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You are here: Home / Cooking Times / a) 30 mins or less / Shredded Rainbow Salad with Edamame

Shredded Rainbow Salad with Edamame

3rd November 2017 - By Michelle Minnaar
This post may contain affiliate links.

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Sometimes my body yearns for something fresh and healthy, especially after making my famous brie tartiflette yesterday yet again. This shredded rainbow salad is an excellent vitamin boost for these cold rainy days. You can serve it as a vegan meal on its own or as a side dish with protein. What I love about this shredded rainbow salad is that you can make a large batch and reuse for lunch the next day! Also, it looks so pretty on the plate with tall the colours, doesn’t it? A fair warning, you’ll need a high-quality grater for this recipe. Yes, this recipe involves a fair amount of grating but the preparation time is roughly half an hour or less, depending on how fast you are with the grating. The more helping hands there are the quicker the dish will come together!

Rainbow Salad Shredded

shredded rainbow salad with Microplane

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You can buy them from www.johnlewis.com and www.steamer.co.uk.

Ingredients Vegan Salad

Originally a woodshop, in 1994 out of pure frustration over dull kitchen equipment, a Canadian homemaker developed the new Microplane tool. With its speed, precision work and efficiency, Microplane tools soon became an essential part in everyone’s kitchen. I bet that even you have your favourite tool you rely on. Personally, I have at least ten in my kitchen that use regularly. How many times have I cut myself accidentally because of a dull kitchen knife? I can’t tell you enough, but sharpness makes all the difference in the world when it comes to avoiding accidents in the kitchen. With Microplane’s sharp culinary tools, they have completely revolutionised the way chefs and home cooks grate and zest at home. It allows ordinary people to cook and bake gourmet style by getting the best flavours out of the ingredients.

Peanut Carrot Cabbage Edamame

what makes Microplane so sharp?

The main difference between the Microplane blades and competitors is that they are not stamped, which makes the latter dull and can lead to serious accidents. With Microplane’s photo-etching process, the blades are extra sharp on the edge of each tooth. With over 50 years of experience with photo-etching- technology, Microplane’s tools are long-lasting and superior in terms of quality.

Graters Microplane

Some very useful Microplane tools from the Gourmet Series line are for example:

  • Gourmet series ribbon grater and attachment: this tool shreds foods into ribbons.
  • Gourmet series extra coarse grater: perfect for coleslaws or hashbrowns.

You can use these tool on apples, cabbage, carrots, chocolate, coconut, hard and soft cheeses, onions, and courgettes. Gourmet Series tools are from US stainless steel and have a soft touch handle with a non-skid foot. Carrots Shredded

benefits of ultra-sharp blades

I enjoyed the benefits of using ultra-sharp blades in this recipe. Just take a look at the precisely cut vegetables in this shredded rainbow salad. There are many benefits that comes with sharp blades, these are:

  • grating without any significant effort
  • food is cut precisely and not torn
  • flavours are evenly distributed
  • natural aromas are released enhancing the overall taste
  • optimal results every time

A bit of advice before you start using such sharp tools. Watch your fingers and don’t cut too fast! Use protection gloves and food guards for your personal safety. You can also find these amongst Microplane products. Ginger Shredded

edamame beans

Edamame beans make a nutritious addition to this shredded rainbow salad. Not only are they filling but they are very high in protein and fiber. Perfect for vegan salads! Edamame beans are very common in East Asia and you can usually find them being served as a snack in most Asian restaurants. Basically, they are immature soybeans in a pod. In Japan, you blanche edamame beans with salt or you dip them in soy sauce. The term ‘edamame’ in Japanese means stem bean, because in supermarkets the beans are still attached to the stem.

Red Cabbage Shredded

vegetables

As you can see, I’ve tried to shred as many things as I can for this shredded rainbow salad. I shredded red cabbage, onions, carrots but you can shred so many more things! You can also try shredding celery, fennel, white cabbage, shallots, kohlrabi, beetroot, etc. I love shredding vegetables and eating them raw. I think we don’t get enough raw food in our lives today. You can also inspire yourself by my rainbow quinoa salad and toss in some quinoa and chickpeas in there. So, which vegetables will you use for this shredded rainbow salad? Salad Vegan

asian twist

You’ve probably already gathered, that this recipe is taking on an Asian direction with the dressing. It’s a nice way to incorporate those lovely umami flavours with soy sauce and sesame oil. The chili is completely optional, although I do prefer to give the salad a bit of a kick in the end. However, if you feel that you have enough heat coming from the ginger, then you don’t need to add the chili sauce. Instead, you can also add a bit of lime juice and increase the acidity to balance out the flavours.

carnivore

Again, you can serve this shredded rainbow salad as a side or serve it as a main. If you absolutely need to add meat to this salad, then I recommend either shrimp or some teriyaki chicken. Simply toss a couple of these babies on top and give the salad a nice stir. For vegan alternatives, I would use smoked tofu.

Lunch Idea Healthy

more ideas

Do you know what could be excellent with this salad? A nice dry light beer. Obviously, I wouldn’t recommend eating the salad with beer for lunch, especially when you are at work. However, the beer can be a nice pairing for the salad at dinner time. You can put your feet up on the couch while eating leftovers. Enjoy!

Personally, I think the vegan trend is growing and the demand if going to grow even bigger in 2018. Check out other trends on the horizon.

 

Print
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Peanut Carrot Cabbage Edamame

Shredded Rainbow Salad with Edamame


★★★★★

5 from 4 reviews

  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
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Ingredients

  • 600g (1½lb) frozen edamame
  • ½ red cabbage, grated
  • 4 large carrots, peeled and grated
  • 12 spring onions, washed and finely sliced
  • 125ml (½ cup) coriander, washed and finely chopped
  • 125ml (½ cup) dried salted peanuts
  • 60ml (4 tbsp) honey
  • 60ml (4 tbsp) oil
  • 60ml (4 tbsp) rice vinegar
  • 30ml (2 tbsp) soy sauce
  • 15ml (1 tbsp) sesame oil
  • 15ml (1 tbsp) fresh ginger, finely grated
  • 5ml (1 tsp) chilli sauce
  • 1 garlic clove, crushed

Instructions

  1. Boil the frozen edamame for 5 minutes in salted water then drain. Set aside to cool while you prep the other vegetables.
  2. Mix the cabbage, carrots, onions, coriander, peanuts and edamame in a large bowl.
  3. In a small bowl, mix the salad dressing ingredients together, i.e. honey, oils, vinegar, soy sauce, ginger, chilli sauce and garlic.
  4. Pour the dressing over the salad, give it a good stir and serve immediately.

Notes

  • If you are gluten intolerant please use tamari instead of soy sauce
  • Category: Salad
  • Method: Boil
  • Cuisine: Japanese

Nutrition

  • Serving Size: 1 serving
  • Calories: 419
  • Sugar: 17.1 g
  • Sodium: 1328 mg
  • Fat: 24.8 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 35 g
  • Fiber: 7.7 g
  • Protein: 18.6 g

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Shredded Salad

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Reader Interactions

Comments

  1. Hayley F says

    4th November 2017 at 12:09 pm

    I usually chop lettuce tomatoes and cucumbers. Then I add chicken and mayonnaise. Maybe a little pickle and cheese. Would love to make a fancy salad though. Need a bit more imagination x

    Reply
    • michelle says

      5th November 2017 at 9:39 pm

      Maybe you can try adding some delicious prosciutto or cheese. I’ve had delicious salad posts this summer with great use of prosciutto and papaya. Looked very fancy 🙂

      Reply
  2. Hayley F says

    4th November 2017 at 12:14 pm

    Subscribed Thankyou x

    Reply
    • michelle says

      5th November 2017 at 9:37 pm

      Yey! 🙂

      Reply
  3. Fiona says

    4th November 2017 at 5:30 pm

    I’m terrible for just chopping everything up and throwing oil and vinegar over it – although it does taste nice. I need to try new things!

    Reply
    • michelle says

      5th November 2017 at 9:37 pm

      oooooh, I have lots of things you can inspire yourself with 🙂
      I had some lovely salad posts over the summer. You should check them out

      Reply
  4. Tracy Nixon says

    4th November 2017 at 5:45 pm

    I just throw all my fave salad veg on my plate along with some chicken or tuna and drizzle with balsalmic vinegar!

    ★★★★★

    Reply
    • michelle says

      5th November 2017 at 9:34 pm

      simple and delicious!

      Reply
  5. Karen R says

    4th November 2017 at 5:45 pm

    I just like to use whatever I have in the fridge with some kind of protein and a dressing of oil and balsamic vinegar xx

    Reply
    • michelle says

      5th November 2017 at 9:34 pm

      clever! 🙂

      Reply
  6. Ritchie Dee says

    4th November 2017 at 5:47 pm

    I like leaf salads, not chopped with vinaigrette

    Reply
    • michelle says

      5th November 2017 at 9:34 pm

      I love leaf salads too!

      Reply
  7. glenn hutton says

    4th November 2017 at 5:53 pm

    I like to have it shredded in a mixture! 🙂

    Reply
    • michelle says

      5th November 2017 at 9:33 pm

      🙂 I like that too!

      Reply
  8. David Nicolson says

    4th November 2017 at 6:06 pm

    It has to be all veg, chopped up finely. To finish it off I always use vinaigrette

    Reply
    • michelle says

      5th November 2017 at 9:32 pm

      my kind of salad 😉

      Reply
  9. Tracey Peach says

    4th November 2017 at 6:08 pm

    I like to wash mine, sorry I could not resist! I chop everything up mix it up & then add common old vinegar & salt with a slice of buttered bread to go with yum!

    ★★★★★

    Reply
    • michelle says

      5th November 2017 at 9:32 pm

      haha! I too live a traditional vinaigrette 🙂

      Reply
  10. Frances H says

    4th November 2017 at 6:12 pm

    Usually a green salad with some chopped walnuts thrown in for good measure.

    Reply
    • michelle says

      5th November 2017 at 9:31 pm

      sounds delicious!

      Reply
  11. amy bondoc says

    4th November 2017 at 6:19 pm

    i love adding mayonaise ot my salads

    Reply
    • michelle says

      5th November 2017 at 9:31 pm

      ever tried avocado mayonnaise before? it’s a great dressing!

      Reply
  12. laura banks says

    4th November 2017 at 6:26 pm

    i usually put my salad all in a bowl and add prawns

    Reply
    • michelle says

      5th November 2017 at 9:30 pm

      prawns are great. Check out my harrisa prawns, they go great on top of salads 🙂

      Reply
  13. Steven S says

    4th November 2017 at 6:40 pm

    Chop everything into a bowl and rinse with ice and water. Then add any spices/dressings.

    Reply
    • michelle says

      5th November 2017 at 9:30 pm

      It’s always so difficult to get the texture right and not get it soggy. any tricks? 🙂

      Reply
  14. Heather Haigh says

    4th November 2017 at 7:14 pm

    I like my salad shredded and piled high

    Reply
    • michelle says

      5th November 2017 at 9:29 pm

      same!

      Reply
  15. sarah birkett says

    4th November 2017 at 7:37 pm

    my favourite way is to get my daughter to do it, but failing that I use a mandolin ( always count your fingers afterwards )

    Reply
    • michelle says

      5th November 2017 at 9:29 pm

      haha!

      Reply
  16. mark witherington says

    4th November 2017 at 7:41 pm

    Like it with warm chicken and a little bit of ranch dressing

    Reply
    • michelle says

      5th November 2017 at 9:28 pm

      I love ranch dressing, you should check out my post on ranch dressing if you’d like to make it fresh. Not so difficult 🙂

      Reply
  17. Tom D says

    4th November 2017 at 8:09 pm

    I like there to be a mix of colours, temperatures, textures, etc.

    Reply
    • michelle says

      5th November 2017 at 9:28 pm

      I like your taste Tom!

      Reply
  18. Solange says

    4th November 2017 at 8:23 pm

    I like a chicken Caesar salad with avocado.

    Reply
    • michelle says

      5th November 2017 at 9:28 pm

      same!

      Reply
  19. Gillian McClelland says

    4th November 2017 at 9:01 pm

    I usually chop everything up into small pieces my favourite salad is chicken cesear

    Reply
    • michelle says

      5th November 2017 at 9:27 pm

      excellent classic 🙂

      Reply
  20. cheryl hadfield says

    4th November 2017 at 9:13 pm

    I love serving my salad mixed up with dressing

    Reply
    • michelle says

      5th November 2017 at 9:27 pm

      simple and delicious!

      Reply
  21. Kim Neville says

    4th November 2017 at 11:34 pm

    I like to mix a little Olive oil and vinegar with a pinch of salt and pepper and coriander with my salad

    Reply
    • michelle says

      5th November 2017 at 9:27 pm

      I love anything with coriander 🙂

      Reply
  22. Sidrah Ahmed says

    5th November 2017 at 1:22 am

    I put tomato,cucumber,lettuce and onions and sprinkle with coriander and add some mint sauce

    Reply
    • michelle says

      5th November 2017 at 9:26 pm

      sounds delicous

      Reply
  23. Sanam Ali says

    5th November 2017 at 2:19 am

    I chop lots of fruits up in a bowl and their is a variety of colours and i make sure in each bite their is something sweet and a crunch

    Reply
    • michelle says

      5th November 2017 at 9:26 pm

      I like your style Sanam 🙂

      Reply
  24. Valerie Seal says

    5th November 2017 at 8:37 am

    I’m idle. I leave things whole, with dressings for folk to apply if liked. However the cook of the household, my hubby, would use thes daily.

    Reply
    • michelle says

      5th November 2017 at 9:26 pm

      thanks for sharing Valerie 🙂

      Reply
  25. Jade Hewlett says

    5th November 2017 at 2:37 pm

    I like salad to be chopped and with a bit of salad dressing

    Reply
    • michelle says

      5th November 2017 at 9:25 pm

      yep me too!

      Reply
  26. claire glace says

    5th November 2017 at 5:26 pm

    I love a small chopped Turkish style salad in a bowl….

    Reply
    • michelle says

      5th November 2017 at 9:25 pm

      oooh, what do you mean Turkey style?

      Reply
  27. Anton says

    5th November 2017 at 6:36 pm

    Great prize!

    Reply
    • michelle says

      5th November 2017 at 9:24 pm

      I think so too!

      Reply
  28. Natalie Crossan says

    5th November 2017 at 11:19 pm

    I like to do my salads julienne x

    Reply
    • michelle says

      6th November 2017 at 2:36 pm

      elegant and delicious:)

      Reply
  29. Emma chapman says

    6th November 2017 at 8:54 am

    Olive oil is always but mix it up with garlic or lemon

    Reply
    • michelle says

      6th November 2017 at 2:37 pm

      Yes, I love garlic and lemon in my salad dressing 🙂

      Reply
  30. helen tovell says

    6th November 2017 at 2:32 pm

    Sausage and chorizo goulash

    Reply
    • michelle says

      6th November 2017 at 2:37 pm

      🙂 Hmmm, sounds delicious, especially for this cold weather

      Reply
  31. Lori Darling says

    7th November 2017 at 9:55 am

    Pea and mushroom rissotto

    Reply
    • michelle says

      7th November 2017 at 9:47 pm

      delicious! I assume you use vegetable soup or vegetable stock for it? I hope I m right 😛

      Reply
  32. Moll says

    8th November 2017 at 2:47 pm

    I love making a wonderful pumpkin baked zit (vegan) as a fall recipe when it starts getting chilly and fall-ish!

    Reply
    • michelle says

      9th November 2017 at 12:19 pm

      Great idea Moll 🙂

      Reply
  33. Susan Hoggett says

    9th November 2017 at 10:16 am

    a winter broth with lots of veggies and ham hock
    already subscribed to newsletter

    Reply
    • michelle says

      9th November 2017 at 12:23 pm

      I too love a good winter broth! Thanks for subscribing Susan. I hope you enjoy the recipes 🙂

      Reply
  34. Iris W says

    17th November 2017 at 8:32 am

    A spiced pumpkin soup or in fact any soup when the days are getting colder.

    ★★★★★

    Reply
    • michelle says

      20th November 2017 at 9:21 pm

      amazing! 🙂

      Reply
  35. misty says

    18th November 2017 at 1:13 am

    sweet potato and spinach lasagne

    Reply
    • michelle says

      20th November 2017 at 9:25 pm

      That sounds AMAAAAZING!

      Reply
  36. Sarah Pearce says

    18th November 2017 at 8:59 pm

    a risotto x

    Reply
    • michelle says

      20th November 2017 at 9:32 pm

      clever 🙂

      Reply
  37. Sarah Pearce says

    18th November 2017 at 9:00 pm

    subscribed to your newsletter x

    Reply
    • michelle says

      20th November 2017 at 9:32 pm

      aww, thanks Sarah, Hope you enjoy! 🙂

      Reply
  38. Carole Nott says

    19th November 2017 at 8:43 pm

    love chicken casserole with paprika flavour

    Reply
    • michelle says

      20th November 2017 at 10:21 pm

      yum, especially smoked paprika 🙂

      Reply
  39. Maxine G says

    20th November 2017 at 6:09 pm

    I love making pasta with roasted butternut squash, sage and gorgonzola – delicious!

    Reply
    • michelle says

      20th November 2017 at 9:46 pm

      that sounds incredible Maxine 🙂 thanks for sharing

      Reply
  40. ADEINNE TONNER says

    20th November 2017 at 9:21 pm

    For me it has to be butternut squash soup.

    Reply
    • michelle says

      20th November 2017 at 10:21 pm

      Nice!

      Reply
  41. Jayne Kelsall says

    22nd November 2017 at 6:35 pm

    Mine is my homemade Lasagne 🙂

    Reply
    • michelle says

      23rd November 2017 at 8:43 pm

      Yeeees! You’ve made me hungry for Lasagne. I might make some over the weekend 🙂

      Reply
  42. Laura Warwick says

    22nd November 2017 at 6:57 pm

    hot and spicy tomato soup

    Reply
    • michelle says

      23rd November 2017 at 8:43 pm

      Love it! Sprinkled with some fresh oregano or basil 🙂

      Reply
  43. Kate Jenkins says

    25th November 2017 at 10:40 pm

    I absolutely love apple and blackberry crumble in Autumn and have even been know to have a bowl of it for breakfast! 🙂

    Reply
    • michelle says

      27th November 2017 at 11:09 am

      OOOH. I love blackberries. Keep an eye out for my delicious venison with blackberry sauce post 🙂

      Reply
  44. Emma Ellams says

    26th November 2017 at 8:32 am

    Lamb tagine in the slow cooker. Yum!

    Reply
    • michelle says

      27th November 2017 at 11:10 am

      I love things from a slow cooker. So delicious and soft!

      Reply
  45. craig austin says

    26th November 2017 at 6:47 pm

    anything with gravy

    Reply
    • michelle says

      27th November 2017 at 11:12 am

      love that answer Craig 🙂

      Reply
  46. katie w says

    26th November 2017 at 11:09 pm

    Love a good veg soup with leftovers

    Reply
    • michelle says

      27th November 2017 at 11:18 am

      Same!

      Reply
  47. Jason Tolliss says

    27th November 2017 at 5:31 am

    Oxtail stew

    Reply
    • michelle says

      27th November 2017 at 11:18 am

      Oh wow, That sounds good and healthy 🙂

      Reply
  48. HAYLEY TURNER says

    27th November 2017 at 8:02 pm

    vegetable soup

    Reply
    • michelle says

      28th November 2017 at 7:06 am

      healthy and nutritious :))

      Reply
  49. ellie spider says

    28th November 2017 at 12:37 am

    potato and leek soup

    Reply
    • michelle says

      28th November 2017 at 7:09 am

      Yummy! 🙂

      Reply
  50. Rich Tyler says

    28th November 2017 at 12:53 am

    An amazIng slow cooker beef stew!

    Reply
    • michelle says

      28th November 2017 at 7:09 am

      Sounds delicious

      Reply
  51. jamie millard says

    28th November 2017 at 2:18 am

    steak and ale casserole

    Reply
    • michelle says

      28th November 2017 at 7:10 am

      Nice!

      Reply
  52. Sarah Wilson says

    28th November 2017 at 11:43 am

    A nice, warming beef stew.

    Reply
    • michelle says

      28th November 2017 at 5:14 pm

      the best 🙂

      Reply
  53. Sarah Parker says

    28th November 2017 at 12:07 pm

    lasagne 🙂

    Reply
    • michelle says

      28th November 2017 at 5:14 pm

      yum! Especially a vegan lasagna with spinach 🙂

      Reply
  54. Dale Dow says

    28th November 2017 at 12:56 pm

    I love making traditional mince pies with a layer of custard in the Autumn

    Reply
    • michelle says

      28th November 2017 at 5:15 pm

      Same!

      Reply
  55. Deborah Clarke says

    28th November 2017 at 1:40 pm

    Can’t beat a hearty veg stew . A classic winter warmer. Fab giveaway would love to be your lucky winner

    Reply
    • michelle says

      28th November 2017 at 5:16 pm

      Agreed 🙂 😛

      Reply
  56. Emma Smith says

    28th November 2017 at 2:31 pm

    butternut, sage & goats cheese risotto

    Reply
    • michelle says

      28th November 2017 at 5:17 pm

      I love this combination! I make it a lot 🙂

      Reply
  57. francis lee says

    28th November 2017 at 2:41 pm

    leek and potato soup

    Reply
    • michelle says

      28th November 2017 at 5:17 pm

      Nice!

      Reply
  58. Hannah Smith says

    28th November 2017 at 5:36 pm

    I love a hearty venison casserole with sweet potatoe on the side 🙂

    Reply
    • michelle says

      29th November 2017 at 7:40 am

      sounds lovely!

      Reply
  59. Patricia Avery says

    28th November 2017 at 6:36 pm

    Pork and apple cobbler using autumn windfalls and cooked in the slow cooker 🙂

    Reply
    • michelle says

      29th November 2017 at 7:40 am

      Yum!

      Reply
  60. michelle thompson says

    28th November 2017 at 7:05 pm

    braising steak and mash

    Reply
  61. Emma Davison says

    28th November 2017 at 8:50 pm

    Stew and dumplings

    Reply
    • michelle says

      29th November 2017 at 7:42 am

      nice!

      Reply
  62. Barrie Philpott says

    29th November 2017 at 7:41 am

    There’s some lovely recipes there, if I were savvy enough, I may even have tried some

    Reply
    • michelle says

      29th November 2017 at 7:46 am

      go for it Barrie 🙂

      Reply
  63. Tammy Neal says

    29th November 2017 at 8:38 am

    Chicken stew with dumplings xx

    Reply
    • michelle says

      29th November 2017 at 8:44 am

      Nice!

      Reply
  64. Katrina Adams says

    29th November 2017 at 8:49 am

    Apple and Rhubarb Crumble is my absolute favourite recipe.

    Reply
    • michelle says

      29th November 2017 at 12:42 pm

      Sounds great

      Reply
  65. Diana says

    29th November 2017 at 11:03 am

    Slow cooked beef curry

    Reply
    • michelle says

      29th November 2017 at 12:49 pm

      nice

      Reply
  66. Richard Eldred Hawes says

    29th November 2017 at 11:11 am

    As the weather starts to get colder I like to make a nice warming chicken soup

    Reply
    • michelle says

      29th November 2017 at 12:49 pm

      great any season 🙂

      Reply
  67. Richard Eldred Hawes says

    29th November 2017 at 11:12 am

    Already subscribe

    Reply
    • michelle says

      29th November 2017 at 12:50 pm

      🙂

      Reply
  68. paula cheadle says

    29th November 2017 at 11:35 am

    I love a Lamb stew with dumolings

    Reply
    • michelle says

      29th November 2017 at 12:51 pm

      me too!

      Reply
  69. caroline tokes says

    29th November 2017 at 12:11 pm

    Has to be beef stew and dumplings

    Reply
    • michelle says

      29th November 2017 at 12:52 pm

      sounds delicious!

      Reply
  70. Chirag Patel says

    29th November 2017 at 1:22 pm

    a spicy potato and leek soup

    Reply
    • michelle says

      29th November 2017 at 5:53 pm

      Nice!

      Reply
  71. Linda Curtis says

    29th November 2017 at 1:28 pm

    stew and dumplings ooh lovely on a winters day

    Reply
    • michelle says

      29th November 2017 at 5:54 pm

      agreed 🙂

      Reply
  72. Lia Burns says

    29th November 2017 at 3:16 pm

    A good pumpkin pie in the autumn. So warm and hearty

    Reply
    • michelle says

      29th November 2017 at 5:55 pm

      true that!

      Reply
  73. Sonny says

    29th November 2017 at 7:57 pm

    Slow cook chilli pot

    Reply
    • michelle says

      30th November 2017 at 8:37 am

      😛 nice

      Reply
  74. Em S says

    29th November 2017 at 8:24 pm

    Spicy roasted butternut squash and sausages (but could use Quorn sausages for vegan option)

    Reply
    • michelle says

      30th November 2017 at 8:38 am

      lovely! thanks for the tip! 🙂

      Reply
  75. claire little says

    29th November 2017 at 10:30 pm

    lentil soup

    Reply
    • michelle says

      30th November 2017 at 8:43 am

      love a good lentil soup 🙂

      Reply
  76. Tracey Anderson says

    29th November 2017 at 10:38 pm

    One of my favourite Autumn recipies is homemade vegetable curry

    ★★★★★

    Reply
    • michelle says

      30th November 2017 at 8:44 am

      love it!

      Reply
  77. Maria P says

    29th November 2017 at 10:48 pm

    butternut squash soup with a hint of chili

    Reply
    • michelle says

      30th November 2017 at 8:44 am

      yummy

      Reply
  78. Kate Davies says

    29th November 2017 at 10:56 pm

    Lamb casserole is always a winner with my family, clean plates all round.

    Reply
    • michelle says

      30th November 2017 at 8:45 am

      haha good news!

      Reply

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