Mixed vegetable salad sweet & sour
3 Servings
Ingredients
| Quantity | 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 | 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 |
| Salt; to taste | ||
Directions
SWEET AND SOUR DRESSING
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