Korean Cabbage Salad

Serves 4 to 6

2 cups (500 ml) thinly sliced raw cabbage
4 small cloves garlic, crushed
1 tsp (5 ml) grated fresh root ginger
2 tbsp (30 ml) sesame seeds, toasted
½ tsp (2 ml) herbal salt, or to taste

½ tsp (2 ml) paprika, or to taste

Method

Combine all the ingredients and toss well

Variation

Add 1 finely grated carrot, ¼ cup toasted pine nuts and/or 1 cup sliced sugar snap peas

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