Welcome to a world of vibrant flavors with our Korean-Style Marinated Vegetable Salad! If you love dishes that are both refreshing and packed with a punch, you're in the right place. This salad is a beautiful medley of crunchy cabbage, sweet bell peppers, carrots, and celery root, all brought together by a zesty, savory, and slightly spicy marinade. Inspired by the beloved flavors of Korean banchan (side dishes), this recipe is incredibly easy to make and perfect for any occasion. It’s a fantastic way to use up fresh vegetables and create a side dish that will steal the show.
Marinated Bell Pepper Salad – Korean-Style Vegetables
Ingredients for Marinated Bell Pepper Salad
- 500 g white cabbage
- 100 g onion
- 150 g carrots
- 150 g celery root
- 350 g bell pepper
- 1 chili pepper
- 2 teaspoons coriander seeds
- 2 teaspoons Korean carrot seasoning (a pre-made spice blend, often including coriander, paprika, and chili)
- 3 tablespoons wine or apple cider vinegar
- 2 tablespoons soy sauce
- 60 g olive or vegetable oil
- black pepper, sugar, and salt to taste
- garlic, optional
How to Make Marinated Bell Pepper Salad
Slice the onion into thin half-rings. Korean-style vegetables are conveniently prepared in a large plastic container with a tight-fitting lid; we’ll add the ingredients to the container one by one.
Slice the onion into thin half-rings
Coarsely chop the white cabbage
Grate the carrot into strips using a grater
Coarsely chop the white cabbage. You should remove the thick core from the cabbage leaves. If you’re using an early-season cabbage, as in this recipe, you only need to remove the main stalk. Add the chopped cabbage to the onion.
Peel the carrots and wash them thoroughly with a brush. Grate the carrots into strips using a Korean carrot grater (or a julienne peeler). Place the carrot strips in the container after the cabbage.
Slice the celery root into thin strips
Dice the bell pepper flesh into small cubes
Add the seasonings
Peel the celery root. Slice the celery root into thin strips or grate it on a coarse vegetable grater. Add the sliced celery root to the other ingredients.
Cut the meaty bell pepper in half, rinse the halves under cold water, and remove the stems and seeds. Dice the pepper flesh into small cubes and place it in the container. This recipe uses a yellow pepper, but using different colors will make the salad more vibrant.
Add the seasonings. Pour in the wine vinegar, sprinkle in the Korean carrot seasoning, salt to taste, and add 2-3 teaspoons of sugar and one teaspoon of ground black pepper. Toast the coriander seeds in a dry skillet for 3 minutes until they become fragrant and slightly smoky. Pour the toasted seeds over the vegetables in the container. Break the dried chili, remove the seeds, rinse it with cold water, chop it finely, and add it to the container.
Pour in the vegetable or olive oil
Close the container tightly with a lid and shake vigorously for a few minutes
After about 30 minutes, it can be served
Pour in the vegetable or olive oil and the soy sauce. Add garlic if desired. For this quantity of vegetables, 2-3 medium-sized cloves will be sufficient.
Close the container tightly with the lid and shake it vigorously for a few minutes to evenly mix the seasonings and spices with the vegetables. If your container is small, it’s better to mix the salad in a large bowl – put on rubber gloves and toss the vegetables with the seasonings by hand.
Place the salad in the refrigerator. It can be served after about 30 minutes, but it’s best to wait 24 hours – it will be even tastier the next day.
Sprinkle with black sesame seeds if desired and eat with chopsticks. Enjoy your meal!
Serve the marinated bell pepper salad on a plate, sprinkle with black sesame seeds if desired, and eat with chopsticks.
And there you have it – a stunning and delicious Korean-Style Marinated Salad ready to brighten up your table! We hope you enjoy the incredible crunch and the explosion of flavors in every bite. This salad is wonderfully versatile; serve it alongside grilled meats, fish, or simply with a bowl of steamed rice for a light and satisfying meal. Don't be afraid to customize it with other vegetables like cucumbers or radishes. Store any leftovers in an airtight container in the fridge for up to a week – the flavors will only deepen and improve! Happy cooking!
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