Saengchae (Korean salad with soy dressing) ｜ 생채 [vegan]

This classic Korean soy dressing is so versatile that you can easily pair it with any veggies.

When making a salad, I always think of 3 components:
1. Base : leafy veggies that are quite neutral in taste but gives nice crunchiness.
Typically some kind of lettuce like romaine, iceberg, oakleaf or butterhead
2. Herbs : herbs to add a little kick, with peppery or herbaceous notes.
Like coriander(cilantro), chervil, dill, parsley, mint, etc.
3. Root veggies, cucumber and/or bell pepper : add some color and different flavors to your salad
There are so many options: carrot, beetroot, kohlrabi, daikon, onion, cucumber, different colors of bell peppers.

You can have it with your spread of Korean bbq, or opt for other choices of protein & a bowl of rice too!
My choice was tofu with a bowl of rice and it was simple yet healthy & nutritious dinner.

Enjoy!!! 맛있게 드세요(masitge deuseyo, meaning enjoy your meal)🤗

Print Recipe

Korean salad with soy dressing (saengchae)

This classic Korean soy dressing is so versatile that you can easily pair it with any veggies!

Make a simple meal with your choice of protein & a bowl of rice.

Prep Time5

Cook Time1

Servings: 1 person

Ingredients

1½ cups Leafy greens/herbs
½ cup Julienned root veggies, or sliced onion/cucumber/bell pepper

Dressing

1 tbsp Yangjo-ganjang (Korean dark soy sauce) or Guk-ganjang (Korean light soy sauce)
1 tbsp Sesame oil
1 tbsp Maesil-cheong (Korean green plum extract) substitute with 1 teaspoon sugar & 2 teaspoon vinegar
½ tbsp Gochugaru (Korean chili pepper powder)

Instructions

Prepare salad veggies.
Mix all "dressing" ingredients in a bowl.
Toss veggies together with dressing (you can use spoon and fork to toss them together too!)
Prepare your choice of protein (Korean bbq is a good option too!)
Enjoy with rice.