Korean BBQ Salad

This Korean BBQ Salad is a vibrant and refreshing dish that balances the savory flavors of marinated grilled vegetables with a crunchy salad base. Perfect for a light yet satisfying meal, it is both dairy-free and packed with nutrients.

Ingredients

• Zucchini - 1 medium, sliced
• Red bell pepper - 1, sliced
• Carrot - 1 medium, julienned
• Green onions - 2, chopped
• Cucumber - 1 small, sliced
• Mixed salad greens - 150 grams
• Sesame oil - 2 tablespoons
• Soy sauce - 2 tablespoons (or tamari for gluten-free)
• Rice vinegar - 1 tablespoon
• Honey - 1 teaspoon (or maple syrup for vegan)
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame seeds - 1 tablespoon, toasted
• Cooked bulgur wheat or quinoa - 100 grams (optional, for added protein)

Steps

1. In a bowl, combine soy sauce, sesame oil, rice vinegar, honey, minced garlic, and grated ginger to create the marinade.
2. Add sliced zucchini, red bell pepper, and carrot to the marinade, mixing well to coat. Let it marinate for at least 15 minutes.
3. While the vegetables marinate, prepare the salad base by placing mixed greens, sliced cucumber, and chopped green onions in a large bowl.
4. Heat a grill pan over medium-high heat. Add the marinated vegetables and grill for about 4-5 minutes on each side until tender and slightly charred.
5. Remove the grilled vegetables and let them cool slightly before adding them to the salad base.
6. If using, add the cooked bulgur wheat or quinoa to the salad.
7. Toss the salad gently to combine all ingredients, and sprinkle with toasted sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Contains healthy fats from sesame oil, supporting heart health.

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