Ready to elevate your salad game in just 15 minutes? This Korean-style Lettuce and Chive Salad is an absolute flavor explosion that will become your new favorite side dish. In Korea, seasoned chives are often served as a standalone *banchan* (side dish), but I love the fresh contrast of tossing them with a bed of crisp, tender lettuce. The dressing is the star: a perfect balance of nutty sesame oil, savory soy sauce, a kick of heat from red pepper flakes, and a hint of sweetness. It’s incredibly simple to make and pairs beautifully with almost any East Asian-inspired meal.
Ingredients
• 2 tablespoons dark sesame oil
• 1/2 teaspoon gochugaru Korean red pepper flakes, or to taste
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/2 teaspoon minced garlic
• 1 teaspoon sugar
• 8 ounces / 225g chives, about 2 large bunches
• 4 cups tender lettuce or mixed greens
• 1 tablespoon toasted sesame seeds, for garnish
Instructions
1. Prepare the Dressing: In a small bowl, whisk together the dark sesame oil, red pepper flakes, soy sauce, rice vinegar, minced garlic, sugar, and 1 tablespoon of water until the sugar is dissolved. Set aside.
2. Prep the Greens: Thoroughly wash and dry the chives and lettuce. Cut the chives into 1- to 2-inch lengths.
3. Combine and Serve: In a large salad bowl, combine the chopped chives and the lettuce. Pour the prepared dressing over the greens and toss gently to coat everything evenly. Garnish with toasted sesame seeds and serve immediately for the best texture.
Nutritional Information
• Disclaimer: The following is an estimate per serving, based on 4 servings.
• Calories: 115 kcal
• Carbohydrates: 6g
• Protein: 3g
• Fat: 9g
• Sodium: 520mg
Pro Tips
• For The Best Salad
• For a more authentic flavor, use Korean chives, known as *buchu*, which are flatter and have a stronger garlic-onion taste.
• The dressing can be made up to a week in advance. Store it in an airtight container in the refrigerator and shake well before using.
• Don’t dress the salad until you are ready to serve. The delicate lettuce will wilt quickly once the dressing is added.
• For a unique twist, try the traditional variation with perilla (shiso) leaves. Simply steam the leaves, shock them in ice water, drain well, and toss with the dressing.
FAQ
Q: How can I add protein to this vegetarian Korean salad
A: To make this a more substantial vegetarian dish, add pan-fried tofu cubes, shelled edamame, or a sprinkle of chopped peanuts. These additions will complement the savory and nutty flavors of the dressing while boosting the protein content.
Q: Is this Korean chive salad recipe gluten-free
A: This salad can easily be made gluten-free. Simply substitute the regular soy sauce with an equal amount of tamari or a certified gluten-free soy sauce. All other ingredients in the recipe are naturally gluten-free.
Q: Can I prepare this salad ahead for a vegetarian meal prep
A: Yes, you can prep the components separately. The dressing can be made up to a week in advance and stored in the fridge. You can also wash and chop the chives and lettuce ahead of time. For the best texture, store the greens and dressing separately and only toss them together right before serving.
Q: What vegetarian main dishes pair well with this salad
A: This salad is a fantastic side for many vegetarian Korean meals. Serve it alongside vegetable bibimbap, tofu bulgogi, kimchi fried rice, or savory Korean pancakes (pajeon) for a complete and flavorful meatless feast.
