Korean-Style Green Leaves Salad by Chef Jia Choi | Simple and Easy Recipe

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats while canola oil is more budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener, while agave syrup can be more affordable.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, while white vinegar is cost-effective.

Check the green leaves and remove any rotten ones.

Rinse the green leaves thoroughly in water.

Spin the leaves in a salad spinner to dry them as much as possible.

Put the dried leaves in the refrigerator.

In a bowl, add 2 tablespoons of lemon juice (or substitute with rice vinegar or white vinegar).

Add soy sauce to the bowl.

Add 1 tablespoon of water to the mixture.

Pour in about 1 tablespoon of sesame oil and mix well.

Slowly add the oil while whisking constantly until incorporated.

Add about 1/2 teaspoon of gochugaru (Korean chili flakes) and toasted sesame seeds to the dressing.

Chop 2 stalks of scallion and add them to the dressing.

Cut a little bit of cucumber to taste it with the dressing.

Prepare small tomatoes by cutting them as well.

In a large bowl, add the heavier vegetables first: cucumbers and tomatoes.

Use half of the dressing on the heavier veggies first.

Add the delicate green leaves last, just before serving.

Use hands to toss the salad gently to ensure even dressing.

Plate the salad and sprinkle more sesame seeds on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens