Wombok Salad in Gochujang Vinaigrette
A flavourful and nutritious salad that can help reduce inflammation
Equipment
- 2 Mixing bowls
- 1 Salad Tongs
- 1 veggie washer
Ingredients
Gochujang Vinaigrette
- 1/4 cup chives and spring onion mixed
- 2 tbsp homemade low-gi gochujang see here
- 2 tbsp soy sauce low-sodium
- 4 tsp rice vinegar no added sugar
- 1 tsp maple syrup or agave agave has a lower GI
- 1 tsp garlic (minced)
- 2 tbsp sesame oil pure
- 1/2 tsp white sesame seeds organic
Salad
- 150-170 grams Wombok chopped
Instructions
- Wash and rinse the Wombok and lettuce using my veggie washer
- Semi dry the leaves using my salad spinner
- Mix all the ingredients for the dressing in a small bowl and set aside
- Place the Wombok and lettuce in a large mixing bowl, and pour half the dressing over it
- Gently toss the salad to combine the dressing
- Right before serving, pour the remaining dressing and toss again.
- Garnish with gochugaru, black and white sesame seeds
- Serve at room temperature or cold
Notes
If you add all the dressing at once, the salad may get soggy. Ensure your salad leaves are dry before pouring the sauce. You can store this salad overnight in the fridge.