gochujaru (flakes, not powder), or to taste
scallions, thinly sliced
large carrot (100g), grated
of a small jicama (500g) peeled and cut into match sticks, or whatever shape you find convenient to eat
of a small head of napa cabbage (250g), chopped
roasted, unsalted peanuts to garnish
In This Recipe
Whisk all the dressing ingredients together, taste and adjust any flavors to your preference. Set aside.
Mix all of the salad ingredients together, except the peanuts, in a large bowl.
Portion out salad servings and drizzle with soy-citrus dressing to taste. Garnish with peanuts, serve alongside Korean Quiche (https://food52.com/recipes/82244-korean-quiche).
Note: The dressing and salad can be made ahead. I mix the dressing and the salad into separate Tupperware for easy storage. Undressed, the salad mix will last in the refrigerator for 3-4 days. Dressing will also keep well in the fridge. Portion out servings and garnish with peanuts as you need them.