Biltong Salad & Satay Dressing

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

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

From your kitchen:

  • Salt & Pepper
  • Water
Photo of Biltong Salad & Satay Dressing
  1. 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.

  2. 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

  1. 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.

  2. EAT

    Sprinkle the chopped biltong over the salad and drizzle over the satay dressing. Tuck in, Chef!

  1. 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.

  2. EAT

    Sprinkle the chopped biltong over the salad and drizzle over the satay dressing. Tuck in, Chef!

  1. 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.

  2. EAT

    Sprinkle the chopped biltong over the salad and drizzle over the satay dressing. Tuck in, Chef!

Woolies Products in this dish

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Mediterranean Cucumbers 3 Pk

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Mild Spring Onions 100 G

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Snacking Cucumbers 180 G

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Mediterranean Cucumber

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Mini Cucumbers 350 G

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