Korean Pear, Cucumber and Walnut Salad with Sesame Dressing Recipe
A light, crunchy salad with pear, cucumber and walnuts in a sesame dressing – a fresh Korean-style banchan in a home version. In Korea, small bowls of various side dishes are often served with rice – here you have one such bowl that also works great as a standalone snack. The combination of sweet pear and salty sesame dressing is a bit reminiscent of Japanese salads, but with a bolder flavor.
South Korea
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🍿
Snack
🎉
Party
🌿
Mild
Sweet
Sour
Fresh
Nutty
Crunchy
Prep Time
20 min
Total Time
20 min
Servings
3
Ingredients
- pear - 2 piece
- cucumber - 1 piece
- carrot - 0.5 piece
- walnut - 30 g
- sesame seeds - 10 g
- soy sauce - 20 ml
- rice vinegar - 15 ml
- sesame oil - 10 ml
- honey - 10 g
- garlic - 1 piece
- black pepper - 1 pinch
- salt - 0.5 teaspoon
Main Ingredient:
pear
Preparation
- Roughly chop the walnuts with a knife. Toast them in a dry pan over medium heat for 3–4 minutes, stirring often, until they start to smell nutty and lightly brown. Transfer to a small plate to cool.
- In the same dry pan, toast the sesame seeds for 2–3 minutes, stirring, until the seeds turn lightly golden and start to “jump”. Remove from the pan so they don’t burn.
- Wash the pears, cut into quarters, remove the cores and slice into thin matchsticks. If the skin is tough, you can peel it, but it’s not necessary.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft seeds with a teaspoon, then slice the firmer part into thin half-moons or matchsticks.
- Peel the carrot and cut it into very thin matchsticks. If you have a vegetable peeler, you can first make thin ribbons and then slice them.
- In a small bowl, combine the soy sauce, rice vinegar and sesame oil. Add the honey, finely grated or pressed garlic, pepper and salt. Stir with a spoon until the honey is completely dissolved and the dressing is smooth.
- In a large bowl, combine the pear, cucumber and carrot. Pour in the dressing and gently toss with your hands or a large spoon so the slices don’t break but are evenly coated.
- Add the chopped walnuts and most of the sesame seeds, and gently toss again. Sprinkle the top with the remaining sesame seeds.
- Let the salad sit for 5–10 minutes at room temperature so the flavors meld, but the pear and cucumber stay crunchy. Serve right away as a side dish to rice or as a light snack.
Storage
In fridge:
1 days
Freezing:
No
Sałatka najlepiej smakuje świeża, bo owoce i warzywa szybko miękną. Jeśli zostanie, przechowuj ją w szczelnym pojemniku w lodówce i zjedz następnego dnia – przed podaniem delikatnie wymieszaj i ewentualnie dodaj odrobinę świeżej gruszki.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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