Korean Radicchio Salad

This Korean Radicchio Salad combines the bitterness of radicchio with vibrant flavors from Korean ingredients, making it a refreshing, low-carb dish. Perfect for a light meal or as a side, it's both nutritious and satisfying.

Ingredients

• Radicchio - 200 grams, shredded
• Cucumber - 100 grams, julienned
• Carrot - 50 grams, julienned
• Green onion - 2 stalks, chopped
• Sesame oil - 1 tablespoon
• Soy sauce (low sodium) - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Korean red pepper flakes (gochugaru) - 1 teaspoon
• Toasted sesame seeds - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Steps

1. In a large bowl, combine the shredded radicchio, julienned cucumber, and carrot.
2. Add the chopped green onion to the bowl and mix well.
3. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, gochugaru, salt, and pepper to create the dressing.
4. Pour the dressing over the salad and toss gently to combine, ensuring all the vegetables are coated.
5. Sprinkle toasted sesame seeds on top before serving.

Nutrition

• Calories: 120
• Protein: 3 g
• Carbs: 9 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants and vitamins from radicchio and vegetables.
• Low in carbs, making it suitable for a ketogenic diet.

Tags