Buckwheat Noodle Salad with Perilla recipe - ingredients, nutrition and when to eat it
This salad combines buckwheat noodles with vegetables like cucumber and lettuce, tossed in a perilla seed dressing.
This salad combines buckwheat noodles with vegetables like cucumber and lettuce, tossed in a perilla seed dressing. The mild flavor of buckwheat pairs with the rich nuttiness of perilla and the bright tang of vinegar. It makes a light lunch on a hot day.
Salads & light · 15 minutes to cook
Nutrition (per 315g serving): 302 kcal · protein 8.8g · carbohydrate 47.6g · fat 8.5g · sodium 461.6mg
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: Rinse the noodles thoroughly in cold water so they stay fresh and don’t stick together.
Tips: Shake the vegetables dry so they don’t water down the dressing.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 150 g
- Lettuce — 2 sheet
- Cucumber — 0.5 pc
- Perilla seed powder — 1 Tbsp
- Perilla oil — 1 tsp
- Vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp