Korean Celery Salad recipe - ingredients, nutrition and when to eat it
A spring greens salad made with fragrant Korean celery, perilla seed powder, and a soy sauce dressing.
A spring greens salad made with fragrant Korean celery, perilla seed powder, and a soy sauce dressing. It pairs well with rice for lunch or makes a light dinner.
Salads & light · 10 minutes to cook
Nutrition (per 150.5g serving): 136.4 kcal · protein 5.8g · carbohydrate 12.1g · fat 8.4g · sodium 605.7mg
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: If the Korean celery is very wet, gently pat it dry with a paper towel so the dressing does not become watery.
Tips: Add the perilla seed powder just before serving rather than mixing it in ahead of time to preserve its nutty aroma.
Tips: If the stems are thick, split them lengthwise once to make them easier to eat.
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Ingredients (1 serving)
- Chamnamul (Korean wild parsley) — 2 handful
- Cherry tomatoes — 4 pc
- Perilla seed powder — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Vinegar — 1.5 tsp
- Sesame oil — 1 tsp
- Garlic — 0.5 pc
- Sesame seeds — 0.5 tsp