olive oil, salad dressing, and stir. Then sprinkle a teaspoon of salt, add to a large plate, decorate with 8 olives and coriander leaves, and serve.
Tips:Put up to a teaspoon of salt at the end, you can taste the taste of the salad dressing. Don't boil the potatoes. I put few kimchi, so it's not salty.
The coriander is relatively old, so put it sparingly and make sure to soak and wash it well.
