It’s the all-time favourite South African snack turned into a salad, Chef! Salty biltong, crisp greens, plump edamame beans, refreshing cucumber, crunchy cashews, & a special UCOOK satay dressing will make lunch the highlight of your day today.
Biltong Salad & Satay Dressing
Biltong Salad & Satay Dressing
with cashew nuts & edamame beans
Hands on Time: 10 - 10 minutes
Overall Time: 10 - 10 minutes
Ingredients:
- Beef Biltong
- Cashew Nuts
- Cucumber
- Edamame Beans
- Salad Leaves
- Satay Dressing
- Spring Onion
- Spring Onions
From your kitchen:
- Salt & Pepper
- Water
PREP
In a salad bowl, combine the salad leaves, the edamame beans, the diced cucumber, the spring onion (to taste), the cashew nuts, a drizzle of olive oil, and seasoning. Loosen the satay dressing with water in 5ml increments until drizzling consistency.
EAT
Sprinkle the chopped biltong over the salad and drizzle over the satay dressing. Tuck in, Chef!
Salad Leaves - 40g
Edamame Beans - 40g
Cucumber - 50g
Spring Onion - 1
Cashew Nuts - 10g
Satay Dressing - 50ml
Beef Biltong - 50g
PREP
In a salad bowl, combine the salad leaves pieces, the edamame beans, the diced cucumber, the spring onion (to taste), the cashew nuts, a drizzle of olive oil, and seasoning. Loosen the satay dressing with water in 5ml increments until drizzling consistency.
EAT
Sprinkle the chopped biltong over the salad and drizzle over the satay dressing. Tuck in, Chef!
Salad Leaves - 80g
Edamame Beans - 80g
Cucumber - 100g
Spring Onion - 1
Cashew Nuts - 20g
Satay Dressing - 100ml
Beef Biltong - 100g
PREP
In a salad bowl, combine the salad leaves pieces, the edamame beans, the diced cucumber, the spring onion (to taste), the cashew nuts, a drizzle of olive oil, and seasoning. Loosen the satay dressing with water in 5ml increments until drizzling consistency.
EAT
Sprinkle the chopped biltong over the salad and drizzle over the satay dressing. Tuck in, Chef!
Salad Leaves - 120g
Edamame Beans - 120g
Cucumber - 150g
Spring Onions - 2
Cashew Nuts - 30g
Satay Dressing - 150ml
Beef Biltong - 150g
PREP
In a salad bowl, combine the salad leaves pieces, the edamame beans, the diced cucumber, the spring onion (to taste), the cashew nuts, a drizzle of olive oil, and seasoning. Loosen the satay dressing with water in 5ml increments until drizzling consistency.
EAT
Sprinkle the chopped biltong over the salad and drizzle over the satay dressing. Tuck in, Chef!
Salad Leaves - 160g
Edamame Beans - 160g
Cucumber - 200g
Spring Onions - 2
Cashew Nuts - 40g
Satay Dressing - 200ml
Beef Biltong - 200g
Woolies Products in this dish
