Banchan Salad

Banchan Salad is a refreshing and vibrant low-carb Korean breakfast dish, featuring a medley of pickled vegetables and protein-rich ingredients. This colorful salad is not only nutritious but also bursting with umami flavors that will awaken your taste buds.

Ingredients

• Cucumber - 100 grams
• Radish - 100 grams
• Carrot - 50 grams
• Cherry tomatoes - 100 grams
• Tofu (firm) - 100 grams
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic (minced) - 1 clove
• Sesame seeds - 1 teaspoon
• Green onion - 1 stalk
• Salt - to taste

Steps

1. Wash and thinly slice the cucumber, radish, and carrot into matchsticks.
2. Halve the cherry tomatoes and set them aside.
3. Press the tofu to remove excess moisture, then cut it into small cubes.
4. In a bowl, mix together soy sauce, sesame oil, rice vinegar, minced garlic, and salt to create the dressing.
5. In a frying pan over medium heat, lightly sauté the tofu cubes until golden brown on all sides, about 5-7 minutes.
6. In a large mixing bowl, combine the sliced cucumber, radish, carrot, cherry tomatoes, and sautéed tofu.
7. Pour the dressing over the salad and toss gently to combine.
8. Garnish with chopped green onion and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in protein from tofu, making it a filling low-carb option.

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