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.


4 Servings


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

  1. 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.
  2. Place all vegetables and other ingredients in a large bowl and mix well. Soy Sauce is optional for a hint of Japanese flavour.