Salads

Nigella Crunchy Salad With Hot and Sour Dressing

Nigella Crunchy Salad With Hot and Sour Dressing

This fresh and crunchy salad is full of colorful veggies and tossed in a tangy, slightly spicy dressing. It’s light, refreshing, and perfect as a side or a healthy meal. The mix of crisp vegetables and zesty flavors makes every bite delicious!

Jump to Recipe Jump to Video Print Recipe

Ingredients Needed:

For the Dressing:

  • 1 – 2 teaspoons tom yam paste (to taste)
  • 1 teaspoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon honey
  • 2 tablespoons canola oil
  • 1 sprinkling of Maldon salt (or pinch of table salt)

For the Salad:

  • 125 grams broccoli (cut into florets or small 2.5 cm / 1 inch pieces)
  • 125 grams fine green beans (each bean cut into 4)
  • 125 grams baby sweetcorn (each cob cut into 4)
  • 75 grams sliced button mushrooms
  • 100 grams of finely shredded Chinese leaf lettuce
  • 150 grams beansprouts

How To Make Crunchy Salad With Hot and Sour Dressing?

  1. Make the dressing: In a small bowl or jug, whisk together the tom yam paste, sesame oil, rice wine vinegar, honey, canola oil, and salt until well mixed.
  2. Cook the vegetables: Bring a pot of water to a boil. Add the broccoli, green beans, and baby sweetcorn. Boil for 2 minutes, then drain and place them in a bowl of cold water to keep them crisp.
  3. Assemble the salad: In a large mixing bowl, add the shredded lettuce, beansprouts, and sliced mushrooms. Drain the cooled vegetables and add them to the bowl.
  4. Dress and toss: Pour the dressing over the salad and toss everything together until well coated. Serve immediately and enjoy!
Nigella Crunchy Salad With Hot and Sour Dressing
Nigella Crunchy Salad With Hot and Sour Dressing

Recipe Tips:

  • Balance the Dressing Flavors: Tom yam paste can be quite strong, so start with 1 teaspoon and taste before adding more. If the dressing is too tangy, add a little extra honey or maple syrup to balance it.
  • Keep the Vegetables Crunchy: Don’t overcook the broccoli, green beans, or baby sweetcorn. Boil them for exactly 2 minutes, then quickly put them in cold water to stop cooking. This keeps them fresh and crisp.
  • Use Fresh Beansprouts: Beansprouts can turn soft and watery if they’re old. Use fresh, firm beansprouts for the best crunch. If they seem limp, soak them in ice water for a few minutes before adding them to the salad.
  • Dress the Salad Right Before Serving: The dressing can make the lettuce and beansprouts soggy if it sits too long. Mix everything just before serving to keep the salad fresh and crispy.
  • Slice the Mushrooms Thinly: Thick slices of mushrooms can be chewy and overpowering. Slice them as thin as possible so they mix well with the other ingredients and absorb the dressing evenly.

How To Store Leftovers?

First, let the leftover salad cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 1 day. Keep in mind that the dressing will make the vegetables softer over time, so it’s best eaten fresh.

Nutrition Facts:

  • Calories: 120 kcal
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 180mg
  • Potassium: 300mg
  • Total Carbohydrate: 10g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 4g

Try More Nigella  Lawson Recipes:

Print Recipe

Nigella Crunchy Salad With Hot and Sour Dressing

Author: Hamdi Saidani Cooking Method:Boiling Cuisine:Asian Courses:Salads
Difficulty:BeginnerPrep time: 10 minutesCook time: 2 minutesRest time: minutesTotal time: 12 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:8 $Calories:120 kcal Best Season:Available

Description

This fresh and crunchy salad is full of colorful veggies and tossed in a tangy, slightly spicy dressing. It’s light, refreshing, and perfect as a side or a healthy meal. The mix of crisp vegetables and zesty flavors makes every bite delicious!

Ingredients

    For the Dressing:

    For the Salad:

    Instructions

    1. Make the dressing: In a small bowl or jug, whisk together the tom yam paste, sesame oil, rice wine vinegar, honey, canola oil, and salt until well mixed.
    2. Cook the vegetables: Bring a pot of water to a boil. Add the broccoli, green beans, and baby sweetcorn. Boil for 2 minutes, then drain and place them in a bowl of cold water to keep them crisp.
    3. Assemble the salad: In a large mixing bowl, add the shredded lettuce, beansprouts, and sliced mushrooms. Drain the cooled vegetables and add them to the bowl.
    4. Dress and toss: Pour the dressing over the salad and toss everything together until well coated. Serve immediately and enjoy!

    Notes

    • Balance the Dressing Flavors: Tom yam paste can be quite strong, so start with 1 teaspoon and taste before adding more. If the dressing is too tangy, add a little extra honey or maple syrup to balance it.
    • Keep the Vegetables Crunchy: Don’t overcook the broccoli, green beans, or baby sweetcorn. Boil them for exactly 2 minutes, then quickly put them in cold water to stop cooking. This keeps them fresh and crisp.
    • Use Fresh Beansprouts: Beansprouts can turn soft and watery if they’re old. Use fresh, firm beansprouts for the best crunch. If they seem limp, soak them in ice water for a few minutes before adding them to the salad.
    • Dress the Salad Right Before Serving: The dressing can make the lettuce and beansprouts soggy if it sits too long. Mix everything just before serving to keep the salad fresh and crispy.
    • Slice the Mushrooms Thinly: Thick slices of mushrooms can be chewy and overpowering. Slice them as thin as possible so they mix well with the other ingredients and absorb the dressing evenly.

    Terms and Conditions - Privacy Policy