Korean Melon Cucumber Perilla Salad
Korean melon cucumber perilla salad cuts chamae into half-moons and cucumber on the diagonal, centering the dish on their cool, crisp bite. Red onion is soaked in cold water for five minutes to tame its sharpness, and perilla leaves are rolled and chiffonaded to spread their distinctive fragrance evenly. The dressing combines lemon juice, olive oil, honey, and ground perilla seed, where the perilla's nuttiness and lemon's acidity draw out the melon's clean sweetness. Ground perilla is added just before serving to preserve its toasted aroma, and a 10-minute chill lets fruit juices blend with the dressing into a natural sauce.
Adjust Servings
Instructions
- 1
Remove seeds from chamae and slice into 1 cm half-moons.
- 2
Slice cucumber diagonally and thinly slice red onion; soak onion in cold water for 5 minutes.
- 3
Roll and chiffonade perilla leaves; place melon, cucumber, and drained onion in a large bowl.
- 4
Whisk lemon juice, olive oil, honey, salt, pepper, and ground perilla into a creamy dressing.
- 5
Toss vegetables with dressing, then add perilla leaves and toss once more.
- 6
Chill for 10 minutes in the fridge and serve immediately.
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