A colourful salad of sweet carrots, crisp mooli and shredded cabbage, tossed in a creamy, nutty dressing
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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It’s important that this salad is really crunchy. Prepare it near to the time you want to serve it, so that it doesn’t get soft. If you can find little purple micro-leaves then add them to this salad – they look really good.
Overview
Prep time
20 mins
Serves
8
Ingredients
For the dressing
- 90g smooth peanut butter
- 2 tbsp lime juice
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tsp sesame oil
- ½ red chilli, deseeded and very finely chopped
- 1 small garlic clove, grated to a purée
- 1½cm square piece of ginger root, peeled and grated to a purée
For the salad
- 200g carrots, preferably of different colours, cut into matchsticks
- 100g mooli, cut into matchsticks
- 100g radishes, trimmed and cut into matchsticks
- 160g white cabbage (dense core removed), shredded
- 160g red cabbage (dense core removed), shredded
- 10g coriander leaves
- 3 spring onions, finely sliced on the diagonal
Method
Step
Put 90g smooth peanut butter, 2 tbsp lime juice, 2 tbsp rice vinegar, 2 tbsp soy sauce, 2 tbsp honey, 2 tsp sesame oil, ½ finely chopped red chilli (deseeded), 1 grated garlic clove, 1½cm square piece of fresh root ginger (peeled and grated to a purée) in a food processor or blender with 2 tbsp hot water and blitz, or mix everything together with a fork, beating vigorously. You should have quite a smooth mixture. Cover and set aside.
Step
Once cut into matchsticks, put 200g carrots, 100g mooli and 100g radishes into a bowl of iced water. This really crisps the vegetables.
Step
Before serving, drain them and dry in a clean tea towel.
Step
Toss them in a bowl with 160g shredded white cabbage, 160g shredded red cabbage, 10g coriander leaves and most of the 3 spring onions (sliced diagonally).
Step
Either drizzle the dressing over the top before scattering with the rest of the spring onions, or serve the dressing on the side and let people help themselves.