Korean Mixed Vegetable Salad

Korean Mixed Vegetable Salad is a vibrant and refreshing dish that showcases a medley of fresh vegetables, seasoned with a tangy and slightly spicy dressing. This vegan salad is not only colorful but also packed with nutrients, making it a perfect side or light meal option.

Ingredients

• Cucumber - 1 medium, thinly sliced
• Carrot - 1 medium, julienned
• Red bell pepper - 1, thinly sliced
• Daikon radish - 100 grams, julienned
• Green onions - 2, chopped
• Fresh spinach - 100 grams, roughly chopped
• Sesame seeds - 1 tablespoon, toasted
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Gochugaru (Korean red pepper flakes) - 1 teaspoon
• Maple syrup - 1 teaspoon (optional for sweetness)

Steps

1. In a large mixing bowl, combine the cucumber, carrot, red bell pepper, daikon radish, green onions, and spinach.
2. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochugaru, and maple syrup (if using) until well blended.
3. Pour the dressing over the mixed vegetables and toss gently to combine, ensuring all the veggies are well-coated.
4. Sprinkle the toasted sesame seeds on top and give it a final toss.
5. Serve immediately or let it sit for about 10 minutes to allow the flavors to meld.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of fresh vegetables.
• Low in calories and high in fiber, promoting digestive health.

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