Asian Salad with Ginger and Chili
by Editorial Staff
Asian red cabbage salad with ginger and chili is a great side dish for meat, poultry and fish. Fresh vitamin salad with a pleasant pungency of ginger and hot pepper. Enjoy!
Cook: 10 mins
Servings: 5
Ingredients
- Red cabbage – 300 Grams
- Carrots – 100 Grams
- Bulgarian yellow pepper – 100 grams
- Hot red pepper – To taste
- Ginger – 1 Tbsp. spoon (grated)
- Sesame – 1 Tbsp. spoon (toasted)
- Sugar – 1 Teaspoon
- Soy sauce – 2 Tbsp. spoons
- Rice vinegar – 1
- Vegetable oil – 1 tablespoon. spoon (sesame)
Directions
- Wash vegetables, peel carrots, ginger. Cut the pepper in half, remove the core and seeds.
- Finely chop the cabbage, grate the carrots on a Korean grater, cut the sweet and hot peppers into strips, chop the ginger.
- For dressing, combine soy sauce, rice vinegar, sesame oil, and sugar. Combine vegetables in a bowl, add sesame seeds and dressing, stir. Add fresh parsley if desired.
- Let the salad sit for a couple of minutes.
Bon Appetit!
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