Go Back
red cabbage salad on a table

Crunchy Red Cabbage Salad With Sweet Chilli

Print Recipe
This winter salad is packed full of flavour and texture. It's a delightfully refreshing departure from seasonal stodge.
Course Main Course
Cuisine Asian, Thai
Diet Vegan, Vegetarian
Keyword brown rice salad, rainbow salad, red cabbage salad
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4
Calories 391

Ingredients

Rice Salad

  • 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

Instructions

  • 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.

Nutrition

Calories: 391kcal | Carbohydrates: 86g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 740mg | Potassium: 602mg | Fiber: 6g | Sugar: 15g | Vitamin A: 10422IU | Vitamin C: 63mg | Calcium: 117mg | Iron: 2mg