Wild Water Parsley and Yuzu Salad recipe - ingredients, nutrition and when to eat it
A light spring salad featuring the crisp texture of wild water parsley and the sweet-tart aroma of yuzu marmalade.
A light spring salad featuring the crisp texture of wild water parsley and the sweet-tart aroma of yuzu marmalade. It’s a refreshing choice for lunch or a bright accompaniment to meat dishes.
Salads & light · 15 minutes to cook
Nutrition (per 148g serving): 133.5 kcal · protein 2.3g · carbohydrate 18.2g · fat 6.1g · sodium 359.4mg
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: Shake off excess water from the wild water parsley so the dressing doesn’t become watery.
Tips: Toss it just before serving to preserve its crisp texture.
Tips: Adjust the amount of vinegar little by little depending on how sweet the yuzu marmalade is.
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Ingredients (1 serving)
- Stone water parsley — 80 g
- Onion — 30 g
- Yuzu marmalade — 1 Tbsp
- Vinegar — 2 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.2 tsp