Korean honey mustard summer salad bowl

by Chef Foode - Tuesday July 19, 2016 9:07 am

This year, bowls have become the coolest container with social media showcasing bowls full of vibrant and colourful #bowlfood.

You can try this trend at home with this dish from Korean-inspired London-based street food stall KORRITO, created using Maille mustard. This nutritious Korean Honey Mustard Summer Salad Bowl is full of flavour and full of colour – perfect for trying something new as the weather gets a lot warmer. 

Serves: 4 | Preparation time:15minutes

Ingredients:

Salad ingredients:


  • 1 cucumber, cut into matchsticks
  • 2 medium carrots, cut into matchsticks
  • 1 pear, cut into matchsticks
  • 2 radishes

  • 350g firm tofu
  • 2 tbsp vegetable oil


Dressing ingredients:

  • 1 tbsp Maille Honey Mustard
  • 1 tbsp runny honey

  • 1 tbsp rice vinegar

  • 1 tbsp mirin or sweet rice wine
  • 1 tbsp water

  • 1 tsp sesame oil
  • Handful of toasted pine nuts
  1. Start off by preparing your vegetables. Cut the cucumber, carrots and pear (peeled) into matchsticks. Thinly slice the radishes. 

  2. Mix Maille Honey Mustard, mirin, rice vinegar, water and honey together until combined. Drizzle the sesame oil in last and mix. 

  3. Remove tofu from the packaging and pat dry. Slice the tofu into bite size pieces. Heat two tablespoons of oil, add the tofu and cook on medium heat for 5 minutes until golden brown all over.
  4. Toss the vegetables in a large bowl with the dressing. Top with the tofu and scatter over the pine nuts. Serve with the honey mustard dressing.

TIP: Add crab meat or shredded roast chicken for more protein.

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