Cabbage Salad Bread
HB-16675 · Hand-built original · Korean
Morning rolls hinged open and stuffed with a sweet, mustardy cabbage slaw and cucumber slices. They are crunchy, creamy, and picnic-friendly, with ketchup as the finishing stripe.
KoreanSnackVegetarianVeganGluten-freeDairy-freeEgg-free
Main ingredient: cabbage
Pairs well with: coffee, milk, fruit salad, soup
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 morning rolls
- 4.6 oz cabbage
- a little carrot
- 1/3 cucumber
- ketchup, as needed
- 3 tablespoons mayonnaise
- 1/2 tablespoon mustard
- a little salt
- 1/2 tablespoon sugar
Method
- Julienne the cabbage and carrot into fine shreds.
- Slice the cucumber on the diagonal into pieces about 1/4 inch thick.
- Whisk the mayonnaise, mustard, salt, and sugar and toss the cabbage and carrot through the dressing to make the salad.
- Split the morning rolls open, leaving one end attached like a hinge.
- Fill each roll with cucumber slices and a generous mound of the cabbage salad, then zigzag ketchup over the filling.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).