Aduki bean salad with leeks recipe

Aduki beans are highly prized by the Chinese for their goodness

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Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Yield: Serves 4

If you buy dried Aduki beans then you will need to follow the preparation and pre-cooking instructions very carefully to ensure the toxin that legumes naturally contain is removed. This means you need to start the process of preparing the Aduki beans the previous day.



400g [400g] Aduki (Adzuki) beans, ready cooked
50g [50g] beansprouts, rinsed
227g [227g] can bamboo shoots, drained and sliced
1 small [1 small] Chinese cabbage, shredded
2 [2] leeks, sliced thinly
1 tbsp [1 tbsp] fresh coriander, chopped


2.5cm [2.5cm] fresh root ginger, finely grated
1 tbsp [1 tbsp] sesame oil
1 tbsp [1 tbsp] Tamari soy sauce (wheat free version)
1 tbsp [1 tbsp] lemon or lime juice
salt & freshly ground black pepper


When using any type of dried pulses in cooking they must be cooked first according to the instructions on the manufacturers packet. It is also essential to ensure that the 10 minutes boiling period is included to expel the toxin present in dried pulses. For further details, including cooking, check our Aduki bean food fact file.

  1. Put all the salad ingredients in a bowl and toss together.
  2. Whisk together the dressing ingredients.
  3. Immediately before serving pour the dressing over the salad and toss everything together well.