Chamnamul Salad with Yuzu recipe - ingredients, nutrition and when to eat it
This spring salad lightly tosses chamnamul with yuzu marmalade and vinegar. The bright tartness and fragrant yuzu bring out the herb’s pleasantly bitter notes.
This spring salad lightly tosses chamnamul with yuzu marmalade and vinegar. The bright tartness and fragrant yuzu bring out the herb’s pleasantly bitter notes. It makes a refreshing side to go with lunch or dinner.
Salads & light · 10 minutes to cook
Nutrition (per 110.5g serving): 124.2 kcal · protein 3.7g · carbohydrate 19.8g · fat 4.2g · sodium 6.9mg
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: Shake off the water from the chamnamul well so the dressing doesn’t get diluted.
Tips: Chamnamul wilts quickly, so dress it just before serving.
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Ingredients (1 serving)
- Chamnamul (Korean spring greens) — 80 g
- Yuja syrup — 1 Tbsp
- Vinegar — 1 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 1 tsp