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Crunchy Salad With Hot and Sour Dressing

by . Featured in NIGELLA EXPRESS
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Introduction

This is one of those salads I love to have around to pick at from the fridge, and it is the very model of 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.

This is one of those salads I love to have around to pick at from the fridge, and it is the very model of 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.

Crunchy Salad With Hot and Sour Dressing
Photo by Lis Parsons

Ingredients

Serves: 4-6

Metric Cups

For the Dressing

  • 1 - 2 teaspoons tom yam paste (to taste)
  • 1 teaspoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon honey
  • 2 tablespoons canola oil
  • 1 sprinkling of maldon salt (or pinch of table salt)

For the Salad

  • 125 grams broccoli (cut into florets or small 2.5 cm / 1 inch pieces)
  • 125 grams fine green beans (each bean cut into 4)
  • 125 grams baby sweetcorn (each cob cut into 4)
  • 75 grams sliced button mushrooms
  • 100 grams finely shredded chinese leaf lettuce
  • 150 grams beansprouts

For the Dressing

  • 1 - 2 teaspoons tom yam paste (to taste)
  • 1 teaspoon asian sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon honey
  • 2 tablespoons canola oil
  • 1 sprinkling of sea salt flakes (or pinch of table salt)

For the Salad

  • 2 cups broccoli (cut into florets or small 2.5 cm / 1 inch pieces)
  • 1 cup slender green beans (each bean cut into 4)
  • 1 cup baby sweetcorn (each cob cut into 4)
  • 1 cup sliced button mushrooms
  • 2 cups finely shredded napa cabbage
  • 2 cups beansprouts

Method

  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.
  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.

Tell us what you think

What 2 Others have said

  • This is a really lovely salad. The broccoli absorbs the sauce and makes it absolutely fantastic. Add a little turkey breast cut into strips for a bit more protein.

    Posted by Dontsendimdaahn on 17th February 2012
  • I used a bit of thinly sliced turkey too. Good protein

    Posted by Dontsendimdaahn on 12th January 2012
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