Asian Chopped Salad with Quorn Sweet Chilli Fillets
Vibrant vegetable-based salad featuring Quorn sweet chilli fillets with shredded cabbage, lettuce, peppers, carrots, and edamame. Dressed in a tangy sesame-soy vinaigrette with sriracha heat, topped with crushed peanuts, fresh coriander, and lime. Served chilled with optional chilli and sesame seeds.
Ingredients
- 1 pack Quorn Vegetarian Sweet Chilli Mini Fillets, whole fillets
- red cabbage, shredded
- white cabbage, shredded
- 1 whole sweet gem lettuce, shredded
- 1 whole red pepper, sliced
- 2 whole carrots, thinly peeled
- 3 ½ oz edamame beans, fresh or frozen
- 3 whole green onions, diced
- ½ oz fresh coriander, chopped
- 1 oz peanuts, loosely crushed
- 1 whole lime, for juice
- 1 whole fresh chilli, sliced(optional)tofu cubes, tempeh, or chickpeas1:1 weightveganadds soy
maintains protein and texture
- sesame seeds(optional)
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp sriracha
- 1 tbsp sesame oil
- 1 tsp maple syrup
- 1 tsp garlic, minced or ground
- 1 tsp ginger, minced or ground
Instructions
- 1
Chop vegetables into small pieces and place in a large bowl with edamame beans, peanuts, green onions, and coriander.
- 2
Chop Quorn Sweet Chilli Mini Fillets into bite-sized chunks and add to the bowl.
- 3
Make the dressing by combining soy sauce, rice wine vinegar, sriracha, sesame oil, maple syrup, garlic, and ginger in a bowl and stir until combined.
- 4
Taste dressing and adjust as needed.
- 5
Pour dressing over salad until everything is coated.
- 6
Plate salad and scatter over extra green onions, coriander, and peanuts.
- 7
Add optional fresh chilli and sesame seeds if desired.
- 8
Finish with a squeeze of fresh lime juice.
Tips
Prepare all vegetables ahead of time and store separately to maintain freshness until assembly.
Adjust dressing to taste before coating salad as soy sauce and sriracha intensities vary by brand.
For crispest texture, coat salad just before serving rather than letting it sit in dressing.
Good to Know
Store chopped vegetables separately in airtight containers for up to 2 days. Keep dressing refrigerated for up to 3 days. Quorn fillets follow package storage instructions.
Chop all vegetables and prepare dressing up to 1 day ahead. Keep components separate until ready to assemble and serve.
Serve immediately after dressing and garnishing to maintain crisp texture. Present chilled as a light lunch or side dish.
Common Mistakes
Do not dress salad more than 30 minutes before serving to avoid wilting cabbage and lettuce.
Do not skip tasting the dressing before adding to salad as soy sauce brands vary significantly in saltiness.
Do not overcrowd the bowl when chopping vegetables; work in batches if necessary to ensure even piece size.
Substitutions
Vegan Options
maintains protein and texture