Cabbage Eggplant Salad

thumb|300px|Cabbage Eggplant Salad
== Ingredients ==
* 2 Japanese eggplant, halved lengthwise
* 1 lb cabbage head, quartered
* ½ lb firm tofu, bite-sized pieces
* 1 medium carrot, shredded
=== Dressing ===
* ¼ cup soy sauce
* 1 tsp sesame oil
* 1 tbsp cider vinegar
* Korean red pepper powder, or substitute less cayenne
=== Seasoning ===
* salt and black pepper, to taste.
		
== Directions ==
# Steam the eggplant and cabbage in a large Dutch oven or steamer until the eggplant is soft and the cabbage is tender yet still firm, about 15 minutes.
# Drain thoroughly and cool.
# Cut the eggplant into bite-size cubes, and chop the cabbage into bite-size pieces.
# In a large bowl, mix together the eggplant, cabbage, tofu cubes, and carrot.
# In a small bowl, mix together the dressing ingredients.
# Add the dressing to the cabbage-eggplant mixture and combine well.
# Add salt and pepper.
# Serve immediately.
__NOTOC__
Category:North Korean Salads
Category:Cider vinegar Recipes
Category:Sesame oil Recipes
Category:Japanese eggplant Recipes
Category:Cabbage Recipes
Category:Firm tofu Recipes
Category:Carrot Recipes