Korean Style Chrysanthemum Salad

A healthy Korean side-dish to add balance to your meal.

Cooking time

10min+

Calories

169kcal

Sodium

600mg

Nutrition facts are for one serving.
Time to cool is not included in the cooking time.
Nutrition and sodium values are for consumption of 80% of (A).

Ingredients(Servings: 10)

Directions

Lightly boil the pork, remove, leave to cool then cut into thin strips.
Gather the chrysanthemum leaves together and dip in ice water and then drain once slightly crispy. Slice the Japanese long onion into ultra-thin strips.
Mix (A) in a bowl forming the dressing. Add in (1) and (2) and mix evenly. Arrange in a bowl and top with the onion strips.

Cooking Basics

Japanese long onion - julienned ultra-fine

In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.

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