Green Bean, Cucumber & Radish Salad
with a Soy Mustard Dressing
An elegant summery salad of blanched green beans, cucumber, radish, cherry tomatoes and herbs with a soy mustard dressing.
- Serves3 - 4
- Cooks in 0
- Prep time 10 mins
- Low Carb
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Immune Support
Recipes have ingredients that support our immune system and help our bodies to fight bacterial and viral infections. Foods high in antioxidants, vitamins and minerals support our immune functions. Food and herbs with anti-inflammatory, anti-fungal, anti-bacterial and anti-viral properties help our bodies fight infection and support our immune response.
- Whole Food Plant Based
- Oil & Salt & Grain Free
Ingredients
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Method
Green Bean, Cucumber & Radish Salad with Soy Mustard Dressing
WASH all your salad vegetables.
BLANCH | STEAM green beans – trim off top stem. Blanch in boiling water or steam for 3-4 mins. TASTE after 3 minutes to check if cooked to your liking. Drain. Plunge in ice water or rinse under cold water to cool.
THINLY SLICE bok choy, cucumber, radishes and scallion. Cut tomatoes in half. Separate parsley leaves.
MIX all salad ingredients and cooked green beans together.
PLATE salad dividing evenly between plates. Garnish with radish slices and parsley leaves.
DRESSING – add all ingredients into a small glass jar or bowl. Shake or whisk until smooth.
SERVE with dressing drizzled over salad or on the side.
STORE salad without dressing in the fridge in a glass container with a lid.
Serving Ideas
with or without any dressing, see below for suggestions
add boiled eggs or olives
add smoked fish
add new season steamed baby potatoes
add toasted nuts and seeds
add avocado
with pan-seared tofu or Chilli Miso Roasted Tofu
with Asian-style Salmon Burgers
Spiced Turkey & Zucchini Burgers
Chef tips + Ingredient Swaps + Ideas
SWAP BOK CHOY for cabbage, crispy lettuces, arugula, romaine, baby kale, pea shoots, micro-greens.
SWAP Radishes for hakurei turnips, kohlrabi, baby zucchini, baby carrots, snap peas.
ADD HERBS – chives, chervil, dill, basil, mint, bronze fennel, oregano.
ADD VEGETABLES red cabbage, radicchio, kohlrabi, celery, fennel, carrots, peppers, peas, avocados.
LETTER WEEKLY 