Two things make this salad so special: the finest slicing of vegetables in Korean and a fragrant set of spices. All this is wonderfully combined with chicken in the best traditions of Asian cuisine. I advise you to definitely try to cook this recipe at least once.
Ingredients
- Chicken fillet - 1 piece
- Cabbage - 100 g
- Carrots - 120 g
- Green onion - 4 pen
- Bell pepper - 1 piece
- Red cabbage - 100 g
- Olive oil - 1 art.l.
- Wine vinegar - 1 tsp.
- Spices and seasonings (for chicken) – 1 tsp.
- Soy sauce - 1 art.l.
- Salt - 0,5 tsp.
- Sugar - 0,5 tsp.
- Ground ginger - 0,5 tsp.
- Ground fennel - 0,5 tsp.
- Ground coriander - 0,5 tsp.
- Garlic - 2 teeth
Step-by-step cooking recipe
Cut the chicken fillet into pieces and marinate in soy sauce with spices for the chicken.
Thinly chop both cabbages, grate the carrots on a Korean grater and cut the pepper into strips.
Chop the garlic and green onions there as well. You can add purple onion or chili.
Marinate the vegetables in olive oil, wine vinegar and the remaining spices for an hour and a half.
Fry the chicken until tender, add to the vegetables and serve the salad.
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