The fir eats / Maxwell Cozzi
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Chef Julie Yoon | 2016-04-08 05:30:01 |  119,459 Views |
Korean Cabbage Salad Recipe: Season 4 Ep. 12 – Chef Julie Yoon
This is an easy Korean “salad” with a flavor profile similar to kimchi. It’s a fresh crunchy twist on the classic Korean dish and it only takes a few minutes to make. The combination of garlic soy sauce sesame and vinegar makes a flavorful dressing for fresh cabbage onions and carrots. You can find Korean ground red pepper at Asian markets. Feel free to adjust the amount based on your spice tolerance.
This Korean slaw is even quicker and easier to make thanks to the coleslaw mix in bags. There is no mayonnaise so this salad is light and goes well with both picnic meals and Korean meals. Try it with grilled chicken fish or beef.
Save some time and prepare the vegetables the night before place them in airtight containers and refrigerate. Once they are ready prepare the sauce and toss it with the vegetables. This salad is best enjoyed the day you make it so it retains its crunch.
