Asian Salad
Recipe type: Salad
Cuisine: Asian
Prep time: 
Total time: 
Serves: 4-6 people
A few cheats for days when you frankly don't have the time or inclination! You can bag pre-bagged beetroot salads from most supermarket chiller sections, make the salad dressing in larger quantities and store in air-tight jar in your fridge for up to 3 months. Buy frozen aduki and edamame beans, defrost and bring to room temperature before using.
  • 1 bag lambs lettuce
  • 50g baby spinach
  • 50g chard (red leaves if possible)
  • 1 cooked beetroot, cooled and grated
  • 100g Adzuki Beans, cooked and cooled
  • 50g Edamame Beans, cooked and cooled
  • ½ Red Pepper, diced finely
  • ½ Green Pepper, diced finely
  • Dressing
  • 4 tbsp Red Wine Vinegar
  • ½ tsp Xylitol
  • 10g Coriander
  • 4 tbsp Olive Oil
  • Sea Salt, pinch
  • 1 thumb sized piece of Fresh Ginger
  • 1 Lemon Grass,¬†outer skin removed
  • 1 tsp Red Chilli flakes or ½ red chilli (seeds optional)
  • 2 cloves Garlic
  • Freshly Ground Black Pepper & Sea Salt to taste
  1. Place all dressing ingredients in a blender and whizz, season to taste.
  2. Place the salad leaves in a serving bowl sprinkle with the beans and grated beetroot.
  3. Just before serving pour over the dressing.
Recipe by HEALTHY-CHEF at