A lovely crunchy salad. The sesame oil makes this dish. For our lunch I did add some sesame seeds on top of the salad as well. -enjoy-

Tip: try this salad with the Fish Cakes!

Ingredients (serves 4)

600g white cabbage
200g leek
100g carrot
2 tablespoons gochugaru , (Korean chilli powder)
1 teaspoon grated garlic
1 teaspoon grated ginger
1 tablespoon distilled vinegar , (12%)
2 tablespoons sesame oil
1-2 teaspoons salt
½-1 tablespoon granulated sugar

Method

Trim, then shred the white cabbage, leek and carrot, then mix together in a bowl.
Add the remaining ingredients and mix – it can be eaten straight away and will keep fresh in the fridge for 1 week.