Vegetable Salad with Sweet Lemon & Ginger Dressing

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Preparation info

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Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

  • About

The dressing for this salad is very versatile – it can also be used with grilled fish, steamed vegetables or cold poultry salads – and will keep in the fridge for five days.


  • 6 large juicy lemons
  • 1 clove of garlic
  • 2cm (¾in) piece of peeled ginger
  • 2 teaspoons honey
  • 1 teaspoon caster sugar (unrefined is preferable)
  • Salt and white pepper
  • 1 cup extra virgin olive oil
  • 1 red pepper
  • 6cm (in) piece of cucumber
  • 1 cup bean sprouts
  • ¼ small red or savoy cabbage
  • 1 small raw beetroot


Carefully peel three of the lemons, removing any pith. Cut the garlic and ginger into eight pieces each and place with the lemon rind, honey and sugar in a small saucepan. Juice the lemons (you need 1 cup of juice) and add to the pan. Bring to the boil and reduce by half, add half a teaspoon of salt and half a teaspoon of freshly ground white pepper, allow to cool, then strain into a bowl and whisk in the olive oil.

Cut the pepper in half, remove the seeds and slice finely. Peel the cucumber, slice in half lengthways and remove the seeds, then slice this finely too. Rinse the bean sprouts in cold water and drain. Shred the cabbage finely, removing the core first. Peel and finely dice the beetroot (you may want to wear gloves for this). Mix all the vegetables together and toss with the dressing; leave for 20 minutes before serving.