Korean Salad Bowl with Sesame Dressing
Why this recipe works
- Fast assembly: Thinly sliced vegetables and a whisked dressing make the bowl ready in minutes without any cooking.
- Balanced dressing: Rice vinegar brings brightness, soy sauce adds savoury depth, and maple syrup rounds out the sharp edges.
- Clean crunch: Romaine, cucumber, carrot and radish give the salad a refreshing texture that works best when dressed just before serving.
Get the most out of this recipe
Texture tips
- Dry the leaves well: Excess water on the romaine will thin the dressing and make the salad soften faster.
- Slice the vegetables finely: Thin radish, cucumber and carrot give a more even bite and keep the bowl light rather than bulky.
Ingredient notes
- Use toasted sesame oil: Toasted sesame oil gives the dressing its rounded, nutty aroma; untoasted sesame oil will taste much milder.
- Balance to taste: If the dressing tastes too sharp, add a little more sweetness; if it tastes flat, add a splash more vinegar.
Make-ahead tips
- Keep dressing separate: Prepare the vegetables and dressing ahead, but store them separately and toss only when ready to serve.
- Best eaten fresh: The salad is at its crispest straight after dressing; once mixed, the leaves will gradually soften.
Equipment you'll need
Ingredients
Instructions
- Wash and dry the romaine lettuce, then tear into bite-sized pieces and divide between two bowls. Slice the cucumber into thin half-moons, cut the carrot into fine matchsticks, and thinly slice the radish. Arrange the vegetables over the lettuce.
- Finely grate the garlic into a small bowl. Add the light soy sauce, rice vinegar, maple syrup and toasted sesame oil, then whisk until glossy and well combined.
- Drizzle the dressing over the salad and toss gently to coat. Sprinkle with the roasted sesame seeds and serve straight away.
Recipe notes
Tips
- For the crispest bowl, dry the romaine lettuce thoroughly so the dressing clings rather than diluting.
- Slice the radish as thinly as you can for a clean crunch and a more even bite.
- If serving to anyone who is pregnant, elderly, or immunocompromised, use pasteurised light soy sauce and wash the vegetables carefully.
Substitutions
- Replace maple syrup with agave syrup for a similar sweetness.
- Replace rice vinegar with apple-cider-vinegar for a slightly fruitier tang.
Storage
- Refrigerate up to 1 days
- Best eaten straight away. If needed, keep the salad and dressing separate in the fridge and toss just before serving; the leaves will soften once dressed.
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Recipe overview
- Servings: 2 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: Korean
-
Allergens:
Sesame Soybeans
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