Korean Lettuce Salad Recipe
Introduction
This Korean Lettuce Salad offers a vibrant mix of fresh greens and bold, spicy flavors. Perfect as a refreshing side or a light meal, it combines crunchy vegetables with a savory, tangy dressing that’s easy to whip up.
Ingredients
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. gochukaru (Korean pepper flakes)
- 1 Tbsp. sesame oil
- 1 tsp. sugar
- 1 Tbsp. sesame seeds
- 1 garlic clove, minced
- 2 green onions, white and green parts sliced
- 1 head romaine lettuce, shredded
- ½ seedless cucumber, chopped
- ¼ small white onion, thinly sliced
- 2 Tbsp. cilantro
Instructions
- Step 1: In a large salad bowl, whisk together the soy sauce, rice wine vinegar, gochukaru, sesame oil, and sugar until well combined.
- Step 2: Stir in the sesame seeds, minced garlic, and sliced green onions to the dressing.
- Step 3: Add the shredded romaine lettuce, chopped cucumber, thinly sliced white onion, and cilantro to the bowl. Toss everything together until the vegetables are evenly coated with the dressing.
Tips & Variations
- Adjust the gochukaru amount to control the heat level to your preference.
- For extra crunch, add toasted nuts like peanuts or cashews.
- Use napa cabbage instead of romaine for a different texture.
- Include shredded carrots or radishes for added color and flavor.
Storage
Store leftover salad in an airtight container in the refrigerator for up to 1 day. To prevent sogginess, keep the dressing separate and toss just before serving. This salad is best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chili flakes instead of gochukaru?
Yes, regular chili flakes can be used as a substitute, but the flavor will be less authentic. Gochukaru offers a unique smoky and slightly sweet heat that complements this salad perfectly.
Is this salad vegan?
Yes, this recipe is naturally vegan as it contains no animal products.
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Korean Lettuce Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and refreshing Korean Lettuce Salad featuring a savory-spicy dressing made with gochukaru, sesame oil, and soy sauce, tossed with fresh romaine lettuce, cucumber, onions, and cilantro for a healthy, flavorful side dish.
Ingredients
Dressing
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. gochukaru (Korean pepper flakes)
- 1 Tbsp. sesame oil
- 1 tsp. sugar
- 1 Tbsp. sesame seeds
- 1 garlic clove, minced
- 2 green onions, white and green parts sliced
Salad
- 1 head romaine lettuce, shredded
- ½ seedless cucumber, chopped
- ¼ small white onion, thinly sliced
- 2 Tbsp. cilantro
Instructions
- Prepare the dressing: In a large salad bowl, whisk together the low sodium soy sauce, rice wine vinegar, gochukaru (Korean pepper flakes), sesame oil, and sugar until fully combined to create a flavorful dressing base.
- Add flavorings: Stir in the sesame seeds, minced garlic clove, and sliced green onions, ensuring they are evenly distributed throughout the dressing for maximum flavor.
- Toss the salad: Add the shredded romaine lettuce, chopped cucumber, thinly sliced white onion, and fresh cilantro to the bowl. Toss everything together gently to evenly coat the vegetables with the spicy, savory dressing.
Notes
- Use low sodium soy sauce to control salt levels in the salad.
- Adjust gochukaru quantity based on desired spice level.
- For extra crunch, refrigerate the lettuce and cucumber prior to preparation.
- This salad is best served fresh but can be refrigerated for up to one day.
- To make it vegan and vegetarian friendly, all ingredients are plant-based.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
Keywords: Korean salad, lettuce salad, Korean side dish, spicy salad, healthy salad, vegan Korean recipe
