5 Minute Sesame & Soy Chopped Salad (Gluten Free, vegan)

Prep: 5 minutesCook: 0 minutesTotal: 5 minutes
Yield: serves 2 - 3Category: Soups/Sides
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This delicious Sesame & Soy Chopped Salad is quick and easy to throw together and makes the perfect side when you need a fuss free lunch or dinner.

This is bursting with gorgeous flavours including ginger, garlic, sesame and soy – this salad is definitely inspired by Asian cooking! If you wanted, you could experiment with this dressing by adding a squeeze of lime juice and some freshly chopped chilli too but I personally think it is perfect as it is. You could also add any extra sesame, spring onion, garlic and ginger to suit your personal preferences.

This Sesame & Soy Chopped Salad is great to make for a quick lunch or dinner when you don’t want to spend a long time cooking. We ate it a lot during the recent heatwave we had in the UK as I didn’t want to have the oven on but neither of us wanted to eat more traditional salads twice a day for a week.

When you are chopping your vegetables, do your best to ensure all of the pieces are similar in size and shape so you are able to get even amounts of everything on your fork when you’re eating this. I love the combination of the fresh crunchy vegetables and this sweet, tangy but salty dressing. Make sure you really toss everything together thorughly to ensure everything is fully coated.

I think these vegetables work really well together in this and it doesn’t necessarily need anything else adding, however, if you wanted to add some other fresh produce in to use it up then you could. I think this salad would work really with finely chopped broccoli or cauliflower florets thown into the bowl too.

This delicious dish is great eaten by itself, however, I do class it as a side so would also add some kind of meat or fish substitute to make it a more filling meal. When paired with something else this side will serve between two and four people depending on your portion sizes.

When serving make sure you drizzle over some of the dressing from the bottom of the bowl so it doesn’t go to waste. You may also want to top with this additional sesame seeds and spring onions before serving. If you like the flavours in this recipe you may also like my Sticky Sesame Tofu which you can find here.

If you are sick of boring salads and are looking for some other slightly more exciting salad recipes why not check out my Orange, Pomegranate & Fennel Salad, my Grilled Peach & Quinoa Salad or my Moroccan Inspired Quinoa Salad which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

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imperial
  • 1/2 red cabbage
  • 1/2 cucumber
  • 2 large carrots
  • 2 spring onions
  • 2 tbsp sesame oil
  • 2 tbsp maple syrup
  • 2 tbsp white rice vinegar
  • 2 tbsp gluten free soy sauce
  • 1 tbsp sesame seeds
  • 1 clove garlic
  • 1 thumbnail sized piece of ginger

Method

  1. Roughly chop the cabbage, carrots and cucumber, ensuring they are all a similar shape and size, before placing in a large salad bowl
  2. Pour the sesame oil, soy sauce, white rice vinegar and maple syrup into a bowl or jug and mix well
  3. Peel and mince the garlic before adding to the bowl
  4. Grate the ginger into the bowl and stir well
  5. Pour the sauce into the salad bowl containing the vegetables
  6. Add the sesame seeds and the chopped spring onions and toss all of the ingredients together, ensuring everything is well coated in the sauce and seeds before serving

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