My Korean Kitchen · by Sue Pressey★ 5.0 (13)
Korean Green Salad
NUTRITION · PER SERVING10M COOK
CAL 2%·PRO 1%
CARBS 5G49% OF CAL
1G FIBER4G SUGAR1G OTHER
FAT 2G50% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, fresh green salad with apple, cucumber, and a soy-vinegar dressing with sesame seeds. Perfect alongside Korean BBQ or simple rice meals.
sidekoreansaladdairy free
View the full recipe on My Korean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 100 g mixed green salad ((3.5 ounces))
- 50 g apple (or nashi pear (optional), peeled & thinly sliced (1.8 ounces))
- 50 g cucumber ((optional), thinly sliced (1.8 ounces))
- 20 g red onion ((optional), thinly sliced (0.7 ounces))
- 1 tsp toasted sesame seeds ((optional), to garnish)
- 2 tsp soy sauce (, regular)
- 2 tsp sugar
- 2 tsp rice vinegar
- 1 tsp Korean fish sauce
- 1 tsp Korean chili flakes ((gochugaru), (optional))
At a glance
PER SERVING · TIME 10M
CAL 2%·PRO 1%
CARBS 5G49% OF CAL
1G FIBER4G SUGAR1G OTHER
FAT 2G50% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 295mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 27mg
- Calcium
- 12mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 295MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.