Today has been a beautiful day in Edinburgh…just the kind of day that makes you want to eat healthy food while soaking up the sunshine!
Isabel was feeling very ambitious, and served three beautiful salads for dinner (this recipe with Thai Rice and Green Beans with Soy and Peanut Dressing). Making all three dishes together takes some time management/ vegan-superhero skills, so feel free to make just one of these three dishes, which are great as side dishes or snacks… or be more ambitious and attempt the Glorious Green Salad Trio!
Hoisin and Cucumber Salad (serves 4)
Ingredients
- 1 large cucumber
- 4 spring onions
- 2 baby gem lettuce
- 2 tbsp hoisin sauce
- 2cm piece of fresh root ginger, grated.
- 1/2 tbsp soy sauce
- 1/2-1 tbsp rice vinegar (to taste)
- a little sesame sauce
Method
- Cut off the ends of the cucumber, cut in half lengthways, scoop out the seeds and then using a vegetable peeler, cut it into long, thin ribbons. Set aside in a salad bowl.
- Cut the spring onions into fine strips, about the thickness of matchsticks, and add to the cucumber.
- Cut the lettuce into strips, and add to the other greens.
- To make the dressing, mix all the other ingredients in a bowl with 2 tablespoons cold water.
- Pour dressing over the salad, toss, and serve!
Here’s a little hint of the Glorious Green Salad Trio that this could be a part of…
This recipe is taken from a Gordon Ramsay cookbook.
Aubergenes 