Tangy carrot, cabbage & onion salad

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

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Shred the cabbage and slice the carrots and red onions thinly, then put them all in a large bowl.
2. In a small jug or bowl, whisk the lime juice, groundnut oil, brown sugar and chopped chilli until the sugar dissolves.
3. Pour the dressing over the vegetables and toss well to coat everything evenly.
4. Tear in the mint and coriander leaves and toss once more.
5. Scatter the roasted peanuts over the top just before serving.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.