Why You’ll Love This Salad

• Sweet, earthy, creamy, and tangy all in one bite
• A total showstopper for spring/summer brunches
• Ready in just 15 minutes
• Easy to customize and meal-prep friendly

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Strawberry Beet Salad

Servings 2

Author MashiEats.com

Ingredients

• ½ cup Strawberry, halved or quartered
• ½ cup Beet, cooked, cubed
• ¼ cup Cucumber, cubed
• 1 handful Mint, chopped
• 2 tbsp Olive Oil
• ½ Lemon
• 1 tbsp Tahini (optional)

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Instructions

• If using raw beets, roast them at 400°F for ~30–40 mins until fork-tender. Cool and slice. I used cooked beets from Love Beets.
• Simply toss everything in a bowl or container.
• For richness, optionally drizzle tahini.
• Mix well and enjoy!

Recipe FAQs

Can I use pre-cooked or canned beets?
Absolutely! It’s a great shortcut—just slice and go.

Can I make this salad ahead of time?
Yes! Just keep the dressing on the side until ready to serve.

What can I use instead of goat cheese?
Feta, blue cheese, or a plant-based soft cheese all work well.

Customization Ideas

• Swap arugula for spinach or mixed greens
• Add grilled chicken or salmon to make it a more complete meal
• Sprinkle hemp seeds for a protein boost
• Use blueberries or blackberries instead of strawberries

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Spicy Green Goddess Salad

Servings 2

Author MashiEats.com

Ingredients

• ¼ cabbage, chopped
• ½ cucumber, chopped
• 1 handful chives, chopped
• 1 handful scallions, chopped

Dressing

• 4 tbsp olive oil
• 1 lemon, juice of
• 1 tbsp wine vinegar
• 4 sprigs cilantro
• ½ cup fresh spinach
• 3 basil sprigs
• ½ jalapeno
• ¼ cup mixed nuts
• 2 cloves garlic
• 4 tbsp nutritional yeast
• salt & pepper to taste

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Instructions

• Put all ingredients for the dressing and blend until smooth.
• Add to chopped cabbage, cucumber, chives, and scallions.
• Enjoy!

When keeping it more than one day, I suggest topping it with yogurt on top to “seal” it to prevent browning.

This is essentially a version of Korean “Street Toast”. It’s an ultimate comfort food.

It’s best to eat when warm but with some modifications, you can make it to be heated later on!

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Egg cabbage sandwich – Korean “street toast”

Servings 1

Author MashiEats.com

Ingredients

• 2 eggs
• 2 tbsp carrot shredded
• 1 tbsp scallion
• ½ cups cabbage Make it 2 cups if you want to eat with a side of cabbage salad
• 2 sliced bread any kind. square shape will work best
• 2 tbsp butter or cooking oil
• 1 sliced cheese
• 1 tbsp white onion
• 1 tbsp sugar or jam (optional)

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Instructions

• Whisk eggs.
• Add shredded carrot, cabbage, scallion to the egg and mix. Salt & pepper to taste.
• Add 2 slices of bread on a heated pan to toast one side. Set aside bread.
• Add butter on the pan, let melt, and add egg mix to the pan. Cook 30 seconds.
• Add bread in the middle of the egg, the toasted side to the bottom.
• Cook for another 1-2 minute, or until the edges have clearly formed.
• Flip. I use the plate method
• Add a sliced cheese on one side
• sprinkle sugar or spread jam (optional)
• Fold over pieces of egg that are sticking out to the inside.
• Fold one piece of the bread on top of the other.

  If you're prepping for later, let cool before folding.
• Sprinkle some sugar on the bread if you prefer. This is the traditional method to but it's optional.
• Enjoy!

If you’ve ever strolled through the streets of Seoul in the morning, chances are you’ve seen this sweet and savory Korean street toast being made fresh on hot griddles. The combination of fluffy eggs, crunchy cabbage, and buttery toasted bread makes it a breakfast favorite — and now you can make it at home in under 10 minutes.

What Makes Korean Toast Different?

Unlike Western egg sandwiches, Korean street toast has that perfect balance of salty and sweet. The bit of sugar on the toast, combined with the savory cabbage-egg filling and buttery crunch, makes it uniquely addictive. It’s often sold as a grab-and-go breakfast in Korea — and now it’s part of your meal prep rotation!

Meal Prep Tip: How to Store & Reheat Korean Toast

This sandwich is best fresh, but you can prep the egg patties in advance and refrigerate them. Reheat in a pan or air fryer, toast the bread fresh, and assemble in minutes — perfect for busy mornings or packed lunchboxes.

FAQ: Korean Street Toast

What is Korean street toast made of?
Korean street toast typically includes eggs, shredded cabbage, carrots, sugar, buttered toast, and optional condiments like ketchup or mayo. Some versions also add ham or cheese.

Why is there sugar in Korean toast?
The sprinkle of sugar is what makes Korean toast unique — it balances the savory flavors with a slight sweetness that pairs perfectly with the crispy toast and egg filling.

Can I make Korean street toast ahead of time?
Yes! You can cook the egg-cabbage mixture in advance and store it in the fridge for 2–3 days. Just toast the bread fresh and assemble when you’re ready to eat.

Is Korean toast healthy?
It can be part of a balanced meal, especially if you use whole-grain bread and limit sugar. It’s higher in protein and fiber thanks to the eggs and cabbage.

What’s the best bread to use for Korean toast?
Soft white bread or milk bread (shokupan) is traditional, but you can use any sandwich bread you like. Just make sure it toasts up golden and crispy.

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High Protein Fruit Yogurt Cup

Servings 1

Author MashiEats.com

Ingredients

• 1 cup Greek yogurt I used Chobani
• 1 tbsp Chia seeds stir in with yogurt to prevent clumping
• 1 scoop Protein powder I used Orgain chocolate
• 1-2 tbsp Peanut butter powder PB2 – 1-2 tbsp
• ½ cup Frozen blueberries use fresh if available
• ½ cup Frozen strawberries use fresh if available
• 1 tbsp Chopped nuts

Optional

• cacao nibs for extra crunch

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Instructions

• Add chia seeds to yogurt in a 16 oz jar and mix. I used a chopstick.
• Add the rest of the ingredients in the order.
• Let refrigerate overnight and enjoy!

Jars used