Tossed Salad with Lots of Korean Nori Seaweed

1. 1

   Rip up the lettuce leaves into easy to eat pieces.

2. 2

   Cut up the cucumber into bite-sized pieces.

3. 3

   Mix all the seasoning ingredients together in a bowl, and add the vegetables.

4. 4

   Mix well with your hands so that the vegetables are completely coated with the sauce.

5. 5

   Shred up the Korean nori seaweed with your hands and add to the salad to finish!

6. 6

   This is a spring version of the salad!

7. 7

   I used fresh chrysanthemum greens, fresh Chinese cabbage, and the same seasoning ingredients.

8. 8

   Super yummy!

* Per serving · 4 servings · Values may vary.

No additional tips available.