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Carrot and Red Cabbage Salad with Citrus Ginger Dressing Recipe

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4 from 58 reviews

A refreshing and vibrant carrot and red cabbage salad tossed in a zesty citrus ginger dressing, topped with toasted pumpkin and sesame seeds for a delightful crunch. Perfect as a light side or a healthy snack, this salad combines fresh vegetables with bold Asian-inspired flavors and is quick to prepare in just 15 minutes.

Ingredients

Vegetables

  • 4 large carrots, peeled and shredded into ribbons using a wide vegetable peeler
  • 1 cup very thinly sliced red cabbage (preferably sliced with a mandolin)
  • 1 small handful of fresh coriander, leaves and stems roughly chopped
  • 4 spring onions, finely sliced (white and green parts)

Toppings

  • 2 – 3 Tbsp toasted pumpkin seeds
  • 2 tsp toasted sesame seeds
  • A sprinkle or two of furikake seasoning

Dressing

  • Juice from half a large orange
  • Juice from half a lime
  • 1 tsp toasted sesame oil
  • ½ tsp finely grated fresh ginger
  • 1 small garlic clove, finely grated (optional)
  • ½ tsp soy sauce
  • ½ tsp fish sauce
  • ¼ tsp sugar
  • ¼ tsp chilli crisp
  • ¼ tsp MSG (optional)

Instructions

  1. Prep the vegetables: Use a wide vegetable peeler to create carrot ribbons, peeling only as far as you can until you reach the inner stem—save this for snacking. Slice the red cabbage very thinly using a mandolin for best results. Finely slice the spring onions and roughly chop the coriander.
  2. Make the dressing: In a small jug or bowl, whisk together the orange juice, lime juice, toasted sesame oil, grated ginger, grated garlic (if using), soy sauce, fish sauce, sugar, chilli crisp, and MSG until well combined. You can make this dressing up to 2 days ahead and store it in the fridge.
  3. Combine the salad base: In a large serving bowl, toss together the carrot ribbons, sliced red cabbage, spring onions, and chopped coriander.
  4. Dress the salad: Pour the prepared citrus ginger dressing over the vegetable mix and toss well so everything is evenly coated in the flavorful dressing.
  5. Add toppings: Sprinkle toasted pumpkin seeds, toasted sesame seeds, and furikake seasoning over the salad for added texture and flavor.
  6. Serve: Serve the salad immediately while the vegetables remain crisp and fresh for the best taste and texture.

Notes

  • The dressing can be prepared ahead of time and stored in the refrigerator for up to 2 days.
  • Use a mandolin to achieve the thinnest, most delicate slices of red cabbage.
  • For a vegan version, substitute fish sauce with additional soy sauce or a vegan alternative.
  • Furikake seasoning adds umami and a touch of seaweed flavor; omit if unavailable.
  • Adjust chili crisp amount for preferred spice level or substitute with chili flakes.

Find it online: https://recipethrive.com/carrot-and-red-cabbage-salad-with-citrus-ginger-dressing-recipe/