Refreshing Water Parsley Salad with Vinegar Dressing
Detoxify with Aromatic Water Parsley Salad – Great for Spring!
Water parsley harvested in spring is exceptionally tender and fragrant. This recipe combines it with a sweet and tangy dressing, perfect for stimulating your appetite and promoting well-being. The dressing, based on gochujang (Korean chili paste) and vinegar, enhances the fresh flavor of the water parsley, making it a delightful dish to enjoy, especially when you need an energy boost. This water parsley salad is excellent for detoxification and combating spring fatigue.
Main Ingredients- Water Parsley (Mina-ri) 400g (cleaned and trimmed)
- Green Chili Pepper 1 (seeds removed, thinly sliced)
- Red Chili Pepper 1 (seeds removed, thinly sliced)
- Green Onion 1 stalk (white part, thinly sliced diagonally)
- Onion 1/2 (thinly sliced)
Dressing- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp (adjust to taste)
- Minced Garlic 1 Tbsp (approx. 3 cloves)
- Brewed Soy Sauce Vinegar 3 Tbsp (adjust for desired sourness)
- Plum Extract 1 Tbsp (for sweetness and flavor)
- Anchovy Fish Sauce 1 Tbsp (for umami)
- Sesame Seeds 1 Tbsp (for nutty flavor)
- Sesame Oil 1 Tbsp (for aroma)
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp (adjust to taste)
- Minced Garlic 1 Tbsp (approx. 3 cloves)
- Brewed Soy Sauce Vinegar 3 Tbsp (adjust for desired sourness)
- Plum Extract 1 Tbsp (for sweetness and flavor)
- Anchovy Fish Sauce 1 Tbsp (for umami)
- Sesame Seeds 1 Tbsp (for nutty flavor)
- Sesame Oil 1 Tbsp (for aroma)
Cooking Instructions
Step 1
Prepare the water parsley. Remove any wilted or damaged leaves and rinse thoroughly under running water to eliminate any dirt or debris. It’s important to carefully check for any leeches. Trim the cleaned water parsley into bite-sized pieces, about 3-4 cm long.
Step 2
Rinse the cut water parsley again under clean water. Then, soak it in a light vinegar solution (about 1 Tbsp of vinegar per cup of water) for approximately 20 minutes. This step helps remove any lingering odor and enhances its crisp texture. After soaking, rinse with fresh water and gently squeeze out excess moisture.
Step 3
Prepare the vegetables. Peel and thinly slice the onion. Mince the garlic cloves by pressing them with the side of your knife or chopping them finely. Minced garlic will help the dressing blend evenly.
Step 4
Prepare the chili peppers for color and the green onion for aroma. Remove the stems and seeds from the green and red chili peppers, then slice them thinly on an angle. Slice the white part of the green onion diagonally into pieces about 3-4 cm long.
Step 5
Let’s make the delicious dressing! In a large bowl, combine 2 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp minced garlic, 3 Tbsp brewed soy sauce vinegar, 1 Tbsp plum extract, and 1 Tbsp anchovy fish sauce. Finally, add 1 Tbsp sesame seeds and 1 Tbsp sesame oil for a nutty aroma. Whisk all the dressing ingredients together until well combined.
Step 6
Now it’s time to mix everything together. Place the prepared water parsley and sliced onions in a large bowl. Pour the dressing over the ingredients. Gently toss the salad using your hands or a spatula until everything is evenly coated. Be careful not to overmix, as this can make the water parsley mushy.
Step 7
Finally, add the sliced chili peppers and green onions for a vibrant touch and mix gently one more time. Transfer the salad to a serving dish. Garnish with a sprinkle of sesame seeds and a drizzle of sesame oil for an aromatic and flavorful finish. This refreshing water parsley salad is a perfect dish to enjoy when you’re craving something light and delicious!
