Korean Lettuce Salad Recipe
A crisp, bright Korean Lettuce Salad Recipe featuring torn leaf lettuce tossed in a savoury sesame-garlic dressing with a touch of heat — a fast, flavourful banchan-style side that’s perfect for weeknights, BBQs, or light lunches.
Ingredients
- 8 –10 cups torn leaf lettuce butter lettuce, romaine, red leaf, or sangchu
- 2 –3 scallions green onions, thinly sliced
- 1 medium garlic clove finely grated
- 1 –2 tsp gochugaru Korean red pepper flakes or 1 small red chili, finely minced (optional)
- 2 tbsp light soy sauce or tamari for gluten-free
- 1 –1½ tbsp rice vinegar or lemon juice/apple cider vinegar
- 1 –2 tsp granulated sugar or 1 tbsp honey/maple syrup
- 1 –1½ tbsp toasted sesame oil
- 1 tbsp neutral oil canola/vegetable — optional for easier dressing distribution
- 1 tsp fish sauce optional for extra umami; omit for vegan
- 1 –2 tbsp toasted sesame seeds lightly crushed
- Freshly ground black pepper to taste
- Optional add-ins: thin cucumber ribbons matchstick carrots, thinly sliced radish, extra sesame seeds for garnish
Instructions
- Prepare the lettuce: Remove core, separate leaves, rinse in cold water, then thoroughly dry in a salad spinner or by patting with clean towels. Tear leaves by hand into bite-sized pieces to preserve texture.
- Slice scallions: Trim roots and thinly slice on a bias. Set aside.
- Make the dressing: In a small bowl or jar, combine grated garlic, soy sauce, rice vinegar, sugar (or honey), toasted sesame oil, neutral oil (if using), fish sauce (if using), and gochugaru or minced chili. Whisk or shake vigorously until sugar dissolves and the mixture is slightly emulsified. Taste and adjust (more vinegar for brightness, more sesame oil for aroma, more soy/fish sauce for saltiness).
- Toast sesame seeds (if not pre-toasted): In a dry skillet over medium heat, toast seeds for 1–2 minutes until fragrant, stirring constantly. Let cool and lightly crush if desired.
- Toss the salad: Place dried lettuce in a large bowl. Add sliced scallions and most of the sesame seeds. Drizzle about two-thirds of the dressing over the greens (you can add more later). Gently toss with clean hands or tongs, coating leaves evenly without crushing them.
- Taste and finish: Sample a leaf. Add more dressing, a pinch of salt, or black pepper if needed. Finish with a final light drizzle of sesame oil (for aroma) and a sprinkle of remaining sesame seeds.
- Serve immediately: Best served right away so the lettuce keeps its crisp texture. If serving as part of a spread, dress only right before plating.
Notes
- Dryness matters: Make sure lettuce is as dry as possible before dressing — water dilutes the dressing and makes leaves soggy.
- Make-ahead: Dressing keeps refrigerated in a sealed jar for 5–7 days. Re-whisk before using. Do not dress the lettuce more than a few minutes ahead of serving.
- Vegan swap: Omit fish sauce; add ½–1 tsp mushroom soy or a pinch of ground dried mushrooms for extra umami.
- Creamy variation: Stir 1–2 tbsp tahini into the dressing for a rich sesame-creamy version.
- Extra heat: Increase gochugaru or add a drizzle of toasted chili oil.
- Leftover use: If the salad wilts, chop and quickly stir-fry with an egg and rice for a flavourful fried rice-like dish.
- Nutrition tip: Most calories come from sesame oil and seeds. Reduce sesame oil to lower calorie count.
- Troubleshooting: If too salty, add more torn lettuce or a splash of rice vinegar to rebalance. If too sharp, add a little sweetener.