Amaranth Greens Salad recipe - ingredients, nutrition and when to eat it
This summer salad lightly tosses amaranth greens and cucumber in a doenjang-vinegar dressing.
This summer salad lightly tosses amaranth greens and cucumber in a doenjang-vinegar dressing. Soft greens, crisp cucumber, and tangy, savory dressing make a refreshing side for hot days.
Salads & light · 12 minutes to cook
Nutrition (per 228g serving): 92.2 kcal · protein 4.8g · carbohydrate 8.7g · fat 5.3g · sodium 461.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Amaranth greens can turn mushy if overcooked, so blanch them just until the stems soften.
Tips: If the cucumber releases a lot of water, gently blot the slices with a paper towel to keep the dressing from getting watery.
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Ingredients (1 serving)
- Amaranth greens — 100 g
- Cucumber — 0.5 pc
- Doenjang (Korean soybean paste) — 1 tsp
- Vinegar — 1 Tbsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Garlic — 0.3 clove