Clara Bennett This zesty Nigella Crunchy Salad With Hot and Sour Dressing is made with crisp broccoli, green beans, baby sweetcorn, fresh beansprouts, and a bold vinaigrette featuring tom yam paste and sesame oil. The result is a vibrant, savory, and tangy side dish that offers a satisfying crunch in every bite. It is perfect for a light lunch or as a refreshing side to an Asian-inspired dinner, serving enough for 4 to 6 people.
Nigella Crunchy Salad With Hot and Sour Dressing Ingredients
For the Dressing:
- 1 – 2 teaspoons tom yam paste (adjust to taste for spice)
- 1 teaspoon sesame oil
- 2 tablespoons rice wine vinegar
- 1 teaspoon honey
- 2 tablespoons vegetable or groundnut oil (peanut oil)
- 1 sprinkling of Maldon salt (or a pinch of table salt)
For the Salad:
- 125 grams broccoli, cut into small florets
- 125 grams fine green beans, each bean cut into 4 pieces
- 125 grams baby sweetcorn, each cob cut into 4 pieces
- 75 grams sliced button mushrooms
- 100 grams finely shredded Chinese leaf lettuce (Napa cabbage)
- 150 grams beansprouts
How To Make Nigella Crunchy Salad With Hot and Sour Dressing
- Prepare the dressing: In a measuring jug or small bowl, whisk together the tom yam paste, sesame oil, rice wine vinegar, honey, vegetable oil, and salt. Taste and adjust the spice level if needed.
- Blanch the vegetables: Bring a pot of water to a boil. Cook the broccoli florets, green beans, and baby sweetcorn for exactly 2 minutes. You want them to remain crisp, not soft.
- Cool the vegetables: Immediately drain the hot vegetables and plunge them into a sink or bowl filled with cold water (or ice water). This stops the cooking process and keeps the colors bright. Drain them well once cool.
- Assemble the salad: In a large mixing bowl, combine the shredded Chinese leaf lettuce, beansprouts, and sliced mushrooms. Add the drained, cooked vegetables to the bowl.
- Dress and serve: Pour the dressing over the salad and toss everything together well until the vegetables are evenly coated. Serve immediately.
Recipe Tips
- Don’t Overcook: The key to this salad is the “crunch.” Be careful not to boil the broccoli, beans, and corn for more than 2 minutes. They should be tender-crisp, not mushy.
- Dry Thoroughly: After cooling the cooked vegetables in water, make sure you drain and dry them well. Excess water will dilute the flavor of the hot and sour dressing.
- Tom Yam Paste: This paste is spicy and sour. If you are sensitive to heat, start with 1 teaspoon. If you love spice, go for the full 2 teaspoons.
- Knife Skills: Try to cut all the vegetables into similar-sized bite-sized pieces. This makes the salad easier to eat and ensures you get a mix of flavors in every forkful.
What To Serve Nigella Crunchy Salad With Hot and Sour Dressing
This salad has strong Asian flavors, so it pairs beautifully with Thai or Chinese main dishes. It is excellent alongside grilled salmon, chicken satay skewers, or sticky honey garlic pork chops. For a vegetarian meal, serve it with fried tofu and a side of jasmine rice. It also works well as a light starter before a rich curry.
How To Store Nigella Crunchy Salad With Hot and Sour Dressing Leftovers
- Refrigerate: This salad is best eaten immediately while the vegetables are crunchy. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The leaves may wilt slightly due to the dressing.
- Freeze: Do not freeze this salad. The raw and blanched vegetables will become mushy and release water when thawed, ruining the texture.
Nigella Crunchy Salad With Hot and Sour Dressing Nutrition Facts
Serving Size: 1 serving (based on 6 servings)
- Calories: 95 kcal
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 180mg
- Total Carbohydrate: 9g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 3g
Frequently Asked Questions
- What is Chinese leaf lettuce? Chinese leaf is also known as Napa cabbage. It has crinkly, pale green leaves and a mild, sweet flavor. If you cannot find it, you can substitute it with Romaine lettuce or standard white cabbage.
- Can I make this salad ahead of time? Yes, but keep the components separate. You can blanch the vegetables and mix the dressing a day in advance. Store them separately in the fridge and toss them together just before serving to keep everything crisp.
- Is this recipe vegetarian? It depends on the tom yam paste. Traditional tom yam paste often contains shrimp or fish sauce. If you need this to be strictly vegetarian or vegan, look for a paste specifically labeled as vegetarian.
Try More Nigella Lawson Recipes:
- Nigella Crunchy Chicken Escalopes Recipe
- Nigella Crisp Green Salad with Parsley and Capers
- Nigella Bulgur Wheat Salad with Pink-Seared Lamb
Nigella Crunchy Salad With Hot and Sour Dressing
Description
Nigella Crunchy Salad With Hot and Sour Dressing is a vibrant mix of textures and flavors. Crisp blanched vegetables like broccoli and corn meet raw beansprouts and mushrooms, all tossed in a zesty, spicy dressing made with tom yam paste and sesame oil.
Ingredients
For the Dressing:
For the Salad:
Instructions
- Make dressing: Whisk tom yam paste, sesame oil, vinegar, honey, oil, and salt in a jug.
- Cook hard veg: Boil broccoli, beans, and corn for 2 minutes.
- Cool veg: Drain and plunge into cold water to stop cooking. Drain well.
- Assemble: Combine lettuce, beansprouts, mushrooms, and cooked veggies in a bowl.
- Finish: Pour dressing over the salad, toss well, and serve.