A delicious and nourishing salad that will have all the salad-haters obsessing!
Rainbow Sesame Salad
This Rainbow Sesame Salad is the perfect, nourishing blend of sweet potato, kale, red cabbage, black rice, edamame and pomegranate, all tossed in a rich sesame dressing.
Ingredients
- 500 g sweet potato peeled and diced into 2cm chunks
- 200 g shelled edamame beans
- 2-3 heaped cups of kale shredded
- 500 g cooked black rice microwaveable for quick prep
- 1/4 red cabbage finely shredded
- 210 g bottle of Kewpie roasted sesame dressing to taste
- Juice of 1/2 lemon
- Olive oil for roasting sweet potato and massaging kale
- Salt to taste
- Pepper to taste
- 1 tsp black sesame seeds
- 1/4 cup pomegranate arils
- 1/4 cup flaked natural almonds
Instructions
- Preheat your oven to 200°C (400°F). Toss the diced sweet potato with olive oil, salt, pepper and the black sesame seeds. Spread the sweet potatoes on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelised.
- In a large bowl, add the shredded kale. Drizzle with olive oil and lemon juice. Season with a little salt and massage the kale with your hands until it starts to soften and wilt.
- Prep your edamame by boiling or microwaving as per pack directions, then drain and cool under cold water to stop the cooking process.
- Microwave the Black Rice if using microwaveable, or cooked as per pack instructions. If you’re cooking from raw you’ll need about 200g.
- Assemble the salad in a large serving bowl, combine the roasted sweet potato, softened kale, shredded red cabbage, black rice, and cooked edamame. Then add in the almonds and pomegranate. Drizzle with Kewpie roasted sesame dressing to your liking and toss everything together to coat evenly. Garnish with any additional black sesame seeds, pomegranate arils, and flaked almonds as you like.
