Asian Sesame Salad

Asian Sesame Salad

Serves 4


  • ½ cup shredded lettuce
  • ¼ cup baby corn, halved and sliced lenthwise
  • ¼ cup chopped spring onions
  • ¼ cup chopped tomatoes
  • ¼ cup chopped cucumbers
  • ¼ cup chopped red and green peppers
  • ½ cup broccoli florets
  • ¼ cup orange slices
  • 3 tsp toasted sesame seeds
  • 1 tbsp toasted peanuts, chopped


  • 2 tsp toasted sesame oil
  • 3 tsp light soya sauce
  • 1½ tsp rice wine vinegar
  • 1 tsp honey
  • ½ tsp ginger, grated
  • ½ tsp garlic, minced
  • ½ tsp red chilli flakes
  • ½ tsp prange zest


  • Place a non-stick pan on high heat. Throw in the baby corn and broccoli florets to roast with a pinch of sugar, stirring occasionally for 6-8 minutes. The vegetables should be slightly blistered. Remove from heat to cool.
  • Meanwhile, stir the dressing ingredients together. Keep in the fridge until ready to serve.
  • Assemble the remaining salad fillers together in a serving bowl with the broccoli and baby corn. Pour the dressing over and sprinkle the sesame seeds and peanuts on top.

Recipe and images by Kamini Patel of

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