Vegetable salad with asparagus, paprika and daikon
4 servings
30 minutes
This vegetable salad with asparagus, bell pepper, and daikon is a true embodiment of Korean cuisine, harmoniously blending freshness and spiciness. Asparagus adds a unique texture with its tender crunch, while sweet bell pepper and refreshing daikon fill it with vibrant flavors. The secret of the dish lies in the dressing where garlic, coriander, and chili pepper combine with vegetable oil to create a spicy and rich composition. Salted mushrooms add a pleasant earthy note to the salad, while sesame seeds highlight its Eastern nature. This salad is perfect as a standalone dish or as an accompaniment to main Korean dishes. It refreshes, invigorates, and offers a taste experience that lingers in memory.
1
Soak the asparagus in warm water for 2 hours, then rinse it, drop it into boiling salted water and cook for 5 minutes, drain in a sieve to let the water drip off. Boil fresh asparagus in salted water with one tablespoon of oil for 3 minutes to keep the shoots crispy, cool down and cut into pieces of 4-5 cm.
- Fresh asparagus: 150 g
- Vegetable oil: 50 ml
2
Grate carrot, daikon, and cucumber on a Korean grater, salt to taste, let sit for 10-15 minutes, then drain excess juice in a sieve.
- Cucumbers: 1 piece
- Daikon: 100 g
- Carrot: 1 piece
- Salt: to taste
3
Cut the bell pepper into thin strips and the mushrooms into small pieces.
- Sweet pepper: 0.5 piece
- Salted milk mushrooms: 100 g
4
Chop the garlic, add ground pepper and coriander, pour in oil, mix thoroughly, and let it sit for 3-5 minutes.
- Garlic: 2 cloves
- Ground red pepper: 0.3 teaspoon
- Ground coriander: 0.3 teaspoon
- Vegetable oil: 50 ml
5
Combine the prepared ingredients, dress with spicy oil, place on a plate, sprinkle with sesame seeds, and serve immediately.
- Sesame seeds: 1 tablespoon