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Bulgogi Bean Salad with Scallion-Ginger Dressing
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Bulgogi Bean Salad with Scallion-Ginger Dressing

15 minPara 4Nutri-Score A€
de @mishkamakesfood11 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • light soy sauceDespensa90 ml
  • chickpeas (canned, drained and rinsed)Despensa454 g
  • edamame (frozen fully cooked, thawed)Fresco340 g
  • fresh ginger (grated)Frutas y verduras15 g
  • cucumber (small, diced)Frutas y verduras5 piezas
  • sesame oilDespensa15 ml
  • honeyDespensa15 ml
  • sesame seeds (plus extra to taste)Frutos secos y semillas18 g
  • green bell pepper (large, diced)Frutas y verduras1 pieza
  • garlic (cloves, grated)Frutas y verduras2 piezas
  • red bell pepper (small, diced)Frutas y verduras1 pieza
  • cilantro (half a bunch, minced)Frutas y verduras30 g
  • lemon juice (from half a lemon)Frutas y verduras15 ml
  • scallion green tops (half a bunch, minced)Frutas y verduras40 g
  • chili flakes (optional, to taste)Especias2 g

por ración

Nutrición

275kcal

Carbohidratos
33 g
Proteínas
14 g
Grasas
10 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Rallador

paso a paso

Preparación

  1. Prepare the vegetables

    • Dice the cucumbers, green bell pepper and red bell pepper.
    • Mince the cilantro and the scallion green tops.
    • Grate the ginger and the garlic.
    Paso 1

  2. Make the scallion-ginger dressing

    • In a bowl, combine the light soy sauce, sesame oil, honey and lemon juice.
    • Stir in the grated ginger, grated garlic, minced scallion tops, cilantro and sesame seeds.
    Paso 2

  3. Assemble the salad

    • In a large bowl, combine the chickpeas, edamame and all the diced vegetables.
    • Pour the dressing over and stir everything together until well coated.
    Paso 3

  4. Finish and serve

    • Top with optional chili flakes and additional sesame seeds.
    • Serve right away or let it marinate in the fridge for even more flavor.
    Paso 4
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