Sweet and Tangy Cabbage Salad

Name: Sweet and Tangy Cabbage Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 190 g cabbage ((6.7 ounces), use the most soft part of the cabbage.); 2 pink radishes ((60 g / 2.1 ounces), optional); 2 Tbsp toasted sesame seeds; 1 Tbsp white sugar; 3 Tbsp rice vinegar; 1/2 tsp fine sea salt; 4 Tbsp water; 3 Tbsp extra virgin olive oil

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

Cost: $9.16 /serving

Author : Sue | My Korean Kitchen

Ingredients

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190 g cabbage ((6.7 ounces), use the most soft part of the cabbage.)2 pink radishes ((60 g / 2.1 ounces), optional)2 Tbsp toasted sesame seeds1 Tbsp white sugar3 Tbsp rice vinegar1/2 tsp fine sea salt4 Tbsp water3 Tbsp extra virgin olive oil

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Instructions

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Step 1

Thinly slice the cabbage. Rinse and soak it in cold water for 2 to 3 mins. Drain the water and air dry while preparing the other ingredients.

Step 2

Rinse the radishes in cold water and clean/trim the root and stems. Thinly slice them.

Step 3

Grind the roasted sesame seeds in a mortar until fine. Mix all the dressing ingredients in a bowl. (I used a mix of yellow and black roasted sesame seeds as I ran out of yellow ones. It won't change the taste if you do it differently to mine.)

Step 4

Serve the desired amount of cabbage and radish on a plate and add the dressing on top. Alternatively add all ingredients in a mixing bowl and gently mix them. Serve. Best to consume within 24 hours of making it.