Asian Inspired Salad

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30 Minutes | Makes 4 Servings


Mix GoodLeaf Baby Kale and Micro Spicy Mustard Medley.

Prep additional ingredients and add to green mix.

Add sesame and ginger dressing.

Asian Pickled Cucumber

In medium bowl, whisk together vinegar, soy, sugar and sesame oil. Add sliced cucumbers, scallions to bowl and toss well. Let sit at room temperature for at least 15 mins.

Black Sesame Coated Eggs

Boil eggs until cooked through (8-10 min). Let cool. Remove shells. Roll eggs in a bowl of toasted black sesame seeds to coat.

Sesame Roasted Chickpeas

Preheat oven to 400° F. Rinse and drain chickpeas. Pat dry with paper towel. Combine remaining ingredients and toss chickpeas. Spread out seasoned chickpeas onto baking sheet and roast for 20-30 mins, shaking pan throughout cook time.

Sesame and Ginger Dressing

In a jar, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.


Quantity Item
1 Package GoodLeaf Baby Kale
1 Package GoodLeaf Micro Spicy Mustard Medley
1/2 Cup Asian Pickled Cucumber
2 Radishes, thinly sliced
4 Black Sesame Coated Eggs, halved
3/4 Cup Sesame Roasted Chickpeas
Sesame and Ginger Dressing

For Asian Pickled Cucumber:

Quantity Item
1 English Cucumber, thinly sliced
2 Scallions, thinly sliced
1/4 Cup Rice Wine Vinegar
2 tbsp Soy Sauce
1 tbsp Sugar
1 tsp Sesame Oil

For Black Sesame Coated Eggs:

Quantity Item
4 Eggs
1 Cup Black Sesame Seeds, toasted

For Sesame Roasted Chickpeas:

Quantity Item
16 oz. Chickpeas
1 tbsp Olive Oil
1/2 tbsp Sesame Oil
1/4 tsp Garlic Powder
1/4 tsp Salt
1 tsp Sesame Seeds
1/2 tsp Soy sauce

For Sesame and Ginger Dressing:

Quantity Item
3 Cloves Garlic, minced
2 tbsp Fresh Ginger, minced
3/4 Cup Olive Oil
1/3 Cup Rice Wine Vinegar
1/2 Cup Soy Sauce
2 tbsp Honey
1/4 Cup Water

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