My ABCK Salad – Red cabbage and carrot salad

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. 

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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. 

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Serves 4-6 as a side dish

Prep 10 – 15 mins

Ingredients

  • 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
  1. Whisk together the dressing ingredients, or put them all into a small jam jar and shake, until you achieve a smooth creamy consistency.
  2. Put the shredded cabbage and grated carrot into a large salad bowl.  Drizzle the dressing over and using your fingers, lightly toss everything together.
  3. Sprinkle the toasted sesame seeds over the mixed salad and serve as a side dish (good companion to simply pan fried chicken breast fillet).  


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