Mixed vegetable salad sweet & sour

Yield: 3 Servings

Measure Ingredient
175 grams Red cabbage, shredded
75 grams French beans, cooked
175 grams Jerusalem artichokes peeled, cooked and diced
75 grams Canned sweetcorn; drained
1 \N Garlic clove
½ small Onion; finely sliced
2 tablespoons Honey
3 tablespoons Tarragon vinegar
2 tablespoons Lemon juice
1 teaspoon Mustard
1 teaspoon Snipped chives
1 teaspoon Snipped dill
1 teaspoon Parsley; finely chopped
150 millilitres Vegetable oil
\N \N Salt; to taste


Serves 3-4

To prepare the dressing, put the garlic, onion, honey and vinegar into the blender. Add the lemon juice and mustard, and salt to taste.

With the blade working, add the oil in a thin stream and blend the dressing until it thickens. Put it into a jar and leave it to stand overnight for the flavours to amalgamate. Strain the dressing into a jug, and stir in the chives, dill and parsley.

Arrange the shredded cabbage in the centre of a serving-platter and toss it in half of the dressing. Arrange the French beans, artichokes and corn decoratively around the cabbage. Serve the remaining dressing in a sauce boat.

Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias

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