We eat raw vegetable salad several times a week: it’s easy to make, it’s easy to take it out for lunch outside, it saves us gas, we can make lots of variations on it and it’s so good you can’t get enough of it!
Here we share the basic recipe with you: grated carrots, red cabbage and peanut sauce, as well as lots of ideas for variations (although the list is far from exhaustive!). By the way, if you make variations, don’t hesitate to share your ideas with us as a comment!
Usually, we make a complete meal out of it (with a bit of bread, a chapati on the side or some quinoa in it), or we accompany it with a slice of hummus or something else, or we integrate it in our sandwiches or burgers.
Total: 15 min
Preparation: 15 min
NUMBER OF PORTIONS
Raw / For vanlife / One pot / Gluten-free
For the salad:
- 1 large carrot (or 2 medium) = 1/3 of the volume
- red or white cabbage = 2/3 of the volume
Bonus ingredient ideas:
- 1 clove of garlic (or more)
- 1 shallot
- seeds (sesame, sunflower, squash… if possible roasted)
- cooked quinoa
of germinated seeds
- bread croutons rubbed with garlic
- fresh ginger
- cooked noodles (soba type, rice noodles or leftover pasta from the day before)
- nutritional yeast
- seaweed flakes
For the sauce:
- 2 tablespoons of peanut butter
- 2 tablespoons of tamari2
- tablespoons lemon juice
- 6 tablespoons of water (lukewarm if possible)
- 1 salad bowl or large bowl
- 1 grater
- 1 cutting board
- 1 knife
- 1 tablespoon
- Put the ingredients to make the sauce at the bottom of the bowl and mix well until a homogeneous sauce is obtained.
- Grate the carrot and finely chop the cabbage.
- Mix with any bonus ingredients in the salad bowl.
- Eat right away or leave to stand for a few hours (the salad will be even better).