Korean-Style Napa Cabbage with Zucchini
A source of fiber, vitamin C, and phytonutrients from napa cabbage, zucchini, garlic, and paprika. Soy sauce, rice vinegar, and hot oil create a juicy, spicy flavor without heavy sweetness.
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Kitchen: Korean
Difficulty: simple
800
Digestion time: 3 hour
Cut the napa cabbage (200 g) and zucchini (100 g) into thin strips. Add table salt (3 g), toss, and leave for 15 minutes.
Rinse off the excess salt, drain the vegetables, and dry them well. Mince the garlic (12 g).
Add paprika (6 g), garlic, oyster sauce (5 g), sugar-free soy sauce (30 g), and rice vinegar (15 g) to the vegetables.
Heat the olive oil (80 g) to about 90 °C, hot but not smoking. Pour the hot oil over the vegetables, mix quickly, and let the salad stand for 5 minutes before serving.
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