Colourful Carrot Salad with Ginger and Almond Dressing

Recipe by Alison Vipond, presented at the Club on 3 June 1998.

• 4 medium carrots, peeled and grated or thinly sliced
• 1 cup red cabbage - thinly sliced
• For the dressing:
  • 2 tbsp salad oil (eg grapeseed or other oil without strong flavour)
  • 3 tbsp rice vinegar (or cider vinegar)
  • 2 heaped tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tsp grated ginger root
• 1/2 cup toasted almonds (or cashews)

Combine all the salad dressing ingredients in a jar and shake - or use a liquidizer if possible. Pour the dressing over the cabbage and carrot mixture. Chill if possible. Garnish with toasted almonds before serving.

The dressing will keep in a sealed jar in the fridge for a week.

The HLSC website is hosted by the International Vegetarian Union. For more vegan recipes, see the IVU Recipe Collection.