Asian Vegetable Salad

Asian Vegetable Salads

Course: Salads, Recipes


  • Salad
  • 2 cucumbers, washed and peeled

  • 2 carrots, washed and peeled

  • 1 cup shredded purple cabbage

  • 1 green zucchini

  • 1/2 cup spring onion greens, cut into 1 inch

  • Salad Dressing
  • 1 teaspoon Winnie’s Pure Health Honey

  • 1 teaspoon lemon juice

  • 1 teaspoon white vinegar

  • 1/2 teaspoon soy sauce

  • 4 garlic cloves, finely chopped

  • 1 inch ginger, finely chopped

  • 1 teaspoon red chilli flakes

  • 1/2 teaspoon Winnie’s Pure Health Herbal Salt/ Sea Salt

  • 1 teaspoon Sesame seeds


  • Cut the vegetables into ribbons
  • To make vegetable ribbons, wash the vegetables, peel only the carrot and cucumber and keep all the vegetables whole
  • Next, using a peeler, start making ribbons, by running the peeler, from the top to the end of the vegetable. Continue to do so until the whole vegetable is now in ribbons
  • Combine all the vegetables into a mixing bowl – cucumbers, carrots, purple cabbage, zucchini, spring onions greens and chill in the refrigerator
  • Honey Garlic Salad Dressing
  • In a small mixing bowl, combine the honey, lemon juice, chilli vinegar, soy sauce, garlic, ginger, red chili flakes, salt, mix this well to bring out the flavors of the ginger and garlic
  • Finally add in the sesame seeds
  • Toss the chilled Asian Vegetable Salad along with the honey garlic dressing, garnish with sesame seeds and serve immediately