Vegetable salad with sweet lemon ginger dressing - Vegan Asian xp

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* Exported from MasterCook *

 

Vegetable salad with sweet lemon ginger dressing - Vegan Asian

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 large lemons

1 clove garlic

1 piece peeled ginger -- 2 inches

2 tsp honey

1 tsp caster sugar (preferably unrefined) -- OR confectioners

sugar

salt and white pepper

1 cup extra virgin olive oil

1 red pepper

1 cucumber -- 6 inches

1 cup bean sprouts

1/2 small red or savoy cabbage

1 small raw beetroot

 

Peel the rind from three lemons removing any pith.

 

Cut the garlic and ginger into 8 pieces each and place with the rind honey and

sugar in a small saucepan. Add 1 cup of lemon juice. Bring to the boil and

reduce by half adding 1/2 tsp salt and 1/2 tsp white pepper.

 

Cool then strain into a bowl and whisk in the olive oil.

 

Finely slice the pepper and cucumber taking care to remove the seeds from both.

 

Rinse the bean sprouts in cold water and drain.

 

Finely shred the cabbage, removing the core first.

 

Slice the beetroot (you will want to wear gloves for this).

 

Finally mix all the vegetables together toss with the dressing and stand for 20

minutes before serving.

 

Yield:

" 6 side dishes "

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Per Serving (excluding unknown items): 355 Calories; 36g Fat (85.6% calories

from fat); 2g Protein; 12g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 1/2 Vegetable; 1/2 Fruit; 7 Fat; 0 Other Carbohydrates.

 

NOTES : Recommended wine: This dressing calls for an assertive wine and whether

its served with fish vegetables or poultry a New Zealand Sauvignon blanc will

complement it perfectly.

 

This Recipe Serves 6 as an accompaniment.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0