Chrysanthemum Leaf Salad

Chrysanthemum Leaf Salad is a vibrant and refreshing dish that showcases the unique flavor of chrysanthemum leaves, complemented by a tangy dressing and crunchy vegetables. This vegetarian delight is perfect as a light meal or a side dish, bringing a taste of Korea to your table.

Ingredients

• Chrysanthemum leaves - 150 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 small, julienned
• Radish - 50 grams, thinly sliced
• Sesame oil - 2 tablespoons
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Sesame seeds - 1 tablespoon, toasted
• Salt - to taste
• Pepper - to taste

Steps

1. Wash the chrysanthemum leaves thoroughly under cold water and drain well.
2. In a large mixing bowl, combine the chrysanthemum leaves, julienned carrot, cucumber, and sliced radish.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, minced garlic, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss gently to ensure all the vegetables are coated evenly.
5. Let the salad sit for about 5 minutes to allow the flavors to meld.
6. Before serving, sprinkle toasted sesame seeds on top for added crunch and flavor.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants and vitamins, promoting overall health and well-being.
• High in fiber, aiding digestion and helping to maintain a healthy weight.

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