Ingredients
- 350g red cabbage, cored and finely shredded
- 1/2 red onion, thinly sliced
- 2 Braeburn apples, cored and cut into matchsticks
- 200g turnip, cut into matchsticks
- 1 large bunch fresh coriander
- 1 small bunch fresh mint
- 75g roasted peanuts, roughly chopped
- 3 tbsp gochujang
- 1 tsp fresh ginger, finely grated
- Juice of 2 limes
- 2 tsp fish sauce
- 1 tbsp soft light brown sugar
- 2 tsp toasted sesame oil
Instructions
- In a bowl, whisk together gochujang, grated ginger, lime juice, fish sauce, brown sugar, and sesame oil until smooth.
- Shred red cabbage and place it in a large mixing bowl.
- Add sliced red onion, apple matchsticks, and turnip matchsticks.
- Pour dressing over the vegetables and toss well to coat evenly.
- Tear coriander and mint leaves and add them to the salad.
- Add chopped roasted peanuts and gently toss again.
- Serve immediately for best texture and flavor.
Notes
- For a milder salad, reduce the amount of gochujang.
- Replace fish sauce with soy sauce or tamari for a vegetarian version.
- Add herbs and peanuts just before serving to keep them fresh and crunchy.
- Carrots or radishes can replace turnips for variation.
- Can be turned into a full meal by adding noodles or protein like chicken or tofu.
- Best enjoyed fresh but can be stored for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook / Tossed
- Cuisine: Korean-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
