“This salad was inspired by a recipe for cucumber sagnchae from Korean Cooking by Young Jin Song. The dressing is his, the vegetables are mine! And I have increased the size - his is a little appetizer, and mine is a large bowl, enough for a big family like ours, or for a dinner with friends! It is a very spicy dish, and you can adjust the hotness to suit your taste. My Japanese husband could eat it every day, despite the inclusion of broccoli and cauliflower!”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil a large pot of water. Separate broccoli and cauliflower into small florets. Blanch the florets in the boiling water for 1-2 minutes, then quickly drain and put aside. Let cool slightly.
  2. Place spring onions into a bowl. Add the crushed garlic, vinegar, salt and chili pepper, and stir to combine. Sprinkle the sesame seeds and mix in the sesame oil, chili paste and sugar,.
  3. In a large bowl, mix cauliflower, broccoli and all other ingredients, then blend with the dressing. Chill before serving.
  4. The salad tastes even better the next day - although not for those who do not like raw garlic!

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