Korean-inspired vegetable salad

I once transited through the Seoul international airport and ever since I have wanted to visit Korea. As I have no concrete plans of doing so yet, I am contenting myself with discovering the Korean cuisine.

If you are of a curious disposition with a fondness for freshness and spice, try sprucing up your vegetable salad with a Korean-inspired dressing!

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Korean-inspired vegetable salad
Serves 4
A spicy and fresh vegetable salad with a Korean-inspired dressing.
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Vegetables
  1. 150-200 g finely grated cabbage
  2. 4 small carrots, grated
  3. 2 small beetroots, grated
Dressing
  1. 2-3 tbsp white vinegar
  2. 2 tsp grated ginger
  3. 2 garlic cloves, pressed
  4. 1-2 tbsp tahini (sesame paste)
  5. 0.5 tsp salt
  6. a pinch of chili flakes
Optional
  1. 1 tbsp sesame seeds, roasted
  2. 1 tsp mustard seeds, roasted
Instructions
  1. Place the grated vegetables in a bowl, sprinkle with salt
  2. Soften the grated vegetables with your hands to soften them
  3. Combine the ingredients for the dressing and pour over the vegetables
  4. Mix everything together and preferably refrigerate the salad for at least an hour
  5. In the meantime, heat up a skillet with some drops of oil and roast the mustard and sesame seeds until they start popping.
  6. Add the seeds a bit before serving the salad
Notes
  1. Add some pieces of green apple for a nice contrast
The Chick on a Pea http://chickonapea.com/

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