Seasoned Navelwort with Apple
Fresh and Vibrant Navelwort and Apple Salad
Experience the bright, refreshing taste of spring with this Navelwort and Apple Salad! This delightful dish combines the crisp texture of apples with the unique, slightly peppery flavor of navelwort, all tossed in a zesty, sweet, and tangy dressing. It’s a perfect light and healthy side or a refreshing starter.
Main Ingredients
- Fresh Navelwort (Chamnamul) 200g
- Crisp Apple 1/2
Dressing
- Fish Sauce 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1 tsp
- Ginger Syrup 1 tsp
- Plum Extract (Maesil Extract) 1/2 Tbsp
- Vinegar 1 Tbsp
- Sesame Seeds 1/3 Tbsp
- Fish Sauce 1 Tbsp
- Gochugaru (Korean Chili Flakes) 1 tsp
- Ginger Syrup 1 tsp
- Plum Extract (Maesil Extract) 1/2 Tbsp
- Vinegar 1 Tbsp
- Sesame Seeds 1/3 Tbsp
Cooking Instructions
Step 1
Thoroughly wash the navelwort under running water. Navelwort is rich in beta-carotene. After washing, spin it dry using a salad spinner or pat it gently with paper towels to remove excess moisture. This ensures the dressing will adhere well and not make the salad watery.
Step 2
Let’s prepare the vibrant dressing! In a small bowl, combine the fish sauce, gochugaru, ginger syrup, plum extract, and vinegar. Whisk them together until well combined. Letting the dressing sit for a few minutes allows the flavors to meld beautifully.
Step 3
Cut the prepared navelwort into roughly 5-6 cm lengths and place it in a large mixing bowl. Core the apple and cut it into similar-sized pieces or to your preference. Add the apple to the bowl with the navelwort.
Step 4
Pour the prepared dressing over the navelwort and apple. Gently toss everything together using your hands or a spoon until evenly coated. Be careful not to overmix, as this can bruise the delicate navelwort.
Step 5
Your refreshing Navelwort and Apple Salad is ready! Serve immediately and enjoy the crisp, fresh flavors. It makes a wonderful side dish or a light, healthy salad.
