Vegetable Salad with Ponzu Vinaigrette

Vegetable Salad with Ponzu Vinaigrette

Lightly cooked medley of vegetables with a zingy, lemony vinaigrette dressing. A lovely vegetarian main course or healthy side dish.

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time10 mins

Nutrition per serving

  • Energy324 Kcals


  • 2 yellow or green courgettes
  • 200g runner beans
  • 250g squash
  • 2 carrots
  • 200g of broccoli
  • 3 tablespoons of olive oil
  • 4 tablespoons Kikkoman Ponzu Soy Sauce
  • ½ bunch of chives


Peel and cut the vegetables into pieces, leave the broccoli in florets. Place all the vegetables in boiling salted water, cook for 5-10 minutes until al dente, drain immediately, put them in a salad bowl. Chop the chives. (All these vegetables can also be steamed.)

Emulsify the oil and the Ponzu by whisking briskly, coat the vegetables while still warm and serve immediately. You could also use cauliflower florets, green beans, asparagus.

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