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.
Makes
4 Servings
Ingredients
250 to 300g Spinach
1 Carrot *cut into thin strips
1/8 Red Cabbage *thinly sliced
1 clove Garlic *grated
1/4 teaspoon Salt *add extra as required
1/4 teaspoon Asian Chicken Bouillon Powder *optional
1/4 teaspoon Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon Toasted Sesame Seeds
Method
- 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 long pieces.
- Place all vegetables and other ingredients in a large bowl and mix well. Add extra Salt if required.
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