Since this dish is seasoned with a low-sodium sauce, citron syrup, a strong-smelling fruit juice, is added to make the sauce less noticeable due to its low salt content.
Calories
38kcal
Carbs
9.6g
Protein
1.4g
Fat
0.2g
Sodium
202mg
Ingredients
Main
Others
Fresh Ginseng 10g, Korean Pear 20g, Cucumber 20g, Celery 20g >[About the Sauce] 저나트륨내채소스:Jujube 1g, Candied Citron 10g, Salt 0.5g, Vinegar 2g, Honey 2g
Finding these ingredients in the US
- Korean PearKorean pears are at Asian markets and many supermarkets in fall. For marinades, a Bosc pear with a little sugar works.
Nutrition Facts
Per 100g of main ingredientsFresh Ginseng
- Rich in iron (4.6mg) — helps your blood carry oxygen
- Rich in calcium (84mg) — a key building block of bones and teeth
Korean Pear
- Contains natural sugars (8.3g) — provides quick energy for daily activities
- Contains dietary fiber (1.1g) — can support digestion and help you feel full
Cucumber
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Celery
- Rich in calcium (88mg) — a key building block of bones and teeth
- Rich in potassium (340mg) — helps balance sodium and supports muscle function
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.
🔍Wash the soil off the fresh ginseng thoroughly, trim the small roots, and slice thin lengthwise.
🔍Thinly slice the Korean pear, cucumber, and celery each into 1.5cm x 7cm pieces.
🔍Finely chop the jujube and citron.
🔍Soak the fresh ginseng, cucumber, Korean pear, and celery in cold water to keep the texture crisp.
🔍Combine jujube, citron syrup, salt, vinegar, and honey water to make the low-sodium cold salad sauce.
🔍Remove the vegetables from 4, drain, and lightly toss with the sauce.