This red cabbage salad is packed full of flavour and texture. It’s a delightfully refreshing departure from seasonal stodge.
I’m a massive fan of red cabbage, it’s colourful, crisp and delicious. Sadly, many people seem to have aversion to use red cabbage outside the token Christmas side dish. I love a good braised red cabbage just as much as the next person, however, my favourite way to use cabbage is in salads.
Red cabbage has the perfect crunchy texture to lift any salad to exciting new heights. It has a savoury bite that goes really well with lettuce, leafy greens and herbs. Next time you’re making your favourite salad, try adding some shredded cabbage, you’ll be delighted with the results.
This red cababge salad is the perfect the use winter veggies. The crunchy carrots and cabbage layered ontop of a bed of chewy rice is perfect textual matrimony. Topped off with some tart and hot chilli sauce, this winter salad is every bit as tasty as it looks.
I hope this meandering intro has convinced you that red cabbage is most definitely worth a second shot. I hope you enjoy this wonderful salad recipe.
If you want to delve into more delicious cabbage recipes, why not try some of these amazing ones:
- The best red cabbage ragu – like braised red cabbage but with 100x more flavour and tastiness
- One tray baked rice with hispi cabbage – savoury and quick tray bake with chunky hearts of hispi cabbage
- Red cabbage and leek winter risotto – a fabulously bizarre but wonderfully delicious risotto recipe
Crunchy Red Cabbage Salad With Sweet Chilli
This meal is around 90% less polluting than the average UK meal.
Eating this recipe will save around 2.65 KG CO2e per person.
That’s equivalent to the emissions produced driving 21.89 KM in a modern car.How do I calculate this?
- 300 g Jasmine Rice (cooked to packet instructions and allowed to cool)
- 300 g Red Cabbage (finely shredded)
- 3 Large Carrots (julienned)
- 140 g Spring Onions (finely sliced into diagonal strips)
- 15 g Thai Basil (optional)
Sweet Chilli Dressing
- 4 Tablespoons Sweet Chilli Sauce
- 2 Tablespoons Soy Sauce
- 2 Limes (juiced)
- 1 Teaspoon Toasted Sesame Oil
- Whisk together all the ingredients for the dressing (4 tablespoons sweet chilli sauce, 2 tablespoons soy sauce, juice of 2 limes and 1 teaspoon of toasted sesame oil) in a small bowl.
- Divide the cooked rice amongst four plates. Then place a good helping of shredded cabbage, julienned carrots and sliced spring onions over each dish. Optionally, add a few leaves of thai basil to each plate.
- Finish the salads with a drizzling of the sweet chilli dressing. Season with a little sea salt and serve.