Check out these brilliant recipes from More Salad by The Two Raw Sisters.
More Salad is the fifth cookbook from The Two Raw Sisters, Margo Flanagan and Rosa Power. This fresh collection features over 70 brand-new recipes, each packed with helpful tips, ingredient swaps for when your pantry is missing something, and simple pairing suggestions to create satisfying meals.
Whether you're vegan, vegetarian, pescatarian, or a meat-lover, More Salad offers something for everyone, with seasonal dishes that are perfect for any time of the year. Designed for a wide audience—from young adults to families and health enthusiasts—these recipes make it easy to enjoy healthy, delicious meals no matter your dietary preference.
Lime, Coconut + Cashew Noodles
Feeds: 6
Time: 20 minutes
270 g (9½ oz) udon noodles
Lime + Coconut Dressing
½ cup coconut milk
Zest and juice of 3 limes
2 teaspoons tamari or soy sauce
2 tablespoons freshly grated ginger
2 garlic cloves, crushed and finely chopped
2 teaspoons coconut sugar
2 teaspoons sesame oil
½ red chilli, finely diced
½ teaspoon sea salt
¼ head green cabbage, very thinly sliced
1 carrot, julienned
1 stalk of celery, thinly sliced
½ cup edamame beans, blanched
in boiling water for 5 minutes then drained
2 cups chopped fresh herbs
½ cup cashews, roasted and chopped
½ cup shredded coconut, toasted
Cook the noodles according to the packet instructions.
For the lime + coconut dressing, mix all the ingredients together in a small bowl.
Add the cooked noodles, cabbage, carrot, celery, edamame beans, herbs, cashews and coconut to a large bowl. Pour half the lime + coconut dressing over and toss to combine.
To serve, transfer the noodles and vegetables to a salad bowl and drizzle the remaining lime + coconut dressing over the top.
Leftovers will keep in an airtight container in the fridge for up to 2 days.
SWAP
Any of the vegetables in this recipe for ones you have at home. We love thinly sliced raw bok choy, cucumber and spring onion. Refer to Swap with the Seasons (page 12) for more ideas. If you have no udon noodles, use whatever sort you do have — such as soba noodles, egg noodles or rice noodles.
TIP
This dressing is addictive. Make extra and drizzle over all your favourite green vegetables, or any vegetables you need to clear out of your fridge; toss it through a grain such as brown rice or quinoa; or use it as a dipping sauce for fresh rice paper rolls.
DELICIOUS WITH
Ginger Chilli Bok Choy (page 84) and seafood, chicken
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Eggplant + Avocado Whip
Feeds: 4–6
Time: 30 minutes
2 eggplants, cut into bite-sized chunks
3 tablespoons cooking oil
1 teaspoon sea salt
Avocado Whip
1 avocado
1 cup chopped fresh herbs
¼ cup extra virgin olive oil
2 tablespoons hulled tahini
2 garlic cloves, crushed
Juice of 1 lemon
½ teaspoon sea salt
100 g (3½ oz) feta, crumbled
¼ cup chopped fresh herbs
2 tablespoons dukkah
1 tablespoon extra virgin olive oil
Preheat the oven to 200°C (400°F).
Toss the eggplant chunks on a baking tray with the cooking oil and salt. Roast for 25–30 minutes.
While the eggplant is cooking, make the avocado whip.
Process all the ingredients in a blender until smooth. (Alternatively you can use a stick blender.)
To assemble the salad, spoon all the avocado whip onto a flat, round plate. Use the back of a spoon to distribute it evenly around the plate. Arrange the eggplant chunks on top. Sprinkle over the feta, then the herbs and dukkah.
Drizzle the olive oil over just before serving.
Leftovers will keep in an airtight container in the fridge for up to 2 days.
SWAP
Eggplant for roasted spring carrots. In winter we love using pumpkin and/or yams. Refer to Swap with the Seasons for more ideas (page 12).
TIP
You’re going to love this avocado whip. Double the recipe so you can enjoy it as
a dip for corn chips and/or crudités, on toast, or dolloped in tacos. Use whatever herbs you have on hand. We love using rocket and/or coriander.
DELICIOUS WITH
Tomatoes, Basil + Croutons (page 58) and chicken or seafood.
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Summer Vegetable One Tray Bake
Feeds: 6
Time: 35 minutes
1 eggplant, cut into bite-sized chunks
1 fennel bulb, cut into bite-sized chunks
2 zucchini, thinly sliced on a diagonal
1 red capsicum, cut into bite-sized chunks
1 red onion, cut into thin wedges
3 tablespoons cooking oil
1 teaspoon sea salt
200 g (7 oz) cherry tomatoes
1 cup rocket leaves
¼ preserved lemon, flesh and rind finely chopped
100 g (3½ oz) feta, crumbled
¼ cup pine nuts, toasted
2 tablespoons extra virgin olive oil
Preheat the oven to 200°C (400°F).
Place the eggplant, fennel, zucchini, capsicum and red onion on a large baking tray and toss with the cooking oil and salt. Bake for 20–25 minutes.
Add the cherry tomatoes to the baking tray, turn the oven to the grill function and cook for a further 5–8 minutes.
Remove the vegetables from the oven and allow to cool slightly.
This is good served on the tray. Top the vegetables with the rocket, preserved lemon, feta and pine nuts, and olive oil on top. Gently toss everything together.
Leftovers will keep in an airtight container in the fridge for up to 3 days.
SWAP
Change up the vegetables depending on what’s in season. Refer to Swap with the Seasons (page 12) for ideas. You can replace the feta with smashed olives, capers or sun-dried tomatoes.
TIP
Pine nuts are tasty but expensive. Delicious, costeffective alternatives include almonds, pumpkin seeds and sunflower seeds.
DELICIOUS WITH
Brown Rice, Chilli, Corn + Avocado (page 92) and chicken or seafood.
More Salad
by The Two Raw Sisters: Margo Flanagan and Rosa Power
After the phenomenal success of Salad comes its long-awaited companion, More Salad, by the Two Raw Sisters.
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