This light, crunchy salad pairs blanched broccoli and cauliflower with a creamy, tangy soy milk yogurt dressing. It’s the kind of dish you’ll find on Korean home tables and diet-friendly meal plans, often served as a healthy banchan (side dish) alongside rice and other side dishes, or eaten on its own as a light lunch.
What makes this recipe stand out is the dairy-light dressing — soy milk blended with plain yogurt, lemon juice, and a touch of sugar creates a sauce that’s creamy but not heavy, with a bright acidity that cuts through the earthiness of the vegetables. Kidney beans, walnuts, and raisins add texture and a little sweetness, making this a well-rounded, nutritious dish that’s popular in Korean health-conscious cooking.
It’s simple to put together, doesn’t require any special equipment, and keeps well if you store the vegetables and sauce separately. Great for meal prep, packed lunches, or as a refreshing side at a barbecue.
Ingredients
- Broccoli 40g (1/5 head)
- Cauliflower 40g (1/3 head)
- Red onion 10g (2×1cm piece)
- Kidney beans 5g (1 tsp)
- Raisins 5 pieces
- Walnut 1/2 piece
- Salt, a pinch
- Soy milk 50g (3⅓ tbsp)
- Plain yogurt 20g (1⅓ tbsp)
- Lemon juice 5g (1 tsp)
- Sugar, a pinch
Instructions
- Combine soy milk with plain yogurt, lemon juice, and sugar, mixing well to make the soy milk yogurt sauce.
- Soak the kidney beans in water, then cook them with water in a 1:2.5 ratio for 20-25 minutes and drain; cut the broccoli and cauliflower into bite-sized pieces, blanch briefly in boiling salted water, rinse in cold water, and drain well.
- Arrange the blanched broccoli and cauliflower, cooked kidney beans, julienned red onion, chopped walnuts, and raisins on a plate, and serve with the soy milk yogurt sauce on the side.
Tips & Variations
Some notes to help this recipe come together smoothly:
- Soy milk: use unsweetened, plain soy milk for the best balance of flavors in the sauce; sweetened versions will make the dressing too sugary.
- Plain yogurt: any unsweetened dairy or non-dairy plain yogurt works well here.
- Blanching: don’t overcook the broccoli and cauliflower — a quick 1-2 minute dip in boiling water keeps them crisp-tender. Shocking them in cold water right after stops the cooking and preserves color.
- Kidney beans: canned, pre-cooked kidney beans can be substituted to save time — just rinse and drain before using.
- Storage: keep the sauce separate from the vegetables until ready to serve to prevent sogginess.
Nutrition
- Calories: 210 kcal
- Carbohydrates: 30 g
- Protein: 9 g
- Fat: 6 g
- Sodium: 79 mg