I love arugula for it’s slightly bitter flavor, so I paired it with fennel for its licorice flavor and pecan nuts for its crunchy texture. I balanced the arugula with a naturally sweet dressing made with fresh squeezed orange juice and sesame oil. Ingredients: Baby Arugula (3-4 ounces) Fennel (1
Moon’s Healthy Journey… I love salads, but there’s really no salad in Korean cooking. Our version of eating raw vegetables is called “sanchisam,” which is red lettuce paired with meat or rice and topped with Korean red pepper paste made with lots of garlic, Korean miso, sesame oil and sesame
Balance of sweet and sour, this papaya salad is the perfect summer salad and pairs great with seafood.