This asian inspired sesame salad is the perfect addition to any meal. I personally love it alongside roasted salmon, tempeh or chickpeas.
Why I love this Asian Inspired Sesame Salad
- It’s SO easy to whip up and uses veggies that keep well in the fridge (cabbage lasts weeks!)
- Great to pair with any protein such as wild salmon, prawns, tofu or tempeh, chickpeas or chicken. Anything!
- It’s gluten-free and dairy-free and suitable for most diets.
- Packed with nutrient dense ingredients and powerful flavours, you can’t go wrong with this salad.
What are the best foods for fighting hormonal acne?
While there are plenty of foods that can support healthy skin and balanced hormones, let’s put a focus on the ingredients from the Asian Inspired Sesame Salad today:
- packed with cruciferous vegetables which help support healthy hormone balance by removing excess or dangerous estrogens from the body
- high in fibre to support healthy detoxification, which is a key component in clearing acne
- rich in hydrating foods like cucumber and cabbage to support a glow from within
- sesame seeds support healthy hormone balance. They are high in zinc which help support progesterone production, a hormone that supports clear and calm skin but one that is often out of balance after pregnancy or post hormonal birth control.
This salad is by far one of the easiest salads I love to make! It’s perfect for the warmer months when you want something crunchy and refreshing. Pair it with your favourite protein, some brown rice and avocado for a delicious meal.
Asian Inspired Sesame SaladDifficulty: Easy
A delicious and nourishing side staple.
A small bag of Brussels sprouts (6-8)
3 large handfuls finely shredded purple cabbage
2 small Persian cucumbers
2 sprigs of green onion
1 large handful finely chopped cilantro
¼ cup sesame seeds
2 tbsp toasted sesame oil
¼ cup tamari or coconut aminos
1 tsp chili paste (sambal oelek), optional
2 garlic cloves, minced
A dash of maple syrup (around 1 tbsp)
The juice of 2 large limes
Salt and pepper
To serve, cooked short-grain brown rice, wild salmon, fermented kimchi
- Cook the brown rice in a rice cooker.
- Preheat the oven to 400F while you make combine the marinade ingredients. Pour a few tbsp of the marinade on top and save the rest for a dressing. Cook the salmon for about 15-20 mins (every oven is different)
- Finely chop the purple cabbage and Brussels sprouts and add them to a large bowl. Chop the cucumber, green onion and cilantro and add those to the bowl as well with the rest of the marinade. Enjoy!