Tangy carrot, cabbage & onion salad
A Vietnamese dinner. Ready in about 40 minutes. Difficulty: medium.
- 40 minPrep (about)
- 40 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 1 carrot
- ¼ red cabbage
- 1 red onion
- Handful mint Shopping tip: Fresh mint leaves.
- Handful cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
- Handful roasted peanut
- Juice of 2 lime
- 1 red chile Shopping tip: Fresno or red jalapeño for mild (seeds out); Thai bird's eye for hot.
- ¾ tsp brown sugar
Sauces & oils
- ¾ tsp ground nut oil Shopping tip: Peanut oil (UK: groundnut oil).
How to make it
Steps in our own plain words.
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Tip the onions, cabbage and carrots into a bowl.
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Make your dressing by stirring the ingredients together till the sugar has dissolved.
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Pour over salad.
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Toss the vegetables in the dressing.
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Add the herbs.
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Toss again.
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Scatter over the peanuts.
On the side: Steamed rice
A side we added to round out the meal. It is not part of the original recipe.
How to make it (25 min)
- Rinse the rice. Simmer it covered in water (2 cups per cup of rice) for about 18 minutes, then let it sit 5 minutes. Fluff with a fork.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.