This refreshing Korean-inspired salad combines sweet Asian pear with succulent shrimp, crisp vegetables, and a spicy-sweet gochujang dressing. It's a perfect balance of flavors and textures that brings the vibrant tastes of Seoul to your table in under 30 minutes.
Recipe Details
Ingredients
- 500g large shrimp, peeled and deveined
- 2 medium Asian pears (nashi), julienned
- 150g mixed salad greens (butter lettuce, mizuna, baby spinach)
- 1 large English cucumber, julienned
- 200g daikon radish, julienned
- 1 large carrot, julienned
- 4 green onions, thinly sliced
- 3 tbsp gochujang (Korean chili paste)
- 60ml rice vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp fresh lime juice
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 2 tbsp toasted sesame seeds
- 8-10 perilla leaves (or shiso), torn
- 1/4 cup fresh cilantro leaves
- 1 tbsp vegetable oil for cooking
- to taste salt
Instructions
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Pat 500g large shrimp dry and season with to taste salt. Heat 1 tbsp vegetable oil for cooking in a large skillet over medium-high heat.
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Cook shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat and let cool slightly.
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In a small bowl, whisk together 3 tbsp gochujang (Korean chili paste), 60ml rice vinegar, 2 tbsp toasted sesame oil, 2 tbsp soy sauce, 2 tbsp honey, 2 tbsp fresh lime juice, 1 tbsp fresh ginger, and 2 cloves garlic to make the dressing. Adjust sweetness or spice to taste.
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In a large mixing bowl, combine 150g mixed salad greens (butter lettuce, 1 large English cucumber, 200g daikon radish, 1 large carrot, and half the 4 green onions.
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Add 2 medium Asian pears (nashi) to the vegetables. The pear should be cut just before serving to prevent browning.
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Toss salad with half the dressing, ensuring everything is lightly coated.
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Arrange dressed salad on a large platter or individual plates.
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Top with cooked shrimp and 8-10 perilla leaves (or shiso).
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Drizzle remaining dressing over the shrimp. Sprinkle with 2 tbsp toasted sesame seeds, 1/4 cup fresh cilantro leaves, and remaining 4 green onions.
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Serve immediately while vegetables are crisp and shrimp is still slightly warm.
Tips
Asian Pear Selection: Choose firm, crisp Asian pears. If unavailable, use crisp Bosc pears or even julienned jicama for similar texture. Regular pears are too soft for this salad.
Shrimp Alternatives: Grilled chicken breast, seared scallops, or marinated tofu work wonderfully. For a luxurious version, try seared tuna or salmon.
Gochujang Guidance: Start with less gochujang if you're heat-sensitive. Different brands vary in spiciness. You can always add more to the dressing or serve extra on the side.
Julienne Perfection: Use a mandoline slicer or julienne peeler for uniform, professional-looking vegetable strips. They should be about matchstick thickness.
Make-Ahead Strategy: Prep all vegetables and store separately up to 1 day ahead. Mix dressing and store refrigerated. Cook shrimp and assemble just before serving.
Perilla Substitute: If you can't find perilla leaves, use fresh mint, Thai basil, or additional cilantro. Each brings a different but delicious flavor profile.
Serving Suggestions: Serve as a light main course or alongside Korean BBQ. For a heartier meal, add glass noodles (japchae) tossed in sesame oil.