Ingredients
Scale
- 1/2 large Napa cabbage (about 1.5 lbs), very thinly sliced
- 2 medium carrots, julienned
- 1/2 English cucumber, thinly sliced or julienned
- 1/2 red bell pepper, thinly sliced
- 4 oz (about 120g) Korean glass noodles (dangmyeon)
- 3 green onions, thinly sliced
- 2 tbsp roasted sesame seeds, for garnish
- 1/2 tsp salt, for cabbage prep
- FOR THE DRESSING:
- 1/4 cup soy sauce (low sodium preferred)
- 3 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp brown sugar or maple syrup
- 1 tbsp minced fresh garlic
- 1 tsp grated fresh ginger
- 1 tsp gochugaru (Korean chili flakes), adjust to taste
- Pinch of black pepper
Instructions
- Prepare the cabbage: Place the thinly sliced Napa cabbage in a large bowl. Lightly sprinkle with 1/2 tsp salt and toss. Let it sit for 10-15 minutes to soften and release excess water. Squeeze out any excess liquid thoroughly before proceeding.
- Cook the glass noodles: Bring a pot of water to a boil. Add the Korean glass noodles and cook according to package directions, usually 6-8 minutes, until translucent and chewy. Drain well and rinse under cold water to stop cooking and prevent sticking. Cut the noodles into shorter, manageable pieces (about 4-6 inches) using kitchen shears.
- Prepare the remaining vegetables: While the noodles cook, julienne the carrots, thinly slice the cucumber, and slice the red bell pepper. Set aside.
- Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, brown sugar (or maple syrup), minced garlic, grated ginger, gochugaru, and black pepper until well combined.
- Combine all ingredients: In a very large mixing bowl, add the squeezed cabbage, cooked and cut glass noodles, julienned carrots, sliced cucumber, and red bell pepper. Pour the prepared dressing over the vegetables and noodles.
- Toss thoroughly: Using tongs or clean hands, gently but thoroughly toss all ingredients until everything is evenly coated with the dressing.
- Garnish and serve: Transfer the salad to a serving platter. Garnish generously with sliced green onions and roasted sesame seeds. Serve immediately or chill for at least 30 minutes for flavors to meld.
Notes
For an extra protein boost, add grilled chicken, pan-fried tofu, or thinly sliced beef (marinated in soy sauce, garlic, and sesame oil) to the salad. Adjust the gochugaru to your preferred spice level; for no heat, omit it entirely. This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. The cabbage will soften slightly over time. Ensure the cabbage is very thinly sliced for the best texture; a mandoline slicer works wonderfully for this.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Tossing and Marinating
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 9g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg