Buckwheat Jelly Salad recipe - ingredients, nutrition and when to eat it
This salad pairs springy buckwheat jelly with crisp lettuce and cucumber, dressed with soy sauce and crumbled seaweed.
This salad pairs springy buckwheat jelly with crisp lettuce and cucumber, dressed with soy sauce and crumbled seaweed. Light and refreshing, it makes a lovely side for lunch or dinner.
Salads & light · 10 minutes to cook
Tips: Buckwheat jelly breaks easily, so add the dressing just before serving and mix gently.
Tips: Pat the cucumber and lettuce dry so the dressing doesn’t get watery.
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Ingredients (1 serving)
- Buckwheat jelly — 180 g
- Lettuce — 4 sheet
- Cucumber — 0.5 pc
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Crumbled seaweed — 1 Tbsp