Tangy carrot, cabbage & onion salad

Method2 steps

1. 1

   Step 1: Peel the four carrots and cut into fine matchsticks. Remove damaged cabbage leaves and trim the core from the half head, then wash and finely shred it. Peel and thinly slice both red onions (2) and put all these prepared vegetables in a large bowl. Wash and finely chop the red chilli (1), and squeeze the juice from both limes. In a separate bowl, stir all the lime juice, groundnut oil (1 tbsp), chopped chilli and brown sugar (1 tbsp) together until the sugar dissolves.

   Uses 4 carrots, cut into fine matchsticks in step 1 · ½ head red cabbage, finely shredded in step 1 · 2 red onions, thinly sliced in step 1 · Juice of 2 limes for dressing · 1 tbsp groundnut oil for dressing · 1 red chilli, chopped in step 1 · 1 tbsp brown sugar for dressing

2. 2

   Step 2: Wash and drain the mint and coriander leaves and roughly chop them. Pour the complete lime-chilli dressing over all the prepared carrot, cabbage and onion, and toss thoroughly. Add both prepared herb handfuls and toss again. Scatter the roasted peanut handful over the finished salad and serve as a side, portioning as desired.

   Uses All prepared vegetables and the complete dressing · 1 handful fresh mint for salad · 1 handful fresh coriander leaves for salad · 1 handful roasted peanuts for topping