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Storecupboard sesame salad

Storecupboard sesame salad


A great way to use up storecupboard ingredients, you can make this with any veg you happen to have

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    2708kj 648kcal
  • Fat
    High 50%
  • Saturates
    High 34%
  • Sugar
    Low 9%
  • Salt
    Low 28%

% of adult’s reference intake | Carbohydrates per serving : 42g

Bring Co-op to your front door

Big Bag Option


  • 50g vermicelli noodles
  • 1 large carrot, cut into fine matchsticks
  • 1 broccoli stalk, cut into fine matchsticks
  • 1 red and 1 white onion, thinly sliced
  • 4 Co-op spring onions, sliced
  • ½ red pepper, thinly sliced
  • 50g Co-op trimmed mangetout, sliced
  • 300g can beansprouts, drained
  • Handful each mint and coriander, shredded
  • 4 tbsp chopped Co-op roasted and salted peanuts
  • Leftover cold meat or prawns, cut into small pieces (optional)
  • 2 Co-op British free range eggs, beaten
  • 2 tsp Co-op olive oil

For the dressing:

  • 1 tsp Co-op sesame oil
  • 2 tsp sesame seeds
  • 2 tsp light soy sauce
  • 1 tsp Co-op clear honey
  • 1 tsp Co-op cider vinegar
  • 1 red chilli, finely sliced


  1. First make the dressing: put the dressing ingredients in a jar, along with 1 tbsp hot water, and give it a good shake
  2. Refresh the noodles by pouring boiling water over them for a minute, then drain and allow to cool slightly
  3. Put the veg in a large salad bowl with the beansprouts, herbs, peanuts and leftover meat or prawns, if using, then toss everything together
  4. Add the noodles and dressing to the salad and give it another really good mix
  5. Mix the egg with 1 tsp water
  6. Heat the oil in a large frying pan over a medium heat, then add the egg and allow to spread out into a thin pancake shape
  7. Once cooked, 2-3 mins, slide onto a chopping board
  8. When cool enough to handle, roll up tightly, then slice thinly and scatter over the salad to serve

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