Taro Stem Salad recipe - ingredients, nutrition and when to eat it
A salad of blanched taro stems tossed with crisp vegetables and perilla seeds for a smooth, nutty flavor.
A salad of blanched taro stems tossed with crisp vegetables and perilla seeds for a smooth, nutty flavor. It makes a lovely fall side dish and is perfect for a light lunch or dinner with rice.
Salads & light · 15 minutes to cook
Nutrition (per 251g serving): 161.3 kcal · protein 5.2g · carbohydrate 15.5g · fat 9.7g · sodium 650.6mg
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: Squeeze the taro stems thoroughly so the dressing does not become watery.
Tips: Add the ground perilla seeds just before serving to bring out their nutty aroma.
Tips: If the taro stems are tough, rinse them in cold water after blanching and cut them short against the fibers.
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Ingredients (1 serving)
- Blanched taro stems — 120 g
- Cucumber — 0.5 pc
- Carrot — 0.3 pc
- Onion — 0.1 pc
- Perilla seed powder — 1 Tbsp
- Perilla oil — 1 tsp
- Soy sauce — 0.5 Tbsp
- Vinegar — 0.5 Tbsp
- Garlic — 1 pc
- Sesame seeds — 0.5 tsp