Crispy Winter Greens Salad Recipe
Super Simple Winter Greens (Choy Sum) Salad
Winter greens, also known as Choy Sum or even more poetically as ‘winter vegetables’, are leafy greens that can be enjoyed even in the heart of winter. They are incredibly versatile, perfect for wraps, fresh salads like this one, or even added to soups. These tender young leaves are packed with vitamins, making them excellent for boosting immunity during the colder months and helping to ward off colds. They’re also rich in calcium, contributing to strong bone health. A natural hybrid of Chinese cabbage and regular cabbage, winter greens offer a delightful crisp texture, similar to cabbage, making them a wonderful side dish for any meal. Historically, their seeds were a source of oil used for lighting, not consumption. However, through selective breeding, they’ve evolved into the edible canola we know today. This recipe highlights their natural freshness with a savory and slightly sweet dressing that balances the slight bitterness of the greens. Let’s make the most of this seasonal gem!
Main Ingredients- Winter Greens (Choy Sum) 300g
- Coarse Sea Salt 1 Tbsp (for blanching)
Seasoning- Doenjang (Korean soybean paste) 1 Tbsp
- Perilla Oil 1 Tbsp
- Plum Extract (Maesilcheong) 1 Tbsp (adjust for sweetness)
- Korean Soup Soy Sauce (Gukganjang) 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Doenjang (Korean soybean paste) 1 Tbsp
- Perilla Oil 1 Tbsp
- Plum Extract (Maesilcheong) 1 Tbsp (adjust for sweetness)
- Korean Soup Soy Sauce (Gukganjang) 1 Tbsp
- Toasted Sesame Seeds 1 Tbsp
Cooking Instructions
Step 1
Begin by thoroughly washing the winter greens under running water to remove any dirt or debris. Trim off any wilted leaves or tough stems.
Step 2
Bring a pot of water to a rolling boil. Add 1 tablespoon of coarse sea salt to the boiling water. Salting the water helps the greens maintain their vibrant green color.
Step 3
Carefully add the prepared winter greens to the boiling water and blanch for just about 1 to 2 minutes. The key is to cook them quickly to retain their crispness; overcooking will make them soft. As soon as the greens turn a bright green, remove them immediately.
Step 4
Immediately transfer the blanched winter greens to a bowl of cold water to stop the cooking process and preserve their crisp texture. Gently squeeze out the excess water. Avoid wringing them out too forcefully, as this can make them mushy. You can let them drain in a colander or gently press them between your palms.
Step 5
Place the squeezed winter greens in a mixing bowl. Add all the seasoning ingredients: 1 Tbsp Doenjang, 1 Tbsp perilla oil, 1 Tbsp plum extract, 1 Tbsp Korean soup soy sauce, and 1 Tbsp toasted sesame seeds.
Step 6
Gently toss and mix the greens with the seasoning until everything is well combined. Taste the salad and adjust the seasoning if needed, adding a little more soy sauce or plum extract to suit your preference. Your delicious and crunchy winter greens salad is now ready to serve!
