Bulgogi Bean Salad with Scallion-Ginger Dressing

Meal Prep Salad

Hey gang!

This week’s meal prep salad is an absolute banger; crisp cucumbers, bell peppers, edamame, chickpeas, & more get tossed in a bulgogi inspired scallion-ginger dressing to give you a mouthwatering veggie and protein packed salad.

The dressing is actually a variation on Korean Bapsang’s Dak Bulgogi marinade, which has been a staple for me since I stumbled on it years ago. I really encourage you to check out the rest of Hyosun’s recipe blog, she never misses.

Macros along with low-calorie & high-protein versions are at the bottom of this post.

I hope you enjoy!

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Bulgogi Bean Salad with Scallion-Ginger Dressing

Servings: 4 LARGE dinner portions, 8 small side portions
Store in an airtight container and use within 5-7 days.

Salad Ingredients:
1 16oz can chickpeas, drained & rinsed (200g after draining)
1 12oz bag frozen fully cooked edamame, thawed (340g)
5 small cucumbers, diced (360g, about 3/4lb)
1 large green pepper, diced (225g)
1 small red pepper, diced (125g)
1/2 bunch cilantro, minced (optional)
Scallion-Ginger Dressing, to taste (recipe below)
Gochugaru Chili Flakes to taste (optional) (these are mild and are definitely my favorite chili flakes)

Instructions: