BRUSSELS SPROUTS [BROCCOLI SLAW] MUCHIM
The all-purpose Muchim dressing recipe is here.
I love these simply dressed salads. The only appropriate crunchy thing I had was broccoli slaw, and I’ve used it to make a Viet slaw before, so went ahead here.
Dressing is distilled white vinegar (I used rice vinegar instead), garlic, sesame oil, gochugaru, fish sauce, and sugar. I haven’t seen fish sauce used in muchim dressing before, but I do use it in the Viet slaw (from Andrea Nguyen’s VFAD), so I used it here. In fact this is pretty much the same dressing except for the gochugaru.
This was a nice accompaniment to a meal which comprised of the japchae, kimchi fried rice, and galbi. Kept well a couple of days as well.
I also used the dressing for arugula salad.
