Tender Napa Cabbage & King Oyster Mushroom Salad: A Delicious Lunchbox Side Dish!
Crispy Napa Cabbage and Chewy Mushroom Salad Recipe (Perfect for Lunchboxes!)
Elevate your simple napa cabbage salad by adding chewy king oyster mushrooms for a delightful textural contrast. This refreshing and flavorful namul (seasoned vegetable dish) combines the crispness of cabbage with the satisfying chewiness of mushrooms, making it a perfect side for your lunchbox or a simple meal.
Main Ingredients- 4 heads of Napa cabbage
- 1 medium King Oyster Mushroom
Seasoning Ingredients- 1 Tbsp Soy Sauce for soup (or regular soy sauce)
- 1/2 Tbsp Sesame Oil
- A pinch of Sesame Seeds (for extra nuttiness)
- 1 Tbsp Soy Sauce for soup (or regular soy sauce)
- 1/2 Tbsp Sesame Oil
- A pinch of Sesame Seeds (for extra nuttiness)
Cooking Instructions
Step 1
First, prepare all the necessary ingredients for the recipe. Thoroughly wash the Napa cabbage, removing any dirty outer leaves. Lightly rinse the King Oyster Mushroom under running water.
Step 2
Bring a pot of water to a rolling boil. Once boiling, carefully add the whole, cleaned King Oyster Mushroom and blanch for about 3-4 minutes. This step helps to achieve a nice chewy texture for the mushrooms.
Step 3
Remove the blanched King Oyster Mushroom from the boiling water, rinse it in cold water, and drain well. Slice it into bite-sized pieces – you can julienne it thinly or cut it into rough chunks. Now, prepare the Napa cabbage. Cut the root end of the Napa cabbage in half and trim carefully so the stem remains intact.
Step 4
Using the same boiling water, add the thicker stem parts of the prepared Napa cabbage first and blanch for about 1 minute. Then, add the leafy parts and blanch for another 30 seconds to 1 minute. Be careful not to overcook, or it will become too soft.
Step 5
Immediately rinse the blanched Napa cabbage in cold water to stop the cooking process and cool it down. This helps maintain its crispness. Squeeze out excess water thoroughly and then cut into manageable pieces, about 3-4 cm in length.
Step 6
Now, let’s make the delicious seasoning. In a small bowl, combine 1 tablespoon of soy sauce for soup, 1/2 tablespoon of sesame oil, and a pinch of sesame seeds for added flavor. If you don’t have soy sauce for soup, regular soy sauce can be used. Feel free to add minced garlic or other seasonings to your preference.
Step 7
In a larger bowl, combine the squeezed Napa cabbage and the sliced King Oyster Mushroom. Pour the prepared seasoning over the vegetables. Gently mix everything together with your hands or chopsticks until the seasoning is evenly distributed. Serve the finished Napa Cabbage and King Oyster Mushroom Salad attractively on a plate.
