Hugh Fearnley-Whittingstall's Carrot, Cabbage, Ginger & Chilli Salad

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.
Total Time
20 Minutes
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
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.

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily