Quick Napa Cabbage Kimchi Salad
Napa cabbage and sweet pepper are quickly salted and dressed with a hot ginger-garlic sauce. This is a fresh salad version without long fermentation, ready after a short rest. Cabbage provides fiber and volume, making the salad light yet satisfying.
Cut the napa cabbage (1000 g) lengthwise and then into large squares. Add table salt (to taste) and massage it firmly by hand for about 5 minutes, until juicy and almost half its original volume.
Remove the stem and seeds from the bell pepper (100 g) and cut it into thin strips. Slice the green onion (10 g) into long pieces and add the vegetables to the cabbage.
Place the peeled garlic (15 g), ginger (15 g), cayenne pepper (2 g), stevia (15 g), and water (50 g) in a blender. Blend for about 3 minutes until smooth.
Add the sauce to the cabbage and mix for about 4 minutes. Leave the salad for 30 minutes; this dish does not require long fermentation.
If you have any questions about the recipe "Quick Napa Cabbage Kimchi Salad", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
We recommend reading
All articles
