Chinese Salad with Soy & Ginger Dressing Recipe

Ingredients :

Serves 4

• 1 head of Chinese cabbage

• 200g can water chestnuts, drained

• 6 spring onions, trimmed

• 4 ripe but firm cherry tomatoes

• 125g / 4oz mangetout (a.k.a snow peas)

• 125g / 4oz bean sprouts

• 2 tbsp freshly chopped coriander
  
  For the soy and ginger dressing :

• 2 tbsp sunflower oil

• 2 tbsp light soy sauce

• 2.5cm / 1 inch piece root ginger, peeled and finely grated

• zest and juice of 1 lemon

• freshly ground black pepper

• crusty white bread, to serve

Method :

1. Rinse and finely shred the Chinese cabbage and place in a serving dish.

2. Slice the water chestnuts into small slivers and cut the spring onions diagonally into 2.5cm / 1 inch lengths, then split lengthways into thin strips.

3. Cut the tomatoes in half and then slice each half into three wedges and reserve.

4. Simmer the mangetout in boiling water for 2 minutes until beginning to soften, drain and cut in half diagonally.

5. Arrange the water chestnuts, spring onions, mangetout, tomatoes and bean sprouts on top of the shredded Chinese cabbage. Garnish with the freshly chopped coriander.

6. Make the dressing by whisking all the ingredients together in a small bowl until mixed thoroughly. Serve with the bread and the salad.

Nutritional details per 100g

energy  73kcals/306kj

protein 2g

carbohydrate 12g

fat 2g

fiber 0.6g

sugar 1.2g

sodium 0.5g

√  cow's milk-free    √   egg-free   √   nut-free   √    vegetarian   √  vegan    √  seafood-free