Mung Bean Jelly and Vegetable Salad recipe - ingredients, nutrition and when to eat it
This salad combines soft, springy mung bean jelly with cucumber and carrot, tossed in a soy sauce dressing.
This salad combines soft, springy mung bean jelly with cucumber and carrot, tossed in a soy sauce dressing. It is light and refreshing, making it a good accompaniment for lunch or dinner on a hot day.
Vegetables · 15 minutes to cook
Nutrition (per 235g serving): 129.8 kcal · protein 2.9g · carbohydrate 16.1g · fat 6.7g · sodium 462mg
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: Mung bean jelly can break apart if mixed roughly, so gently fold it from the bottom up with a wide spatula.
Tips: Add the shredded roasted seaweed just before serving to keep its crisp aroma.
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Ingredients (1 serving)
- Mung bean jelly — 150 g
- Cucumber — 0.3 pc
- Carrot — 0.1 pc
- Crushed roasted seaweed — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Green onion — 0.1 pc