Prepared Golden Sesame Satay Salad

Golden Sesame Satay Salad Recipe

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For most people, mention satay and they think of the fragrant, peanut-based sauce – golden brown and creamy with just the right amount of kick. Traditionally, however, the term satay actually refers to the skewered and grilled meat that the sauce accompanies. Originating in South-East Asia, satay were sold as street food and seasoned with satay sauce (peanut-based) or numerous other flavours.

Regardless of what satay means to you, we’re about to flip it on its head with our game-changing Golden Sesame Satay Salad.

This recipe is:

  • Filling
  • Nutritious
  • Easy to put together

Pickled cabbage coupled with a quinoa, broccoli and green bean salad form the nutritious and filling foundation of this meal. They provide a bit of crunch and plenty of goodness, with a hint of tang thanks to the ginger and lime dressing.

But the star of this dish is the indulgent satay mix. Roasted butternut squash and shallots combine with sauteed red pepper and edamame to create a hearty vegetable mix. This is brought to the boil and simmered together with our unique satay sauce, and then plated with the salad.

An unconventional take on satay sauce, we’ve combined toasted cashews, sunflower seeds and the perfect amount of flavourings to create a creamy, delicious dressing – an awesome accompaniment for roasted veggies, salads or buddha bowls.

The entire dish is garnished with a sprinkle of sesame seeds, some red chilli and a little chopped coriander. Topped off and ready to rock as a deliciously healthy dinner or filling lunch to power you through the rest of the work day.

And, as always, this dish is as good for you as it is delicious.

If you’re dying to devour this plant-powered sensation but lack the time or inclination to make it yourself, there’s no need to miss out. This is the exact same recipe we use when we prepare, package and deliver our Golden Sesame Satay for people like you!

Ingredients

Pickled Cabbage

  • 1 tbsp light brown sugar
  • 1 tbsp water
  • 1 tbsp tsp vinegar
  • 1 1⁄4 cups shredded cabbage

Quinoa Salad

  • ⅔ cup mixed quinoa
  • 1 ½ cups water
  • 2 chopped spring onions
  • ⅔ cup chopped broccoli
  • ½ cup green beans
  • Pickled red cabbage (ingredients above)
  • ½ tbsp oil
  • ½ tsp ginger puree
  • 1 ½ tbsp lime juice
  • Pinch of salt

Satay Mix

  • ⅓ cup cashews
  • ⅓ cup sunflower seeds
  • 1 chopped spring onion
  • 1 tbsp ginger puree
  • ½ tsp garlic puree
  • 2 tbsp dark tahini
  • 1 ½ tbsp miso
  • ½ tbsp lime juice
  • 1 tbsp tamari
  • 2 tbsp coconut milk
  • ¾ cup water
  • 1 ½ cups chopped butternut squash
  • ½ tbsp oil
  • ½ cup chopped shallots
  • 1 red pepper, chopped
  • ½ cup edamame

Method

Pickled Cabbage

  1. Mix 1 tbsp brown sugar, with 1 tbsp water vinegar in bowl. Add 1 1⁄4 cups shredded cabbage. Toss and let sit. Drain before serving.

Quinoa Salad

Salad

  1. Combine ⅔ cup mixed quinoa with 1 ½ cups water in a saucepan. Bring to a boil, reduce head to a simmer and cook for 20 minutes.
  2. Steam ⅔ cup chopped broccoli with ½ cup green beans for 6 minutes.
  3. Mix the steamed broccoli and green beans with cooked quinoa, tossing in 2 finely chopped spring onions and the pickled red cabbage.

Salad Dressing

  1. In a small bowl, mix together ½ tbsp oil, ½ tsp ginger puree, 1 ½ tbsp lime juice and a pinch of salt. Stir to combine.
  2. Toss the dressing into the vegetables and quinoa.

Satay Mix

Sauce

  1. Pre-heat oven at 180°C. On a baking tray, toast ⅓ cup cashews for for 7-8 minutes. Remove and let cool.
  2. Soak the toasted cashews with ⅓ cup sunflower seeds in hot water for 30 minutes and then drain.
  3. To a blender, add the soaked cashews + sunflower seeds, 1 chopped spring onion, 1 tbsp ginger puree, ½ tsp garlic puree, 2 tbsp dark tahini, miso, ½ tbsp lime juice, 1 tbsp tamari, 2 tbsp coconut milk and ¾ cup water. Blend until smooth.

Vegetables

  1. Pre-heat oven to 200°C. Mix 1 ½ cups chopped butternut squash with ½ tbsp oil on a roasting tray. Roast for 12 minutes. Add ½ cup chopped shallots to roasting tray and roast for a further 8-10 minutes. Remove from oven and let cool.
  2. Sautee 1 chopped red pepper with ½ cup edamame.
  3. In a pan, combine the vegetables with satay sauce. Bring to a boil, and then simmer for 2-3 minutes.
  4. Plate the Satay mix on your quinoa and garnish with a sprinkle of sesame seeds, a little red chilli, and 3 sprigs of chopped coriander.

Don’t Have Time to Cook?

We have good news for you!

If shopping, preparing and cooking this meal isn’t something you have the time (or the inclination) for, we’re here to help.

With just a few clicks, you can order this meal (and others) on the allplants website.

No time to cook? With just a few clicks, you can order this meal (and others) on the allplants website.

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