Hugh Fearnley-Whittingstall's Carrot, Cabbage, Ginger & Chilli Salad
When it comes to interesting salads, it's great to find a recipe that works just as well as a side as it does on its own, too. This one can be served alongside a host of other dishes, but is an ideal light lunch idea if your prefer – you'll find it's the zingy dressing which really gives it some punch.
Serves
4
Total Time
20 Minutes
Ingredients
For the salad
60g of red cabbage
140g of white cabbage
200g of carrots
40g of spring onion
30g of coriander
2 tbsp of sesame seeds
1 red chilli
Black pepper
For the ginger & Lime Dressing
10g of ginger, grated
2 red chillies, de-seeded & sliced
1 lime, juiced
30ml of tamari soy sauce
Method
Step 1
Quarter the red and white cabbage, remove core and shave finely on a mandolin.
Step 2
Peel and coarsely grate the carrots. Slice the spring onions and toast the sesame seeds.
Step 3
Pick and chop the coriander. Half, seed and slice the red chilli.
Step 4
Mix all the ingredients together and check the seasoning.
Step 5
To make the dressing, blend all ingredients together in a mixer.
Step 6
Drizzle dressing over the salad and serve.
Recipe courtesy of Hugh Fearnley-Whittingstall X Ways To Be Well.
Visit WaysToBeWell.co.uk
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