Green Bean Jelly Salad

Name: Green Bean Jelly Salad
Total time: 10 min
Yield: 985 g
Ingredients: fresh egg 110 pcs; Gwangcheon seaweed 8 g; roasted perilla seeds 2 g; sesame oil 10 spoon; Allulose (sugar substitute) 25 g; soy sauce 30 serving; pure green bean jelly 800 g

Cook 10 min Difficulty EASY 594 kcal

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Ingredients

Main ingredients

fresh egg 2 pcs
Gwangcheon seaweed 8 g
roasted perilla seeds 2 g
sesame oil 1 spoon
Allulose (sugar substitute) 25 g
soy sauce 3 serving
pure green bean jelly 800 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 94.55 g 58%

Protein 16.56 g 10%

Fat 23.37 g 32%

Serving size 985g

Cooking steps

1

Cut the green bean jelly into bite-sized pieces.
2

Julienne the cucumber and carrot.
3

Place the green bean jelly, cucumber, and carrot into a bowl.
4

Add soy sauce, vinegar, sugar, and sesame oil, then mix well.
5

Sprinkle with sesame seeds to finish.

Green Bean Jelly Salad

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