Korean-Style Cabbage and Nut Salad with Yogurt Dipping Sauce
What Started it all:
Greek Yogurt, Cabbage, nuts (almonds, walnuts), rice cooker
A spicy and crunchy Korean-inspired salad with a tangy yogurt dipping sauce.
Ingredients
- 1 large head of cabbage, thinly sliced
- 1 cup of Greek yogurt
- 1/2 cup of chopped almonds
- 1/2 cup of chopped walnuts
- 2 tablespoons of Gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- Salt and pepper to taste
- 4 servings of cooked rice, prepared in a rice cooker
Instructions
- In a large bowl, combine the sliced cabbage, chopped almonds, and chopped walnuts. Toss to combine.
- In a small bowl, whisk together the Gochujang, soy sauce, honey, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss to coat.
- In a separate bowl, mix the Greek yogurt with a pinch of salt and pepper.
- Divide the cooked rice into four servings.
- To serve, place a portion of the cabbage salad on top of the rice, followed by a dollop of yogurt dipping sauce.
- Garnish with additional almonds and walnuts, if desired.
This Korean-Style Cabbage and Nut Salad with Yogurt Dipping Sauce is a revelation. The combination of crunchy nuts, tangy yogurt, and spicy Gochujang is a match made in heaven. Don't skimp on the ingredients or skip any steps for the best results.