Simple and Refreshing Potato Julienne Salad
Summer Potato Dish: Diet-Friendly Side, Temple Food Style Potato Julienne Salad
This temple-style potato julienne salad features a clean taste, achieved with just a few simple seasonings that highlight the potato’s natural flavor. Instead of frying, the potatoes are boiled and then seasoned, resulting in a light and refreshing dish that’s not greasy even when eaten in large quantities. It’s an excellent choice for a diet side dish or a healthy accompaniment.
Main Ingredients- 2 Potatoes
- 2 Mini Bell Peppers (use a variety of colors for visual appeal)
- 20g Red Cabbage (about 1/4 cup)
- 1 Tbsp Coarse Salt (for boiling potatoes)
Seasoning Ingredients- 0.5 Tbsp Soy Sauce (or Korean soup soy sauce; adjust if using traditional Korean soy sauce)
- 1 Tbsp Plum Extract (adjust sweetness to your preference)
- 0.5 Tbsp Gochugaru (Korean chili flakes; adjust spiciness to taste)
- 0.5 Tbsp Sesame Seeds or Crushed Sesame Seeds
- 0.5 Tbsp Soy Sauce (or Korean soup soy sauce; adjust if using traditional Korean soy sauce)
- 1 Tbsp Plum Extract (adjust sweetness to your preference)
- 0.5 Tbsp Gochugaru (Korean chili flakes; adjust spiciness to taste)
- 0.5 Tbsp Sesame Seeds or Crushed Sesame Seeds
Cooking Instructions
Step 1
First, wash all the ingredients thoroughly and prepare them. Careful preparation is the start of a delicious dish.
Step 2
Peel the potatoes, wash them, and then julienne them into strips about 0.3 cm thick. Avoid cutting them too thinly, as uniform thickness ensures even cooking and a pleasant texture.
Step 3
Remove the seeds from the mini bell peppers and julienne them thinly. Similarly, thinly julienne the red cabbage. Adding colorful vegetables will make the dish visually appealing.
Step 4
Bring a pot of water to a boil, add 1 tablespoon of coarse salt to season the water. Once boiling, add the julienned potatoes and blanch them for about 3 minutes. Be careful not to overcook them, as they can become mushy.
Step 5
Immediately drain the blanched potato juliennes and rinse them briefly under cold water to cool them down. Then, drain them thoroughly in a colander. Any remaining water can make the salad watery, so you can gently press them with paper towels to remove excess moisture.
Step 6
In a large bowl, combine the drained potato juliennes with the julienned mini bell peppers and red cabbage.
Step 7
Add the prepared seasoning ingredients: 0.5 Tbsp soy sauce, 1 Tbsp plum extract, 0.5 Tbsp gochugaru, and 0.5 Tbsp sesame seeds.
Step 8
If you desire a richer flavor, feel free to adjust the amount of soy sauce or plum extract according to your preference. Adding a small amount of minced garlic can also enhance the umami flavor, so consider this. (Note: Traditional temple food often omits garlic and green onions.)
Step 9
Gently toss everything together, being careful not to break the potato juliennes, until well combined. Toss lightly to avoid tangling the vegetables. Your delicious potato julienne salad is ready!
