Tangy carrot, red cabbage & onion salad

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• Beth

  24 November 2009

  Beth rated and commented on this recipe

  

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

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• Belkey

  23 February 2011

  Belkey rated and commented on this recipe

  

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

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• BaronessBelle

  09 May 2011

  BaronessBelle rated this recipe

  

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• VictoriaM

  26 October 2011

  VictoriaM rated and commented on this recipe

  

  Super easy but nowhere near enough dressing

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• Jessieclay

  05 January 2012

  Jessieclay rated this recipe

  

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• Lynn Carr

  01 January 2013

  Lynn Carr commented on this recipe

  wow this is good

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• Lynn Carr

  01 January 2013

  Lynn Carr commented on this recipe

  wow this is good

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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 4.0g, carbohydrate 17.0g, fat 7.0 g, saturated fat 1.0g, fibre 5.0g, sugar 15.0g, salt 0.08 g

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