Tangy carrot, red cabbage & onion salad

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1. Video tutorial: Knife skills

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.

146 kcalories, protein 4g, carbohydrate 17g, fat 7 g, saturated fat 1g, fibre 5g, salt 0.08 g

http://www.bbcgoodfood.com/recipes/13249/

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Ingredients

• 4 carrots , cut into thin sticks or grated
• ½ red cabbage , finely shredded
• 2 small red onions , finely sliced
• handful mint leaves
• handful coriander leaves
• handful toasted peanuts , roughly chopped

FOR THE DRESSING

• juice 2 limes
• 1 tbsp groundnut oil
• 1 red chilli , deseeded and finely chopped
• 1 tbsp soft brown sugar

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Vegetarian

Ingredients

• 4 carrots , cut into thin sticks or grated
• ½ red cabbage , finely shredded
• 2 small red onions , finely sliced
• handful mint leaves
• handful coriander leaves
• handful toasted peanuts , roughly chopped

FOR THE DRESSING

• juice 2 limes
• 1 tbsp groundnut oil
• 1 red chilli , deseeded and finely chopped
• 1 tbsp soft brown sugar

146 kcalories, protein 4g, carbohydrate 17g, fat 7 g, saturated fat 1g, fibre 5g, salt 0.08 g

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