Acorn Jelly and Vegetable Salad recipe - ingredients, nutrition and when to eat it
This salad combines springy acorn jelly with lettuce, cucumber, and carrot, tossed in a seasoned dressing.
This salad combines springy acorn jelly with lettuce, cucumber, and carrot, tossed in a seasoned dressing. It is tangy with a gentle kick, making it appetizing and well suited to a spring or summer lunch.
Vegetables · 10 minutes to cook
Tips: After adding the dressing, gently mix with your hands or a wide spatula so the jelly does not break apart.
Tips: If the jelly is cold and firm, soak it in warm water for 1–2 minutes, then drain it before using.
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Ingredients (1 serving)
- Acorn jelly — 150 g
- Lettuce — 3 sheet
- Cucumber — 0.3 pc
- Carrot — 0.1 pc
- Soy sauce — 1 tsp
- Vinegar — 1 Tbsp
- Korean chili flakes — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Garlic — 0.3 tsp
- Sugar — 0.5 tsp