Green and White Jade Salad


This colourful broccoli and cauliflower salad makes a fine starter or picnic dish. The well-flavoured dressing is equally delicious with other vegetable combinations, such as carrots and Brussels sprouts.


  • 225 g (8 oz) broccoli
  • 225 g (8 oz) cauliflower


  • 2 tablespoons sesame paste or peanut butter
  • 1 tablespoon Chinese white rice
  • vinegar or cider vinegar
  • 1 teaspoon chilli oil
  • 1 teaspoon sesame oil
  • 1 tablespoon light soy sauce
  • 1 teaspoon salt
  • 2 teaspoons sugar


Cut off the broccoli heads and break them into small florets. Peel the broccoli stalks if necessary and slice. Cut the cauliflower into small florets, about 2.5–3.5 cm (l-1½ in) wide. Blanch the broccoli heads, stalks and cauliflower in a large pan of boiling salted water for 4 minutes. Plunge them into cold water, then drain. Dry the broccoli and cauliflower in a colander or salad spinner and arrange on a platter.

Mix the dressing ingredients together in a bowl or a blender. (This can be done in advance and kept chilled as the sauce should be cold.) Pour the dressing over the vegetables and serve.