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19 Jan, 2015

Carrot, Cabbage and Kale Slaw with Ginger and Chilli Dressing

Our carrot, cabbage and kale slaw may be light and beautiful, but it packs a serious flavour kick. With the heat of the chilli and the warming properties of ginger, this salad is a real immunity booster.



Julienne Peeler
Frying Pan
Food Processor


For the slaw:
1 carrot, grated into long, thin strips using a julienne peeler
1/4 small red or white cabbage, shredded
2 handfuls of kale, tough stalks removed, shredded
1 tsp sesame seeds
1 wedge of lime

For the dressing:
1 handful of cashew nuts
1 tbsp rapeseed oil
1 in piece of ginger, peeled and roughly chopped
1/2 red chilli
Juice of 1 lime


Place all the vegetables on a plate.

Lightly toast the sesame seeds by placing in a small nonstick frying pan over a medium heat for 1-2 minutes, then sprinkle over the salad.

Make the dressing by blitzing all the ingredients to a rough paste in a food processor, then pour over the vegetables.

Combine and serve with a wedge of lime.