Colourful carrot and cabbage salad

We love eating salad in our house, but only eating lettuce can get a bit boring.  So, we adapted a recipe (using what we already had in our cupboards) and came up with this gorgeous salad.  Thank you Granny for the inspiration!

It’s a perfect accompaniment to meat or fish and was gobbled up by my little coeliac!


Makes enough for a family of 4 to share as a side dish.


3 x large carrots (peeled and sliced into long strips)

1/3 x red cabbage (sliced into long strips)

1 whole large cucumber (deseeded and cut into long strips)

1 x mango (peeled, stone removed and roughly cut long strips)

70g whole almonds (whizzed in a blender into tiny pieces)



1 x tbsp caster sugar

1 x tbsp Olive oil

50ml balsamic vinegar

1 x lime (juice and rind)

1 x tsp ginger paste

1 x tsp mint leaves (chopped finely)



  • Put the carrots and cabbage into a pan of boiling water and cook for 5-8  mins, until they become slightly soft.
  • Take off the heat, drain the veg and leave to cool.
  • In the meantime, make the dressing.  Mix all the ingredients of the dressing together and set aside.
  • When cooled, put the carrots, cabbage and cucumber into a large serving dish and mix.  Pour over the almonds and then sprinkle over the mango.
  • Pour on the dressing when you are ready to serve.
  • Best served with meat or fish.
  • Enjoy!


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