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Korean Style Slaw Salad
This Korean style slaw salad is a great side for many dishes but really does compliment my Korean Fried Chicken recipe.I use kitchen scales to measure my ingredients because really, saying half a cabbage or cucumber is pointless when they come in so many different sizes. Otherwise, your ratios will be off and the salad may not taste the same as expected.There is definitely no need to be precise with the measurements as we are not baking. So what I do is put the bowl on the scales, add each ingredient to the bowl and reset the scale before adding the next ingredient. You can do the same with the dressing too.
Equipment
- Chopping Board
- Knife/Vegetable Slicer
- Bowls (one large and one small)
- Kitchen Scales
Ingredients
- 70 g white cabbage (approx 1 cup)
- 70 g purple cabbage (approx 1 cup)
- 60 g daikon radish, (approx 1/2 cup)
- 15 g spring onion (approx 3-4 onions)
- 60 g cucumber (approx 1/2 cup)
- small bunch coriander (to your liking)
- 10 g sesame seeds (optional) (approx 1 tbl spoon)
Dressing
- 5 g fresh ginger, grated (approx 1 tsp)
- 5 g garlic, crushed/minced (approx 1 tsp)
- 5 g brown sugar (approx 1 tsp)
- 60 g Kewpie mayonnaise (approx 3 tbl spoon)
- chilli powder (to your liking)
Instructions
- Finely slice cabbage and place in large bowl.
- Shred or cut the radish into thin strips and place in the same bowl.
- Finely slice the spring onion (use the green part) and place in the same bowl.
- Finely slice the cucumber and place in the same bowl.
- Roughly chop coriander and place in the same bowl.
- Lightly toast sesame seeds and place in the same bowl (optional).
- Make the dressing below and mix through the salad. However, you may choose to mix half through or the whole lot. Entirely up to you.
- Serve with main meal or place in bowl and garnish with sesame seeds and coriander.
Dressing
- Add ginger, garlic, sugar, mayonnaise and chili powder into a small bowl.
- Mix well using fork or small whisk before adding to the salad.
Notes
- The finer you can slice the vegetables, the more delicate the salad becomes. Each ingredient blends with each other, hence, there will be no overpowering taste of a particular vegetable. Plus, I prefer the texture of these vegetables being finely sliced.Â