Cos and nashi salad with gochujang dressing, cashews and sesame

all details

This salad was inspired by kimchi. Of course, this is not fermented (so you don't need to bury it in the garden for a couple of months), but the gochujang adds some similar flavours, and the fresh crunch from the cos makes it a lighter and fresher dish, perfect with steamed fish or simply fried chicken.

Cos and nashi salad with gochujang chilli dressing.
Great with chicken or fish: Cos and nashi salad with gochujang chilli dressing. Photo: Marcel Aucar

Ingredients

2 baby cos lettuces

1 large red chilli

1 large green chilli

4 spring onions

1 small nashi pear

1 batch gochujang chilli dressing (see recipe here)

Method

1. Cut the whole cos lettuces crossways into three-centimetre-wide pieces and add to a large bowl.

2. Slice the chillies (the gochujang dressing is already hot so you can reduce the extra chillies if you like) and spring onions finely on an angle and add to the cos.

3. Using a mandolin, slice the nashi pear into thin rounds, add to the bowl and toss the ingredients together. Add the dressing, toss to coat and serve.


Drink
Oolong tea or an ice-cold beer

Also try: Karen Martini's roasted pumpkin with gochujang dressing, cashews and sesame

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  • Main Ingredients - Lettuce, Pear
  • Cuisine - Korean
  • Course - Side Dish, Starter/Entree
  • Occasion - Family meals, Barbecue

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we cooked this on friday and it was amaze balls... give it a go!!! Read more

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we cooked this on friday and it was amaze balls... give it a go!!! Read more

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ozzodeano
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we cooked this on friday and it was amaze balls... give it a go!!! Read more

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ozzodeano
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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
2 days ago