Chrysanthemum Leaf Salad

Name: Chrysanthemum Leaf Salad
Yield: 3 servings
Cuisine: American
Ingredients: 1 bunch Chrysanthemum leaves; 1 tbsp Lemon juice; 2 tbsp Sesame oil; 2 tsp Soy sauce; 1 Chinese soup stock or salt; 1 Pepper; 1/2 tsp Honey (if you prefer some sweetness); 1 Sesame seeds

cookpad.japan @cookpad_jp

I had chrysanthemum leaves in a salad at a restaurant, and it was tasty.

It's important to use fresh and tender chrysanthemum leaves. For 2 to 3 servings. Recipe by Mokuren

I had chrysanthemum leaves in a salad at a restaurant, and it was tasty.

It's important to use fresh and tender chrysanthemum leaves. For 2 to 3 servings. Recipe by Mokuren

cookpad.japan @cookpad_jp

I had chrysanthemum leaves in a salad at a restaurant, and it was tasty.

It's important to use fresh and tender chrysanthemum leaves. For 2 to 3 servings. Recipe by Mokuren

I had chrysanthemum leaves in a salad at a restaurant, and it was tasty.

It's important to use fresh and tender chrysanthemum leaves. For 2 to 3 servings. Recipe by Mokuren

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Ingredients

3 servings

1 bunchChrysanthemum leaves
1 tbspLemon juice
2 tbspSesame oil
2 tspSoy sauce
1Chinese soup stock or salt
1Pepper
1/2 tspHoney (if you prefer some sweetness)
1Sesame seeds

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Steps

1

Tear the leaves from the chrysanthemum stalks, and chop off any thick, hard stalks (this recipe uses only the tender part), then rinse. Use the leftover stalks in your miso soup.
2

In a bowl, combine the listed ingredients from lemon juice to honey, then mix well.
3

Add the well-drained chrysanthemum leaves and sesame seeds, and evenly toss.
4

Serve as soon as you finish making this dish. If it sits too long, it will become watery.