Salad: South Korea – 실키 오이와 배 리본 샐러드 (라임-참깨 드레싱) ▶ Silki Oi-Wa Bae Ribon Saelleodeu (Laim-Chamkkae Deureosing) (Silken Cucumber and Asian Pear Ribbon Salad with Lime-Sesame Dressing)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 20 min

Total 40 min

Ingredients

1 large English cucumber, peeled in alternating strips and shaved into ribbons
1 firm Asian pear, cored and thinly sliced
1 cup (100 g) snow peas, strings removed and thinly sliced on the bias
2 cups (140 g) Napa cabbage, very thinly shredded
4 small radishes, thinly sliced
1 / 2 cup (15 g) mixed fresh herbs (cilantro and mint), lightly torn
2 tbsp (30 ml) toasted sesame seeds
1 / 4 tsp kosher salt (for salting cucumber)
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) unseasoned rice vinegar
1 tsp honey (or sugar)
1 tsp grated fresh ginger
1 tsp low-sodium soy sauce or tamari
1 tsp fish sauce (optional)
1 tbsp (15 ml) neutral oil (grapeseed or canola)
1 tsp toasted sesame oil
Pinch of fine salt, to taste

Instructions

Place cucumber ribbons in a colander and toss with 1/4 teaspoon kosher salt. Let drain 10 minutes, then gently pat dry to remove excess moisture.
In a small bowl, whisk together lime juice, rice vinegar, honey, grated ginger, soy sauce, fish sauce (if using), neutral oil, and toasted sesame oil. Taste and season with a pinch of salt if needed.
In a large bowl, combine Napa cabbage, snow peas, radishes, herbs, pear slices, and the drained cucumber ribbons.
Drizzle on the dressing and toss gently just to coat; avoid bruising the pears and herbs.
Scatter toasted sesame seeds over the top and serve immediately, or chill up to 20 minutes for extra crispness. This cool, citrusy crunch balances the spicy-sweet Mongolian beef and refreshes the palate between bites.