For extra crunch add any leftover nuts and seeds you’ve got.
15 mins
Not Too Tricky
serves 4
About the recipe
This simple-yet-punchy dressing transforms leftover veg into a seriously good, fresh-tasting salad. Use whatever crunchy veg you’ve got – raw cabbage, carrots, sprouts, or even cauliflower – they’ll all work in this super versatile recipe. Brilliant for cutting down on food waste, this salad is budget-friendly, too. Try it with rice noodles, leftover turkey, or stuff it into pittas.
Ingredients
320g red or white cabbage
2 carrots
1 cucumber
1 bunch of fresh mint (30g), or coriander, flat-leaf parsley or basil
3 limes
4 tablespoons crunchy peanut butter
2 tablespoons sweet chilli sauce
2 tablespoons low-salt soy sauce
Top Tip
Mix up this salad by using any crunchy veg you’ve got leftover – try cauliflower or Brussels sprouts.
Method
- Finely shred the cabbage (and any other crunchy veg, if using). Peel the carrots into ribbons using a speed peeler, or you can coarsely grate if you prefer. Roughly chop the cucumber into chunky pieces. Pick a few baby leaves from the mint and set aside for later. Roughly shred the rest. Toss all the veg and chopped herbs together in a large bowl.
- For the dressing, juice 2 of the limes and add to a small bowl with the remaining ingredients. Whisk together with a fork until combined. Add a splash of cold water to loosen – you want to make sure it’s a spreadable consistency.
- Spoon the dressing into a large serving bowl, spreading it up and around the sides, then add the salad.
- Toss everything together and top with the baby mint leaves. Serve with the remaining lime, cut into wedges, on the side for squeezing over.
If you’re not a fan of peanut butter, swap out for tahini – it's a great alternative.
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