Korean Parsley and Shrimp Salad recipe - ingredients, nutrition and when to eat it
This spring salad tosses briefly blanched Korean parsley and plump shrimp with a tangy dressing.
This spring salad tosses briefly blanched Korean parsley and plump shrimp with a tangy dressing. The herb’s fragrant, pleasantly bitter flavor makes a refreshing lunch or dinner side.
Salads & light · 15 minutes to cook
Tips: Blanch the Korean parsley briefly, as cooking it too long dulls its aroma and texture.
Tips: Shrimp cooking time varies with size. Remove them as soon as they turn opaque all the way through.
Tips: Add the dressing a little at a time, adjusting the seasoning and tang to taste.
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Ingredients (1 serving)
- Bangpung greens (silvery wormwood) — 80 g
- Shrimp — 80 g
- Korean chili paste — 0.5 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.3 tsp