Skip to content

Amy’s Korean Salad

2008 December 26
by taiyyaba

Amy made this incredible Korean Salad to go with the butternut squash and wild mushroom pierogies. It sounded weird at first because of the different tastes, but the spicy-tart vinaigrette really goes well with anything creamy.

The original recipe says to make it with only lettuce and chives, but Amy adds cucumbers as well, which I think is a great idea. Finely grated carrot or radish would be great in this too.

Korean Salad

2 tsp toasted sesame oil
1/2 tsp crushed red chili flakes, or to taste
2 tsp soy sauce
1 tsp rice vinegar or other mild vinegar (if you use apple, you probably don’t need the sugar)
1/2 tsp minced garlic
1 tsp sugar
Chives, a couple of large bunches
4 cups any tender lettuce or mixed lettuces
1 cucumber, seeds removed and diced
1 tbs toasted sesame seeds for garnish, optional.

1. Make dressing by combining sesame oil with chili flakes, soy sauce, vinegar, garlic, sugar and about a tablespoon of water.
2. Wash and dry chives, then cut them into 1- or 2-inch lengths. Wash and dry lettuce. Toss chives and cucumber with lettuce, then pour dressing over all and toss again. Garnish with sesame seeds, if using, and serve immediately.

One Response leave one →
  1. amy permalink
    January 3, 2009

    yay! we should cook together again ASAP. 🙂

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS