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Lauren Burns

Big Crunchy Asian Salad

RECIPE BY: Lauren Burns


  • 300 g cabbage, finely sliced
  • ½ red capsicum, finely sliced
  • 100 g bean shoots
  • generous handful of coriander leaves, roughly chopped

Asian Dressing:

  • 2 cloves garlic, smashed & chopped
  • 1–2 cm piece ginger, finely chopped
  • a few mint leaves, chopped
  • 6 tbs Spiral mirin
  • 4 tbs Spiral shoyu or tamari
  • 2 tbs Spiral sesame oil
  • 2 tbs freshly squeezed lemon juice


To make the dressing, place all the ingredients in a screw-top jar, put on the lid and shake well.

Combine the salad ingredients in a large bowl and toss with the dressing. Serve immediately.

Tips and Tricks

For some variety add a handful of sunflower or sesame seeds to the salad.

To add more colour, use red cabbage instead of white cabbage, or a mixture of the two.

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