Korean-Style Salad

Name: Korean-Style Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 1 head broccoli; 1 head cauliflower; 1 nashi pear, julienned; 2 carrots, julienned; 15 -20 cm daikon radishes, julienned; 4 -5 spring onions, finely chopped; 3 garlic cloves, crushed; 1 tablespoon cider vinegar; 1 tablespoon salt; 1 teaspoon korean chili powder; 2 tablespoons toasted sesame seeds; 2 tablespoons sesame oil; 2 teaspoons gochujang korean chili paste; 2 tablespoons sugar

Submitted by Vlada

"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!"

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Ready In:: 45mins
Ingredients:: 14
Serves:: 4-6

ingredients

1 head broccoli
1 head cauliflower
1 nashi pear, julienned
2 carrots, julienned
15 -20 cm daikon radishes, julienned
For dressing
4 -5 spring onions, finely chopped
3 garlic cloves, crushed
1 tablespoon cider vinegar
1 tablespoon salt
1 teaspoon korean chili powder
2 tablespoons toasted sesame seeds
2 tablespoons sesame oil
2 teaspoons gochujang korean chili paste
2 tablespoons sugar

directions

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.
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,.
In a large bowl, mix cauliflower, broccoli and all other ingredients, then blend with the dressing. Chill before serving.
The salad tastes even better the next day - although not for those who do not like raw garlic!

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RECIPE SUBMITTED BY

Vlada

284

<p>I live in Germany with my husband and three children. We are an international family: I am Ukrainian (and Jewish), my husband is Japanese (brought up in Europe), my daughter was born in Spain but has a UK passport and speaks three languages (Russian, English and German) and my son and my little daughetr were born here in Frankfurt. Our tastes in food reflect our international backgrounds, but generally speaking we prefer spicy to bland (i.e. German food is not our favourite). I love cooking, and especially cooking for my husband, because he appreciates interesting food. RZ has been absolutely indispensable part of my life ever since I discovered it, some years ago. But I have to admit that I am a lazy user - I use other people's recipes and review them occassionally, but rarely submit my own (also, I am a bit intimidated by all the amazing cooks that congregate on this website).</p>

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