Korean Pickled Vegetable Salad

Korean Pickled Vegetable Salad is a vibrant and tangy dish that combines a variety of fresh vegetables, all marinated in a zesty dressing that brings out their natural flavors. This vegan salad is not only refreshing but also packed with nutrients, making it a perfect side dish or a light meal.

Ingredients

• Cucumber - 100 grams, thinly sliced
• Carrot - 50 grams, julienned
• Radish - 50 grams, thinly sliced
• Green onion - 2 stalks, chopped
• Red bell pepper - 50 grams, thinly sliced
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Rice vinegar - 3 tablespoons
• Soy sauce - 1 tablespoon
• Maple syrup - 1 tablespoon
• Sesame oil - 1 teaspoon
• Sesame seeds - 1 teaspoon, toasted
• Salt - to taste

Steps

1. In a mixing bowl, combine the cucumber, carrot, radish, green onion, and red bell pepper.
2. In a separate small bowl, whisk together the garlic, ginger, rice vinegar, soy sauce, maple syrup, sesame oil, and a pinch of salt.
3. Pour the dressing over the vegetables and toss until well coated.
4. Let the salad marinate for at least 10 minutes to allow the flavors to meld.
5. Before serving, sprinkle with toasted sesame seeds.

Nutrition

• Calories: 80
• Protein: 2 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a great option for weight management.

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