Save to your scrapbook

    Rainbow salad with soy, ginger & orange dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Rainbow salad with soy, ginger & orange dressing

    • Preparation time: 15 minutes

    Serves: 4-6


    For the dressing 
    3 tbsp Kikkoman All-Purpose Soy Sauce
    2 tsp clear honey
    2 tsp grated root ginger
    2 tsp sesame seeds
    1 medium orange, finely grated zest
    2 tsp sriracha chilli sauce

    For the salad
    100g Brussels sprouts, trimmed
    100g red cabbage
    2 medium carrots, scrubbed clean and trimmed
    ½ midi cucumber
    100g Swiss chard
    100g edamame beans, defrosted
    2 tsp sesame seeds


    1. Whisk the dressing ingredients together in a small bowl.

    2. Use the slicing blade on a food processor (or very sharp knife) to very thinly slice the sprouts and red cabbage. Switch to the grating blade (or box grater) to grate the carrot.

    3. Cut the cucumber lengthways, then cut into 2mm thick slices.
    Cut the chard stalks into 2mm slices, then roll the leaves up and cut them into 2mm ribbons.

    4. Mix the salad ingredients (apart from the sesame seeds) in a large bowl and add half the dressing. Toss everything together and transfer to a serving dish. Serve topped with the sesame seeds and remaining dressing on the side.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars