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 11 ratings

Prep. 20 min

Total 40 min

10 portions

Ingredients

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