Tossed Salad with Lots of Korean Nori Seaweed

• 1 Lettuce (looseleaf or butterhead)
• 2 sheets Korean nori seaweed
• 2 small Cucumber
• 2 tsp Gochujang
• 1 tsp Doubanjiang
• 1 tsp Chinese chicken soup stock granules
• 1 generous amount Sesame seeds
• 3 tbsp Sesame oil

1. Rip up the lettuce leaves into easy to eat pieces.
2. Cut up the cucumber into bite-sized pieces.
3. Mix all the seasoning ingredients together in a bowl, and add the vegetables.
4. Mix well with your hands so that the vegetables are completely coated with the sauce.
5. Shred up the Korean nori seaweed with your hands and add to the salad to finish!
6. This is a spring version of the salad!
7. I used fresh chrysanthemum greens, fresh Chinese cabbage, and the same seasoning ingredients.
8. Super yummy!

looseleaf, cucumber, gochujang, doubanjiang, chicken soup, generous amount, sesame oil

Taken from cookpad.com/us/recipes/168031-tossed-salad-with-lots-of-korean-nori-seaweed (may not work)