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Home  >  Inspire & Create  >  Christmas  >  Asparagus, Snow Pea & Wombok Salad


Asparagus, Snow Pea & Wombok Salad


20 mins (+ 10 mins marinating time)







Asparagus, Snow Pea & Wombok Salad


  • 6 cups (300g) thinly sliced wombok (Chinese cabbage)
  • 1 bunch asparagus, woody ends trimmed, thinly sliced diagonally
  • 200g snow peas, strings removed, thinly sliced lengthways
  • 1 continental cucumber, halved lengthways, seeded, thinly sliced diagonally
  • 1 carrot, peeled, cut into long matchsticks
  • 250g cherry tomatoes, halved
  • 1 bunch coriander, leaves picked
  • 1 bunch mint, leaves picked
  • ¾ cup (105g) unsalted roasted peanuts, chopped
Shallot dressing
  • ¼ cup (60ml) soy sauce
  • ⅓ cup (75g) caster sugar
  • 6 limes, rind finely grated, juiced
  • ⅓ cup (55g) finely chopped shallots
  • 2 tbs minced lemongrass


  1. To make the shallot dressing, whisk the soy sauce, sugar, lime rind and ⅔ cup (160ml) lime juice in a large bowl until sugar dissolves. Add shallots and lemongrass. Set aside for 10 mins to develop the flavours. Season with salt.
  2. Meanwhile, in a separate large bowl, combine the wombok, asparagus, snow peas, cucumber, carrot, tomatoes, three-quarters of the coriander, three-quarters of the mint and half the peanuts.
  3. Just before serving, add ¾ cup (185ml) of the dressing to the wombok mixture. Season with salt and toss to combine. Season with more salt or lime juice, if needed.
  4. Transfer the salad to a large serving platter. Sprinkle with the remaining coriander, mint and peanuts. Serve immediately with the remaining dressing on the side.

Energy 768kJ/Cals 184 Protein 7g Fat 8g Sat Fat 1g Sodium 722mg Carb 18g Sugar 15g Dietary Fibre 7g