Categories
Salads

Vegetarian Korean Cabbage Eggplant Salad



This Korean-style cabbage eggplant salad, also known as baechu baji muchim, is made with tender eggplant, crunchy cabbage and a savoury, salty dressing. This dish comes together quickly and is great as a side dish or eaten as a light meal. It’s vegan, vegetarian and low-fat, making it an excellent choice for a variety of diets. Serve it with a bowl of rice, or pair it with other dishes for a full meal.

Ingredients used:

For 6 people

  • 2 of Japanese eggplant
  • 1 pound of cabbage head
  • 1/2 pound of firm tofu
  • 1 medium of carrot
  • 1/4 cup of soy sauce
  • 1 teaspoon of sesame oil
  • 1 tablespoon of cider vinegar
  • Korean red pepper powder
  • salt
  • black pepper

Recipe steps:

  • Steam the eggplant and cabbage in a large Dutch oven or steamer until the eggplant is soft and the cabbage is tender yet still firm, about 15 minutes. Drain thoroughly and cool.
  • Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces.
  • In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.
  • In a small bowl, mix together the dressing ingredients. Add the dressing to the cabbage-eggplant mixture and combine well. Add salt and pepper.
  • Serve the salad immediately.

This vegetarian Korean cabbage eggplant salad is a great side dish for a variety of meals, like rice or other dishes. It’s vegan, vegetarian and low-fat, making it an excellent choice for a variety of diets. Make sure to add salt and pepper to taste to ensure the perfect balance of savoury and salty flavours. Enjoy!