Korean Squash Salad

Korean Squash Salad is a refreshing and vibrant dish that combines the sweetness of squash with bold Korean flavors. This keto-friendly salad is perfect as a light meal or a side dish, packed with nutrients and crunch.

Ingredients

• Zucchini - 200 grams
• Yellow squash - 200 grams
• Sesame oil - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Soy sauce (or tamari for gluten-free) - 1 tablespoon
• Garlic - 1 clove, minced
• Red pepper flakes - 1 teaspoon
• Green onions - 2 tablespoons, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Wash and slice the zucchini and yellow squash into thin, matchstick-sized pieces.
2. In a large bowl, combine the sesame oil, rice vinegar, soy sauce, minced garlic, red pepper flakes, salt, and black pepper to create the dressing.
3. Add the sliced zucchini and yellow squash to the bowl with the dressing and toss until well coated.
4. Let the salad marinate for about 5 minutes to enhance the flavors.
5. Before serving, sprinkle chopped green onions and sesame seeds on top for garnish.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Low in calories and high in fiber, aiding in weight management.
• Rich in vitamins and minerals, supporting overall health.

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