This quick 3-step Asian salad from our perfect healthy recipe for Lent. This dish may be dairy and meat free, but it is packed with flavours and fresh tasty ingredients that will fill you up during any time of the year!

(Serves 6)


½ cucumber cut in half lengthways and seeds removed and sliced thinly at an angle and sprinkled in salt
50g carrots julienne sprinkled in salt
2cm ginger chopped finely
1 clove garlic crushed
30g sugar
100ml white wine vinegar
6 spring onions julienned
2tbs coriander leaves
2tbs basil leaves
50g shredded cabbage
Handful of bean sprouts
1tbs soy sauce
½tsp sesame oil
1tbs vinegar
½tsp chilli oil
1tbs sesame seeds roasted
Salt and Pepper
Put the sugar and vinegar into a saucepan and simmer until slightly
Squeeze excess liquid from the carrots and cucumber and mix with the ginger, garlic and cooled syrup.
Mix all the salad ingredients with the vegetables and dressing. Taste and season. Sprinkle with the sesame seeds and some roughly chopped coriander.

Inspired? Check out our range of cookery courses here.

Remember to tag us on Instagram with your creations @avenuecookery