Vegetable Salad

Name: Vegetable Salad
Yield: Serves 4-6
Cuisine: Asia
Ingredients: 2 small fresh red chiles, finely chopped; a handful of crushed, unsalted peanuts, to garnish; 3 garlic cloves, peeled and finely chopped; 1 inch/2.5 cm piece of fresh gingerroot, peeled and finely chopped; 1 teaspoon curry powder; 1 teaspoon mustard seeds, crushed; ½ cup groundnut oil; scant ¼ cup white wine vinegar; 5 carrots, peeled and grated; 3 red onions, peeled and thinly sliced; ½ firm white cabbage, finely shredded; 3½ oz/100 g string beans, thinly sliced; salt; ½ teaspoon turmeric powder

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

A lovely crunchy salad with a spicy dressing, this would be good in winter—and it’s good for you!

Ingredients

½ firm white cabbage, finely shredded
5 carrots, peeled and grated
3 red onions, peeled and thinly sliced

Asia
Winter
Gluten-free
Vegan

Method

Mix together all the vegetables in a large bowl.

Mix together all the ingredients for the dressing and toss the vegetables in the dressing.

Season with salt and sprinkle on the peanuts, then serve.