Side Dishes

Fresh Ginseng & Pear Salad with Yuzu Jujube Dressing

Name: Fresh Ginseng & Pear Salad with Yuzu Jujube Dressing
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 10 g Fresh ginseng; 20 g Korean pear; 20 g Cucumber; 20 g Celery; 1 g Jujube; 10 g Yuzu marmalade (yuja-cheong); 0.5 g Salt; 2 g Vinegar; 2 g Honey

수삼 냉채

Thin slices of fresh ginseng, Asian pear, cucumber and celery crisped in cold water, then tossed with a dressing of chopped jujube, yuzu syrup, vinegar and honey. The fragrant yuzu syrup masks the low salt level.

Fresh Ginseng & Pear Salad with Yuzu Jujube Dressing

20mPrep

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

Fresh Ginseng (Susam)Fresh Korean ginseng for soups, honey and fritters
Korean Pear (Bae)Juicy Asian pear — fruit, tenderizer and sweetener
Jujube (Daechu)Sweet red dates for teas, rice cakes and soups 🛒 Shop on Amazon
Yuja-cheong (Yuzu Marmalade)Fragrant citron preserve for tea and dressings 🛒 Shop on Amazon
Korean VinegarsBrown rice, persimmon and fruit vinegars for dressings and pickles 🛒 Shop on Amazon

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📝 Step-by-Step Instructions

Wash the ginseng, trim the fine roots and slice thinly lengthwise.

Fresh Ginseng & Pear Salad with Yuzu Jujube Dressing — step 1

Slice the pear, cucumber and celery thinly into 1.5×7 cm pieces.

Fresh Ginseng & Pear Salad with Yuzu Jujube Dressing — step 2

Finely chop the jujube and yuzu peel.

Fresh Ginseng & Pear Salad with Yuzu Jujube Dressing — step 3

Soak the ginseng, cucumber, pear and celery in cold water to crisp.

Fresh Ginseng & Pear Salad with Yuzu Jujube Dressing — step 4

Mix the jujube, yuzu marmalade, salt, vinegar and honey into a dressing.

Fresh Ginseng & Pear Salad with Yuzu Jujube Dressing — step 5

Drain the vegetables, pat dry and toss lightly with the dressing.

Fresh Ginseng & Pear Salad with Yuzu Jujube Dressing — step 6

📊 Nutrition Facts (per serving)

38.4Calories (kcal)

9.6 gCarbs

1.4 gProtein

0.2 gFat

202 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.