Serves: 4

Korean Honey Mustard Summer Salad Bowl

Korean Honey Mustard Summer Salad Bowl

Preparation time: 15 minutes



  • 1 cucumber, cut into matchsticks
  • 2 medium carrots, cut into matchsticks
  • 1 pear, cut into matchsticks
  • 2 radishes
  • 350g firm tofu
  • 2 tbsp vegetable oil
  • Handful of toasted pine nuts


  • 1 tbsp Maille Honey Mustard
  • 1 tbsp runny honey
  • 1 tbsp rice vinegar
  • 1 tbsp mirin or sweet rice wine
  • 1 tbsp water
  • 1 tsp sesame oil


  1. Start off by preparing your vegetables. Cut the cucumber, carrots and pear (peeled) into matchsticks. Thinly slice the radishes.
  2. Mix Maille Honey Mustard, mirin, rice vinegar, water and honey together until combined. Drizzle the sesame oil in last and mix.
  3. Remove tofu from the packaging and pat dry. Slice the tofu into bite size pieces.
  4. Heat two tablespoons of oil, add the tofu and cook on medium heat for 5 minutes until golden brown all over.
  5. Toss the vegetables in a large bowl with the dressing. Top with the tofu and scatter over the pine nuts. Serve with the honey mustard dressing.

Tip: Add crab meat or shredded roast.

Recipe courtesy of Korean street food venture Korrito created using Maille mustard.

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