Ginger-Scallion Bulgogi Meal Prep Salad
Directions
- 1Cut up the cucumbers, green pepper, red pepper and shallots.
- 2Toss the cut vegetables in a big bowl along with some edamame, and chickpeas.
- 3Prepare ginger scallion dressing.
- 4Pour the dressing over your ingredients, stir it all together, and top with optional chili flakes and additional sesame seeds.
Ingredients
- 1 16oz can chickpeas, drained & rinsed
- 1 12oz bag frozen fully cooked edamame, thawed
- 5 small cucumbers, diced
- 1 large green pepper, diced
- 1 small red pepper, diced
- 0.5 bunch cilantro, minced
- 6 tbsp light soy sauce
- 1 tbsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp honey
- 2 tbsp sesame seeds, plus additional to taste (optional)
- 2 grated garlic cloves
- 0.5 lemon juice from
- 0.5 bunch scallion green tops only, minced
Tips
- Add optional chili flakes and additional sesame seeds.
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