Asian Crunchy Salad

We're always on the hunt for interesting summer salads, and this Asian take is guaranteed to be a staple in your repertoire this season – perfect for a working lunch or light supper.



Total Time

1 Hour 30 Minutes


For the salad:
1 Brocoli, cut into florets
1 Avocado, cut into cubes
handful sugar snaps, cut lengthways
½ Cucumber, peeled, sliced lengthways, deseeded and cut into crescents
Shitaki mushrooms, rough sliced
Radishes, cut into quarters
Small bunch Coriander and mint leaves
2 Lime leaves, finely stripped
5 Spring onions, finely chopped
Peanuts, toasted and roughly chopped
Sesame seeds, toasted
Brown rice (cook for 4-6 people), cooked to instructions. Drizzled in sesame oil
Tofu marinade - use marinade for dressing:
Tofu 340g
4 tbs Sesame oil
4 tbs Soy sauce
2 tbs Rice wine vinegar
Ginger 2inch, grated
1 garlic, pressed
1 chili, finely chopped
2 lime juice and zest
1 Lemon grass, finely diced
1 tbs maple syrup
For the sauce:
2 Carrots
1 Lemon grass
2 inch ginger
1 garlic
1 tbs peanut butter
2 tbs rice wine vinegar
1 shallot
1 tbs honey
1 tbs soy sauce
2 tbs miso paste
2 tbs water
All ingredients to be blitzed to dressing in magi mix or blender


Step 1

Start by getting most of the water out of the tofu by pressing it in kitchen towel. Then cut it into 2cm cubes and marinate it for at least an hour.

Step 2

Blanch the broccoli, so it's still crunchy and then mix together with the other salad ingredients.

Step 3

Divide the rice between your bowls and top with the mixed salad. Sprinkle the seeds over the top and add the coriander.

Step 4

Drizzle any leftover marinade dressing over the top and serve with the carrot sauce.

Recipe Coutesy Of Wild By Tart 

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