Prep 30 mins
Cook 15 mins
This salad was inspired by a recipe for cucumber sagnchae from Korean Cooking by Young Jin Song. The dressing is his, the vegetables are mine! And I have increased the size - his is a little appetizer, and mine is a large bowl, enough for a big family like ours, or for a dinner with friends! It is a very spicy dish, and you can adjust the hotness to suit your taste. My Japanese husband could eat it every day, despite the inclusion of broccoli and cauliflower!
- 1 head broccoli
- 1 head cauliflower
- 1 nashi pear, julienned
- 2 carrots, julienned
- 15 -20 cm daikon radishes, julienned
- 4 -5 spring onions, finely chopped
- 3 garlic cloves, crushed
- 1 tablespoon cider vinegar
- 1 tablespoon salt
- 1 teaspoon korean chili powder
- 2 tablespoons toasted sesame seeds
- 2 tablespoons sesame oil
- 2 teaspoons gochujang korean chili paste
- 2 tablespoons sugar
- Boil a large pot of water. Separate broccoli and cauliflower into small florets. Blanch the florets in the boiling water for 1-2 minutes, then quickly drain and put aside. Let cool slightly.
- Place spring onions into a bowl. Add the crushed garlic, vinegar, salt and chili pepper, and stir to combine. Sprinkle the sesame seeds and mix in the sesame oil, chili paste and sugar,.
- In a large bowl, mix cauliflower, broccoli and all other ingredients, then blend with the dressing. Chill before serving.
- The salad tastes even better the next day - although not for those who do not like raw garlic!