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
Scale
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
