I’m in love with the local variety of carrot. The Indian carrot is skinny, rosy-red without a hint of yellow and fragrantly sweet. It has, in fact, turned me from someone who used to shun carrots to one who frequently has some Indian carrots in her fridge.
So why is this the ABCK salad? That’s because carrots are high in vitamins A and B, whilst red cabbages are high in vitamins B6, C and K. Paired with my favourite sesame dressing, you’d also get a salad jam packed with manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1 and zinc.
Serves 4-6 as a side dish
Prep 10 – 15 mins
- 230g carrots, peeled and coarsely grated
- 150g red cabbage, cored and finely shredded 2 tbsp toasted white sesame seeds
- for the dressing
- 2 tbsp tahini
- 2 tbsp apple cider vinegar (or lemon juice or rice wine vinegar)
- 2 tbsp sesame oil
- 1 tbsp fish sauce
- Whisk together the dressing ingredients, or put them all into a small jam jar and shake, until you achieve a smooth creamy consistency.
- Put the shredded cabbage and grated carrot into a large salad bowl. Drizzle the dressing over and using your fingers, lightly toss everything together.
- Sprinkle the toasted sesame seeds over the mixed salad and serve as a side dish (good companion to simply pan fried chicken breast fillet).