Korean cabbage salad recipe
Korean cabbage salad made with just a few ingredients and full of bold flavor —perfect as a banchan or healthy side dish.
Servings: 4 servings
Ingredients
- 15 oz green cabbage half of one small
- 1 tbsp roasted white sesame seeds
- 0.21 oz garlic grated (or ½ to ¼ tsp garlic granules)
- ½ tsp coarse sea salt
- 1 to 1.5 tbsp rice vinegar
- ½ to ¾ tsp sugar
- 1 tbsp toasted sesame oil
- ½ tbsp olive oil
- 5 gram seaweed snack
- Light sprinkle gochugaru optional
Instructions
- Thinly slice the cabbage: Use a mandolin slicer to thinly slice the cabbage into long, thin strips. You should yield about 13 oz (369g) of thinly shredded cabbage.
- Rinse and drain: Rinse the cabbage, then drain and shake off the excess water. The cabbage doesn’t need to be completely dry, as the moisture will help “steam” it.
- Microwave the cabbage: Transfer the cabbage into a microwave-safe bowl. I recommend using a large bowl with a flat bottom and a lid. Microwave on medium power for 3 minutes.
- [Optional] Toast and grind the sesame seeds: Dry roast the sesame seeds in a small cast iron skillet over medium-low heat for about 5-6 minutes, until fragrant. Shift the pan back and forth to prevent burning. After roasting, transfer to a mortar and pestle and grind into a coarse powder.
- Set aside the garlic: set aside the grated garlic.
- Cool and squeeze the cabbage: After microwaving, let the cabbage cool. Once it’s no longer hot, use your hands to squeeze out the liquid.
- Season and mix: Transfer the cabbage to a large mixing bowl. Add the seasonings—from sesame seeds to olive oil—and use your hands to toss and incorporate. Finally, crush the seaweed sheets by hand into the bowl and toss again to combine.
- Taste and finish: Taste and adjust before serving. If you prefer a bit of spice, sprinkle with gochugaru flakes. Serve at room temperature or chilled.
Video
Notes
- Green cabbage selection: Choose fresh, crisp green cabbage that feels heavy in the hand. These taste the freshest and have the most juicy, sweet, and crisp texture.
- Garlic: Fresh grated garlic gives a punchier flavor. If you're sensitive to raw garlic, garlic granules are a great substitute with a much more mellow taste.
- Storage & make-ahead: This cabbage salad stores well. It should last one week in the fridge.
Nutrition
Serving: 1serving | Calories: 90kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 311mg | Potassium: 201mg | Fiber: 3g | Sugar: 4g | Vitamin A: 170IU | Vitamin C: 40mg | Calcium: 66mg | Iron: 1mg