Hugh Fearnley-Whittingstall’s carrot, cabbage, ginger and chilli salad
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
Ingredients
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
Method
- Quarter the red and white cabbage, remove core and shave finely on a mandolin.
- Peel and coarsely grate the carrots. Slice the spring onions and toast the sesame seeds.
- Pick and chop the coriander. Half, seed and slice the red chilli.
- Mix all the ingredients together and check the seasoning.
- To make the dressing, blend all ingredients together in a mixer.
- Drizzle dressing over the salad and serve.
Read more: Alexis Gauthier reveals his top tips for cooking great vegan food at home
