https://www.telegraph.co.uk/content/dam/recipes/2019/11/26/HH-Stella-Xmas-Entertaining-Crunchy-Salad-with-a-Peanut-Dressing-001_trans_NvBQzQNjv4Bq5t97AmKBdnBOWLdWXO8WYaESY-C5O5CjbT1NZxjWbD0.jpg?imwidth=450
A bright and vibrant side dish Credit: haarala hamilton 

Crunchy carrot and cabbage salad with a peanut dressing recipe 

by

It’s important that this salad is really crunchy. Prepare it near to the time you want to serve it, so that it doesn’t get soft. If you can find little purple micro-leaves then add them to this salad – they look really good

Prep time: 20 minutes

SERVES 

eight

INGREDIENTS 

For the dressing

For the salad

METHOD 

  1. Put everything for the dressing in a food processor or blender with 2 tbsp hot water and blitz, or mix everything together with a fork, beating vigorously. You should have quite a smooth mixture. Cover and set aside.
  2. Once cut into matchsticks, put the carrots, mooli and radishes into a bowl of iced water. This really crisps the vegetables.
  3. Before serving, drain them and dry in a clean tea towel. Toss them in a bowl with the cabbage, coriander and most of the spring onions. Either drizzle the dressing over the top before scattering with the rest of the spring onions, or serve the dressing on the side and let people help themselves.