Korean Lettuce Salad with Sesame & Chilli Dressing
This Korean Lettuce Salad is the perfect balance of freshness, heat, and crunch. With a garlicky sesame dressing and a gentle kick of chilli, it’s a quick side that instantly brightens up BBQ meats, rice bowls, or grilled fish and it’s ready in just 10 minutes.
Serves
4
Prep time
10 minutes
Cooking time
0
Ingredients
- 1 large head red oak leaf lettuce
- 1 garlic clove, minced
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tsp brown sugar
- 1½ tsp sesame oil
- ½ tsp chilli flakes, adjust to taste
- 1 tbsp sesame seeds
- 1 green onion, thinly sliced
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
90
kcal
Protein
3
g
Carbohydrates
5
g
Fat
6
g
Fibre
2
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Wash and dry the lettuce, then tear into large pieces and place in a mixing bowl.
- In a small bowl, whisk together soy sauce, vinegar, brown sugar, sesame oil, minced garlic, and chilli flakes until the sugar dissolves.
- Drizzle the dressing over the lettuce, sprinkle with sesame seeds and green onion, then gently toss until the leaves are evenly coated but not drenched.
- Transfer to a serving plate and enjoy fresh while the leaves are still crisp and glossy.
Ingredients
- 1 large head red oak leaf lettuce
- 1 garlic clove, minced
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tsp brown sugar
- 1½ tsp sesame oil
- ½ tsp chilli flakes, adjust to taste
- 1 tbsp sesame seeds
- 1 green onion, thinly sliced
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
90
kcal
Protein
3
g
Carbohydrates
5
g
Fat
6
g
Fibre
2
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Wash and dry the lettuce, then tear into large pieces and place in a mixing bowl.
- In a small bowl, whisk together soy sauce, vinegar, brown sugar, sesame oil, minced garlic, and chilli flakes until the sugar dissolves.
- Drizzle the dressing over the lettuce, sprinkle with sesame seeds and green onion, then gently toss until the leaves are evenly coated but not drenched.
- Transfer to a serving plate and enjoy fresh while the leaves are still crisp and glossy.
Helpful Tips
Storage
Best eaten fresh. If prepping ahead, keep lettuce and dressing separate. Store both in airtight containers in the fridge for up to 2 days, and toss just before serving.
Substitutions
- Lettuce: Green oak, butter lettuce, or cos also work well.
- Chilli flakes: Substitute with a small pinch of crushed red chilli or omit for mild.
- Soy sauce: Use tamari or coconut aminos for gluten-free.
- Sweetener: Swap brown sugar for honey or maple syrup.
Serving Suggestions
- Perfect alongside slow-Cooked Honey Soy Braised Short Ribs (recipe here)
- Add cucumber ribbons or shredded carrot for extra texture.
- Top with chicken or prawns to make it a light meal.
Watch How to Make It
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Sides
Asian