Broccoli and green bean salad with lemon tofu mayo

Broccoli and green bean salad with lemon tofu mayo

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is a blanched vegetable salad that I’ve been making for years. I add the red cabbage for flavour and colour and change the dressing from time to time. This recipe includes my version of a clean tasting, egg-free mayo.

Ingredients

Quantity Ingredient
250g broccoli florets
250g green beans, trimmed
100g red cabbage, finely shredded
2 tablespoons flat-leaf parsley, roughly chopped
1 tablespoon umeboshi vinegar
sea salt

Lemon tofu mayo

Quantity Ingredient
300g silken tofu
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons lemon zest
1 tablespoon preserved lemon, diced
1 teaspoon dijon mustard
1/4 teaspoon ground turmeric
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons white miso
2 teaspoons brown rice vinegar

Method

  1. Blanch the broccoli and green beans separately in boiling water until al dente. Refresh under cold running water and drain. Set aside.
  2. Combine the cabbage and parsley in a bowl with the vinegar and a pinch of sea salt. Mix well and marinate for at least 30 minutes – the cabbage will begin to pickle.
  3. To make the lemon tofu mayo, purée all the ingredients in a food processor until smooth.
  4. To assemble, layer the broccoli and beans with the red cabbage and parsley pickle and top with the mayo.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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