Korean-style Dandelion Salad
Course: Salad
Cuisine: Korean Inspired
Author: Amy Kim | kimchi MOM
- 1 1/2 pounds dandelion leaves washed and rinsed
- 2-3 stalks of green onions sliced thin cross-wise
- 4 cloves of garlic minced
- 3 1/2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoon Korean red pepper powder coarse
- 1 tablespoon toasted sesame seeds crushed
- 2 tablespoons white vinegar
Wash and rinse the leaves thoroughly. Cut into 2-inch sections.
In a small bowl, mix the remaining ingredients for the dressing.
-
In a large bowl, toss the greens with dressing right before serving.
