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Carrot, cabbage, ginger and chilli slaw

This was first made for one of our staff summer parties almost a decade ago. It was such a big hit that it went on our menus shortly after and has remained there ever since. It’s perfect for a summer lunch, or to roll out once the barbecue is fired up, but its accessible ingredients, chilli warmth and aromatic dressing make it a great year-round salad.


Serves 4-6 as a side

Remove the hard stem base from both cabbage quarters, along with the outer leaf if it is limp or discoloured. Finely slice the cabbages from the pointed end down to the stem base. Put the shredded cabbage into a large bowl.

Peel and coarsely grate the carrot and add to the bowl with the sliced chilli, chives and sesame seeds. Tumble everything together.

To make the dressing, put all the ingredients into a small bowl and stir to combine.

Add the dressing to the veg, mix together, then allow the salad to sit for 5 minutes. Toss the salad once more before serving.

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¼ red cabbage

¼ white cabbage

1 large carrot

1 medium-hot or mild chilli, to taste, deseeded and finely sliced

A small bunch of chives, chopped

10g sesame seeds, toasted

For the tamari and ginger dressing:

1 garlic clove, finely grated

25g fresh ginger, finely grated

2 tbsp tamari (or soy sauce)

Finely grated zest and juice of 1 lime

This recipe is taken from...

River Cottage Great Salads

Redefine the idea of salad, as playful flavour pairings, clever techniques and vibrant dressings bring out the very best in seasonal produce. Divided into chapters such as Quick, Hearty, Spicy and Lunchbox, these recipes use everyday ingredients, and give plenty of suggestions for seasonal swaps and delicious alternatives.