Sweet and Tangy Cabbage Salad
Delicious Korean cabbage salad recipe. It's sweet, tangy and crunch!
Servings: 4
Calories: 144kcal
Ingredients
- 190 g cabbage (6.7 ounces), use the most soft part of the cabbage.
- 2 pink radishes (60 g / 2.1 ounces), optional
Sesame Dressing
- 2 Tbsp toasted sesame seeds
- 1 Tbsp white sugar
- 3 Tbsp rice vinegar
- 1/2 tsp fine sea salt
- 4 Tbsp water
- 3 Tbsp extra 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.
Notes
1 Tbsp = 15 ml
Nutrition
Calories: 144kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 17.7mg | Calcium: 63mg | Iron: 0.9mg