Top recipes · No. 43

Carrot salad and cabbage recipes

Name: Carrot salad and cabbage recipes
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Ingredients: 1 lb (450 g) carrots, shredded or cut into ribbons; 2 tbsp rice vinegar; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp honey; 1 tsp chilli crisp (optional); 1 clove garlic, grated; 2 spring onions, sliced; 1 tbsp sesame seeds

The viral carrot salad: shredded carrots in a tangy, savoury dressing. (Fried and roasted cabbage were the other viral vegetables.)

Serves 4Prep 10 min

Ingredients

1 lb (450 g) carrots, shredded or cut into ribbons
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp honey
1 tsp chilli crisp (optional)
1 clove garlic, grated
2 spring onions, sliced
1 tbsp sesame seeds

Method

Put the carrots in a bowl.
Whisk the vinegar, soy sauce, sesame oil, honey, chilli crisp and garlic.
Pour over the carrots and toss well.
Leave 10 minutes so the carrots soften a little, then top with spring onions and sesame seeds.

Tip: For roasted cabbage steaks, cut a cabbage into 1-inch slices, brush with oil, salt and garlic, and roast at 425°F (220°C) for 30 minutes, turning once.

Cups and spoons are US measures (1 cup = 240 ml); weights and °C are given alongside. Cook meat to a safe inside temperature.

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg; Indian rules count egg as non-vegetarian). Recipes with both marks can be made either way.

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