Crunchy salad

March 24, 2015 (Last Updated: January 11, 2019)

Recipe by Vickie de Beer

Serves: 2 (just double up on ingredients if you want to make more)

Print Recipe

Crunchy salad

Serves: 2

Ingredients

  • 60ml (¼ cup) olive oil
  • 7,5ml (1½ tsp) soya sauce
  • 10ml (2 tsp) fresh grated ginger
  • 5ml (1 tsp) chopped garlic
  • 30ml (2 tbsp) white wine vinegar
  • 60ml (¼ cup) castor sugar
  • 1 baby red cabbage, thinly sliced
  • 3 carrots, peeled and thinly sliced
  • 100g mange tout, thinly sliced
  • salt and freshly ground black pepper, to taste
  • 15ml (1 tbsp) sesame seeds, lightly toasted

Instructions

1

Place the olive oil, soya sauce, ginger, garlic, white wine vinegar and castor sugar in a bowl and mix to combine.

2

Add the fresh sliced vegetables and toss gently to coat in the dressing.

3

Season with salt and pepper and sprinkle with lightly toasted sesame seeds.

 

More From FHE:

March 24, 2015 (Last Updated: January 11, 2019) By
Send this to a friend