Korean Chrysanthemum Greens Salad Recipe

Name: Korean Chrysanthemum Greens Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 bag Chrysanthemum greens; 1 leaf Chinese cabbage (optional); 1 Umeboshi; 1/2 small can Canned tuna; 1 tbsp Sesame oil; 1 tsp Vinegar; 1/2 tsp Soy sauce; 1 Salt, pepper; 6 sheets Nori seaweed; 1 tsp Ground sesame seeds

Servings: persons

1/2 bag Chrysanthemum greens
1 leaf Chinese cabbage (optional)
1 Umeboshi
1/2 small can Canned tuna
1 tbsp Sesame oil
1 tsp Vinegar
1/2 tsp Soy sauce
1 Salt, pepper
6 sheets Nori seaweed
1 tsp Ground sesame seeds

1
Cut the chrysanthemum greens up into 5 cm long pieces, put into a bowl of cold water to crisp.
2
Drain well.
3
Add some finely shredded Chinese cabbage to make it more voluminous.
4
Take the stone out of the umeboshi plum, and chop it up into a paste.
5
Do this on top of a piece of plastic wrap to keep your cutting board clean and to make it easy to transfer.
6
Combine with the ingredients.
7
Pour the combined dressing over the chrysanthemum greens.
8
Right before serving, scatter the ripped up nori seaweed and sesame seeds and mix very well.
9
Adjust the seasoning with salt and pepper and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 bag Chrysanthemum greens, 1 leaf Chinese cabbage (optional), 1 Umeboshi, 1/2 small can Canned tuna, and more.

Yes, Korean Chrysanthemum Greens Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Korean Chrysanthemum Greens Salad

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