Oyster, Water Parsley, and Napa Cabbage Salad recipe - ingredients, nutrition and when to eat it
This winter salad brings together briny oysters, crisp napa cabbage, and fragrant water parsley, lightly tossed with gochujang dressing.
This winter salad brings together briny oysters, crisp napa cabbage, and fragrant water parsley, lightly tossed with gochujang dressing. The tangy-sweet dressing whets the appetite, making it a fresh side for lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 262.5g serving): 185.6 kcal · protein 13.3g · carbohydrate 22.7g · fat 4.1g · sodium 944.2mg
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: Rinse the oysters gently in cold water; washing them for too long or rubbing them hard can damage the flesh.
Tips: Drain the vegetables well and toss everything just before serving to keep them crisp.
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Ingredients (1 serving)
- Raw oysters — 100 g
- Water parsley — 50 g
- Napa cabbage — 70 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Minced garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp