Korean Shop Salad

The Korean carrot and squid salad can be served (and taken with you) in a fried open pita or in a baguette with most of the crumb removed.

Ingredients

• 100 g Korean carrots
• 400 g Korean squid
• 150 g Korean "asparagus"
• 10-12 Peking cabbage leaves
• 50 g unroasted peanuts
• 4-6 stalks of green onions, optional
• soy sauce for serving

Directions

1. Chop Chinese cabbage thinly, mix with Korean carrots and squid.
2. Cut the "asparagus" lengthwise into 2-3 pieces and add to the salad too. If using green onions, chop them into small pieces and add to squid vegetables. Season with soy sauce.
3. Fry the peanuts in a dry frying pan, stirring occasionally, for 2-3 minutes. Chop the nuts, not too finely, and add to the salad. Let it brew a little.