5.0 from 9 votes
Sweet and Tangy Cabbage Salad
Delicious Korean cabbage salad recipe. It's sweet, tangy and crunch!
Prep Time
10 mins
Total Time
10 mins
Servings: 4
Calories: 144 kcal
Course:
Side Dish
Cuisine:
Korean
Ingredients
- 190 g cabbage (6.7 ounces), use the most soft part of the cabbage.
- 2 pink radishes (60 g / 2.1 ounces), optional
Sesame Dressing
- 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
Instructions
- 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.
- Rinse the radishes in cold water and clean/trim the root and stems. Thinly slice them.
- 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.)
- 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.
Cup of Yum
Notes
- 1 Tbsp = 15 ml
Nutrition Information
Calories
144kcal
(7%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Sodium
301mg
(13%)
Potassium
101mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
45IU
(1%)
Vitamin C
17.7mg
(20%)
Calcium
63mg
(6%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 144
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 301mg | 13% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 63mg | 6% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.