Hugh Fearnley-Whittingstall's carrot, cabbage, ginger and chilli salad

Luxury London

22 January 2021

Taken from Ways to be Well, Hugh Fearnley-Whittingstall's new health initiative created in collaboration with Restaurants Associates, the River Cottage chef's vegan salad is a colourful, vibrant lunch option packed full of flavour and essential nutrients.

22 January 2021 | Luxury London

Serves 4


60g red cabbage
140g white cabbage
200g carrots
40g spring onion
30g coriander
2 tbsp sesame seeds
1 red chilli
Black pepper

Ginger & Lime Dressing
10g ginger, grated
2 red chillies, de-seeded and sliced
1 lime, juiced
30ml tamari soy sauce


  1. Quarter the red and white cabbage, remove core and shave finely on a mandolin.
  2. Peel and coarsely grate the carrots. Slice the spring onions and toast the sesame seeds.
  3. Pick and chop the coriander. Half, seed and slice the red chilli.
  4. Mix all the ingredients together and check the seasoning.
  5. To make the dressing, blend all ingredients together in a mixer.
  6. Drizzle dressing over the salad and serve.

Read more: Alexis Gauthier reveals his top tips for cooking great vegan food at home