Spring Cabbage and Oyster Salad recipe - ingredients, nutrition and when to eat it
This salad tosses spring cabbage and fresh oysters with radish and pear in a tangy, lightly spicy chojang dressing.
This salad tosses spring cabbage and fresh oysters with radish and pear in a tangy, lightly spicy chojang dressing. The crisp cabbage pairs beautifully with the oysters’ fresh, briny flavor, making it a refreshing side for a winter lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 255g serving): 170.7 kcal · protein 10.9g · carbohydrate 23.2g · fat 3.6g · sodium 781mg
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: Add the oysters just before serving to keep the salad from getting watery and preserve their texture.
Tips: Drain the spring cabbage and oysters well so the dressing doesn’t get diluted.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Spring Cabbage — 70 g
- Fresh Oysters — 80 g
- Radish — 30 g
- Pear — 40 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Toasted Sesame Seeds — 1 tsp