Korean Salad

Korean Salad

No Photo

Have you made this?

 Share your own photo!

Debbie M.


This is one of our favorite salads.


★★★★★ 1 vote

No-Cook or Other


  • 1 c
  • 1/4 c
    vinegar (white)
  • 1/3 c
  • 2/3 c
  • 1
    medium onion, grated
  • ·
    salt to taaste
  • 1 lb
    fresh spinach
  • 1 ( 16 oz. can(s)
    bean sprouts, drained
  • 1 ( 8oz.) can(s)
    water chesnuts, drained
  • 3
    hard boiled eggs, mashed
  • 6-8 slice
    bacon, cooked and crumbled

How to Make Korean Salad


  1. For the dressing: Mix oil, vinegar, ketchup, sugar, grated onion and salt in a jar and shake to mix well. This makes enough dressing for 2 salads.
  2. For Salad: Wash and dry spinach. Add bean sprouts, water chestnuts, eggs, and bacon.
  3. Toss lightly and add 1/2 of dressing. Toss again to coat salad.

Printable Recipe Card

About Korean Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Korean

Leave a Comment

10 Moist & Flavorful Pumpkin Bread Recipes

10 Moist & Flavorful Pumpkin Bread Recipes

Filled with spices of the season, pumpkin bread is a fall favorite. It can be enjoyed for breakfast, an afternoon snack, or dessert. A simple pumpkin bread recipe is delicious but many ingredients can be added to turn this quick bread into something special. Dates, cranberries, or chocolate chunks can be folded into the batter. […]

What to Cook in September

What to Cook in September

Fall is finally here – which means some of our favorite produce is in season. Apple, pumpkin, brussels sprouts, potatoes, zucchini, and more make up some delicious recipes that you need to make this September. From soups to pies to pasta dishes, these fall dishes need to be in your recipe box.

18 Recipes for Roasted Fall Vegetables

18 Recipes for Roasted Fall Vegetables

Brussels sprouts and potatoes and butternut squash – oh my! These roasted vegetable recipes are everything you need for the perfect fall side dish. Easy, healthy and flavorful, you’ll use produce that’s in season to make these tasty dishes. From garlic to balsamic to apples, the tasty additions to these roasted fall vegetables are winners!