Description
Korean-Style Cauliflower Salad is a crisp, spicy marinated vegetable side dish made with blanched cauliflower, fresh vegetables, and hot oil infused spices for bold flavor.
Ingredients
Scale
- 1 1/3 pounds cauliflower (about 1 medium head), cut into small florets
- 1 medium carrot, julienned
- 1/2 small red onion, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 small red chili pepper, finely sliced
- 2 cloves garlic, minced
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons sweet paprika
- 1/2 teaspoon ground black pepper
- 1 1/2 tablespoons white vinegar
- 1 teaspoon salt plus 1 teaspoon per 4 cups water for boiling
- 1 tablespoon granulated sugar
- 6 tablespoons sunflower oil
Instructions
- Bring a large pot of water to a boil and add 1 teaspoon salt per 4 cups water.
- Cut the cauliflower into small bite-sized florets.
- Boil the cauliflower for 3 minutes until slightly crisp.
- Transfer immediately to ice water, then drain thoroughly.
- Combine cauliflower, carrot, red onion, bell pepper, chili pepper, and garlic in a large bowl.
- Add coriander, paprika, black pepper, vinegar, salt, and sugar. Toss well.
- Heat sunflower oil until very hot but not smoking, then pour over the mixture and toss immediately.
- Cover and refrigerate for 24 hours, stirring occasionally before serving.
Notes
- Cut smaller florets for better flavor absorption.
- Leave chili seeds in for extra heat.
- The salad tastes better after 1 to 2 days.
- Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Blanching and Marinating
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg