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Rainbow salad with soy, ginger & orange dressing
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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.
Typical values per serving:
Energy |
560kJ 134kcals |
---|---|
Fat | 5.4g |
Saturated Fat | 0.9g |
Carbohydrate | 11g |
Sugars | 8.3g |
Protein | 7.4g |
Salt | 2g |
Fibre | 5.7g |
This recipe was first published in Thu Oct 29 15:00:58 GMT 2020.
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