Sweet Potato Stem Salad recipe - ingredients, nutrition and when to eat it
This light summer salad pairs blanched sweet potato stems with crisp onion and nutty perilla seeds.
This light summer salad pairs blanched sweet potato stems with crisp onion and nutty perilla seeds. Its fresh, savory flavor makes it a nice side for lunch or dinner.
Salads & light · 20 minutes to cook
Nutrition (per 187.8g serving): 130.8 kcal · protein 4g · carbohydrate 11.1g · fat 8.2g · sodium 202.6mg
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: The stems can turn mushy if blanched too long, so start checking the texture after about 3 minutes.
Tips: If the onion tastes too sharp, soak it in cold water for 5 minutes, then drain well.
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Ingredients (1 serving)
- Sweet potato stems — 120 g
- Onion — 0.3 pc
- Perilla seed powder — 1 Tbsp
- Perilla oil — 1 tsp
- Soy sauce — 0.5 tsp
- Garlic — 0.3 tsp
- Sesame seeds — 0.5 tsp