Tuesday 20 March 2018


Lorraine Fitzmaurice

Hands down my favourite salad at the deli, this is perfect for a barbecue. It's just as bright and refreshing to eat as it looks.

Serves 4 to 6


175g red cabbage, shredded

175g white cabbage, shredded

1 medium carrot, roughly grated

2 tbsps spring onion

20g toasted seeds (pumpkin, sesame, sunflower)

For the dressing

3 tbsps sunflower oil

3 tbsps rice vinegar

2 tsps Agave syrup or clear honey

Half a tsp grated fresh ginger

1 tbsp fresh coriander, chopped finely

Small pinch chilli flakes

Pinch sea salt


Place all the vegetables and seeds in a large bowl and toss together.

In a small bowl, whisk all the dressing ingredients together. Pour over the vegetables and toss well. This salad will keep well in the fridge for four or five days. To toast the seeds, toss together on a dry pan over a medium heat for 3-4 minutes, taking care not to scorch them.

TIP: To enjoy the toasted seeds as a snack, toss them in soy sauce while warm.

Irish Independent

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