My Kimchi-Style Vegetables Side
A vibrant, spicy, and tangy side dish with a delightful crunch.
⏱️ 20 min🍽️ Serves 1
🔥 65 kcal💪 3g protein🍚 11g carbs🥑 1g fat🌾 4g fibreper serving
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Ingredients
- 🥬½ head napa cabbage
- 🥕1 cup carrots, julienned
- řed½ cup radishes, thinly sliced
- 蔥4 green onions, chopped
- 🧄2 cloves garlic, minced
- 🫚1 inch fresh ginger, grated
- 🌶️2 tbsp gochugaru (Korean chili flakes)
- 醤油1 tbsp soy sauce
- 🍚1 tbsp rice vinegar
- SESAME OIL1 tsp sesame oil
- 🍬½ tsp sugar
- 🧂1 tsp salt
Pro tips
- For extra spice, add more gochugaru or a pinch of red pepper flakes.
- This side dish can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Experiment with other crunchy vegetables like cucumber or bell peppers for variety.
Method
- 1Wash and chop the napa cabbage into bite-sized pieces. Place it in a large bowl, sprinkle with salt, and let it sit for 15-20 minutes to draw out excess water. Drain and rinse thoroughly, then squeeze out as much water as possible.
- 2While the cabbage is salting, prepare the other vegetables: julienne the carrots, thinly slice the radishes, and chop the green onions.
- 3In a separate small bowl, combine the minced garlic, grated ginger, gochugaru, soy sauce, rice vinegar, sesame oil, and sugar to create the dressing.
- 4Add the drained cabbage, carrots, radishes, and green onions to the large bowl.
- 5Pour the prepared dressing over the vegetables. Using your hands (gloves recommended for the chili!), thoroughly mix and massage the dressing into the vegetables until everything is well coated.
- 6Taste and adjust seasoning if needed. Serve immediately or refrigerate for at least 30 minutes for flavors to meld.