Fresh Spring Cabbage Salad recipe - ingredients, nutrition and when to eat it
A crisp spring side dish made by lightly tossing spring cabbage with seasoning and serving it right away.
A crisp spring side dish made by lightly tossing spring cabbage with seasoning and serving it right away. Its fresh, peppery flavor awakens the appetite and pairs well with rice at lunch or dinner.
Vegetables · 10 minutes to cook
Nutrition (per 164g serving): 105.5 kcal · protein 4.4g · carbohydrate 14.1g · fat 4.6g · sodium 293.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the spring cabbage is too wet, the seasoning will become watery, so drain and shake it thoroughly after washing.
Tips: Toss it just before serving to keep the leaves crisp.
Tips: Cut the stems of large leaves into smaller pieces so they are easier to eat in one bite.
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Ingredients (1 serving)
- Bomdong (Korean spring cabbage) — 120 g
- Fish sauce — 0.5 Tbsp
- Korean chili flakes — 1 Tbsp
- Garlic — 1 pc
- Vinegar — 0.5 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Scallions — 1 pc