Tangy carrot, cabbage & onion salad
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10 Ingredients
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15 min total
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Serves Serves 4
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Easy
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Vietnamese
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Vegetarian
Recipe byThe ZestyPlate Kitchen
A fresh Vietnamese-style slaw in a zingy lime-chilli dressing with mint, coriander and crunchy peanuts. Light, vibrant and refreshing.
A bright Vietnamese-style slaw that wakes up the table with lime, chilli and a fistful of fresh herbs. The crunchy vegetables drink up a sweet-and-sour dressing, then get a final scatter of roasted peanuts for texture. It sits well next to grilled meat or a bowl of noodles.
Jump to recipe
Prep 15 min
Total 15 min
Easy
Scale:
- 4 sliced Carrots
- 1/2 Red Cabbage
- 2 sliced Red Onions
- Handful Mint
- Handful Coriander Leaves
- Handful Roasted Peanut
- Juice of 2 Lime
- 1 tablespoon Ground Nut Oil
- 1 chopped Red Chilli
- 1 tablespoon Brown Sugar
Preparation
- Tip the carrots, cabbage and onions into a bowl. Stir the dressing ingredients together until the sugar has dissolved, then pour over the salad and toss to coat. Add the herbs, toss again, and scatter over the peanuts.
Tips from the ZestyPlate Kitchen
- Slice the vegetables thinly. They take on more dressing that way while keeping their snap.
- Stir the dressing until the sugar has fully dissolved before it goes anywhere near the salad.
- Hold back the herbs and peanuts until just before serving so they stay fresh and crunchy.
- Give it a short rest to let the flavours mingle, but don't leave it long enough to go limp.
Frequently Asked Questions
Cut the vegetables and mix the dressing in advance, then bring them together shortly before serving so the salad keeps its crunch.
Grilled chicken, pork or beef, spring rolls, or as one dish among several in a Vietnamese-style spread.
Yes. Toss through shredded cooked chicken, prawns or tofu and it becomes a light lunch on its own.
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