This recipe was submitted by one of our readers, just like you.
Red Cabbage and Carrot Salad
"The good thing about salads in general is that they can be made really, really quick, they have that sweet, tangy taste, they are crisp, invigorating, and super refreshing, and… apart from a soup, they can make a perfect lunch or a side to anything. If you eat this carrot & red cabbage salad on its own, as a main dish, you could go for a more rich dressing such as a peanut one (check the recipe notes) or you could add some chicken or beans for some protein so it is more filling."
NotesSalad types wise, the choice is wide and you could use so many types depending on the season and availability but I particularly like the crunchy Chinese cabbage and you could add some red or green pepper, edamame beans, avocados, some nuts such as cashew or walnuts nuts and if you use cashew nuts I would definitely go for a peanut dressing (yuuuumm).
Add some herbs such as dill, parsley, basil, coriander or whatever you like and fancy
For a peanut dressing you can use peanut butter, rice wine vinegar, sesame oil, soy sauce, honey, some garlic if you like and can have, fresh ginger – wow, what a burst of freshness - my mouth is watery and I feel really hungry now.
Preparation Time15 min
- 2 carrots (organic)
- 1/2 red cabbage (organic)
- 10 cherry tomatoes (organic)
- 1/2 cucumber (organic)
- 1-2 sticks celery (organic)
- salad creme or any vinaigrette you like
- parsley or coriander (to your taste)
- 1 tbsp olive oil extra virgin
Wash all ingredients and peel the carrot and the cucumber if you prefer (I rarely peel the cucumber though. Only the non-organic ones.
Shred the cabbage and great the cucumber and the carrot. Place in a bowl. Chop the celery and set it all aside.
Chop the cherry tomatoes and place all in a bowl.
Mix everything add salt and some pepper to taste and sprinkle the vinaigrette all over in the desired quantity.