Ultra-green bowls

This mega-bowl of raw greens is the satisfying antidote to any summertime overindulgence. The Japanese-style cabbage-ginger pickle is quick to prepare and adds a kraut-like flavour to the dish without having to ferment the mixture for days on end. The dressing is a versatile little number, too - we love it as a dipping sauce for sashimi, which would also make a great addition to this dish.

You'll need

2 zucchini, trimmed 200 gm shiitake mushrooms 150 gm broccolini (about 1 bunch), thinly sliced 150 gm baby beans, trimmed and thinly sliced lengthways 2 avocados, halved and peeled Thinly sliced spring onion, mixed sprouts and black sesame seeds, to serve   Cabbage-ginger pickle 400 gm (about ⅓ small) cabbage, cored, quartered and thinly sliced on a mandolin 2 Lebanese cucumbers, thinly sliced 20 gm ginger, finely grated 10 gm dried shredded wakame   Tamari dressing 60 ml (¼ cup) lemon juice 1½ tbsp sesame oil 1½ tbsp grapeseed oil 1½ tbsp shiro miso (see note) 1 tbsp tamari


  • 01
  • For cabbage-ginger pickle, combine ingredients then weigh; for every 250gm vegetable mixture, add 1 tsp sea salt flakes and mix well with your hands until vegetables wilt. Pack into a large snap-lock bag, squeeze out air, seal and refrigerate, weighted with food cans or a heavy saucepan, for 2-3 hours to pickle lightly. Refrigerate for up to a week. Drain before using.
  • 02
  • For tamari dressing, whisk ingredients in a bowl to combine.
  • 03
  • Spiralise zucchini or thinly slice lengthways into julienne, then divide among serving bowls and arrange piles of mushroom, broccolini, beans and cabbage-ginger pickle on top. Place an avocado half in the centre, drizzle generously with tamari dressing and serve scattered with spring onion, sprouts and sesame seeds.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Shiro miso is available from select Asian grocers, supermarkets and health-food shops.

Featured in

Feb 2017

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