Angelica leaves have the effect of improving the flavor of plain jelly, and are added to low-sodium soy sauce with reduced sodium. A large amount of fruit was added to enhance the sour taste, replacing the salty taste.
Calories
53kcal
Carbs
9.7g
Protein
1g
Fat
1.2g
Sodium
109.2mg
Ingredients
Main
Others
Two Kinds of Jelly(Water Chestnut Jelly, Black Sesame Jelly) each 25geach, Angelica Leaf 10g Onion 40g, Yellow Bell Pepper 25g, Napa Cabbage 20g Sauce : Low-sodium Soy Sauce 15g, Candied Citron 30g, Chopped Green Chili 7g, Chopped Red Chili 7g, Chopped Green Onion 7g
Finding these ingredients in the US
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsOnion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Pluck only the leaves from the Korean angelica, cut into bite-size pieces, and soak in water.
🔍Cut the two kinds of jelly into bite-size lengths.
🔍Thinly julienne the onion, bell pepper, and napa cabbage.
🔍Make the sauce.
🔍Plate all the ingredients, mix whole sesame into the sauce, and drizzle over the salad to finish.