This Korean inspired vegetable dish is not only tasty but also beautiful. I used Spinach, Carrot and Red Cabbage, but naturally you can use other vegetables. For green colour, Silverbeet leaves, Kale or other Asian greens can be used. It’s a great side dish.
Spinach 1 bunch *250 to 300g
Carrot 1 *sliced into thin strips
Red Cabbage 1/8 to 1/6 *thinly sliced
Garlic 1 clove *grated
Salt 1/4 to 1/2 teaspoon
Sesame Oil 1 tablespoon
Soy Sauce 1/4 teaspoon *optional
Toasted Sesame Seeds 1 tablespoon
- Wash Spinach well and blanch in boiling water. Dip in cold water to stop cooking further, drain well and squeeze to remove excess water. Cut into 5cm length.
- Place all vegetables and other ingredients in a large bowl and mix well. Soy Sauce is optional for a hint of Japanese flavour.