Description

Ingredients

• 🥬 300 g napa cabbage, thin shredded (6 cups / 10.6 oz) Original: 🥬 300 g napa cabbage, thin shredded (6 cups / 10.6 oz)
• 🥒 200 g cucumber, thin sliced (2 cups / 7 oz) Original: 🥒 200 g cucumber, thin sliced (2 cups / 7 oz)
• 🧅 60 g red onion, very thin sliced (½ cup / 2.1 oz) Original: 🧅 60 g red onion, very thin sliced (½ cup / 2.1 oz)
• 🌿 30 g perilla leaves, thin sliced, or mint plus basil (1 packed cup / 1 oz) Original: 🌿 30 g perilla leaves, thin sliced, or mint plus basil (1 packed cup / 1 oz)
• 🥜 30 g roasted peanuts, chopped (¼ cup / 1.1 oz) Original: 🥜 30 g roasted peanuts, chopped (¼ cup / 1.1 oz)
• 🌱 10 g sesame seeds, toasted (1 tbsp / 0.35 oz) sesame Original: 🌱 10 g sesame seeds, toasted (1 tbsp / 0.35 oz)
• 🟤 6 g fine sea salt, divided (1 tsp / 0.21 oz) Original: 🟤 6 g fine sea salt, divided (1 tsp / 0.21 oz)
• Quick pickle rinse Original: Quick pickle rinse
• 🍶 30 ml rice vinegar (2 tbsp / 1 fl oz) Original: 🍶 30 ml rice vinegar (2 tbsp / 1 fl oz)
• 💧 120 ml cold water (½ cup / 4 fl oz) Original: 💧 120 ml cold water (½ cup / 4 fl oz)
• 🍬 10 g sugar (2 tsp / 0.35 oz) Original: 🍬 10 g sugar (2 tsp / 0.35 oz)
• Doenjang sesame dressing
• 🥣 35 g doenjang (2 tbsp / 1.2 oz) Original: 🥣 35 g doenjang (2 tbsp / 1.2 oz)
• 🥣 15 ml soy sauce (1 tbsp / ½ fl oz) glutensoy Original: 🥣 15 ml soy sauce (1 tbsp / ½ fl oz)
• 🍯 20 ml honey or sugar syrup (4 tsp / 0.7 fl oz) Original: 🍯 20 ml honey or sugar syrup (4 tsp / 0.7 fl oz)
• 🍋 20 ml lemon juice (4 tsp / 0.7 fl oz) Original: 🍋 20 ml lemon juice (4 tsp / 0.7 fl oz)
• 🍶 15 ml rice vinegar (1 tbsp / ½ fl oz) Original: 🍶 15 ml rice vinegar (1 tbsp / ½ fl oz)
• 🧄 6 g garlic, grated (2 cloves / 0.21 oz) Original: 🧄 6 g garlic, grated (2 cloves / 0.21 oz)
• 🌿 15 ml toasted sesame oil (1 tbsp / ½ fl oz) sesame Original: 🌿 15 ml toasted sesame oil (1 tbsp / ½ fl oz)
• 💧 30–45 ml cold water to loosen (2–3 tbsp / 1–1½ fl oz) Original: 💧 30–45 ml cold water to loosen (2–3 tbsp / 1–1½ fl oz)
• ⚫ 1 g black pepper (¼ tsp / 0.04 oz) Original: ⚫ 1 g black pepper (¼ tsp / 0.04 oz)

Preparation

• Quick pickle the onions Whisk rice vinegar, cold water, sugar, and 2 g salt, add onion, soak 10 min, then drain well. 🧅
• Salt and chill the cucumber Toss cucumber with 2 g salt, rest 10 min, then pat dry so the salad stays crisp, not watery. 🥒
• Cut the cabbage for crunch Shred napa cabbage finely, toss with 2 g salt, rest 5 min, then squeeze gently once and fluff to keep it crisp. 🥬
• Blend the dressing smooth Whisk doenjang, soy sauce, honey, lemon, rice vinegar, garlic, sesame oil, pepper, and enough cold water to make it pourable, 20 sec. 🥣
• Build the salad In a large bowl combine cabbage, cucumber, drained onion, and perilla, then toss 20–30 sec to mix evenly. 🌿
• Dress and finish Add dressing little by little until glossy, then top with peanuts and toasted sesame seeds, serve immediately. ✨

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