Vietnamese·non-vegetarian·easy

Tangy carrot, cabbage & onion salad

Name: Tangy carrot, cabbage & onion salad
Prep time: 15 min
Total time: 15 min
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

This vibrant salad balances bright, sharp flavors with satisfying crunch—shredded carrots and red cabbage mingle with sharp red onions, while fresh mint and coriander add herbal brightness. A punchy dressing of lime, ground nut oil, and a touch of brown sugar coats the vegetables, its tangy-sweet profile elevated by toasted peanuts and a whisper of chili heat. Light yet deeply flavorful, it’s a refreshing side that holds its own at picnics or as a palate cleanser between richer dishes.

15 min(prep 15 + cook 0)

4 servings

150 kcal

4.6

Ingredients

Carrots4 sliced
Red Cabbage1/2
Red Onions2 sliced
MintHandful
Coriander LeavesHandful
Roasted PeanutHandful
LimeJuice of 2
Ground Nut Oil1 tablespoon
Red Chilli1 chopped
Brown Sugar1 tablespoon

Nutrition

150 kcalper serving

Protein4g12%

Carbs14g41%

Fat10g29%

Fiber3g9%

Sugar3g9%

Directions

1
step 1
2
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.

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