THREE salads from one head of cabbage!
Three vibrant colors, three vibrant flavors! One salad is better than the other! The salads are marinated, moderately spicy, and each flavor is delicious in its own way. If for some reason you can't eat vinegar, just skip this recipe.
📌 INGREDIENTS:
✔️White cabbage — 1 kg
✔️Carrots — 200 g
✔️Beets, bell peppers, and fresh cucumbers — 100 g each
✔️Garlic — 4-5 cloves
✔️Dill — 20 g
✔️Odorless sunflower oil — 200 ml
✔️Vinegar essence 70% — 1 teaspoon (5 ml)
✔️Salt — 2 heaped teaspoons (20 g)
✔️Granulated sugar — 1 heaped teaspoon (7 g)
✔️Black pepper, red hot pepper, coriander, and turmeric — 1/2 each 1 teaspoon of each
🍽️ HOW TO COOK:
The recipe begins with preparing the salad base, then dividing it into three parts, adding different ingredients.
First, make the base. To do this, chop the cabbage and grate the carrots using a Korean grater. Add salt and mash the vegetables with your hands to release the juices.
Pile the cilantro, red and black peppercorns, granulated sugar, and pressed garlic on top of the vegetables.
Pour hot, but not boiling, vegetable oil on top, making sure it touches the spices (this is the principle of preparing Korean salads).
Now add the vinegar essence, mix everything well, and divide the prepared salad base into three parts.
AND NOW LET'S MAKE THE SALADS:
🥗 Salad #1. Add the grated beetroot to the base. Stir. Done!
🥗 Salad #2. Add half of the chopped herbs and turmeric to the base. Stir. Done!
🥗 Salad #3. Add the other half of the chopped herbs, thinly sliced pepper and cucumber to the base. Stir. Done!
Pour into jars and refrigerate for a couple of hours. Enjoy!