Delicious Korean cabbage salad recipe. It's sweet, tangy and crunch!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Side dishes
Cuisine: Korean Fusion
Servings: 4
Calories: 144kcal
Author: Sue | My Korean Kitchen
Ingredients
190gcabbage (6.7 ounces), use the most soft part of the cabbage.
2pink radishes(60 g / 2.1 ounces), optional
Sesame Dressing
2Tbsptoasted sesame seeds
1Tbspwhite sugar
3Tbsprice vinegar
1/2tspfine sea salt
4Tbspwater
3Tbspextra virgin olive oil
Instructions
Thinly slice the cabbage. Rinse and soak it in cold water for 2 to 3 mins. Drain the water and air dry while preparing the other ingredients.
Rinse the radishes in cold water and clean/trim the root and stems. Thinly slice them.
Grind the roasted sesame seeds in a mortar until fine. Mix all the dressing ingredients in a bowl. (I used a mix of yellow and black roasted sesame seeds as I ran out of yellow ones. It won't change the taste if you do it differently to mine.)
Serve the desired amount of cabbage and radish on a plate and add the dressing on top. Alternatively add all ingredients in a mixing bowl and gently mix them. Serve. Best to consume within 24 hours of making it.