Korean-style cabbage salad

Easy recipe of Korean salad made of cabbage, bell pepper and cucumber. I suppose it was invented by Russian Koreans like Korean-style carrot (as it is cooked the same way) and may be unknown in both Koreas. Anyway it’s very tasty, so it could be stored for a long time (more than a week), but I bet you’ll finish it much earlier!


  • 700 g of cabbage
  • 150 g of bell pepper
  • 150 g cucumber
  • 100 ml of flavorless oil
  • 25-50 g of onion
  • 1 clove of garlic


  • 4 tbsp of soy sauce
  • 4 tbsp of vinegar, 9%
  • 3 tbsp of sugar
  • 1 tbsp of whole coriander seeds
  • 0,75 tsp of salt
  • 0,5 tsp of paprika powder
  • 0,5 tsp of chili pepper (optional)


1. Cut cabbage and bell pepper in stripes and cucumber and onion in circles.

2. Put cabbage and bell pepper in a bowl (it should have capacity of at least 2,5 l, so you’ll be able to mix it well).

3. Ground, pound or crush coriander seeds. Add coriander and the rest marinade ingredients to cabbage and mix it well.

4. Add oil to a frying pan. Put onion rings in it. Fry at high heat until onion becomes golden brown. Take onion out of oil – we won’t need it. You can use it f.e. for Swedish meatballs.

5. While the onion is being fried, crush garlic with garlic press and put it on the cabbage, in the middle.

6. Pour boiling oil right onto the crushed garlic. Mix the salad well. Add cucumber circles and mix cabbage salad one more time.

7. Tamp the salad down and put in a fridge for at least 24 hours (36 hours would be perfect). During marinating time stir (remember to tamp the salad down after it) 1 or 2 times.

Korean cabbage salad

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