Crispy Lemongrass Salad

During hot weather I find myself eating a lot a salad. Many folks find salad quite full but I love different vegetables and flavour combinations. This warm salad is a perfect evening meal on a warm summer evening.

Ingredients

Baby cabbage

Pak choi

Orange and yellow peppers

Sugar snap peas

Broccoli

Lemongrass

Lemon

Garlic

Ginger

Coriander

Gluten free tamari sauce

Coconut oil

Start by preparing the flavours, I use a garlic mincer to prepare garlic and lemongrass and I grate ginger and chop the coriander finely.

Nextheat a little coconut oil in a wok and add the sliced peppers and broccoli once warmed to temperature. Once the vegetables are in I add the herbs and spices so they can absorb into the vegetables during cooking. Stir fry for 5 minutes before adding the sugar snap peas and continuing to stir fry for a further 5 minutes. You can increase the cooking time but I like my veg pretty crunchy.

Whilst the veggies are cooking I lightly steam the cabbage and Pak choi to make a leafy base.

Serve with a slice of lemon and a drizzle of gluten free tamari for a zingy finish. This is a wonderful salad full of flavour and far from boring. Ideal for vegans, veggies, coeliacs and everyone else besides!

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