Korean Melon Cucumber Perilla Salad
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Crisp, honey-sweet chamoe (yellow Korean melon) and cucumber make a cold summer salad dressed with ground perilla seeds.
Read more
The perilla powder thickens the lemon dressing and gives it a nutty, almost toasty depth, a flavor Koreans know from perilla noodle soups. Shredded perilla leaves go in last for a second, fresher layer of the same plant, and the melon tastes sweeter the colder it is.
Ingredients
Instructions
- 1
Halve 300 g chamae and scoop out the seeds with a spoon.
Slice into 1 cm half-moon pieces.
- 2
Slice 180 g cucumber diagonally 0.5 cm thick.
Slice 60 g red onion as thin as possible and soak in cold water for 5 minutes to reduce sharpness. Drain well.
- 3
Stack and roll 10 perilla leaves tightly, then chiffonade into 0.3 cm strips.
Place chamae, cucumber, and drained onion in a large bowl and toss lightly.
- 4
Whisk 1.5 tbsp lemon juice, 1 tbsp olive oil, 1 tsp honey, 1/4 tsp salt, a pinch of pepper, and 1.5 tbsp ground perilla into a thick, creamy dressing.
- 5
Toss the vegetables with the dressing, then add the chiffonade perilla and fold once more.
Adding perilla last preserves its fresh fragrance.
- 6
Chill in the refrigerator for 10 minutes and serve immediately.
The chamae sweetness comes through more clearly when cold.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Bomdong Strawberry Doenjang Salad
cucumber, red onion
Chicken Gyro
cucumber, red onion
Israeli Salad
cucumber, red onion