This is such a great dish. The other week I made us my sesame chicken (recipe coming soon!), and just didn’t want anything carby with it. Noodles were off the menu!
It was also a week night, so I wanted to avoid cooking up another side dish if possible – if I can make it easy Monday – Friday, I will! This wonderfully tangy salad is a great solution, we had it as part of our main dinner, but it would be a fantastic big summer salad, especially for a BBQ. The chinese leaf is really tangy, and the red onion gives you a nice lift to the greens. Mix up a soft sesame, soy and garlic sauce and the flavours will ping off each other – delicious!
And…it takes all of 5 minutes to prepare, mix and serve.
- 1 x chinese leaf, sliced into strips
- 1 x red onion, sliced into thin strips
- 8 x spring onions, chopped
- 4 tbs x sesame oil
- 4 tbs x soy sauce
- 2 cloves x garlic, minced
- 2 tbs x lemon juice
- 2 tbs x agave syrup
- Handful of sesame seeds
Chop salad ingredients up and toss together.
On the hob, add the dressing ingredients to a small saucepan, and heat through, stirring as you go.
So easy. So clean. (So delicious) 🙂