Recipe: Tasty Asian Style Superfood Salad

Asian Style Superfood Salad. Great recipe for Asian Style Superfood Salad. This salad looks and tastes amazing. It combines many highly nutritious superfoods and can be so versatile!

Then, divide the salad into serving bowls and sprinkle a few sesame seeds over top. This super easy to make Asian Salad Recipe is packed full of healthy veggies and tossed in a tasty sesame ginger salad dressing. It's fresh and crunchy and a crazy delicious side dish. You can have Asian Style Superfood Salad using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Asian Style Superfood Salad

1. It's of large handful of kurly kale.
2. Prepare of serving of Morrisons bulgur wheat, soya and quinoa mix.
3. Prepare of frozen edamame.
4. Prepare of avocado.
5. You need of red pepper.
6. You need of mange-tout or sugar snap peas.
7. Prepare of carrot.
8. Prepare of orange.
9. You need of sesame oil.
10. Prepare of reduced salt soy sauce.
11. You need of small handful of nuts (peanuts/cashews).
12. It's of Sprinkle of sesame seeds.
13. It's of small handful of nuts (peanuts/cashews).

Asian Dressing For Salad Recipe - Ingredients & Utensils Required. Wait until you see how easy this dressing is to put together! An inspired take on the Asian classic, this crunchy combination of freshly chopped vegetables is topped with roasted cashews and crispy sesame sticks. This Asian salad dressing is delicious in a salad or on stir-fried vegetables.

Asian Style Superfood Salad step by step

1. Rinse the grains thoroughly using a sieve and pour them into a saucepan of boiling water. Bring to the boil and then reduce to simmer for a further 10 minutes before draining and ringing in cold water to cool. Run a fork through the grains so they remain fluffy..
2. Cook the edamame in the microwave. Pour into a small microwaveable container and pour over enough water to cover the beans. Place a lid on and microwave for approximately 3 minutes in an 800W microwave. Once cooked, drain and "shock" the beans with cold water..
3. While the grains/beans are cooking, peel, wash and chop all of the vegetables/fruits in which ever way you like. I use a Spiralizer user for carrot and slice everything else..
4. I usually lay the kale in the bottom of a lunch box and squeeze over some lime juice and zest for an added flavour. Then I put the cooled grains, and then separate out the different fruits/vegetables. I also season with a squeeze of lime juice and a sprinkling of flaked chillies for an extra kick. Be sure to squeeze some lime juice over the avocado as it prevents it from turning brown once it has been cut. I find the combination of the mange-tout with a dash of sesame oil is amazing!.
5. For the dressing, pour the sesame oil, soy sauce remaining lime juice and zest into a small pot with a screw lid. Shake well and taste. Add a few flaked chillies if you like the heat. I really like to add some Thai 7 spice seasoning to the dressing and it works great with the kale!.
6. Top the salad with some nuts and a sprinkle of sesame seeds. Refrigerate and consume within 1 day..

It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. —Judy Batson, Tampa, Florida Instructions. Transfer about half of the cooked quinoa to a very large bowl. How To Make Simple Oriental Asian Cabbage Salad Recipe. You can use Asian salad dressing on any salad.