Summer Salads with Pickled Ginger and Sesame

Salad season is here, and it is braai season too. A few Asian pantry items lift ordinary salads without much effort.

What You'll Need

• Cucumber, carrots, cabbage and spring onion
• Pickled ginger
• Sesame oil and light soy sauce
• A splash of brewing vinegar
• Dried seaweed salad mix
• Kimchi on the side
• Optional: cold buckwheat noodles for a main-meal version

Method in a Nutshell

1. Slice the cucumber and carrot thin.
2. Whisk 1 tbsp light soy, 1 tsp sesame oil and 1 tbsp vinegar, then toss through the veg.
3. Rehydrate the seaweed mix as per the pack, drain and add.
4. Top with pickled ginger and sesame seeds.
5. Make it a meal with cold buckwheat noodles, or serve next to grilled meat with a spoon of kimchi.

Shop the salad shelf

• Indomex Pickled Ginger 125ml
• Haepyo Premium Sesame Seed Oil 55g
• Ayam Light Soy Sauce 210ml
• Sukina Dried Seaweed Salad 20g
• Buckwheat Cold Noodle 650g
• Authentic Korean Kimchi 250g
• CJW Brewing Vinegar 1.8L

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