Sweet and Tangy Cabbage Salad
Delicious Korean cabbage salad recipe. It's sweet, tangy and crunch!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 190 g cabbage ((6.7 ounces), use the most soft part of the cabbage.)
- 2 pink radishes ((60 g / 2.1 ounces), optional)
- 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
- 1
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.
- 2
Rinse the radishes in cold water and clean/trim the root and stems. Thinly slice them.
- 3
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.)
- 4
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.