Korean · Lunch
Seasoned Lettuce Salad
Crisp romaine lettuce torn by hand and tossed in a Korean-style seasoning of soy sauce, sesame oil, garlic, gochugaru and toasted sesame seeds, finished with scallion. A cold, crunchy side salad served alongside rice or grilled dishes, ready in minutes with no cooking involved beyond toasting sesame seeds.
$2
10 minsPrep
2 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
78Calories
3.1gProtein
4.6gFat
8.2gCarbs
3.1gSugar
2.3gFiber
615mgSodium
0mgChol
0.7gSat Fat
330mgPotassium
75mgCalcium
1.3mgIron
0mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
spice-route
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Wash and tear the romaine lettuce into bite-sized pieces, then spin or pat dry in a colander so the dressing clings rather than pools.
2
Toast the sesame seeds in a dry small skillet over medium heat for 1 to 2 minutes, shaking the pan, until golden and fragrant with a nutty aroma.
3
Whisk together the soy sauce, sesame oil, minced garlic, gochugaru, rice vinegar and sugar until the sugar dissolves and the mixture looks glossy.
4
Add the torn lettuce and sliced scallion to a mixing bowl, pour the dressing over the top, and toss gently until every leaf is lightly coated.
5
Chill for 5 minutes so the leaves absorb the seasoning without going limp.
6
Plate the salad onto a small plate and scatter the toasted sesame seeds over the top to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 240g240g romaine lettuce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 1 tsp1 tsp gochugaru
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp rice vinegar
- 1/2 tsp1/2 tsp sugar-white
