Tangy carrot, cabbage & onion salad

Name: Tangy carrot, cabbage & onion salad
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Carrots4
Red Cabbage½
Red Onions2
Mint
Coriander Leaves
Roasted Peanut
Limejuice2
Ground Nut Oil1 tbsp
Red Chilli1
Brown Sugar1 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

1 steps · 0 min

1
Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.