Yuja-scented Konjac Cold Salad (Konjac Naengchae)

Steps

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

1. Mix the yuja marmalade, lemon juice, canola oil and white pepper to make the yuja dressing.
2. Blanch the konjac noodles in boiling water, rinse in cold water, and drain. Cut the cucumber, apple, carrot and red bell pepper into thin 4cm-long strips.
3. Toss the konjac noodles, cucumber, apple, carrot and red bell pepper with the yuja dressing.