Target: 6 × 4 inches · landscape

Gochujang-Lime Cabbage Salad

25 min · 4 side servings

Ingredients

□

□ 1 large carrot, peeled and cut into fine matchsticks

□ 4 scallions, thinly sliced

□ 2 tablespoons toasted sesame seeds

□ 2 tablespoons gochujang (check the label for vegan ingredients)

□ 2 tablespoons fresh lime juice

□ 1 tablespoon unseasoned rice vinegar

□ 1 tablespoon toasted sesame oil

□ 1 tablespoon low-sodium soy sauce

□ 2 teaspoons maple syrup

□ 1 teaspoon finely grated fresh ginger

□ 2 tablespoons water

□ 1/4 teaspoon kosher salt

1. Shred napa cabbage; if using green cabbage, massage it with the measured salt. Cut carrot into matchsticks and slice scallions.

2. Whisk gochujang, lime, rice vinegar, sesame oil, soy sauce, maple, ginger, water, and salt into a smooth dressing.

3. Combine cabbage, carrot, and scallions; toss with dressing until lightly coated.

4. Rest 5 minutes, toss again, then top with sesame seeds and serve crisp.

Cook’s note: Dress shortly before serving to keep the cabbage crunchy.