• Recipe by Vickie de Beer

    Serves: 2 (just double up on ingredients if you want to make more)

    Crunchy salad

    Serves: 2


    • 60ml (¼ cup) olive oil
    • 7,5ml (1½ tsp) soya sauce
    • 10ml (2 tsp) fresh grated ginger
    • 5ml (1 tsp) chopped garlic
    • 30ml (2 tbsp) white wine vinegar
    • 60ml (¼ cup) castor sugar
    • 1 baby red cabbage, thinly sliced
    • 3 carrots, peeled and thinly sliced
    • 100g mange tout, thinly sliced
    • salt and freshly ground black pepper, to taste
    • 15ml (1 tbsp) sesame seeds, lightly toasted



    Place the olive oil, soya sauce, ginger, garlic, white wine vinegar and castor sugar in a bowl and mix to combine.


    Add the fresh sliced vegetables and toss gently to coat in the dressing.


    Season with salt and pepper and sprinkle with lightly toasted sesame seeds.


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