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Honeyed Greens
  • 6 cups assorted green vegetables in season (choose from: zucchini, leek, celery, asparagus, green beans, Brussels sprouts, broccoli, green capsicums, snow peas and bean-shoots)


  • 2 tablespoons honey
  • 2 tablespoons vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon reduced-salt soy sauce*
  • 1 teaspoon ginger, finely chopped
  1. Slice vegetables to same size for even cooking.
  2. Steam vegetables for 6-8 minutes or microwave on HIGH (100%) for 3-4 minutes until crisp but tender.
  3. Place dressing ingredients in a saucepan and simmer over low heat until honey dissolves, or microwave on HIGH (100%) for 1 minute.
  4. Drain vegetables and toss through dressing. Serve immediately.

Tip: A great way to empty your refrigerator crisper, or to introduce new varieties of vegetables to the family.


  • Garlic may be used instead of ginger
  • Can be gluten free with simple swap such as gluten free soy sauce

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Microwave safe bowl
  • Small bowl



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

209g Quantity per serving Quantity per 100g
Energy 415kJ 200kJ
Protein 3.6g 1.7g
Fat, total 1.5g 0.7g
— Saturated 0.2g 0.1g
Carbohydrate 15.6g 7.5g
— Sugars 14.6g 7.0g
Fibre 3.9g 1.9g
Sodium 85mg 40.4mg