Korean🥬 Vegetables

Crispy Cabbage and Cucumber Salad

Name: Crispy Cabbage and Cucumber Salad
Total time: 15 min
Cuisine: Korean
Ingredients: 150 g Cabbage; ½ Cucumber; 1 tbsp Soy sauce; 1 tbsp Fish sauce (anchovy-based); 1 tbsp Sugar; 1 tbsp Vinegar; ½ tbsp Minced garlic; 1 tbsp Korean red chili powder; 1 tbsp Sesame oil; to taste Sesame seeds

⏱ 15 min

A refreshing side dish combining shredded cabbage and sliced cucumber with a tangy, spicy Korean dressing. The vegetables are dressed just before serving to maintain their crispness.

Low-cal

Adapted from a video by 집밥 korean home cooking

미친 조합! 이렇게 먹으면 밥통이 텅텅 빕니다! 밥도둑 중에 밥도둑👍

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Ingredients

Cabbage150 g
Cucumber½
Soy sauceUse soy sauce or brewed soy sauce1 tbsp
Fish sauce (anchovy-based)1 tbsp
Sugar1 tbsp
Vinegar1 tbsp
Minced garlic½ tbsp
Korean red chili powder1 tbsp
Sesame oil1 tbsp
Sesame seedsto taste

Steps

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1
Prepare 150g of cabbage. When julienning the cabbage, maintain a moderate thickness so it stays crispy rather than cutting it too thin.
2
Rinse the shredded cabbage under running water until clean, then gently shake off excess moisture.
3
Prepare half a cucumber. Cut it in half lengthwise, then slice it thinly or julienne it according to your preference.
4
Make the dressing: combine 1 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp sugar, 1 tbsp vinegar, 0.5 tbsp minced garlic, and 1 tbsp red chili powder.
5
Add 1 tbsp sesame oil and sprinkle with sesame seeds. Mix all ingredients until the dressing is well combined.
6
Place the shredded cabbage and sliced cucumber in a large bowl. Pour the dressing over them and gently rub the vegetables with your fingers until evenly coated.
7
Do this step just before serving for best results. As time passes, vegetables release moisture, so mixing just before eating maintains the crispness.

Crispy Cabbage and Cucumber Salad

Ingredients

Steps

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