Description
If you are bored with a variety of options for capital, winter and Olivier salads, but I want something as good but lighter and vitamin, note the tasty and beautiful Korean meat-and-vegetable salad.
Ingredients
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Chicken fillet
400 g
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Cabbage
300 g
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Pepper
100 g
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Carrots
100 g
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Cucumber
150 g
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Radish
100 g
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Greens
30 g
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Vegetable oil
5 Tbsp
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Sesame oil
1 tsp
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Sugar
1 tsp
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Vinegar
1.5 Tbsp
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Sesame
1 Tbsp
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Pasta pepper
1 Tbsp
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Salt
Cooking
A set of products. The breast can be baked or boiled. You can take a breast of chicken grilled. I baked it in a slow cooker, zamarinovat it beforehand in soy sauce.
For the filling mix all the ingredients in a bowl and whisk well until smooth. Sesame oil is optional but it gives it that unique Eastern flavor. Instead of rice vinegar you can use any other natural vinegar low concentration (3%). If you don't have kokudan paste-take half spoon of red pepper flakes. If you do not like very spicy-the amount of pepper reduce, or discard it altogether. But I have Korean food without spice is not!
Cut into strips chicken fillet.
Carrots and Lobo (radish) it is better to shred on the Korean grater.
Cucumbers cut into strips.
Also do the same with the peppers.
Thinly cut cabbage.
Mix all the ingredients in a large bowl.
Stir, put in a salad bowl and pour dressing.
Gently stir again and put into the fridge for an hour so that the salad is cold and soaked with dressing. You can then treat!
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