Hugh Fearnley-Whittingstall's carrot, cabbage, ginger and chilli salad
This vegan salad from River Cottage chef Hugh Fearnley-Whittingstall is a colourful, vibrant lunch option packed full of flavour and essential nutrients
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at luxurylondon.co.uk.
Ingredients
- 60g red cabbage
- 140g white cabbage
- 200g carrots
- 40g spring onion
- 30g coriander
- 2 tbsp sesame seeds
- 1 red chilli
- Black pepper
- 10g ginger, grated
- 2 red chillies, de-seeded and sliced
- 1 lime, juiced
- 30ml tamari soy sauce
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