Korean · Lunch
Perilla Leaf Salad
A Korean side salad of raw perilla leaves tossed with julienned carrot, cucumber and scallion in a gochugaru-spiked soy, sesame oil and rice vinegar dressing, finished with toasted sesame seeds. Served cold and eaten as banchan alongside grilled meats or rice, delivering peppery, herbal bite against a savory-sweet, slightly numbing dressing.
$3
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
198Calories
8.5gProtein
10.2gFat
20.1gCarbs
5.8gSugar
6.8gFiber
1487mgSodium
0mgChol
1.4gSat Fat
612mgPotassium
298mgCalcium
4.2mgIron
0mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free-adaptable
low-carb
low-calorie
high-fiber
spice-route
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Rinse perilla leaves under cold water, shake dry, trim stems, stack, and slice into thin strips. Julienne carrot and cucumber into matchsticks and thinly slice scallion.
2
Whisk
In a small bowl, combine soy sauce, gochugaru, sesame oil, rice vinegar, minced garlic, and sugar until the mixture turns a uniform deep red.
3
Toss
Pour dressing over perilla and vegetables in a bowl and toss gently with tongs until every leaf is coated and glossy.
4
Plate
Mound salad onto a small plate, scatter toasted sesame seeds over the top, and serve immediately while leaves remain crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 75 leaves perilla leaves
- 1/2 cup60g carrot
- 1/2 cup50g cucumber
- 22 scallion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp gochugaru
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp toasted sesame seeds
