Cabbage, Carrot & Mint Salad

Name: Cabbage, Carrot & Mint Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 300 g Cabbage; 120 g Carrot; 10 g Fresh mint; 10 g Fresh cilantro; 2 whole Lime; 1 tbsp Soy sauce; 2 tsp Sugar; 1 tbsp Neutral cooking oil; 1 clove Garlic; 30 g Roasted peanuts

A crunchy cabbage salad with lime, fresh herbs and roasted peanuts. Dress it just before it reaches the table.

20 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Cabbage300 g
Carrot120 g
Fresh mint10 g
Fresh cilantro10 g
Lime2 whole
Soy sauce1 tbsp
Sugar2 tsp
Neutral cooking oil1 tbsp
Garlic1 clove
Roasted peanuts30 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Peanuts, soy and wheat in standard soy sauce.

Method

Cut the vegetables

Wash and dry the produce. Remove the cabbage core and slice the leaves as finely as you can. Peel the carrot and cut into fine matchsticks or coarsely grate it. Tear the mint leaves and roughly chop the cilantro. Coarsely chop the peanuts.

Balance the dressing

Juice the limes. Whisk 3 tbsp lime juice with soy sauce, sugar and oil. Finely grate the garlic into the dressing and stir until the sugar dissolves. Reserve any extra juice for another use.

Toss and serve

Put the cabbage and carrot in a large bowl, add the dressing and toss well for 30 seconds. Fold in the herbs, divide among four starter bowls and scatter over the peanuts. Serve immediately while the vegetables still have plenty of crunch.

For advance preparation, keep washed vegetables, herbs, peanuts and dressing in separate covered containers in the fridge. Combine at serving time.

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