Simple and delicious Napa cabbage salad.
Mixing & Dressing⏱ 20min👥 2 servings
Ingredients
- Napa cabbage, 1 head (quantity not specified).
- 1.1 liters of water.
- 0.5 teaspoon of sea salt (without additives), for pickling.
- 1 tablespoon of minced garlic.
- Anchovy fish sauce, 0.5 tablespoon.
- A pinch of salt (for seasoning).
- 1/2 bunch of green onions.
- 0.5 tablespoon of sesame oil.
- 0.5 teaspoons of perilla oil.
- A pinch of black sesame seeds (also known as black sesame).
Instructions
1
Place Napa cabbage leaves in 1.1 liters of boiling water and blanch for 4 minutes (flip them over after 2 minutes).
2
Immediately after blanching the Napa cabbage, plunge it into cold water to cool it down, then gently squeeze out any excess moisture.
3
Cut the Napa cabbage into bite-sized pieces and add 0.5 teaspoons of sea salt, then marinate for 10 minutes.
4
Gently squeeze out the excess water from the salted Napa cabbage.
5
Combine minced garlic, anchovy fish sauce, salt, finely chopped green onions, sesame oil, and perilla oil in a bowl. Then, mix well with the Korean radish.
6
Finally, sprinkle with black sesame seeds before serving the Korean radish.