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26 Mar, 2015

Spring Veggies with Asian dressing

All things green and glorious come into season in Spring, spinach, sprouting, courgette and cauliflower to name but a few. We’ve selected our favourites and served them with a zingy Asian dressing.



1 courgette, cut into thin strips
100g mange tout, finely sliced
2 spring onions, finely sliced
¼ small white cabbage, finely sliced
½ small cauliflower, finely slice the florets
½ kohlrabi, peeled and cut into thin strips
1 handful spinach, roughly chopped
100g sprouting broccoli

For the dressing
1 tbsp sesame seeds
1 tbsp sunflower seeds
Juice 1 lime
1 tbsp tamari
1 tsp honey
½ red chili, finely diced


To make:

Prepare all of the vegetables, except for the sprouting and place them in a large bowl.

To prepare the sprouting bring a small pan of water to the boil and drop them in for 2 minutes, then place in a colander to drain and rinse under cold water until completely chilled. Then roughly chop and add this to the rest of the salad.

Lightly toast the sesame seeds and sunflower seeds in a small non-stick frying pan on a medium heat for 1-2 minutes until golden. Place them in a bowl with the lime juice, tamari, honey and chili and mix well. Pour this over the salad and serve.