Goddess of Veg: Thai Salad Wraps

Goddess of Veg: Thai Salad Wraps

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Turnips, swede and kohlrabi are all members of the cabbage family and are rich in cancer-fighting phytonutrients as well as being super-low in calories, but these veg are often overlooked. When grated raw into salads, they absorb flavours beautifully and deliver a light and fresh flavour of their own which marries well with this sweet, sour and hot dressing. Grab whichever one you can get your hands on: turnips, though available year-round, are best in spring and summer; kohlrabi is best from July to November; and swede throughout the winter until April.

Thai Salad Wraps with Chargrilled Tofu By Celia Brooks, from ‘5:2 Vegetarian’


  • 1 tbsp sesame seeds
  • 200g/7oz fresh firm tofu
  • 150g/5½oz turnip, kohlrabi or swede (rutabaga)
  • ½ red pepper
  • 50g/1¾oz green beans
  • 2 spring onions (scallions)
  • handful of fresh mint leaves
  • spray oil
  • 4 round lettuce leaves or Chinese cabbage leaves
  • [] Dressing []
  • 1 garlic clove
  • 1 or 2 small red or green chillies, to taste
  • 3 tbsp light soy sauce
  • 2 tbsp fresh lime juice
  • 1 tbsp agave nectar or honey

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