This recipe is based on a Korean scallion salad called pa moochim (also spelled pa muchim). The dressing itself is traditional – with the exception of Thai chili peppers. It’s mainly served as a side dish accompanying grilled beef or fish. For the salad, I used red leaf lettuce (which is fairly common), cucumbers, and red cabbage (not so common). Hope you enjoy.
|1||head red leaf lettuce – roughly chopped into long 3-4 inch strips|
|1/2||head red cabbage – thinly sliced|
|1||Japanese cucumber – sliced into rounds (or substitute with English cucumber)|
|8||scallions – thinly sliced lengthwise (3-4 inches long)|
|4||garlic gloves – minced|
|4||Thai chili peppers – minced|
|2||Tbsp. soy sauce|
|2||Tbsp. sesame seed oil||2||tsp. sesame seeds|
|2||scallions – sliced into thin rounds|
In a large salad mixing bowl, toss red leaf lettuce, red cabbage, scallions, and cucumbers. Set aside.
In a small bowl – mix garlic, Thai chili bird peppers, sesame seed oil, soy sauce, rice wine vinegar, and sesame seeds.
Drizzle dressing over single salad portion and serve!