This three-cornered leek salad is a simple and refreshing side dish with a bit of heat, perfect to accompany Korean fishcakes, grilled meats or rice dishes.
Featuring Three-Cornered Leeks, an invasive, non-native species that needs to be kept in check and in my opinion eating them is one of the best ways.
To read our identification guide for Three-Cornered Leeks (Allium triquetrum) click here
By Forager Paul
Ingredients for our Three-cornered Leek Salad:
- 2 cups three-cornered leeks, cut into 1 ½” long pieces
- 1 tsp red pepper flakes
- 1 tsp sugar
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 1 tbsp white vinegar
- 1 tsp salt
- ¼ cucumber, thinly sliced
Method:
1. Cut the three-cornered leeks into 1 ½” long pieces.
2. When chopped add the leeks, cucumber, and all other ingredients into a mixing bowl.
3. Toss everything together until well combined.
4. Serve immediately for a fresh crunch, or allow to marinate for a few minutes for enhanced flavour.