Korean Green Salad

mykoreankitchen.com

Mike Scott

I’m retired and have been cooking since I was 12. I love all kinds of food and will try most anything.

subheading: MAIN:

100 g mixed green salad (3.5 ounces)

50 g apple or nashi pear (optional), peeled & thinly sliced (1.8 ounces)

50 g cucumber (optional), thinly sliced (1.8 ounces)

20 g red onion (optional), thinly sliced (0.7 ounces)

1 tsp toasted sesame seeds (optional), to garnish

subheading: KOREAN SALAD DRESSING:

2 tsp soy sauce , regular

2 tsp sugar

2 tsp rice vinegar

1 tsp Korean fish sauce

1 tsp Korean chili flakes (gochugaru), (optional)

Directions at mykoreankitchen.com

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