Instructions

1. 1

   Cube sweet potato with skin on and roast at 200C for 22 minutes, then cool slightly.

2. 2

   Trim tough stems, blanch chwinamul for 20 seconds, chill, and squeeze dry.

3. 3

   Shred red cabbage thinly and drain the chickpeas.

4. 4

   Whisk perilla oil, soy sauce, rice vinegar, and garlic to make the dressing.

5. 5

   Combine sweet potato, chwinamul, red cabbage, and chickpeas, then toss with dressing.

6. 6

   Finish with sunflower seeds and sesame seeds for crunch.

Tips

Nutrition (per serving)