Organic Seasonal Salad

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

Sometimes, a salad is all you want to eat. But in ancient Chinese cooking, mainly for hygiene reasons, food was hardly ever eaten raw. I created a green salad, taking inspiration from the flavours of traditional cold dishes.


  • Finely crushed ice (optional) 200 g (7 oz)
  • Red cabbage 5 g


  1. Make dressing. Combine ingredients in a mixing bowl, mix well and set aside.
  2. Clean and wash all vegetables. Slice red cabbage, capsicums and cucumber into evenly-sized squares of about 4-cm (1½-in). Thread sliced vegetables and cherry tomatoes through bamboo skewers. Toss remaining vegetables together, add dressing and mix well.
  3. Place salad in a servi