Vibrant Korean Breakfast Salad with Spicy Sesame Dressing
Discover a refreshing and healthy Korean breakfast salad recipe that's perfect for low-carb diets and packed with energy-boosting ingredients.
Allergens
Sesame, Soy (from chickpeas)
Ingredients
- 2 cups mixed baby greens (spinach, kale, arugula) 1/2 cup shredded carrots 1/2 cup thinly sliced cucumber 1/2 cup cherry tomatoes, halved 1/2 cup canned chickpeas, rinsed and drained 1/4 cup toasted sesame seeds For the dressing: 3 tbsp tahini 1 tbsp rice vinegar 1 tbsp sesame oil 1 tsp honey or maple syrup (optional) 1/2 tsp chili flakes Salt and pepper, to taste
Instructions
- In a large salad bowl, combine mixed baby greens, shredded carrots, sliced cucumber, halved cherry tomatoes, and chickpeas. Toss gently.
- In a separate small bowl, whisk together tahini, rice vinegar, sesame oil, honey or maple syrup (if using), chili flakes, salt, and pepper. Adjust seasoning to taste.
- Pour the dressing over the salad and toss well to combine. Sprinkle toasted sesame seeds on top.
- Serve immediately and enjoy your invigorating Korean breakfast salad!
Chef’s Insight
The combination of flavors and textures in this dish makes it a delicious way to start your day with energy and vitality.
Notes
Customize the salad with your favorite vegetables or proteins for a personalized breakfast experience.