Garden Salad with Lemon-Ginger Vinaigrette

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Ingredients

  • 75g baby rocket leaves
  • 150g Napa cabbage, shredded
  • 1/2 red onion, thinly sliced into half-moons
  • 1 large handful basil, finely chopped
  • 2 medium heirloom tomatoes, cut into 4 slices each

  • For the dressing:

  • 60ml fresh lemon juice (about 1 lemon)
  • 1 tbsp light soy sauce
  • 1/2 clove garlic, peeled and finely grated
  • 1/2 teaspoon ginger, peeled and freshly grated
  • 1 teaspoon rice vinegar
  • Sea Salt
  • Freshly ground black pepper
  • 2 tbsp olive oil

Use imperial measurements

Method

How to make Garden Salad with Lemon-Ginger Vinaigrette

In a large bowl, whisk together the lemon juice, soy, garlic, ginger, vinegar, salt and pepper. Whisk in the olive oil and set aside.

Add the rocket, cabbage, red onion, and basil into the bowl with the remaining vinaigrette and toss to coat. Transfer to a large plate and arrange tomato slices and serve.

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