Photo: Korea Ministry of Food and Drug Safety
South KoreaKale and Omija Salad
케일 오미자 샐러드
Side dish
Side dishesCourse
60kcal · per serving
Not spicySpice
🌱 VeganGluten-free
Recipe
Kale and Omija Salad
Not spicyVeganGluten-free
Ingredients Tap an ingredient to check it off
Servings1
Kale salad
- purple rose kale보라로즈케일(3 sheets)15 g
- white rose kale흰로즈케일(3 sheets)15 g
- kale케일(3 sheets)15 g
Omija dressing
- omija (schisandra berry) juice오미자물(1/2 cup)100 g
- rice syrup (yorridang)요리당(1 tbsp)15 g
- vinegar식초(1/2 tsp)2 g
Nutrition per serving
60kcal
13gCarbs
2gProtein
0gFat
80mgSodium
Steps
Translated from the Korean original. Amounts are as in the original recipe.
- Wash the kale thoroughly, cut the leaves into bite-size pieces, and finely chop the stems.
- Mix the omija juice, rice syrup and vinegar.
- Add the chopped kale stems from step 1 to make the dressing.
- Put the kale leaves in a bowl and pour the omija dressing over them.
💡 TipMany ordinary salad dressings contain mayonnaise or other products high in sodium, but a dressing made with the sweet-and-sour taste of omija brings out savory depth without adding salt. Kale is rich in fiber, which lowers blood cholesterol and helps prevent arteriosclerosis.
Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.
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