Asian summer salad with sesame dressing

Portions: 2 servings | Prep time: 10 minutes | Total time: 15 minutes

Packed with zing, colour and crunch. This Asian summer salad keeps well if you make it ahead of time, so it’s a great recipe to prep for lunch. Pair it with summer rolls or enjoy it on its own! 




  • 150g shredded red cabbage
  • 150g chopped romaine lettuce
  • shredded carrots
  • 3 spring onions (sliced)
  • 30g fresh mint & coriander (finely chopped)
  • 150g edamame beans
  • 20g toasted sesame seeds



  • 4 tbsp Yumello Peanut Butter
  • 2 tbsp Yumello Tahini
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 3-4 tbsp warm water

 Asian summer salad


  1. Put the cabbage, lettuce, carrots, spring onions, edamame beans, mint and coriander in a large serving bowl. 
  2. To make the dressing, place all the ingredients into a food processor and blitz for around 30 seconds, or until smooth. Taste and add a bit more water if needed. Use a few tablespoons to dress the salad and keep the rest in a clean jar in the fridge – it’ll keep happily for a couple of days.
  3. Garnish with sesame seeds and/or peanuts.
  4. Enjoy!
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