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

22 Jan 2021 | Updated on: 27 Sep 2022 |By Luxury London

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.

Serves 4


60g red cabbage140g white cabbage200g carrots40g spring onion30g coriander2 tbsp sesame seeds1 red chilliBlack pepper

Ginger & Lime Dressing10g ginger, grated2 red chillies, de-seeded and sliced1 lime, juiced30ml 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