Crunch Salad
This is a bit like a coleslaw, but it's much more interesting with the combination of the baby vegetables and the shoots.
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 4 servings
Ingredients
2 handfuls alfalfa and broccoli sprouts
2 handfuls mung bean sprouts
2 handfuls sunflower salad shoots
Mixed edible flowers
1 bunch fresh mint, leaves picked
2 baby courgettes (zucchini), sliced thinly lengthways
2 red chicory, cut in 1/2 then finely shredded
1 bunch baby carrots, sliced thinly lengthways
1/2 fennel bulb, halved and sliced finely
1 bunch French breakfast radishes, sliced lengthways
1 head celery, outer stalks and ends removed, halved and finely sliced lengthways
For the dressing:
2 tablespoons French mustard
4 tablespoons creme fraiche
1 tablespoon olive oil
2 to 3 tablespoons white wine vinegar
Sea salt and freshly ground black pepper
Directions
- Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad.
