This Asian inspired salad is bursting with flavour. It’s bright and fresh, making it perfect as we (finally) welcome spring.
The good news is this salad is so tasty you’ll want it come rain or shine. I love the crispy veg, smooth tofu and sweet teriyaki dressing.
The first time I created it I loved it which, believe me, is not always the case when I’m trying new recipes!
Loaded with crunch: cabbage, boc choi, carrots, red peppers, avocado (optional), edamame beans and sesame tofu – all tossed with deliciously sweet and tangy dressing. It’s a match made in heaven.
This bright salad is a great, healthy, low-fodmap alternative to a Wagamamas takeaway! The sesame livens up the tofu and the raw veg packs an extra punch.
Perfect for lunch or a lighter supper – ready in just 30 minutes – this is likely to become one of your favourite salads of all time!
It’s one of the tastiest salads ever… It’s fresh, crunchy and absolutely delicious.
Enjoy!
Asian Style Salad
Ingredients
- 1/4 small white cabbage circa 340g
- 1 bunch boc choi
- 1 large carrot
- 1 large red pepper
- 1 cup edamame beans 190g
- 1/2 avocado thinly sliced* (optional)
- For the sesame tofu:
- Tofu pressed and drained
- 2 tsp sesame oil
- 1 tsp sesame seeds
- For the raw teriyaki dressing**:
- 4 tbsp tamari
- 2 tbsp maple syrup
- 1/4 tsp ginger
- 1/2 tsp sesame seeds
Instructions
- If you're using frozen edamame beans (like I did) place them in a bowl of boiling water and leave them to one side while you prepare the rest of the salad
- Cut the pressed and drained tofu into small cubes
- Put 2 tsp sesame oil in a non stick pan, add 1 tsp sesame seeds and tofu, stir occasionally and cook for circa 15 minutes, until the tofu is golden
- While the tofu is cooking wash and finely chop all the vegetables into matchstick strips
- Add all the dressing ingredients together in a screw top jar and shake well
- Divide all the veg and tofu onto 4 bowls, toss with the teriyaki dressing and serve
- Enjoy!
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