Simple Salad (Sangchu Kutjuri)

Prep Time
Cook Time
Ready In

"A very easy and quick salad with great flavor. The Korean Kitchen by Copeland Marks is where this recipe originated."

Original recipe yields 4 servings


  • Serving Size: 1 (87.7 g)
  • Calories 42.8
  • Total Fat - 3.1 g
  • Saturated Fat - 0.5 g
  • Cholesterol - 0.3 mg
  • Sodium - 45.7 mg
  • Total Carbohydrate - 2.7 g
  • Dietary Fiber - 0.8 g
  • Sugars - 0.7 g
  • Protein - 1.2 g
  • Calcium - 29.4 mg
  • Iron - 1 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.1 mg

Step 1

Add torn lettuce to a salad bowl and set aside In a medium bowl add the remaining ingredients and whisk together well. Pour dressing mixture over torn lettece, toss, and serve immediatly.

Tips & Variations

No special items needed.



I seem to have missed reviewing this dressing that is super easy to make and one I enjoy. Was an excellent choice to serve with my Asian Curry. This has already seen to a repeat and made it to my recipe drawer.

review by:
(9 Nov 2019)


This is indeed a very simple, quick and easy salad with good flavor from the unusual dressing. I used the Korean red pepper flakes which gave it a lovely smoky flavor. Made for CQ19.

review by:
(15 Jul 2019)

Chef Potpie

Great little salad, and pretty, too. We liked the dressing! Susie's World Tour 2019 - Sue Chefs

review by:
(13 Jul 2019)


This was a quick salad to pull together; using ingredients I already had on hand. We really liked it but it was a tad bit too strong of a flavor for a salad dressing for us - personal preference. It had great flavor and definitely enhanced our Asian-themed meal. Thank you!

review by:
(7 Jul 2019)

Derf "RIP" Forever in our Kitchen

As the title states, very simple and very nice. refreshing. we loved the dressing, Went perfectly with our supper tonight, thanks for posting.

(24 Mar 2012)


I love Asian food and I knew this would be a great side to my Asian Salmon. Great tasting and quick and easy too! What more could you ask for? Thank you for posting it for us Lori! Linda

(22 Mar 2012)