KOREAN STICKY BBQ MUSHROOM SALAD bowl
Korean inspired salad with sticky tamari mushrooms, sesame and chilli carrot slaw, mixed grains, cucumber, pickled cabbage + Korean-style BBQ dressing.
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Quinoa Mix (40%) (Cooked Long Grain Brown Rice, White Quinoa, Red Quinoa, Spring Onion, Sea Salt), Carrot Kinpara (22%) (Carrot, SESAME Oil, Crushed Chilli Flakes), Tamari-Coated Mushrooms (13%) (Mushroom, Rapeseed Oil, Tamari Soy Sauce [Water, SOYA Beans, Salt, Spirit Vinegar], Rice Vinegar [Rice Vinegar, Salt], Coconut Sugar, Garlic Purée, Ginger Purée), Cucumber + Nigella Seeds (7%), Korean BBQ Dressing (7%) (Water, Light Soy Sauce, Muscovado Sugar, Rice Vinegar, Cornflour, Ginger Purée, Rapeseed Oil, Garlic, Smoked Paprika, Onion Powder, White Miso Paste (SOYA)), Pickled Pink Cabbage (7%) (White Cabbage, Apple Cider Vinegar [Cider Vinegar, Apple vinegar], Water, Beetroot), Mixed Salad Leaves (3%).
| Nutrition Information | per 100g | per 275g portion |
|---|---|---|
| Energy kJ | 388 | 1067 |
| Energy kcal | 93 | 255 |
| Fat (g) | 2.7 | 7.3 |
| of which saturates (g) | 0.3 | 0.9 |
| Carbohydrate (g) | 14.6 | 40.1 |
| of which sugars | 2.5 | 7 |
| Fibre (g) | 1.8 | 4.9 |
| Protein (g) | 2.3 | 6.2 |
| Salt (g) | 0.4 | 1.1 |
| Manganese (mg) | 0.4 | 1.1 |
Nutrition Info
This meal contains:
- 23 plant ingredients
- 9 different vegetables
- 41% of your daily Manganese
- Contains 6g of fibre
KOREAN STICKY BBQ MUSHROOM SALAD bowl
Korean inspired salad with sticky tamari mushrooms, sesame and chilli carrot slaw, mixed grains, cucumber, pickled cabbage + Korean-style BBQ dressing
-
Quinoa Mix (40%) (Cooked Long Grain Brown Rice, White Quinoa, Red Quinoa, Spring Onion, Sea Salt), Carrot Kinpara (22%) (Carrot, SESAME Oil, Crushed Chilli Flakes), Tamari-Coated Mushrooms (13%) (Mushroom, Rapeseed Oil, Tamari Soy Sauce [Water, SOYA Beans, Salt, Spirit Vinegar], Rice Vinegar [Rice Vinegar, Salt], Coconut Sugar, Garlic Purée, Ginger Purée), Cucumber + Nigella Seeds (7%), Korean BBQ Dressing (7%) (Water, Light Soy Sauce, Muscovado Sugar, Rice Vinegar, Cornflour, Ginger Purée, Rapeseed Oil, Garlic, Smoked Paprika, Onion Powder, White Miso Paste (SOYA)), Pickled Pink Cabbage (7%) (White Cabbage, Apple Cider Vinegar [Cider Vinegar, Apple vinegar], Water, Beetroot), Mixed Salad Leaves (3%).
This meal contains:
- 23 plant ingredients
- 9 different vegetables
- 55% of your daily Manganese
- Contains 6g of fibre
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| Nutrition Information | per 100g | per 275g portion |
|---|---|---|
| Energy kJ | 388 | 1067 |
| Energy kcal | 93 | 255 |
| Fat (g) | 2.7 | 7.3 |
| of which saturates (g) | 0.3 | 0.9 |
| Carbohydrate (g) | 14.6 | 40.1 |
| of which sugars | 2.5 | 7 |
| Fibre (g) | 1.8 | 4.9 |
| Protein (g) | 2.3 | 6.2 |
| Salt (g) | 0.4 | 1.1 |
| Manganese (mg) | 0.4 | 1.1 |
Nutrition Info
“Overall, very nice and fresh lunch option. Very filling too because of the quinoa!”
- OCADO CUSTOMER
What’s in
the bowl?
Sticky tamari mushrooms
Carrot slaw with sesame + chilli
Mixed quinoa + brown rice
Cucumber + radish pickle
Sticky Korean BBQ dressing
Fresh salad leaves
To create our sticky BBQ mushrooms, we coat them in our homemade all-natural Korean BBQ sauce, then roast them until golden, caramelised and sticky. Meatier than most mushrooms, they add depth and umami to our Korean Salad Bowl.
We cook our quinoa in small batches to make sure it’s perfectly fluffy every time. We then add brown rice and spring onions for a burst of fresh flavour
Pickles add a delightful sourness to our Korean Salad Bowl, with the added benefit of being probiotic-rich. We create our radish and cucumber pickle in-house to keep it natural, soaking them overnight in apple cider vinegar.
Our Korean BBQ dressing is made with tamari (gluten free soy sauce), a dash of rice vinegar and plenty of fresh red chillies, ginger and garlic. It’s sweet, savoury and rich in flavour.
Fresh from field to fork, our delicate salad leaves are sourced locally when possible for max freshness. With a lighter taste than spinach, they add freshness to the rich flavours of our Korean Salad Bowl.
Inspired by carrot kinpira, a traditional Korean dish, our fresh carrot slaw is coated in toasted sesame oil and crushed chilli flakes.
What’s in the bowl?
Sticky Tamari Mushrooms
To create our sticky BBQ mushrooms, we coat them in our homemade all-natural Korean BBQ sauce, then roast them until golden, caramelised and sticky. Meatier than most mushrooms, they add depth and umami to our Korean Salad Bowl.
Mixed Grains
We cook our quinoa in small batches to make sure it’s perfectly fluffy every time. We then add brown rice and spring onions for a burst of fresh flavour
Sesame + Chilli Carrot Slaw
Inspired by carrot kinpira, a traditional Korean dish, our fresh carrot slaw is coated in toasted sesame oil and crushed chilli flakes.
Cucumber + Radish Pickle
Pickles add a delightful sourness to our Korean Salad Bowl, with the added benefit of being probiotic-rich. We create our radish and cucumber pickle in-house to keep it natural, soaking them overnight in apple cider vinegar.
Mixed Salad Leaves
Fresh from field to fork, our delicate salad leaves are sourced locally when possible for max freshness. With a lighter taste than spinach, they add freshness to the rich flavours of our Korean Salad Bowl.
Sticky Korean BBQ Dressing
Our Korean BBQ dressing is made with tamari (gluten free soy sauce), a dash of rice vinegar and plenty of fresh red chillies, ginger and garlic. It’s sweet, savoury and rich in flavour.
No Artificial Ingredients
No Preservatives
No Chemicals
No Compromises
No Artificial Ingredients No Preservatives No Chemicals No Compromises
