Spring Cabbage Yuzu Salad recipe - ingredients, nutrition and when to eat it
A fresh salad of spring cabbage topped with pear and nuts, served with a yuzu marmalade dressing.
A fresh salad of spring cabbage topped with pear and nuts, served with a yuzu marmalade dressing. The tangy-sweet yuzu aroma pairs well with the crisp cabbage, making it a good choice for a light lunch or a side at dinner.
Salads & light · 10 minutes to cook
Nutrition (per 190g serving): 215.4 kcal · protein 3.5g · carbohydrate 26.5g · fat 11.6g · sodium 28.2mg
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: Drain the spring cabbage well so the dressing doesn’t get diluted.
Tips: Slice the pear just before serving to preserve its color and crisp texture.
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Ingredients (1 serving)
- Spring cabbage — 80 g
- Pear — 0.3 pc
- Yuja syrup — 1 Tbsp
- Olive oil — 1 tsp
- Vinegar — 1 tsp
- Walnuts — 1 Tbsp
- Toasted sesame seeds — 0.5 tsp