LOG IN SIGN UP

FOLLOW NIGELLA ON:

Related Book

Related Recipes

CRUNCHY SALAD WITH HOT AND SOUR DRESSING

This is one of those salads I love to have around to pick at from the fridge, and it is the very model of low-cal virtue. But because it's got such powerful flavours, and such bite, it feels more filling and substantial than it has the right to be. It really keeps you going till the next meal, which can be useful halfway through a long day at work.

Recipe posted by Nigella

Ingredients

  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian

FOR THE DRESSING:

  • 1-2 teaspoons tom yam paste (according to taste)
  • 1 teaspoon sesame oil
  • 2 x 15ml tablespoons rice vinegar
  • 1 teaspoon honey
  • 2 x 15ml tablespoons canola oil
  • Sprinkling of Maldon salt or pinch of table salt

FOR THE SALAD:

  • 125g broccoli, cut into florets or small (2.5cm) pieces
  • 125g fine beans, each bean cut into 4
  • 125g baby corn, each cob cut into 4
  • 75g button mushrooms, sliced
  • 100g finely shredded Chinese leaf lettuce
  • 150g beansprouts

Method

Serves: 4-6
  1. Whisk together the dressing ingredients in a measuring jug.
  2. Cook the broccoli florets with the fine beans and baby corn for 2 minutes in a pan of boiling water. Drain and refresh by plunging them into a sink or tub of cold water.
  3. Put the shredded lettuce, beansprouts and sliced mushrooms into a bowl and add the drained and refreshed vegetables.
  4. Dress the salad, tossing everything together well.
Equivalents & Conversions
Stockists

Comments

There are no comments at this time

Add Comment