Korean Mozzarella Salad
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This Korean mozzarella salad is my go to when I want something fresh and vibrant without spending hours in the kitchen. The whole thing comes together in under thirty minutes, and honestly, it's so simple you won't believe how impressive it tastes. The fresh mozzarella gets this amazing kick from the gochugaru and sesame oil, while the crisp vegetables and cilantro keep everything light and clean. Plus, all those colorful veggies packed in here are loaded with vitamins and antioxidants, so you're getting a seriously nutritious meal that feels like an indulgent treat.
Ella x
Ingredients
- 400mozzarella cheese
- 20korean chili flakes
- 30sesame oil
- 1chopped cilantro
- 1sliced green onions
- 1diced cucumber
- 1diced carrots
- 2toasted sesame seeds
- 2rice vinegar
- 1honey
- 1salt
- 1black pepper
Detail level
Instructions
- 1
In a blender or food processor, combine sesame oil, honey, rice vinegar, salt, and black pepper. Blend until smooth.
Tip: Adjust the amount of honey to your taste.
- 2
In a large bowl, combine chopped cilantro, sliced green onions, diced cucumber, and diced carrots.
Tip: Use a mandoline to get thin slices of cucumber and carrots.
- 3
In a small bowl, mix together mozzarella cheese and Korean chili flakes.
Tip: Adjust the amount of chili flakes to your desired level of spiciness.
- 4
Add the mozzarella cheese mixture to the bowl with the vegetables. Toss to combine.
Tip: Use a spatula to scrape the sides of the bowl and ensure everything is well mixed.
- 5
Stir in toasted sesame seeds.
Tip: Use a dry skillet to toast sesame seeds over medium heat.
- 6
Drizzle the sesame oil dressing over the salad and toss to coat.
Tip: Adjust the amount of dressing to your taste.
- 7
Serve immediately and enjoy!
Tip: This salad is best served fresh, but it can be refrigerated for up to 2 hours before serving.
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