Stir-fried green-vegetable salad with citrus dressing

Stir-fried green-vegetable salad with citrus dressing

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  • Easy
  • Carb Conscious Dairy free Heart friendly Vegan recipe collection
  • 30 minutes
  • 5 minutes


  • 1-2 T sunflower oil
  • 400 g organic green seasonal vegetables
  • (such as thin asparagus tips, slim green beans,
  • Tenderstem broccoli, marrows, mangetout
  • and sugar snap peas), trimmed and whole
  • sea salt and freshly ground black pepper, to taste
  • 4 handfuls organic salad leaves, for serving
  • For the dressing, mix together
  • 2 T organic orange juice
  • 1 crushed clove organic garlic
  • 1 x 10 cm piece fresh ginger, peeled and grated
  • 1 t soy sauce
  • 4 T sunflower oil

Cooking Instructions

Heat a wide pan then add a spoonful of oil. When hot, add the vegetables and stirfry for a few minutes, until tender-crisp.
Remove from the heat and pour over ¾ of the dressing. Mix together well then check seasoning.
Place a handful of salad leaves on each plate then spoon over the vegetables. Drizzle with the remaining dressing. Serve warm or at room temperature.
Per serving: 1043.8kJ, 3.5g protein, 22.9g fat, 8.7g carbs

TASTE’s take:
The clean citrusy dressing works well with the lightly cooked vegetables and there’s only a hint of soy, so as not to overpower the fresh flavours.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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