Cucumber Pepper and Cabbage Soybean Paste Salad

Name: Cucumber Pepper and Cabbage Soybean Paste Salad
Total time: 10 min
Yield: 414 g
Ingredients: Sesame Seeds 1 g; Allulose Syrup 10 ml; Perilla Powder 11 g; Perilla Oil 14 g; Raw Cabbage 150 g; Baeksul Fructooligosaccharide Syrup 15 g; Sesame Oil 14 g; Yangjo Soy Sauce 701 13 g; Baekhap Soybean Paste 58 g; Minced Garlic 10 티스푼; Cucumber Pepper (Crunchy Pepper) 118 g

Cook 10 min Difficulty EASY 560 kcal

#Cucumber Pepper Salad #Cabbage Salad #Soybean Paste Salad #Vegetable Dish #Super Simple Side #Diet Food #Low Calorie #Korean Side Dish #Vegan Recipe #Mixed Salad

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Ingredients

Main ingredients

Sesame Seeds 1 g
Allulose Syrup 10 ml
Perilla Powder 11 g
Perilla Oil 14 g
Raw Cabbage 150 g
Baeksul Fructooligosaccharide Syrup 15 g
Sesame Oil 14 g
Yangjo Soy Sauce 701 13 g
Baekhap Soybean Paste 58 g
Minced Garlic 2 티스푼
Cucumber Pepper (Crunchy Pepper) 118 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 51.13 g 33%

Protein 17.08 g 11%

Fat 37.59 g 55%

Serving size 414g

Cooking steps

1

Wash cucumber peppers and cabbage thoroughly, then cut them into bite-sized pieces.
2

Put cucumber peppers and cabbage in a bowl, add soybean paste, minced garlic, sesame oil, and sesame seeds.
3

Mix all ingredients well and taste once more to adjust the flavor.
4

Transfer the finished salad to a serving dish.

Cucumber Pepper and Cabbage Soybean Paste Salad

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