Korean-style salad with cabbage, radish, and zucchini
Description
A simple dish to prepare. Korean-style salad made with young cabbage, radish, and zucchini. You can also use mature cabbage, but in that case let the dish marinate longer. This salad is excellent served as an appetizer, a side dish to meat or fish, or with fried potatoes. Adjust the spiciness and saltiness to your taste. Keep in mind that soy sauce varies in saltiness. Korean-style seasoning for carrots sold in stores is usually salty, while that sold by Koreans at markets is often unsalted. Take this into account as well. This salad is very tasty and perfect for lovers of Korean-style dishes. Serve chilled.
Instructions
- 1
Step 1
Prepare the necessary ingredients for the salad.
- 2
Step 2
Take a large bowl to make it convenient to mix the vegetables. Shred the cabbage into it.
- 3
Step 3
Slice the radish into thin rounds. Add the mint leaves.
- 4
Step 4
If the zucchini is young, there's no need to peel it; if the skin is tough, it's better to remove it. Cut the zucchini in half lengthwise, then slice crosswise into 0.3 cm thick pieces.
- 5
Step 5
Slice the onion into half-rings and cut the garlic cloves into slices. I used young garlic, so I chopped it together with the green part.
- 6
Step 6
Add salt and sugar to the salad, pour in soy sauce and vinegar. Mix everything well.
- 7
Step 7
Add half of 1 tbsp Korean-style carrot spices to the vegetables. My spices are not salty. Mix well.
- 8
Step 8
And put the second half of the spice mix into a pan with the chili pepper and coriander, heat it slightly in the pan, then add the vegetable oil. Bring the oil to a boil.
- 9
Step 9
Pour it boiling into the salad.
- 10
Step 10
Thoroughly mix the salad and refrigerate for at least 1 hour, or preferably overnight.
- 11
Step 11
Can be served at the table.