This crunchy salad with an insanely good dressing is quick to pull together and will have the people in your life who struggle to eat their greens go back for seconds (and thirds).
Womboks and rice wine vinegar are in most large supermarkets now so it’s a one-stop shop for the ingredients. Feel free to mix it up with the greens too – try adding chopped snow peas, radish or cucumber.
The salad screams out summer BBQ as it goes well with all fish and meat, but it’s so delicious that you’ll want to eat it year round.
The following serves 4 as a side dish.
You will need
- ½ wombok (Chinese cabbage)
- 3 celery stalks, finely sliced
- Baby spinach, large handful, chopped
- 2 tbsp sesame seeds, toasted
- 1 tbsp ginger, grated (or same amount minced ginger)
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp rice wine vinegar
- 2 limes, squeezed
- 1 red chilli, finely chopped (optional)
What you do
Mix all the dressing ingredients together. Throw the greens in a big bowl. Just before serving, add the dressing to the greens and toss through. Add toasted sesame seeds, if using, and toss through again.
Note: it’s important to add the dressing just before serving to retain maximum crunch.
Tell us, readers… what’s your favourite greens dish that has people going back for more?