Yeo Kyung-ok's Chinese-Style Vegetable Salad
A delicious vegetable salad made by tossing leftover vegetables from the fridge with a homemade sauce of doubanjiang, vinegar, and sugar for a quick, tangy, and spicy bite.
Ingredients needed 2 servings
Recipe
Cooking tips
- Since the vegetables are used raw without salting, they release moisture if left too long after mixing. Best served immediately before eating.
- For extra tanginess, add a splash of lemon juice or lime juice to the sauce based on personal preference.
- An excellent recipe to use up other crunchy leftovers like bell peppers, broccoli, or any similar vegetables in the fridge.
Recommended for
- Those needing a refreshing, spicy side dish to pair with greasy meals.
- People looking to clear out tricky leftover vegetables from the fridge in one go.
- Anyone seeking a quick, no-fire instant meal.
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