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Asian · Salads
Korean-Style Salad
A spicy, crunchy, and vibrant fresh vegetable salad finished with sizzling aromatic oil.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Finely shred the cabbage. Julienne the carrots using a Korean mandoline. Cut the cucumber and bell pepper into thin matchsticks, and slice the onion into half-moons.
2
Add salt, sugar, coriander, smoked paprika, black pepper, and chili pepper. Toss well.
3
Mince the garlic and cilantro, then add them to the vegetables.
4
Pour in the vinegar.
5
Heat the oil until it's nearly smoking, then carefully pour it right over the spices and garlic in the salad.
6
Toss quickly and let it rest for 15–20 minutes.
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