CABBAGE AND CARROT NAMUL

CABBAGE AND CARROT NAMUL

Cabbage and Carrot Namul is a bright, crisp and refreshing Korean side dish or banchan that brings subtle tang and nutty sesame flavours to the table. This vegan-friendly dish is perfect for balancing out rich stews or grilled mains, offering both textural crunch and palate-cleansing freshness. Traditionally, namul refers to seasoned vegetables and this version keeps it simple and quick, requiring only a few minutes of prep and a handful of ingredients. The raw shredded cabbage and carrot are tossed in toasted sesame oil, a splash of rice vinegar and just a pinch of salt to draw out moisture and enhance natural sweetness. It’s a versatile and ideal dish for lunch boxes, Korean-inspired bowls or as a quick and nutritious accompaniment to any meal. With its clean flavours and vibrant colours, Cabbage And Carrot Namul is as energising as it is easy to prepare.

RECIPE CATEGORY

Side

SERVING SIZE

1

CUISINE

Korean

PREPARATION/TECHNIQUES

No-Cook, Prepared in Advance

OCCASION/HOLIDAY

Casual Dinner, Back to School, Picnic, Potluck, Spring

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Vegan, Vegetarian, Wheat/Gluten-Free, Dairy-Free, Nut-Free, Low Fat, Low Sodium, Low/No Sugar, High Fibre, Quick & Easy

DISH TYPE

Salad, Side, Condiment / Spread

INGREDIENTS

There are the following ingredients for Cabbage And Carrot Namul:

• ¼ cup shredded cabbage

• 1 tablespoon shredded carrot

• ½ teaspoon sesame oil

• ½ teaspoon rice vinegar

• Pinch of salt

FULL NUTRITIONAL INFORMATION

• Calories: 29 kcal

• Protein: 0.6 g

• Carbohydrates: 2.9 g

• Fat: 1.8 g

• Fibre: 1.0 g

• Sugar: 1.1 g

• Sodium: 44 mg

• Cholesterol: 0 mg

PREPARATION

These steps are followed for the preparation of Cabbage And Carrot Namul:

• Shred The Vegetables: Finely shred the cabbage and carrot using a sharp knife or mandoline for an even texture.

• Salt Lightly: Add a pinch of salt to the vegetables and let them rest for 3–5 minutes to draw out excess water.

• Drain And Squeeze: Gently squeeze the vegetables to remove any excess liquid, then place them in a mixing bowl.

• Add Seasonings: Drizzle with sesame oil and rice vinegar. Toss gently to coat the vegetables evenly.

• Serve Or Chill: Serve immediately or refrigerate for up to 30 minutes to allow flavours to meld. It is best served chilled or at room temperature.

PREP TIME

7 minutes

COOKING TIME

0 minutes

TIPS

• Shred Thinly: Thin cuts ensure quicker marinating and better flavour absorption.

• Let It Sit Briefly: Even a short resting time allows the vinegar and salt to enhance flavour.

• Use Toasted Sesame Oil: It adds a deep, nutty aroma and doesn’t substitute it with plain sesame oil.

• Balance The Tang: Adjust the rice vinegar slightly to suit your taste preference.

• Make It A Meal: Serve over steamed rice with tofu or as part of a Korean grain bowl.

VARIATIONS

• Add Green Onion: Thinly sliced spring onions add a mild sharpness and colour.

• Spicy Kick: Add a pinch of gochugaru or minced chilli for heat.

• Nutty Crunch: Toss in sesame seeds or crushed roasted peanuts for texture.

• Different Veggies: Swap cabbage with thinly sliced pak choi or spinach for variety.

• Citrusy Touch: Add a dash of lemon or yuzu juice for bright acidity.

PREPPING AND STORAGE

• Refrigeration: Store in a covered container in the fridge for up to 2 days.

• Best Fresh: It keeps the texture crispiest within the first few hours.

• Avoid Freezing: This salad loses its texture when frozen, so prepare fresh when possible.

• Pack Ahead: Make it in the morning for lunchboxes or evening dinners. It travels well and gets tastier with time.