Green vegetable salad with garlic and ginger

Green vegetable salad with garlic and ginger


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About this recipe: Crisp, healthy and delicately flavoured, these lightly steamed vegetables can be enjoyed hot or cold.

Brenda Houghton

Serves: 4 

  • 150 g (5½ oz) broccoli
  • 150 g (5½ oz) small pak choi, or other Chinese leaves
  • 50 g (1¾ oz) spring onions
  • 100 g (3½ oz) sugar snaps or mangetout, topped and tailed
  • 1 small clove garlic, crushed
  • 1 teaspoon finely grated ginger
  • 1 teaspoon soft dark brown sugar
  • 1 tablespoon Thai fish sauce

Prep:20min  ›  Cook:4min  ›  Ready in:24min 

  1. Fill a steamer with water to just below the basket. Bring the water to the boil.
  2. Cut the broccoli into small florets, trimming the stalks to about 1 cm (½ in). Peel the remaining stalk and cut it into1 cm (½ in) diagonal slices. Split the pak choi lengthways. Trim the spring onions and cut them into thin diagonal slices.
  3. Put all the vegetables into a bowl, add the garlic and ginger and toss well. Transfer them to the steamer basket, cover and steam for 3-4 minutes until the vegetables are tender but still slightly crunchy.
  4. Add the sugar to the fish sauce, stirring until it dissolves. Arrange the vegetables in a serving dish, pour the dressing over them and serve hot. Alternatively, leave them to cool, then chill until about 10 minutes before serving.


No fat

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