Lee Chopped California Prune Salad

A refreshing Asian inspired salad with lettuce, cabbage, roasted corn, grape tomatoes, radish, tossed in a turmeric ginger vinaigrette, and topped with crushed corn nuts, goji berries and California Prunes. Recipe courtesy of Chef Oomed of PLANTA Queen.

Servings: 3-4
Prep Time:
Cook Time:


  • 120g baby gem lettuce
  • 120g grape tomatoes
  • 150g corn nuts
  • 120g red cabbage
  • 120g white cabbage
  • 60g red radish
  • 60g pea tendrils (for garnish)
  • 20g goji berries
  • 60g corn nuts
  • 120g California Prunes


Turmeric Vinaigrette

  • 20g grated ginger
  • 30g grated fresh turmeric
  • 55g agave syrup
  • 110g rice wine vinegar
  • 85g olive oil
  • 7g salt
  • 25g sugar


  1. Chop baby gem lettuce into quarter pieces.
  2. Slice red and white cabbages into thin slices.
  3. Pan fry fresh corn kernels on a pan with olive oil and salt, preheat oven to 350°F, and roast for 10-12 minutes.
  4. Dice grape tomatoes.
  5. Hydrate goji berries in room temperature water.
  6. Slice California Prunes in halves.
  7. Slice radish into thin pieces.
  8. Crush corn nuts.

Assemble vinaigrette 

  1. Mix grated ginger, turmeric, agave syrup, rice wine vinegar, olive oil, salt, and sugar together until combined.


  1. Toss all ingredients into a large bowl, with a turmeric vinaigrette, season with salt for preference. 
  2. Garnish with pea tendrils, roasted corn nuts and California Prunes. 
  3. Plate & serve.

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