Quick and Easy Korean Cabbage Salad
Chung’s K Food 💛 Korean Food cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A fresh, crunchy, and vibrant Korean-style cabbage salad (Yangbaechu Muchim) tossed in a savory, tangy, and slightly spicy dressing.
- Time
- 15 minutes
- Equipment
- No cooking needed
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, soy, and fish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 40 g
- 65 g
- 30 g
- 18 g
- 16 g
- 15 g
- 3 g
- 6 g
- 12 g
- 9 g
Weights are estimates. Together, the ingredients weigh about 440 g before cooking, which is about 110 g per serving.
Steps
Finely slice the washed cabbage into thin shreds.
Thinly slice a small amount of onion.
Slice the carrot into thin matchsticks.
Thinly slice 1 to 2 green onions.
In a small bowl, combine 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 teaspoon of minced garlic, 1 tablespoon of gochugaru, 1 tablespoon of sugar, and 1 tablespoon of sesame seeds.
Mix the dressing ingredients well until the sugar is dissolved.
Place the sliced cabbage, onion, carrot, and green onions into a large mixing bowl.
Pour the dressing over the vegetables and toss thoroughly to coat everything evenly.
Notes
This salad is best served fresh to maintain the crunch of the vegetables. If you prefer a vegetarian version, substitute the fish sauce with additional soy sauce or a vegan fish sauce alternative.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 62
- Protein
- 3 g
- Carbs
- 11 g
- Fat
- 1 g
- Fiber
- 3 g
Where the calories come from
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