Vegetable salads

Korean-style "asparagus" salad has nothing to do with the green vegetable — it's actually made from dried soy skin (also called fuju or yuba), the thin film that forms when soy milk is gently heated. After soaking in cold water for 4-6 hours the dried strips swell into a meaty, slightly chewy ingredient that drinks up marinade like a sponge. Toss it with oil, soy sauce, vinegar, garlic, paprika, coriander and chili, add a handful of Korean-style julienned carrots for color and chill for 4-5 hours. The result is a bold, garlicky, mildly spicy cold appetizer that's a staple of Russian-Korean food markets. Soaking times, marinade ratios and shopping tips inside.

Mung bean sprout salad is a healthy, vitamin-packed dish where fresh, crunchy mung bean sprouts star alongside garden vegetables. Sprouted mung beans are loaded with vitamins, enzymes, plant protein and amino acids, which makes this salad not just tasty but genuinely nourishing — across many Asian countries it's eaten almost daily. Toss fresh sprouts with sliced cucumber, tomato, bell pepper, carrot, fresh cilantro and green onion, then dress with a mix of soy sauce, sesame oil, lemon juice and a pinch of chili. The result is light, refreshing and surprisingly filling. Proportions for 4 servings and how to sprout your own mung beans at home inside.

Quick "Provence-style" cabbage is a bright, festive Russian appetizer with a striking look and a pleasantly sweet-and-tangy flavor. What sets it apart from regular pickled cabbage is the addition of cranberries or grapes, which give the dish a lovely red-and-white color and a fruity note. It's ready in just 12 hours, making it perfect when you need to impress guests with something special on short notice. Cut cabbage into large chunks or shred into ribbons, add carrot rounds, sliced bell pepper and a handful of cranberries, then pour over a hot marinade of oil, vinegar, sugar, salt and spices. After 10-12 hours in the fridge it's fully cured and ready to serve. Proportions for 2 kg of cabbage inside.

Marinated napa cabbage is a bright, savory and remarkably tasty homemade appetizer that perfectly complements chicken shawarma in lavash, any meat dishes, fish and grilled food. The flavor of this appetizer is noticeably different from the familiar white cabbage version thanks to the characteristic tenderness of napa cabbage leaves, the more delicate taste and the quick marinating. It's an ideal rescue recipe when you want something spicy and crunchy without a long wait or complicated ingredients. Shred the napa cabbage into large squares or strips. Coarsely grate the carrot and slice the onion into half-rings. In a pot prepare a hot marinade from water, vinegar, sugar, salt, peppercorns, bay leaf and vegetable oil. Pour the hot marinade over the vegetables, mix thoroughly and leave at room temperature for 4-6 hours, then refrigerate. Proportions for 1 head inside.

Quick Korean-style marinated zucchini is a savory, fragrant and remarkably tasty Asian appetizer in which juicy young zucchini is marinated with Korean carrots, garlic, vinegar, soy sauce and the signature Korean spice mix. It comes together with just 15 minutes of active work and is fully ready to serve after 2 hours of marinating in the fridge. It's a great addition to meat, fish, grilled food or simply as a standalone snack for fans of bold, spicy flavors. Cut young zucchini into thin long strips with a vegetable peeler or knife, and grate the carrot on a Korean grater. Mince the garlic, slice the onion into half-rings and sauté in vegetable oil. Combine the vegetables, pour over a hot marinade of oil, vinegar, sugar, salt, coriander, paprika and hot red pepper. Mix thoroughly and refrigerate for 2-4 hours. Proportions for 1 kg of zucchini inside.

Korean-style eggplant he is a spicy and incredibly fragrant Asian appetizer in which juicy fried or blanched eggplants are marinated in a tangy sweet-and-sour dressing with plenty of garlic, coriander, red pepper and soy sauce. Unlike traditional he made with fish or meat, this version is more budget-friendly and has a totally unique "eggplant" flavor that develops fully after a few hours in the marinade. Cut the eggplant into long sticks and fry in oil until soft and golden. Transfer to a bowl, add crushed garlic, finely chopped bell pepper, soy sauce, vinegar, sugar, coriander and hot red pepper. Mix thoroughly and refrigerate for at least 4-6 hours. Proportions for 1 kg of eggplant inside.