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Cabbage Eggplant Salad: Baechu Baji Muchim (Korean)

Cabbage Eggplant Salad: Baechu Baji Muchim (Korean) is built on Japanese Eggplant, Cabbage Head, Firm Tofu, Carrot Dressing, and Soy Sauce. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2
• 1 lb
• 1/2 lb
• 1
• 1/4 cup
• 1 tsp

Method (preview)

1. 1

   Drain thoroughly and cool.

2. 2

   Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces.

3. 3

   In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.

4. 4

   In a small bowl, mix together the dressing ingredients.

5. 5

   Add the dressing to the cabbage-eggplant mixture and combine well.

6. 6

   Add salt and pepper.

7. 7

   Serve immediately.