Feeds 1-2

Prep 5 mins

Cooking Time 1 mins


3/4 cup wombok (Chinese cabbage) chopped

1/3 cup Baby Spinach 

1 Shallots 

6 snow peas

1/2 cucumbers 

1 small stick celery

1 heaped tablespoon Pine nuts  

1 tablespoon coriander 

1 tablespoon mint 


Juice of a lime

1/2 teaspoon salt 

1/4 teaspoon chilli 

1/4 cup olive oil (not extra virgin)

Green Crunch Salad With Tangy Dressing


  1. Chop the wombok and baby spinach 
  2. Dry toast the pine nuts in a fry pan for a minute until golden brown 
  3. Finely chop the shallots
  4. Slice the snow peas on an angle in thirds
  5. Half the celery and finely chop
  6. Slice the cucumber into quarters and finely dice
  7. Chop the mint and coriander 
  8. Add the salt, chilli flakes, honey, lime juice and olive oil to a bowl and whisk to combine.
  9. Add all the salad items, herbs and pine nuts to a bowl. Pour over the dressing and combine.
  10. You can top with left over protein for example thinly sliced roast pork or chicken. 
Green Crunch Salad with Tangy Dressing Prep

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