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

15 minServes 4Nutri-Score A€
from @mishkamakesfood11 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • light soy saucePantry90 ml
  • chickpeas (canned, drained and rinsed)Pantry454 g
  • edamame (frozen fully cooked, thawed)Fresh340 g
  • fresh ginger (grated)Produce15 g
  • cucumber (small, diced)Produce5 pieces
  • sesame oilPantry15 ml
  • honeyPantry15 ml
  • sesame seeds (plus extra to taste)Nuts & seeds18 g
  • green bell pepper (large, diced)Produce1 piece
  • garlic (cloves, grated)Produce2 pieces
  • red bell pepper (small, diced)Produce1 piece
  • cilantro (half a bunch, minced)Produce30 g
  • lemon juice (from half a lemon)Produce15 ml
  • scallion green tops (half a bunch, minced)Produce40 g
  • chili flakes (optional, to taste)Spices2 g

per serving

Nutrition

275kcal

Carbs
33 g
Proteins
14 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Grater

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4
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