Layered vegetable salad with creamy herb dressing
TM6 TM5 TM31

Layered vegetable salad with creamy herb dressing

5.0 (3 ratings)

Ingredients

  • 500 g water
  • 2 raw beetroots, peeled and cut into cubes (1 cm - see Tips)
  • 2 sweet corn cobs, husks and silks removed
  • 400 g frozen peas
  • ¼ Chinese cabbage (wombok) (approx. 260 g), cut into pieces (5 cm)
  • 3 spring onions/shallots, trimmed and cut into thirds
  • 1 garlic clove
  • 2 sprigs fresh dill, fronds only (see Tips), plus extra (optional) for garnishing
  • 2 sprigs fresh flat-leaf parsley, leaves only
  • 100 g mayonnaise (see Tips)
  • 100 g sour cream
  • 20 g lemon juice
  • 30 g extra virgin olive oil
  • 1 tsp Dijon mustard
  • ½ tsp salt, plus extra to season
  • ¼ tsp white pepper, plus extra to season
  • ½ cauliflower (approx. 400 g), cut into pieces (5 cm)
  • apple cider vinegar, for sprinkling
  • 2 Lebanese cucumbers, 1 peeled into ribbons, 1 cut into cubes (1 cm)
  • 4 radishes, trimmed and cut into thin slices
  • 4 - 5 cherry tomatoes, cut into halves

Nutrition
per 1 portion
Calories
938.5 kJ / 223.5 kcal
Protein
6 g
Carbohydrates
12.3 g
Fat
15.4 g
Saturated Fat
3.9 g
Fibre
7.1 g
Sodium
259.8 mg

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