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Asian Green Salad

This asian salad was inspired by the desire to get something under this asian dressing that I love. So I went to the market and bought things that looked amazing and thought about how it would pair with a whole baked flathead - caught by my fisher-husband hours before.


1 bunch of bok choy - sliced

1 lebanese cucumber - sliced diagonally

1 radish, thinly sliced

2 sping onions, chopped

1/2 a green mango, thinly sliced

Handful of fine chopped coriander



1 garlic clove

1 inch ginger

1/2 banana chilli - deseeded

1 tsp soy

1 tsp fish sauce

1 tbs sesame oil

1/4 cup white wine vinegar

1/2 cup olive oil

Pepper & Salt to taste

Fine chop garlic, ginger & chilli. Add the liquids and let sit for half hour or so to aid the infusion of flavours. Use around half of the dressing on the salad and keep the other half for a salad tomorrow or next few days :)

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