Vegetable Salad with Sweet Lemon & Ginger Dressing

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 (¾


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 w