Korean cabbage salad

Asian dishes in the majority differ not only a thin exotic taste, but diet. The dish that we will talk about in this article differs little from the above. Salads from cabbage are not only very easy to prepare, but also quite satisfying in a compartment with low caloric content.

Recipe for Korean salad with cauliflower

Ingredients:

• inflorescence of cauliflower - 6 items;
• soy sauce - 1 tbsp. a spoon;
• rice vinegar - 1 tbsp. a spoon;
• fried sesame seeds - 2 tbsp. spoons;
• honey - 1 tbsp. a spoon;
• garlic - 4 cloves;
• grated fresh ginger - 1/2 tsp;
• sesame oil - 2 tbsp. spoons;
• chili pepper - to taste.

Preparation

Inflorescences thoroughly washed and cooked for a couple of 7-10 minutes. Garlic finely chopped by hand.

For filling, mix soy sauce, vinegar, butter and honey together, add ginger, garlic and half of sesame seeds. Let the dressing stand at room temperature for 15 minutes, so that the tastes are connected.

Mix cabbage with dressing and let it marinate for 2 hours at room temperature. We serve lettuce, watering it with the remains of refueling and sprinkling with sesame.

Spicy Korean salad from Chinese cabbage

Ingredients:

• Peking cabbage - 1 head (1.5 kg);
• water - 8 items;
• Korean salt - 1/4 of the item;
• green onions - 1 bunch;
• broth from seafood - 2 items;
• onion - 1/2 st .;
• garlic - 5 denticles;
• grated ginger - 1 teaspoon;
• apple - 1/2 pcs .;
• boiled rice - 1/3 of a century;
• flakes of chili - 2/3 of a century;
• Korean anchovy sauce - 3 tbsp. spoons;
• dried salted shrimps - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons.

Preparation

Salt is dissolved in water and dipped into it a large-cut cabbage head, we put the load on top. Let cabbage soak in brine for about an hour.

If you do not have a ready broth of seafood, then at this time it can be cooked. To do this, you can use a prepared mixture of seafood, or a mixture of dried shrimps and anchovies. Boil enough boil for 5-7 minutes.

Dry the cabbage with a kitchen towel. Onions, apples, garlic, ginger and rice, we blend with a blender into a single mass, add the broth so that the mashed potatoes come out smooth, sprinkle all the flakes of chili (if desired), pour soy sauce and add sugar. In a separate bowl, mix the cabbage, chopped green onions and 2/3 of the mixture from the blender, and mix. Try the kimchi salad and adjust the taste of the dish at your discretion. Fill the remainder of the mixture in the blender with water and pour our salad with broth. In this condition, the salad can be stored for up to 1-2 months in the refrigerator. You can serve salad to the table at once, laying it on top of boiled rice .

Look for more interesting recipes for salads, then we recommend you try a salad with chicken and cabbage , which certainly diversifies your menu.