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 avaliações )

Registe-se gratuitamente

Dificuldade fácil

Tempo de preparação 20min

Tempo total 40min

Porções 10 portions

Ingredientes

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

Nutrição: por 1 portion
Energia: 223.5 kcal / 938.5 kJ
Proteína: 6 g
Gordura: 15.4 g
Hidratos de carbono: 12.3 g
Fibra: 7.1 g
Gordura saturada: 3.9 g
Sódio: 259.8 mg