Garden Salad with Lemon-Ginger Vinaigrette

  • Preparation Time5 mins
  • Serves4
  • DifficultyEasy
75g baby rocket leaves
150g Napa cabbage, shredded
1/2 red onion, thinly sliced into half-moons
1 large handful basil, finely chopped
2 medium heirloom tomatoes, cut into 4 slices each

For the dressing

60ml fresh lemon juice (about 1 lemon)
1 tbsp light soy sauce
1/2 clove garlic, peeled and finely grated
1/2 teaspoon ginger, peeled and freshly grated
1 teaspoon rice vinegar
Sea Salt
Freshly ground black pepper
2 tbsp olive oil

In a large bowl, whisk together the lemon juice, soy, garlic, ginger, vinegar, salt and pepper. Whisk in the olive oil and set aside.

Add the rocket, cabbage, red onion, and basil into the bowl with the remaining vinaigrette and toss to coat. Transfer to a large plate and arrange tomato slices and serve.

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