I Prep All My Veggies for the Week 🥗 Healthy & Easy

Описание: This is how I prepare vegetables for the whole week to keep in the fridge. It saves time, makes healthy eating easier and gives you lots of ready-to-eat options.

In this video:
• Red cabbage coleslaw style salad
• Asian steamed cauliflower
• Roasted vegetables with mushrooms
• Roasted peppers
• Korean carrot salad
• Fresh cut veggies stored in containers

Perfect for meal prep, healthy lunches and quick dinners.

Korean Carrot Salad (Quick Recipe)
Ingredients
1 kg carrots, grated
3–5 garlic cloves
1 tsp salt
1–2 tbsp sugar
2–3 tbsp soy sauce
1–2 tbsp vinegar
1 tsp paprika
½ tsp ground coriander
Chili flakes (to taste)
60–80 ml vegetable oil
Instructions
1. Grate the carrots and place them in a large bowl.
2. Add salt, sugar, paprika, coriander, chili, and soy sauce. Mix well.
3. Let the carrots sit for 10–15 minutes.
4. Add crushed garlic on top.
5. Heat the oil until very hot and pour it over the garlic.
6. Add vinegar and mix everything well.
7. Refrigerate for 1–2 hours before serving.
Storage: keeps in the fridge for up to 2–3 weeks.


Timeline
00:00 Introduction
00:30 Red Cabbage Coleslaw Salad
02:05 Quick Prep: Fresh Cut Cucumbers
02:41 Korean-Style Carrot Salad
04:39 Kitchen Prep Essential: Peeled Garlic
05:10 Asian-Style Steamed Cauliflower
07:07 Roasted Vegetables with Mushrooms
09:56 Final Results: All Veggie Preps Ready for the Week