This Korean Salad Recipe is simple, easy to make, and is a great pairing for any Korean main dish.
Simple Salads are the best! This Korean Salad Recipe is different than my usual posts, where no measurements are included. Depending on how many servings you are making and what your tastes are, you can adapt it as necessary.
Korean Simple Salad
This Korean Salad Recipe is simple, easy to make, and is a great pairing for a Korean main dish.
Ingredients
Salad Base: *
- Spring Mix
- Freshly squeezed lime juice
- Extra virgin olive oil (good quality)
- Salt
- Course ground black pepper
Toppings:
- Carrots sliced
- Cilantro chopped
- Gochugaru (Korean chili flakes)
Instructions
Salad Making Process: **
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Start by putting the greens in a mixing bowl.
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Then add the lime juice and olive oil.
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Then sprinkle salt and pepper to taste.
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Toss until well combined.
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Portion the salad into side salad bowls or on the plate along with your main dish.
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Sprinkle toppings onto each portion of the plated greens.
Recipe Notes
Korean Salad Recipe Notes:
Salad Base Notes: *
For the greens – I used spring mix. This Korean Salad Recipe can be varied with any type of leafy green, such as spinach, kale, baby kale, romaine, etc.
For the salt, I usually use either Sea Salt or Pink Himalayan Sea Salt.
For 2 servings, I used:
- Half of a standard 5 oz. bag of the greens (or 2 large handfuls)
- Juice of 1 lime
- ½ T of olive oil
Notes for Directions: **
The lime juice and olive oil should together lightly dress the leafy greens. If you end up putting in too much, then you can add more leafy greens to the bowl to balance it out. If it is not dressed enough, then add a little more as you prefer.
When including toppings, include the toppings on the individual servings rather than tossing together within the bowl. This will allow you to properly portion over each serving.
Korean Salad Recipe Notes:
Salad Base Notes: *
For the greens – I used spring mix. This Korean Salad Recipe can be varied with any type of leafy green, such as spinach, kale, baby kale, romaine, etc.
For the salt, I usually use either Sea Salt or Pink Himalayan Sea Salt.
For 2 servings, I used:
- Half of a standard 5 oz. bag of the greens (or 2 large handfuls)
- Juice of 1 lime
- ½ T of olive oil
Notes for Directions: ***
The lime juice and olive oil should together lightly dress the leafy greens. If you end up putting in too much, then you can add more leafy greens to the bowl to balance it out. If it is not dressed enough, then add a little more as you prefer.
When including toppings, include the toppings on the individual servings rather than tossing together within the bowl. This will allow you to properly portion over each serving.
Pairings:
Simple salads pair nicely with any main dish.
I paired this salad with Korean Gochujang BBQ chicken thighs.
We are focused on doing low carb / keto meals lately to lose pounds gained during Covid times and working from home. When doing low carb / keto meals, including a simple salad to accompany your main dish is key.
Food Prep:
This comes together easily and quickly and can be done right before your meal. I usually prepare the salad while the main dish is cooking.
Other Recipes:
Here are some other of my salad recipes that you can check out: Irish Salad, Simple Arugula Salad, Green Bean Salad with Manchego Cheese and Truffle Honey White Balsamic Vinaigrette, Green Beans and Burrata Salad, Salad with Carrot Orange Ginger Miso Dressing, Arugula Salad with Lime Tahini Ginger Dressing, and Blueberry Arugula Salad with Fresh Lemon Vinaigrette.
Misfits Market:
Most of my produce that I use in my recipes are organic and from Misfits Market.
If you want to receive amazing organic produce at your door from Misfits Market, you can use my discount code: COOKWME-MB4HQY
