Korean Corn Salad

Korean Corn Salad is a vibrant and refreshing dish that combines sweet corn with a medley of fresh vegetables and a tangy dressing, making it a perfect vegan lunch option. This salad is not only delicious but also packed with nutrients, ensuring a satisfying meal.

Ingredients

• Sweet corn - 1 cup (fresh or canned)
• Red bell pepper - 1/2 cup, diced
• Green onion - 2 stalks, finely chopped
• Cucumber - 1/2 cup, diced
• Carrot - 1/4 cup, grated
• Fresh cilantro - 1/4 cup, chopped
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Maple syrup - 1 teaspoon
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. In a large bowl, combine the sweet corn, diced red bell pepper, chopped green onion, diced cucumber, and grated carrot.
2. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, salt, and black pepper until well combined.
3. Pour the dressing over the corn and vegetable mixture, then toss gently to coat all ingredients evenly.
4. Add the chopped cilantro and toss lightly again.
5. Serve the salad in bowls, garnished with sesame seeds on top.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 27 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, aiding digestion.
• Packed with vitamins and minerals from fresh vegetables.

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