Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Korean Edible Flower & Leafy Greens Salad with Soy Dressing
A refreshing Korean-inspired cold salad featuring delicate edible flowers and fresh leaves tossed with a simple soy-based dressing. This light and elegant dish is perfect as a side dish or light appetizer, ready in just 15 minutes.
10 min
Easy
2 servings
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Taste Profile
Sweet2/10
Salty6/10
Sour0/10
Umami5/10
Spicy1/10
🥄 Texture
Crisp, chilled bite from the mixed leaves and ice gives an immediate crunchy freshness, while the edible flower petals are delicate and tender, almost silky. A light coating of sesame oil adds a subtle slickness and mouth-coating richness without weighing the salad down.
👃 Aroma
Savory soy notes and warm, toasty sesame dominate the aroma, backed by fresh green, herbaceous scents from the leaves. Faint floral perfume from the edible flowers provides a light sweet-fruity lift that brightens the overall bouquet.
🍷 Pairs Well With
Chilled green tea or Korean boricha, or a crisp unoaked white wine like Sauvignon Blanc; alternatively sparkling water with a lemon twist for a nonalcoholic option.
🥗 Side Dishes
Grilled or pan-seared fish (mackerel or salmon), steamed rice with a few Korean banchan (kimchi, seasoned namul), or light options like pajeon (scallion pancake) or chilled soft tofu (dubu) to complement the salad.
Ingredients(7 items)
- 12 cups fresh edible flowers (such as nasturtiums, pansies, or chrysanthemums)
- 23 cups mixed fresh leaves (such as lettuce, spinach, or Korean perilla leaves)
- 33 tablespoons soy sauce
- 41 tablespoon sesame oil
- 51 teaspoon sugar
- 61 cup ice cubes
- 7Salt and pepper to taste
Nutrition Information(per serving)
95
Calories
3g
Protein
8g
Carbs
7g
Fat
Instructions
- 1
Gently rinse the edible flowers and fresh leaves under cool water, then pat them dry with a clean paper towel or cloth. Be careful not to bruise the delicate flowers.
- 2
In a small bowl, mix together the soy sauce, sesame oil, and sugar to create the dressing. Stir well until the sugar dissolves completely.
- 3
Place the ice cubes in a large serving bowl to keep the salad cold. Arrange the fresh leaves on top of the ice, then gently place the edible flowers on top.
- 4
Pour the soy dressing over the salad just before serving. Toss gently with your hands or two spoons to coat everything evenly.
- 5
Taste the salad and add a pinch of salt and pepper if needed. Serve immediately while the salad is cold and crisp.
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