This bright, balanced salad pairs perfectly with grilled meats, rice, and veggies. Yields 6-8 servings. Check out the tutorial from Tony Scherber of TonzKitchen on Instagram!
Sangchu-geotjeori (Korean lettuce salad)
By Tony Scherber
Ingredients
- 1 bag of “kitchen sink” salad mix (from Burning River Farm)
- ½ C carrots, julienned (from Prairie Hollow Farms)
- ¼ C radishes, julienned (from Dawn2Dusk Farm)
- ¼ C garlic chives, chopped into 1 inch pieces (from Bean Market)
- ¾ C green onions, chopped into 1 inch pieces (from Kisheri Farms)
- ½ C vidalia onion, thinly sliced
- ½ C kohlrabi, julienned (from Enchanted Gardens)
- 2 TB sesame seeds
- NOTE: make this vegetarian by substituting fish sauce with equal parts soy sauce/pinch of salt
To make the dressing:
- 2 TB garlic shallot oil (Jonmat from TonzKitchen)
- 2 tsp “Falsedragon” honey (from Ames Farm)
- 2 TB rice wine vinegar
- 1 TB sesame oil
- 1 tsp fish sauce
- 2 TB soy sauce
- 2 TB gochugaru, or more to taste
Instructions
Prep the Veggies: Wash, peel, and julienne/cut all vegetables. Set aside.
Make the Dressing: In a large bowl, whisk together garlic shallot oil, honey, rice wine vinegar, sesame oil, fish sauce, and gochugaru.
Toss the Veggies: Add your prepared carrots, radishes, garlic chives, green onions, onion, and kohlrabi to the dressing. Toss well to coat.
Add Greens: Add mixed greens to the bowl. Toss everything together with sesame seeds. Optional: chop the kohlrabi leaves and add at this time
Finish & Serve: Sprinkle extra sesame seeds and a pinch of gochugaru on top, if desired. Serve immediately. This bright, balanced salad pairs perfectly with grilled meats, rice, and veggies.
