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Korean Chrysanthemum Greens Salad

Korean Chrysanthemum Greens Salad

The fragrance of the chrysanthemum greens with the sesame oil is irresistible! This salad is seasoned with nori seaweed and tart umeboshi. Even if you're not a fan of chrysanthemum greens, the salad is mild and easy to eat.

Ingredients: 2 generous servings

Chrysanthemum greens
1/2 bag
Chinese cabbage (optional)
1 leaf
● Umeboshi
1
● Canned tuna
1/2 small can (40g)
● Sesame oil
1 tablespoon
● Vinegar
1 teaspoon
● Soy sauce
1/2 teaspoon
Salt, pepper
to taste
Nori seaweed
5~6 sheets
Ground sesame seeds
1 teaspoon

Steps

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

Story Behind this Recipe

I have recently taken to raw chrysanthemum greens and Chinese cabbage, both of which are usually served cooked. I saw a recipe for chrysanthemum greens and octopus with an umeboshi sauce in a magazine, tried it out and loved it! But octopus is expensive, so I came up with this recipe for a refreshing, everyday salad with nori seaweed for flavor. It's great in the summer, but chrysanthemum green leaves are more tender during their peak season, which is winter.