Carrot Cabbage Salad

This vibrant red cabbage and carrot salad makes a delicious summer side dish. The Asian-inspired dressing is zingy and refreshing made with lime and sesame. It's crunchy, colourful and quick to make!

Prep Time: 15

Total Time: 15

Servings: servings

Ingredients

4 cups (360 g) red cabbage finely sliced
3 medium (230 g) carrots julienned or cut into fine strips
3 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon maple syrup
¼ teaspoon sesame oil
¼ teaspoon salt
1 tablespoon sesame seeds
2 tablespoons fresh herbs mint, cilantro/coriander or parsley, finely chopped

Instructions

Slice the red cabbage and carrot into thin strips using a sharp knife or mandoline slicer.
Make the dressing: In a small bowl, whisk together lime juice, olive oil, maple syrup, sesame oil and salt.
Toast the sesame: Cook the sesame seeds in a pan over medium heat for 2-3 minutes until they turn golden brown and smell fragrant. Stir often to prevent them from burning.
Combine the salad: In a large bowl, combine the shredded cabbage, julienned carrot, toasted sesame seeds and chopped fresh herbs with the dressing.
Serve immediately, or optionally marinate for around 30 minutes to let the flavours mingle.

Notes

Preparing the veggies

Half a red cabbage typically gives you about 4 cups or 360g shredded cabbage. To prepare it for slicing, strip away the outermost leaves, cut into quarters, rinse, and then cut away the thick white root. You can then finely slice with a mandoline or by hand.

For the carrots, you can scrub them, then peel if preferred. Cut into 2-3 inch lengths and julienne with a mandoline or cut into thin strips, and then into matchsticks.

Variations

If you can't have sesame, you can omit the sesame oil, or use some soy sauce to replace its umami flavour. Instead of sesame seeds, you can use sunflower seeds or crushed peanuts. You can also change up the ratio of cabbage to carrot or swap in other veggies to suit you - see the blogpost for more ideas!

Nutrition

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