Steamed Cabbage and Eggplant Salad (Korean)

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Cabbage Eggplant Salad : Baechu Baji Muchim (Korean)

 

Recipe By : Flavors of Korea: Vegetarian Cuisine 1998

Serving Size : 6 Preparation Time :0:00

Categories : 1Filed 2Try

Salads Soy Products

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Japanese eggplant -- halved lengthwise

1 pound cabbage head -- quartered

1/2 pound firm tofu -- bite-sized pieces

1 medium carrot -- shredded

-----DRESSING-----

1/4 cup soy sauce

1 teaspoon sesame oil

1 tablespoon cider vinegar

Korean red pepper powder -- or

or substitute less cayenne -- see note

---SEASONING---

salt and black pepper -- to taste

 

1) 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.

 

2) Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size

pieces.

 

3) In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.

 

4) 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

immediately.

 

PER SERVING: 115 cals, 6g protein, 2g fat (16% of cals), 17 g carb - estimated

by publisher.

 

SOURCE: Flavors of Korea: Delicious vegetarian cuisine / Deborah Coultrip-Davis,

Young Sook Ramsay (1998 Book Publishing Co) <>kitpath 3/99

 

 

 

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NOTES : You will need 1/4 to 1/2 teaspoon Korean red pepper powder or half that

measure of cayenne pepper.

 

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