Photo: Korea Ministry of Food and Drug Safety

Dandelion Salad

Name: Dandelion Salad
Cuisine: South Korea
Ingredients: 40 g ●Main ingredients: dandelion leaves; 5 g beet (1 tsp); 40 g orange (peel) (peel); 20 g ●Dressing: soy sauce (1⅓ tbsp); 10 g minced red chili pepper (1 pc); 60 g lemon juice (4 tbsp); 6 g sugar (1 tsp)

민들레 샐러드

Side dish

Side dishesCourse

54kcal · per serving

1/5Spice

🌱 Vegan

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Recipe

Dandelion Salad

🌶 Spicy 1/5VeganContains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

●Main ingredients: dandelion leaves●주재료 : 민들레 잎
40 g
beet비트(1 tsp)
5 g
orange (peel)오렌지(껍질)(peel)
40 g
●Dressing: soy sauce●드레싱 : 간장(1⅓ tbsp)
20 g
minced red chili pepper다진 홍고추(1 pc)
10 g
lemon juice레몬즙(4 tbsp)
60 g
sugar설탕(1 tsp)
6 g

Nutrition per serving

54kcal

10.9gCarbs

2.4gProtein

0gFat

874.2mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Mix the soy sauce, lemon juice, sugar and minced red chili pepper to make the dressing.
Cut the dandelion leaves into 4×4cm pieces, julienne the beet, and soak it in water to draw out the color.
Wash the orange, peel off only the zest, and julienne it. Mix the dandelion leaves, beet and orange peel, put on a plate, and serve with the dressing.

💡 TipThe soy sauce is diluted with drinking water to lower its saltiness and emphasize the freshness of lemon.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.