Spring Cabbage Geotjeori Salad recipe - ingredients, nutrition and when to eat it
This fresh kimchi-style salad is made by tearing spring cabbage into bite-sized pieces and lightly tossing it with a red pepper and fish sauce dressing.
This fresh kimchi-style salad is made by tearing spring cabbage into bite-sized pieces and lightly tossing it with a red pepper and fish sauce dressing. The crisp leaves pair with spicy, tangy, and savory flavors, making it a great side for any meal. It is especially refreshing when you want a light spring side dish for lunch or dinner.
Salads & light · 10 minutes to cook
Tips: Shake off the moisture from the spring cabbage thoroughly so the dressing does not become watery.
Tips: Toss it just before serving, as the leaves will wilt if left in the dressing too long.
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Ingredients (1 serving)
- Spring cabbage — 120 g
- Korean red pepper flakes — 1 tsp
- Fish sauce — 1 tsp
- Vinegar — 1 tsp
- Garlic — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Sesame oil — 0.5 tsp