Cabbage Eggplant Salad
Baechu Baji Muchim (2 votes)
2 japanese eggplant, halved lengthwise
1) Steam the eggplant and cabbage in a large Dutch oven or steamer until the eggplant is soft and the cabbage is tender yet still firm, about 15 minutes. Drain thoroughly and cool.
1 pound cabbage head, quartered
1/2 pound firm tofu, bite-sized pieces
1 medium carrot, shredded
1/4 cup soy sauce
1 teaspoon sesame oil
1 tablespoon cider vinegar
korean red pepper powder, or cayenne
salt and black pepper, to taste
2) Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces.
3) In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.
4) In a small bowl, mix together the dressing ingredients. Add the dressing to the cabbage-eggplant mixture and combine well. Add salt and pepper. Serve immediately.
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