Vegetable Salad Bread
HB-16660 · Hand-built original · Korean
Soft morning rolls stuffed with a crunchy, lightly pickled cabbage and carrot salad bound in mayonnaise and mustard. A line of ketchup and cool cucumber slices make them taste like a deli sandwich.
KoreanSnackVegetarianVeganGluten-freeDairy-freeEgg-free
Main ingredient: cabbage
Pairs well with: milk, coffee, tomato soup, fruit salad
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 morning rolls
- 4.2 oz cabbage
- 1.1 oz carrot
- 1/2 cucumber
- 1 tablespoon sugar
- 1 tablespoon vinegar
- 1/4 tablespoon salt
- 3 tablespoons mayonnaise
- 1 tablespoon mustard
- 1 tablespoon ketchup
Method
- Julienne the cabbage and carrot thinly and slice the cucumber on the diagonal.
- Toss the cabbage and carrot with the sugar, vinegar, and salt and marinate them for about 10 minutes.
- Drain the marinated vegetables well and fold them through the mayonnaise and mustard.
- Split the morning rolls open like hot dog buns without cutting all the way through.
- Line each roll with cucumber slices and fill it generously with the seasoned vegetable salad.
- Finish each filled roll with a drizzle of ketchup across the top.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).