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Tangy carrot, red cabbage & onion salad

Tangy carrot, red cabbage & onion salad

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A star rating of 4.5 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal146
fat7g
saturates1g
carbs17g
sugars15g
fibre5g
protein4g
low insalt0.08g
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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

Method

  • STEP 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.

Recipe from Good Food magazine, November 2009

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A star rating of 4.5 out of 5.11 ratings
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