Organic Seasonal Salad

Name: Organic Seasonal Salad
Yield: Serves 1
Cuisine: Chinese
Ingredients: Finely crushed ice (optional) 200 g (7 oz); Red cabbage 5 g (⅙ oz); Any type of looseleaf lettuce 5 g (⅙ oz); Salt to taste; Rocket (arugula) leaves 10 g (⅓ oz); Yellow cherry tomatoes 5 g (⅙ oz); Edible begonia flowers 5 g (⅙ oz), or any type of small salad leaves; Olive oil 1 tsp; Red cherry tomatoes 5 g (⅙ oz); Baby cucumber 5 g (⅙ oz); Yellow capsicum 5 g (⅙ oz); Red capsicum 5 g (⅙ oz); Iceberg lettuce 20 g (⅔ oz), shredded; Chinese baby cabbage (wawa cai) 10 g (⅓ oz), shredded; Sugar 20 g (⅔ oz); Aged black vinegar 2 tsp; Zhejiang vinegar 4 tsp

Preparation info

Serves
1

Difficulty
Easy

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.

Ingredients

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

Asia
China
Gluten-free
Beijing
Vegan

Method

Make dressing. Combine ingredients in a mixing bowl, mix well and set aside.
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.
Place salad in a servi