Acorn Jelly and Vegetable Salad with Perilla Oil recipe - ingredients, nutrition and when to eat it
This salad combines acorn jelly with cucumber and lettuce, tossed with perilla oil and seaweed flakes for a savory finish.
This salad combines acorn jelly with cucumber and lettuce, tossed with perilla oil and seaweed flakes for a savory finish. Tender, springy jelly and crisp vegetables make it a lovely light lunch or dinner side.
Salads & light · 10 minutes to cook
Tips: Mix the dressing first, then gently toss the ingredients with your fingertips so the jelly doesn’t break apart.
Tips: Shake off the water from the cucumber and lettuce well so the perilla oil dressing doesn’t get watery.
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Ingredients (1 serving)
- Acorn jelly — 150 g
- Cucumber — 0.3 pc
- Lettuce — 3 sheet
- Perilla oil — 1 Tbsp
- Seaweed flakes — 1 Tbsp
- Soy sauce — 1 tsp
- Sesame seeds — 1 tsp