A refreshing cold mixed vegetable salad made from leftover fridge ingredients. Perfect for summer, great with beer, and can be made in a big batch to keep in the fridge for several days.
Blanch the bean sprouts briefly in boiling water; once the water returns to a simmer and the sprouts are heated through, remove them—no need to cook long.
2
Cool the blanched sprouts quickly in ice water or cooled boiled water (not raw tap water); once they feel cool, drain them promptly so they don't lose their crunch from soaking too long.
3
If using leftover chicken breast, add it to the same pot of boiling water, boil for about one minute, then turn off the heat and let it sit covered for 10–15 minutes depending on the size of the piece.
4
While the chicken is resting, slice the cucumbers into pieces and set aside.
5
Soak the cooked tofu skin briefly in hot water to soften it, making it easier to cut into bite-sized pieces, then drain.
6
Shred the cabbage (not left in large pieces), toss with salt to draw out moisture, and press it lightly with a weight to help release the water.
7
Slice the chili into strips, adjusting amount to taste. If using cilantro, chop it and add it at the very end rather than during the cabbage salting step.
8
Combine the drained cabbage, bean sprouts, cucumber, and tofu skin in a large bowl.
9
Season with chili powder, white vinegar, Sichuan pepper oil, chili oil, sugar, and salt—use enough sugar and vinegar so the flavor is properly sweet and sour.
10
Gently toss the mixture with your hands or chopsticks, lifting rather than pressing down, to keep the vegetables crisp.
11
Remove the rested chicken and shred it by hand or with a fork along the grain, then mix it into the salad.
12
Finally, mix in the cilantro and a small drizzle of Korean sesame oil for extra aroma, being careful not to add too much to avoid greasiness.
13
Chill the finished salad in the refrigerator before serving—this is what makes it a true cold dish. It's best enjoyed within two days for optimal freshness.
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