Tangy carrot, red cabbage & onion salad

Tangy carrot, red cabbage & onion salad

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(6 ratings)

Prep: 15 mins


Serves 4
This autumnal salad makes a fresh and healthy side dish and is great served with grilled halloumi or burgers

Nutrition and extra info

  • Vegetarian


  • kcal146
  • fat7g
  • saturates1g
  • carbs17g
  • sugars15g
  • fibre5g
  • protein4g
  • salt0.08g
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  • 4 carrot, cut into thin sticks or grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ red cabbage, finely shredded
  • 2 small red onion, finely sliced
  • handful mint leaves



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • handful coriander leaves
  • handful toasted peanuts, roughly chopped

For the dressing

  • juice 2 limes



    The same shape, but smaller than…

  • 1 tbsp groundnut oil
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp soft brown sugar


  1. Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.

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Comments (7)

annahorvath's picture

Awesome!! Absolutely loved it!

lizleicester's picture

Tasty and looks lovely. Used toasted chopped nuts instead of just peanuts so it was even quicker to make.

08006478's picture

wow this is good

08006478's picture

wow this is good

victoriaatbede's picture

Super easy but nowhere near enough dressing

eleanormayo's picture

Dead easy, I served it for lunch with crumbled feta added and crusty bread.

bethocallaghan's picture

Made without the nuts and served with morrocan lamb meatballs and harissa couscous and was very tasty.

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