Herb & Cabbage Salad with Burnt Lemon Dressing


Preparation info

  • Difficulty


  • Serves:


Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

The burnt lemon dressing is a tangy counterpoint to the sweet dried fruit in this crunchy, tasty salad. Play around with the proportions of lemon juice and maple syrup to get the dressing just the way you like it.

PREPARATION: 10 minutes
COOKING: 5 minutes


  • 150 g ( oz/ cups) snow peas (mangetout)
  • fine sea salt
  • ½ lemon
  • 3 tablespoons extra virgin olive oil
  • ½ tablespoon maple syrup
  • sea salt flakes
  • freshly ground black pepper
  • 150 g ( oz/2 cups) red cabbage, finely shredded
  • 4 tablespoons chopped flat-leaf (Italian) parsley
  • 4 tablespoons chopped coriander (cilantro)
  • 3 tablespoons sunflower seeds
  • 3 tablespoons goji berries


Blanch the snow peas in boiling salted water for 1 minute. Drain, refresh in cold water and drain again. Cut in half on the diagonal and set aside to dry.

Heat a frying pan or griddle pan until hot and cook the half lemon cut-side down for 3–5 minutes until charred. Squeeze out the juice and transfer 2 tablespoons to a bowl. Add the olive oil and maple syrup and whisk. Season with salt and pepper.

Combine the snow peas and remaining salad ingredients in a salad bowl. Toss with the dressing and serve immediately.