Experimenting with miso this week in this delicious dressing. This recipe is super punchy, packed with flavour and as healthy as a detoxing cucumber on a spa day. Aka. Super cleansing.

Serves 2

Crisp Vegetable Miso Salad

Miso-ginger Dressing

• 1 tbsp rice wine vinegar
• 1 tbsp white miso paste
• 2 tsps grated or minced ginger
• 1 garlic clove, grated
• ½ tsp sugar
• 2-3 tbsp flavourless oil e.g. sunflower/vegetable oil

Crisp Vegetable Salad

• 1 Chinese cabbage/white cabbage, shredded
• 2 large carrots
• 1 large courgette
• Handful radishes, thinly slices
• Bunch coriander, chopped
• Small handful of mint leaves, chopped
• ½ small red chilli, chopped finely
• Small knob ginger, chopped finely
• 1 lime, zest only
• Handful roasted peanuts

1. Combine the dressing ingredients and whisk until combined.
2. Shred the cabbage and add to a large bowl. Use a julienne peeler if you have one to get thin spaghetti likes strips of carrot and courgette. If not, grate or chop finely how you like.
3. Combine with the cabbage and add the rest of the ingredients.
4. Add the dressing, a spoonful at a time (you may not need it all and don’t want to drown the salad) and mix until combined to your liking. Set aside.

Salmon

• 2 salmon fillets
• 1 tbsp light brown soft sugar
• 1 tbsp rice wine vinegar
• 1 tbsp soya sauce
• 1 tbsp fish sauce
• 1 stalk of lemongrass, bashed
• 1 garlic clove, crushed

1. Combine the marinade ingredients in a bowl and add the salmon. Chill in the fridge for about 1 hour.
2. When ready to cook, preheat the oven to 200°C. Line a baking tray with foil and spoon a little of the marinade over the surface to stop it sticking. Place the salmon on top and spoon over a little marinade to keep it moist. Cook the salmon for 7-8 minutes, less for a thinner fillet – you want a really moist piece of fish so remove from the oven when just cooked. It will carry on cooking as it rests.
3. Remove from the oven and serve immediately on top of the salad and garnish with extra coriander and peanuts.