Quick Asian Salad
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Servings: 2 people
Prep Time
Cooking Time
Servings
people 2
This salad is low-carb and low-fat and vegan. You can juilenne carrots by using a juilenne peeler, mandoline or food processor julienne attachment. This dressing only lightly coats the ingredients, increase the dressing amounts to personal taste if desired.

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INGREDIENTS:
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  • Salad
  • 1/4 very small red cabbage (finely sliced)
  • 1/4 tsp salt
  • 1 tsp Brown sugar (dissolved in a tsp of hot water)
  • 1 tsp water
  • large handful baby spinach leaves (can subsitute coriander leaves for added flavour)
  • 1 medium cucumber (halved, seeds removed, sliced diagonally)
  • 1 large carrot (finely juilenned)
  • 2 medium spring onions (finely sliced)
  • 1 tbs white sesame seeds (lightly toasted)
  • Dressing
  • 1/2 tsp lemon juice
  • 1/2 tsp mirin
  • 1/2 tsp rice wine vinegar
  • 1/2 tsp soy sauce (or more to taste)
  • 1/2 tsp sesame oil
  • large pinch ground white pepper
INSTRUCTIONS:
  1. Place the brown, water, salt and red cabbage in a bowl and massage all together with your fingertips. Place cabbage in the fridge and after about 5 minutes, massages again (until cabbage is soft). Drain then set aside.
  2. Add all the dressing ingredients together and stir to combine.
  3. Add the quick pickled (drained) cabbage with all the other salad ingredients and toss to combine with the dressing.
  4. Serve salad as a side, on its own or with some grilled chicken.
NOTES:

Home Recipes Lunch One-bowl Lunches Salads Quick Asian Salad [Vegan, Raw, Gluten-Free]