Layered vegetable salad with creamy herb dressing

Name: Layered vegetable salad with creamy herb dressing
Prep time: 20 min
Cook time: 40 min
Total time: 40 min
Yield: 10 portions
Ingredients: 500 g water; 2 raw beetroots; 2 sweet corn cobs; 400 g frozen peas; ¼ Chinese cabbage (wombok); 3 spring onions/shallots; 1 garlic clove; 2 sprigs fresh dill; 2 sprigs fresh flat-leaf parsley; 100 g mayonnaise; 100 g sour cream; 20 g lemon juice; 30 g extra virgin olive oil; 1 tsp Dijon mustard; ½ tsp salt; ¼ tsp white pepper; ½ cauliflower; apple cider vinegar; 2 Lebanese cucumbers; 4 radishes; 4 - 5 cherry tomatoes

4.7 (10 ratings)

Difficulty easy

Preparation time 20 min

Total time 40 min

Serving size 10 portions

Ingredients

500 g water
2 raw beetroots, peeled and cut into cubes (1 cm - see Tips)
2 sweet corn cobs, husks and silks removed
400 g frozen peas
¼ Chinese cabbage (wombok) (approx. 260 g), cut into pieces (5 cm)
3 spring onions/shallots, trimmed and cut into thirds
1 garlic clove
2 sprigs fresh dill, fronds only (see Tips), plus extra (optional) for garnishing
2 sprigs fresh flat-leaf parsley, leaves only
100 g mayonnaise (see Tips)
100 g sour cream
20 g lemon juice
30 g extra virgin olive oil
1 tsp Dijon mustard
½ tsp salt, plus extra to season
¼ tsp white pepper, plus extra to season
½ cauliflower (approx. 400 g), cut into pieces (5 cm)
apple cider vinegar, for sprinkling
2 Lebanese cucumbers, 1 peeled into ribbons, 1 cut into cubes (1 cm)
4 radishes, trimmed and cut into thin slices
4 - 5 cherry tomatoes, cut into halves

Nutrition: per 1 portion
Calories: 938.5 kJ / 223.5 kcal
Protein: 6 g
Carbohydrates: 12.3 g
Fat: 15.4 g
Saturated Fat: 3.9 g
Fibre: 7.1 g
Sodium: 259.8 mg