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.
- 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
- 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
- 60 ml lemon juice (¼ cup)
- 1½ tbsp sesame oil
- 1½ tbsp grapeseed oil
- 1½ tbsp shiro miso (see note)
- 1 tbsp tamari
- 1For 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.
- 2For tamari dressing, whisk ingredients in a bowl to combine.
- 3Spiralise 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.
Shiro miso is available from select Asian grocers, supermarkets and health-food shops.