Acorn Jelly Salad recipe - ingredients, nutrition and when to eat it
This salad lightly tosses acorn jelly and lettuce with a savory soy-based dressing.
This salad lightly tosses acorn jelly and lettuce with a savory soy-based dressing. It makes an easy side dish for dinner, and the springy jelly pairs beautifully with the crisp vegetables.
Salads & light · 10 minutes to cook
Nutrition (per 245g serving): 164.5 kcal · protein 3.9g · carbohydrate 23.6g · fat 6.7g · sodium 1327.1mg
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: Pat the acorn jelly thoroughly dry so the dressing doesn’t become watery.
Tips: Instead of stirring vigorously, gently shake the bowl to mix so the jelly keeps its shape.
Tips: Add the lettuce just before eating to preserve its crisp texture.
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Ingredients (1 serving)
- Acorn jelly — 150 g
- Lettuce — 50 g
- Korean seaweed flakes — 2 g
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Sesame seeds — 1 tsp
- Minced garlic — 0.5 tsp
- Green onion — 10 g