For many years Korean salads weren't exactly, light, healthy dishes. The melange of fruits and vegetables, no matter how fresh, would always be covered in a thick, lumpy layer of mayonnaise. But sometime in the '90s, the tide seemed to change: the salad dressings got lighter (way lighter!) but the nuts and fruits stayed behind. This list includes both modern and traditional Korean salads, but in all of them the fresh, natural ingredients are the stars of the show.
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Salad with Garlic and Yogurt Dressing
This vegetable salad has a lot of peppery notes and crunch and is perfect topped with a smooth yogurt and garlic dressing.
02 of 06
Korean Soba Salad (Jaengban Gooksu)
Jaengban Gooksu, a Korean soba noodle salad, is good with a variety of vegetables and meat. You can add chicken, beef, or pork for a hearty dish and seasonal vegetables for a fresh and light meal. This soba salad recipe also has a dressing based on chicken broth, so it's very light and healthy. I usually use peppers, cucumbers, Asian pear, radishes, and red onion, but almost any vegetables will work in this dish.
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Shrimp and Linguine Salad with Spicy Korean DressingBright and fresh, this shrimp salad is packed with vegetables and topped with a spicy-sweet dressing. You can increase the amount of pasta and shrimp if you want to serve this as a full meal.
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Korean Salad with Apples, Nuts, and Frozen Grapes
This green salad has a Korean dressing that is tart and slightly spicy, and the apples, nuts, and frozen grapes give different flavors and textures to every bite. You can make many versions of this salad with different fruits and nuts, but the Korean dressing always makes it irresistible.Continue to 5 of 6 below.
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This spicy seafood salad features a spicy Korean dressing for both the seafood and the greens. I usually make it with shrimp and squid because they are favorites in my household, but it is also very good with abalone, scallops, tuna, or a variety of different seafoods. The Korean love affair with chili peppers is well known, so it should be no surprise that we even manage to add chili spice to Western-style dishes like tossed salads.
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This is an easy Korean 'salad' that can be made with Western cabbage (yang baechu). These days, now that you can easily find bagged coleslaw in grocery stores, this Korean coleslaw is easy to make. There's no mayo, so this coleslaw is light and pairs well with both picnic food and Korean meals.