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Crunchy Salad With Hot and Sour Dressing

by Nigella. Featured in NIGELLA EXPRESS

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Introduction

This is one of those salads I love to have around to pick at from the fridge, and it is the very model of virtue. But because it's got such powerful flavours, and such bite, it feels more filling and substantial than it has the right to be. It really keeps you going till the next meal, which can be useful halfway through a long day at work.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

NIGELLA EXPRESS

2007

Buy Now

Crunchy Salad With Hot and Sour Dressing — Photo by Lis Parsons

As featured in

NIGELLA EXPRESS

2007

Buy Now

Ingredients

Serves: 4-6

Metric Cups

For the Dressing

1 - 2 teaspoons tom yam paste (to taste)
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
1 teaspoon honey
2 tablespoons canola oil
1 sprinkling of Maldon salt (or pinch of table salt)

For the Salad

125 grams broccoli (cut into florets or small 2.5 cm / 1 inch pieces)
125 grams fine green beans (each bean cut into 4)
125 grams baby sweetcorn (each cob cut into 4)
75 grams sliced button mushrooms
100 grams finely shredded chinese leaf lettuce
150 grams beansprouts

For the Dressing

1 - 2 teaspoons tom yam paste (to taste)
1 teaspoon asian sesame oil
2 tablespoons rice wine vinegar
1 teaspoon honey
2 tablespoons canola oil
1 sprinkling of sea salt flakes (or pinch of table salt)

For the Salad

2 cups broccoli (cut into florets or small 2.5 cm / 1 inch pieces)
1 cup slender green beans (each bean cut into 4)
1 cup baby sweetcorn (each cob cut into 4)
1 cup sliced button mushrooms
2 cups finely shredded napa cabbage
2 cups bean sprouts

Method

Whisk together the dressing ingredients in a measuring jug.
Cook the broccoli florets with the fine beans and baby corn for 2 minutes in a pan of boiling water. Drain and refresh by plunging them into a sink or tub of cold water.
Put the shredded lettuce, beansprouts and sliced mushrooms into a bowl and add the drained and refreshed vegetables.
Dress the salad, tossing everything together well.

Whisk together the dressing ingredients in a measuring jug.
Cook the broccoli florets with the fine beans and baby corn for 2 minutes in a pan of boiling water. Drain and refresh by plunging them into a sink or tub of cold water.
Put the shredded lettuce, bean sprouts and sliced mushrooms into a bowl and add the drained and refreshed vegetables.
Dress the salad, tossing everything together well.

Additional Information

If you need this to be vegetarian, please check that your brand of tom yam paste is vegetarian.

If you need this to be vegan, please use maple syrup in place of honey.

If you need this to be vegetarian, please check that your brand of tom yam paste is vegetarian.

If you need this to be vegan, please use maple syrup in place of honey.

Tell us what you think

What 4 Others have said

I make this dressing all the time, I always have these ingredients in my pantry. I use whatever veg I have and it’s always delicious!

Posted by Cyren on 9th February 2024
For the past 15 years, Nigella Express had been one of my most used cookbooks and yet I'd never made this recipe because it looked, well... boring.

It's the complete opposite! So much flavour and lovely textures. I like to add a little pan fried honey soy tofu cut into little batons.

Try it! I'm just glad I discovered it now rather than later.

Posted by Shnuffdoofle on 6th July 2023
This is a really lovely salad. The broccoli absorbs the sauce and makes it absolutely fantastic. Add a little turkey breast cut into strips for a bit more protein.

Posted by Dontsendimdaahn on 17th February 2012
I used a bit of thinly sliced turkey too. Good protein

Posted by Dontsendimdaahn on 12th January 2012